Ice ?

[Rich M]

I'm in the dark down here in FL - able to keep my freezer frozen but it brought up a real concern...

How to keep my antelope iced-down.

Is ice readily available in towns during hunting season? Dry ice a requirement?

I'll be driving & riding 30 hrs, so should be able to get some ice along the way if necessary...

 

[Ikeepitcold]

You can get ice pretty much at any gas station. Just keep the meat out of the water when the ice melts.

 

[BrettKoenecke]

Many walmarts and grocery stores carry dry ice in this part of the world, its not hard to find, just plan ahead

 

[ithunter]

Dry ice, wet ice, cubed ice and block ice...they have it all "out west". We use a layer of cardboard between the meet and the dry ice on the return trip home.

 

[Rich M]

Thanks, guys. I appreciate it.

 

[480/277]

Advise from Ikeepitcold.......lol

 

[Matthoek21]

I used dry ice last year and drove from S.W. CO all the way to GA and stopped over night in Dallas and when I got home everything was still frozen. Just so you know.

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[hunter25]

I work in a grocery store. King Soopers/City markets in Colorado and Rawlins Wyoming. Dry ice is a staple here. Full cooler by the checkstands.

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[fackelberry]

put meat on bottom and cardboard or newspaper on top of meat, then dry ice on top.

 

[Alabama]

I don't understand why guys say "don't let the meat get wet." I intentionally leave mine in an ice/water mixture for at least a week. It draws all the blood out. I let the water drain out every other day and add ice. It seems to tone down the gaminess of a rutted up mule deer as well.

 

[JimP]

There is a difference between getting the meat wet and submersing it in ice and water.

If it just gets wet and not allowed to dry then mold will quickly start to grow

 

[Matthoek21]

I agree with Alabama. Anytime I can let the meat bleed the better it is. We do the same thing with our deer.

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[480/277]

Alabama
Keep it clean,dry and cool is the recipe for reason.
Brining can be done before consuming,
Leave your meat hanging wet for days in camp and
You have dog food.

 

[7mag]

I put my game in the closest creek ASAP. That cold mountain water cools them down really nice and washes everything out. Ive heard that water accelerates bacteria growth but ive never had an issue with it

 

[CrimsonArrow]

Wet ice for celebratory beverages, dry ice for meat.

 

[Alabama]

Alabama
Keep it clean,dry and cool is the recipe for reason.
Brining can be done before consuming,
Leave your meat hanging wet for days in camp and
You have dog food.

To clarify I'm not talking about hanging meat, I'm talking about an ice/water mixture in a closed cooler. Deboned.

 

[480/277]

To clarify I'm not talking about hanging meat, I'm talking about an ice/water mixture in a closed cooler. Deboned.

I got that.
I still believe that Keep it cool/dry/clean and then brining is the best way to handle meat.

 

[marshmstr]

I don't understand why guys say "don't let the meat get wet." I intentionally leave mine in an ice/water mixture for at least a week. It draws all the blood out. I let the water drain out every other day and add ice. It seems to tone down the gaminess of a rutted up mule deer as well.

Pretty much everyone in south la does the same thing.


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[Rich M]

I do the same down here in FL - pour ice on top of meat, keep ice topped off and cooler drained 2x daily for 7-10 days, butcher. Never had a problem with the meat this way. Would leave spigot open if I could but have to keep cooler in house - drag outside and drain before and after work.

I can see just wet meat molding - swimming wet means no mold. Also talking about lots of ice and not stagnant water.

Gotta do what you gotta do. When we lived up north, they hung in a shed as long as the temps were right.

 

[ScottR]

[video=youtube_share;kmTfJjU2xKo]https://youtu.be/kmTfJjU2xKo[/video]

Here is a video we put together a while ago. I think we have an updated version too.