Johnn Peterson
CGN Ultra frequent flyer
- Location
- Chemainus B.C.
I didn't see any one zero in on the best meat saver of all, lots of circulating air! The skinned quarters hung in the shade, in a good air circulating area. In fly weather use one of the methods given to keep them off the fresh meat, but the meat will soon get a skin on it that keeps most of them off. Or, if the meat can be hung twenty feet, or more, in the air, the flys won't get to it. (I have to take other peoples word for this last bit, but I think it works.)
I don't have to take other peoples word for the way the old time camps kept their meat. Logging camps in the bush, without electricity or other means to refrigerate meat, all used a screened in meat house. A roof, with four sides screened in. All meat, every piece had to be hanging, and in most weather, the fresh meat was good for a week. Cool, or colder weather in the fall and it would stay fresh for considerable longer than a week.
You're quite correct. In addition to hanging in the shade, drying and a skin forming and in conjunction with the benefits of circulating air, there's another little trick we've found and used to help on our Moose hunts in the B.C. central interior. We've cut black plastic into strips and hung close to the 'meat pole'. Any slight breeze moves the strips and seems to scare the flies away.





















































