Goin elk huntin with member ADOG this fall. All exited, he says we aint commin back till we hit meat,I love it.Anyhoo,I live in the tario right at the edge of the cheek only an our from the actual hole..Okay seriously I'm an hour and change out of ottawa....For bringin the meat home I've got to ol fridges that still seal very well. My plan is lay them on their back in my truck. Where the fridge freezer seperation is I'll punch a hole about 3-4 inch dia.Ive taken the racks and layed them flat against the back so they elevate the meat a couple inches in the main fridge compartment and when I put the meat in there not fill it to full.The idea here being that I'll fill the freezer section with ice. The cold air from the ice can come through the hole to surround the meat and the water from melting ice can exit through the standard hole fridges have at back. I never have to open main meat area,I use blocks and just keep adding.What are your thoughts? I'm thinkin that because I can't keep it frozen I shouldnt freeze it to begin with,only cool it,then hope to keep it cool on the 2.5 day drive..The fridges being white and comming home mid oct will be an asset to I think
Elk meat,avoiding wastage????
- Thread starter blindside
- Start date
mdbuckle said:
I opted out of the inverter idea.I figured that the one required to operate two fridge compressors on start up would be roughly the equivilant of dragging around pickering nuclear station...Seriously, they were scrap fridges,so I gutted the workings for weight reduction. And your absolutely right the plan is to create two giant coolers,just kidding bout the inverter size
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- Hillbilly shack in the boonies
Use the same procedures as for Deer , and Moose and you should be fine
Frank
Frank
on our first moose hunt,we were gonna do that with the freezers.....but opted out of the idea,and bought a small generator to run the freezers in camp to keep our drinks and food cold......
then on trip home...... we ran the freezers to keep the meat frozen
then on trip home...... we ran the freezers to keep the meat frozen
When you shoot the animal you want to cool it of as quickly as possible to preserve the quility of the meat. Usually gut in the field and prop the rib cage open and just before loading it in the back of the truck we hide it out so that it cools of. Would you be cold if you were wearing your winter coat? A good game bag will keep the carcuss clean. Driving down the highway when it is cold will cool it of as well. Use the freezer if it is warm.
When you take into considerration its a 2.5-3 day drive back I worry about meat getting froze twice,thats why I was thinking Have it butchered out there then cooled and put it in the two fridges/big coolers.Mid oct is going to be cool anyway,but if I keep filling the freezer comp with ice,maybe even dry ice to start
Biggredd shipped me some boar meat last year-
It started out frozen and was put into a thick styro cooler, with dry ice.
5 days later, it arrived and was rock solid, ice was gone.
Dry ice is awesome stuff, if it is insulated...and if you can find some
It started out frozen and was put into a thick styro cooler, with dry ice.
5 days later, it arrived and was rock solid, ice was gone.
Dry ice is awesome stuff, if it is insulated...and if you can find some
we bought some one year from a small icecream plantGatehouse said:Biggredd shipped me some boar meat last year-
It started out frozen and was put into a thick styro cooler, with dry ice.
5 days later, it arrived and was rock solid, ice was gone.
Dry ice is awesome stuff, if it is insulated...and if you can find some
So I guess for 3 days my freezer wouldnt even have to be a working one. I could just put the meat in froze solid.Cover it with something so the dry ice didnt burn it.lay the ice on top of that,close the lid and go...I wonder if that would keep it froze 3 days?
