Quick meat care after the shot is vital for the best flavor of the meat and to extend the life of the meat in those situations where you cannot get your game to a cooler or freeze. I use powdered citric acid to stall the bacterial growth and stop, flys, yellow jackets and other pests from touching the meat. they will not land on it and it has no influence on the flavor of the meat. I once did a 10 day float trip, downed a bull and used a splay bottle with citric acid and the meat was beautiful when we reached the possessor. the lows at night hit freezing but the highs during the day went up to 42 degrees, no bugs.
Anyone have other ideas or experience’s.
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Great tip! I guess I need some acid.
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Note: It will not stop bone sour. it is vital if in warm conditions to open the meat and expose the bone or de-bone meat to reduce interior temperatures. I use 2-3 tablespoons (from your local grocery store) in a dry 8 Oz. spray bottle, and add water after the kill, I spray over bagged meat until wet them just let it dry. its not a cure all but it does extend your field time and no bugs!
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