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Thread: Preparing moose meat

  1. #11
    Borderline Spammer

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    Get the hide off and get it quartered or smaller and hung in the shade, make sure any shot up parts are well trimmed so blow flies got no place to lay eggs. Cut brush if you have to make shade, its better than a tarp because it lets air thru, use a tarp for a roof to keep meat dry
    Hope for the best, prepare for the worst!

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  3. #12
    Apprentice

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    If it’s too warm to hang you need an option to get that meat to 4C
    So many people ruin their meat by not planning ahead
    There is no excuse for letting meat waste but it happens every year. And then they blame the poor tasting meat on something other than themselves

    Good on you for planning ahead but be prepared to pass on shots if you want to extend your trip or to leave early

  4. #13
    Post-a-holic

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    All good advice.....much appreciated
    Guns have two enemies................rust and government

    OFAH and CCFR member

  5. #14
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    everyone here has the right approach for sure. i have heard of so many moose get spoiled because the shooters just didn't take proper care, like get it out whole from bush hang in barn and go get drunk. Come back in morning to finish the job and it is already finished, Or people think they can drive the 12 hours of whatever home with a trap on it to keep dirt off, get back and find meat spoiling, tarps are the worst thing when used against any meat. I bought a 6ft freezer put in back of truck when we went to WMU 8. got moose and deer, we took immediately to butcher who deboned it and we put it in freezer. We were lucky we had access to power. Only meat that wasn't frozen for trip back was the buck we shot the afternoon before we left, but it was close to being frozen. Locked the freezer with a couple locks so no one could help themselves while we slept in the Soo over night. Then use the freezer when home for all my game, so wife can keep her freezer same size for her stuff.

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