IIf you have to hang a moose for a few days, or transport it home do NOT use gutless method.only if flying it out..all these new cuts allow access to flies and eggs, all these smaller cuts dry faster, allow temperature to get hotter in core meat.
Once you cut 2 pieces of moose meat apart. .they cannot be tossed into one bag to stew together..it causes faster breakdown of the meat and greater acceleration of going g bad.you will need separation between each and every chunk of meat.the pretty rainbow colors tell you when there was no separation.
Citric acid allows proper meat PH..slick meat just prior to lost stinky meat.70% vinigar/water works almost as good.but now you do get a rind over the meat.
Use a sazal" wipe down with vinigar, water, keep 4 big bags..1 per quarter..use top quality bags.
Hang high in the breeze low angle tarp keeps sun rain frost snow off the quarters.still allows air to kept it dry.
HuntingBC Champ
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