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Are you saying you kept the meat cool and damp with wet bags and a tarp?Once you get good chill on meat you've got plenty of time even if it's warm during the day. Getting it opened up and cool in timely manner especially the neck
I've seen elk spoil in very cold temperatures due not opening the neck. If it gets supper hot during day we have made an impromptu swamp cooler with wet bags and tarps and stored through some high temperatures during bow season
No, we would build a shady area with tarp then cover the tarps with soaked material, evaporation cools area under tarp. Meat never exposed to moisture. If you keep the material wet it will create enough temperature change to cool meat, just got to have airflow.Are you saying you kept the meat cool and damp with wet bags and a tarp?