Here's the skinny on my mistakes dont make the same ones. Was in CO for an DIY archery hunt and was lucky enough to shoot a cow on the last night. I didnt make the perfect shot a little back and a little low (56yds far for me and my set up) So i let it go till the am found her with in 150 yds. Quartered her on the spot and got her to the truck and headed for PA. So i stopped in the first town we came to (elk was in the cooler about 1hr) and bought some dry ice and threw them on top of the meat. Thinking the cold air would sink to the bottomand cool everything. Had the hind quarters on the bottom back straps then front shoulders ( order they came out). Then made it to council bluffs iowa the first day checked them and they were froze from the dry ice. made it to pa the next night opened the cooler and it stunk meat on top was still frozen from the ice. Well the meat on the bottom (hind quarters) I dont think ever cooled. they had a smell and were green between the muscles. I am eating it still and havent got sick. But it definatly has soured the taste. So be sure to layer your ice or something to cool all the meat. lesson learned will take 10 min next time to do things different. live and learn!
Meat leason learned
- Thread starter Ranger3-94
- Start date
WapitiBob
Veteran member
I use 2, 120 qt coolers and regular ice. I have never used dry ice and really haven't see a need for it. My travel time varies from 16 to 26 hours one way.
Dry ice is a double edged sword. If used to cool things, it can and will freeze, and can burn your meat. Generally I use it I two ways, one to keep ice frozen for later use while out and about, two to keep frozen stuff frozen. I do have difficulty understanding your spoilage issue, my guess is you packed the meat in tight first, which with warm meat is a big mistake. If it was packed with plenty of air gaps, while not ideal, dry ice on top should have cooled the meat to the bottom while freezing meat in places.
Coolers are better described as insulators, they help keep what is put in them from changing temp too quickly. Should a tight meat pack job not allow air flow to flow to the bottom of a cooler with warm meat, you could have created a cold on top warm on bottom sandwich. More and/or bigger cooler (s) with a loose pack of meat, as WB described, is your meats friend. Layering ice and meat is better and what most do if the meat is not fully chilled.
We just got a big mulie, was warm outside, he was skinned, quartered, and layered on ice with plenty of air gaps in a 128qt. cooler, two and a half days later, he was almost too cold to handle w/o gloves. Sorry for your bad experience.
Coolers are better described as insulators, they help keep what is put in them from changing temp too quickly. Should a tight meat pack job not allow air flow to flow to the bottom of a cooler with warm meat, you could have created a cold on top warm on bottom sandwich. More and/or bigger cooler (s) with a loose pack of meat, as WB described, is your meats friend. Layering ice and meat is better and what most do if the meat is not fully chilled.
We just got a big mulie, was warm outside, he was skinned, quartered, and layered on ice with plenty of air gaps in a 128qt. cooler, two and a half days later, he was almost too cold to handle w/o gloves. Sorry for your bad experience.
geargrinder
Member
I debone everything in the field. As I start the process I soak all my game bags in cold water. It helps get the temps down as I put the meat in.
I'll also hang the meat in the wet bags until I am completely finished. It acts like the old canvas water bags.
You really need to draw all the heat out before you get them in the cooler.
I'll also hang the meat in the wet bags until I am completely finished. It acts like the old canvas water bags.
You really need to draw all the heat out before you get them in the cooler.
First thing you should've done is make sure yer meat had cooled. In the meantime, fill yer cooler part way with ice and cool the cooler off before you put the meat in it. After that, toss out the ice, add the meat and ice in gallon zip lock bags You would've made it home without any problems...
Musket Man
Veteran member
I think some if the problem could be from not recovering the cow till the next morning. Elk can spoil pretty quick if they are not opened up so they can cool.
Colorado Cowboy
Super Moderator
MM is on the right track IMHO, especially when the animal was not gutted. Most of the body heat was retained and the decay process was probably started.
Lessons learned.
Lessons learned.
shootbrownelk
Veteran member
The thickest part of the hindquarters next to the bone will cool last and spoil first. I always debone the quarters if it's warm weather like it is this year. I debone and lay the meat in the shade on a log or whatever is handy. It will cool pretty quickly when off the bone.
I did that this year with a cow moose and it was in the 70's during the day. Just my $0.02.
I did that this year with a cow moose and it was in the 70's during the day. Just my $0.02.
Fink
Veteran member
I like to put meat in layers in my coolers. I also start with a rack or grate on the bottom, something to keep meat from sitting in water. When I stop to get gas, I drain off water, and maybe add more ice.
my buddy shot a big bull on oct 1st on desert, wasn't "hot" outside but was in 70's. his brother n law should up and was getting upset that I skinned it and quartered it in bags and layed them to get air circulation as we finished the process. he said that the skin should stay on as long as possible to insulate the meat so it doesn't heat up. I looked at him and said "you gonna stick to that story?" lets see a pic of your cow ranger, any elk with bow is a real winner.
http://blog.eastmans.com/keep-a-cooler-colder-longer/
Dry ice can be effective for meat, the same principles in this video apply.
Dry ice can be effective for meat, the same principles in this video apply.
Putting warm meat into your cooler created a very big mass of warm meat that would have taken days to cool even with dry ice.
I take an Igloo 150Qt cooler filled with block ice whenever we hunt during warm weather hunts. It holds about 20 ten pound blocks and it take two men and a boy to move it. We layer the meat and ice protected by sheets of plastic, not inside plastic bags to shed water around the meat A layer of blocks on the bottom them meat and more ice. When we have to put warm meat in the cooler I leave the drain plug open and fully expect to loose about half the ice during the initial cooling of the meat. Once cooled and the blocks refilled the cold meat and remaining blocks will last for over a week when kept in the shade. That size cooler will hold a cow elk easily. This method has worked very well for us. It's always good to learn from your mistakes to help you in the future.
Good luck on you future hunts.
PlainsHunter
Active Member
WapitiBob
Veteran member
Another process that guys are doing is to buy the 5cf GE freezer at Home depot for $178 and using a generator. That freezer has temp control so it can be set to 33-34 degrees.
cmbbulldog
Active Member
- Jul 18, 2011
- 264
- 21
This is the correct answer. Your meat was bad as soon as you left it overnight.
I have had meat processors tell me that even with 2 feet of snow on the ground, meat can and does go bad if you leave your animal overnight without skinning.
brianboh
Active Member
All that is needed is to put ice on top of the meat in the cooler and leave the drain plug unplugged and it would have done the trick. I WOULD NOT EAT THE MEAT THAT IS GREEN. the stuff on top is probably good. I do know what I am talking about as I have been a butcher for 20 years
brianboh
Active Member
brianboh
Active Member
cmbbulldog
Active Member
- Jul 18, 2011
- 264
- 21
I assume you are responding to my post. My point was if you leave an animal overnight without skinning it, even with a bunch of snow on the ground, the meat can spoil. If you gut it and put snow in it, I agree it would be much better and give the meat a chance.
IMO though, get to the animal, get it skinned and get the meat hung.