Preparing moose meat

Question for folks that moose hunt in the mild weather if there is no cold storage available. How do you prepare the meat if you tag out early and want to stay at camp for a few days more plus having to deal with a long drive home?

Depending on how warm it gets we usually quarter the animal and wrap the quarters in game bags to keep the flies out and the whiskey jacks (Canada Jays) and hang in a shady area. But if it gets really warm depending on where you are hunting you can look for butchers ahead of time who will hang your quarters in a cooler for you for fee. Also if you are in a bush camp your best to make yourself a cooler box or 2 out of plywood and insulate the inside with blue Styrofoam and some dry ice which last for weeks

Tricky one-depends on the temperature, especialy if it does not drop thru the night.
Up in the air-Rain protection and shade is a must,breeze location would come at prime rate.Lake shore-river bank, comes to my mind.
Cheescloth with black pepper against flies ,and i would do salt, to soak out the blood wherever applicable.Then scoop out the bloodied salt.
Quartering or even cut it up in 8 would also help cooling the meat down faster-have the breeze work on them.

If in doubt-walk in freezer, chest freezer running of from a generator,or lots of coolers with ice.
Cool the meat before placing in coolers
I think an average DEBONED moose can fit nicely in 6 -7 of the 48 quart coolers.
The meat do not need to freeze,just to be kept cold in them coolers.
Do not let meat sit in melted ice water.Drain frequently and replenish ice..

Pack your gear(clothing etc) in coolers,then use the coolers and pack your stuff out in large garbage bags.

Them coolers are multi purpose,everyone has 1-2,and they can be stashed every which way you need ,while transporting them.

Ideally, having a butcher available is the way to go, even if it’s a couple hour drive round trip. We whistle our moose into the butcher and have it cut and wrapped and frozen. We stay in camp until the meat is done. With the delay in the gun openers this past few years, warm hasn’t been an issue. I can see where archers could have issues.

Thanks folks for the great info.....much appreciated
Sept 17th to 24th will be our first archery moose hunt, we drew a bull tag for 18A

Great suggestions, I agree, a freezer with a generator and Butcher lineup close by is the way to go when it’s hot.
I personally seen quite a few Moose in one piece spread out in a trailer in +20 weather travelling down south. You can smell them from a ways off. Never understood what’s the idea of hauling a Moose whole from such a distance.
Personally I’m quartering as soon as they hit the ground, they cool down faster and is so much easier to handle. We hunt close to home so would bring to town right away if it’s too hot.
Good luck on your hunt.

Thanks Deer Hunter

Your first priority after harvesting an animal should be taking care of the meat to prevent spoilage. If the temperature allows, hang it, if not get it to a cooler ASAP

I agree that quartering the animal in warm weather is a good idea. If for some reason, you can’t quarter, be sure to remove the windpipe right up to the tongue, split the pelvis, and prop open the rib cage as wide as possible. Remove all damaged meat, and wrap the carcass with cheesecloth. Hang the animal in a shady and breezy spot.

Make a point in knowing where the nearest meat locker is and find out what the protocols are regarding bringing in a moose. Pay attention to the temperature and make a b-line to the cooler if warm weather persists.

Many hunters on Lake Nipigon (hunting on large boats with outfitters) would submerge their moose in the lake with no apparent negative effects. Once back at the dock they would hang, take the hide off, dry off and trim the meat, wrap, then drive home.

Good info folks....much appreciated