Game Bag Prep (anti-microbial)

[gunsmith89]

The last few years we have been using the koola bear anit-microbial spray you can buy online to spray out bags after we put the meat in. I have heard some people "season" there bags with a home remedy and some have home remedies for anti microbial spray.

What does everyone use and would anyone be willing to share any home remedies?

 

[Desk Jockey]

Hmm. Following. Never really thought of this.

TAG bag fan here. I usually just give mine a wash in my clothes washer with some bleach or oxi clean. I either hang them to dry or run them in a low heat dryer (don’t tell my wife but that tends to get the sticky bits to fall off and get caught in the lint trap). I soaked them in a bucket with some peroxide once when the got really bloody.

 

[gunsmith89]

One of the reasons I am looking at this too is last year my can was defective and sprayed a solid stream instead of a mist and ran out far too quick.

 

[jeremyg4]

Do you all store then in a ziploc or water tight bag while they're in your pack?

 

[gunsmith89]

I personally have not. I would I'm sure if I "pre-seasoned" mine. Otherwise we just used the spray on them after.

 

[Marble]

Ive never used anythingand I've never had it spoil.

But having the knowledge for s just in case type scenario would be helpful.

 

[Brendan]

Is the anti-microbial spray or treatment any different than Citric Acid? Lots of discussion on it here if you search.

Request Rejected

Using Citric Acid to Reduce Bacteria

Once all the meat is hung, remove the meat bags and spray the meat with a citric acid/water mixture. The meat should be sprayed until the mixture begins to run off the meat. About two ounces of citric acid for each quart of water will do the job.

Food grade citric acid can be purchased at most pharmacies or feed stores. The citric acid will slow down bacteria growth that spoils meat, and it creates a dark "crust" on the outside of the meat that makes it harder for flies to lay their eggs on the meat. Don’t worry about the citric acid mixture getting the meat too wet. The mixture will dry quickly. Once meat is dry, reinsert it into meat bags.

 

[Mule3006Elk]

I use TAG bags. Clean with DDW, dry them, roll them really tight, and store them in my harvest kit (Kifaru UL bag). I have the Citric powder. Never used it. Mostly hunt in cooler/colder weather. If needed you mix it with water and spray on the meat. The one I have is called Caribou Gear Game Bag Spray & Meat Preserve.

 

[stonewall]

Interesting topic. This has never crossed my mind. I always just wash the bags and try to get meat in cooler quickly. I’ll look into the citric acid. I haven’t yet had any packouts that made getting meat on ice a challenge

 

[gunsmith89]

Is the anti-microbial spray or treatment any different than Citric Acid? Lots of discussion on it here if you search.

Request Rejected

Using Citric Acid to Reduce Bacteria

Once all the meat is hung, remove the meat bags and spray the meat with a citric acid/water mixture. The meat should be sprayed until the mixture begins to run off the meat. About two ounces of citric acid for each quart of water will do the job.

Food grade citric acid can be purchased at most pharmacies or feed stores. The citric acid will slow down bacteria growth that spoils meat, and it creates a dark "crust" on the outside of the meat that makes it harder for flies to lay their eggs on the meat. Don’t worry about the citric acid mixture getting the meat too wet. The mixture will dry quickly. Once meat is dry, reinsert it into meat bags.

Do you cut the cap off when you debone then later on? I would assume so but wanting to make sure. I see you can get citric acid on amazon for about 7-8bucks a pound.

 

[Brendan]

Do you cut the cap off when you debone then later on? I would assume so but wanting to make sure. I see you can get citric acid on amazon for about 7-8bucks a pound.

Not sure what you are asking?

My point: Game bag prep and sprays like that are probably the same thing or very close to citric acid.

Yes, you buy it in powder form, and could pretreat bags in it or mix into a spray bottle in the field for spraying meat.

Lots of discussion on this here on Rokslide if you use the search.

 

[gunsmith89]

Food grade citric acid can be purchased at most pharmacies or feed stores. The citric acid will slow down bacteria growth that spoils meat, and it creates a dark "crust" on the outside of the meat that makes it harder for flies to lay.

I thought you were referring to what you used. The dark crust listed online. I'm assuming it would be cut off while processing.

Thank you I will do some more searching as well.

 

[Brendan]

The dark crust listed online. I'm assuming it would be cut off while processing.

What I pasted in my first post was cut and paste from the Alaska Department of Fish and Game - make sure you go to the link and read the whole post.

Yes, a crust like that helps protect the meat, and is cut off when processing.