How long hang to cool before packing INSIDE of pack?

[lifeisgoodsteve]

Hi All,

I've always used the external game shelf but for those who pack the meat INSIDE your bag, in warmer temps (70-80+ days) how long have you found you need to let it cool off before putting it in a contractor bag inside your pack?

Or do you simply put it in and not worry about the packout time assuming you'll be taking it out and cooling it off when you get back to the truck?

Let's assume a 2-5 mile packout so it'll be in the pack for a while.

Thanks,

S

 

[YellCoAR]

Well if it is 70 to 80. It is not cooling down much if any hanging is my thought.

 

[IdahoBeav]

On 70-80 deg days, I would think plastic bags and being inside a pack would make for a microwave and heat the meat up.

 

[hikenhunt]

The initial cooldown is important. Your starting with 101-102 degree F meat, which I believe will warm slightly right after blood flow stops. 70-80+ means its likely sunny, so I would find some shade or even better, find some shade near a creek which can be easily 10-15 degrees cooler. If you're heading out without camping for the night, then take some of the smaller pieces out on the first trip that cool quicker and leave the rest hanging for the follow up trips.

 

[spike camp]

I wouldn’t use trash bags. Chemicals, trapped heat and all round kinda gross.
Just use quality game bags.

 

[Fetty Wapiti]

Even in 70-80 degree temps the meat will cool. An elk has a resting temp of 104. Through evaporative cooling and convection you would be amazed how fast the meat can cool if hung and in good bags. That being said, if it is going to be in bags for hours on end I would cool it as much as possible. We have even spent the night in spike camp to take advantage of the 50 degree nighttime temps before a pack out.
If it is warm, cool as much as possible and if it will be a long pack out the meat will last much longer if left in tact and not deboned. That being said deboning will greatly increase the rate at which the meat cools, but after cooling it needs to be a foot race to an ice chest or fridge.

 

[LongWayAround]

Well if it is 70 to 80. It is not cooling down much if any hanging is my thought.

It's still 20-30° below their live body temperature. If you stood in the shade naked at 70°, you're going to be feeling chilly pretty quickly.

I'm not putting any meat inside of my pack when I have a load shelf. I typically already have stuff inside of my pack.

As far as how long to let it hang, I'm taking the first load out immediately and getting the rest as soon as possible.

 

[Customweld]

The first trip out for me, assuming its an elk is going to be loose meat and a front quarter. Maybe 2 fronts if it's a cow or smaller bull. I'll come back with a pack frame for the rest. While I'm gone the other quarters will be cooling while hanging. The front quarters and loose meat is the first to come off the animal for me, so assuming it can take a couple of hours to break an elk down solo, that stuff will be cooling for a couple of hours before I put it in a pack and head out.