How Long in the Ice Chest

[338winmag]

Lets just say the followng:
I am a 5 solid hour drive from home. A solid 1.5 hours from nearest processor (I really don't want to come back to a 4 hour trip just to get my processed meat a month later)

Its 60 degrees and it has been 15 minutes after I shot my elk.
It takes me 1.5 hours to field dress (but not debone) - (I hope)
I am placing in game bags in the shade as I go.

I get the meat back to camp in a big ice chest 4 hours after the kill.
How long can the meat stay in an ice chest (ice refreshed as needed) before the meat starts to go bad and\or I need to rush it to a processor?

Also I know Yeti is supposed to be the best ice chest, but extremely expensive. anyone ever user the Coleman Extreme or Igloo Marine?

Thanks

 

[jimbires]

I live in Pa . I've elk hunted in Co. 2 times . my first year I shot a cow . I quartered her up and packed her out . I notified my crew I had one and was getting her out . they broke camp and met me at the trail head . we loaded her up and headed for home . we stopped in meeker Co. and I bought a few blocks of dry ice . I put a couple of blocks in each meat bag . I use the heavier bags , kind of like light canvas material. I didn't have a big cooler . the other 2 guys had one each and figured that would be enough , whats the chance of getting 3 elk . we drove into rawlins Wy , that night . next day we stopped at Cabelas in Nebraska , and I bought my 150 qt coleman cooler . cabelas told us where to buy more dry ice . we drove a couple miles and bought more . at this point, I'm guessing about 24- 30 hours since I shot her , my meat was very cold my dry ice was gone . we finished driving to Iowa that day . next day we drove home . it's 30 hours of driving . my meat was fine , no problems .
my next elk hunt was in roughly the same place . I shot him the first day . quartered him up and hung him in trees in a little valley with a stream running through. it was fairly dark in there the timber was thick , and cool because of the stream . the next morning I talked to a wrangler that was camping not far from us , about packing him out . the wrangler brought him out late that day for me . this would be about 24 hours+ since I shot him . I packed him in my cooler and drove into Meeker and bought ice . I couldn't find dry ice . I iced him everyday . we broke camp on the fifth or sixth day of the second season . part way home we found dry ice , probably in Nebraska again . I bought a few packed them in and came home . this trip we only stopped for one night . my meat was fine . even had some dry ice left . I think that after the meat cools the best thing to do is add dry ice and keep the cooler closed . while the meat is cooling it will use up the ice quickly . Jim

 

[Oldtrader3]

I have hung deer, dressed, skinned, wiped and bagged in a deer bag for as long as 4 days in a creek bed in Utah and not had the meat be affected or spoiled at all. It got up to 60*F in the daytime sometimes.

 

[DrMike]

I've had elk hung for a couple of days without spoilage. I did open the chest cavity and slice down to the bone on the back, making certain to keep it bagged and hung in the shade. Obviously, the cooler, the better, but so long as it is kept from getting dirty and cut deep to allow cooling, you should be fine.

 

[338winmag]

So if I am in camp and the temps are 55 or below, I could get away with first hanging in the shade for 2-3 days and then place in ice in cooler chests?

 

[Guy Miner]

Probably.

The only meat I ever lost was a mule deer buck that was hanging in the shade, in fairly warm temps. High 60's I'd say. I didn't know that the flies had got to him until I was butchering him a few days later. Found maggots in some of the meat. Not good.

Really wish I'd butchered that buck real quick, or taken him to a butcher, instead of hanging him for a couple of days and helping my buddies while they hunted. My mistake.

Guy

 

[Oldtrader3]

Just get him tied up in a fly-proof game bag right after skinning and he should be ok. Sorry that you had a problem Guy.

 

[Greg Nolan]

All the above. I use Igloo marine and colemans. I kept one animal on ice for 3 days and one I kept out over night at freezing and then wrapped it in sleeping bags with blocks of ice in it's chest cavity for two days. I quarter and bone out the meat and put it directly into the ice chest with ice on the bottom and then fill with cube ice. It cools the meat quickest. I drain the water after every hour and add ice untill I can feel the meat is ice temp. Then I drain the water and towel the meat and use bagged block ice to maintain temp. I check for leaks in the bag every few hours. Once the meat is ice temperature and held there it's good for 3 days at least. The secret is the get the thick meat (hams and shoulders) boned and immersed in cube ice that fill all the cavities so no warm spots can remain. It's best not to leave it soak in the water longer than necessary but make sure it's all icy cold.
Good Hunting
Greg

 

[onesonek]

60* days won't bother much if in the shade and in a breeze if possible, for 1 day. I make sure any animal has the hide off asap, and covered with cheese cloth, as it promotes cooling faster and the cloth keeps the flies off for the most part. Usually with 60* days, one can expect it in the lower 40's or cooler at night. Then I'm up early to bone it, and lay on a plastic sheet to catch the last of cool predawn air and cool off any hot spots. Then it goes into the cooler, of which I usually have 2 along on long trips. I really like the Coleman Ultimate120 for the meat, and I have the 52qt. which I bring dry ice along in. And I agree with Greg, the Igloo Marine coolers, are likely the best, if not darn close, but kind of spendy. If kept tightly shut, the dry ice will last several days in these coolers. Once the meat is in the cooler, first a plastic sheet on top, then a layer of card board. On top of that goes the dry ice, that is broken up to fit in the remaining room,,,hopefully at least 4", and use the 52qt. for overflow if needed. This should keep the meat another 4 days. Although you might need to add dry ice once or twice more. I really wouldn't hesitate, going 5 days up, to 6 if dry ice is kept on it, with 60* temps.
Main this is to initially get it cooled down quick as possible, and before putting it in airtight cooler. If done right, the bottom meat will be in the 30's and the top just under the cardboard will be nearly frozen, in a very good cooler.

 

[338winmag]

Super Excellent information guys!

I believe I have decided on the Coleman Extreme 120 for a couple of reasons after calling Coleman and speaking to a rep for quite a while. Here is the gist I got from them on their cooler models. (I am going by what they told me)

The difference between the Marine and the Xtreme models:
1. The Marine model is white for sun reflection out in open areas like lakes, oceans, beaches
2. The Marine model has a antimicrobial interior to ward off, repel and protect against fish and game odors.
3. The build is slightly different inclduing the handles and hinges and the way it seals shut when closed.

At Walmart, the cost is pretty much the same for each. What may be go with the Xtreme are the comments one finds on amazon when searching for the products. Of course you have to take some of them with a grain of salt but many complained more on the Marine regarding problems with the handles, hinges and the tight seal (or lack thereof). I will be sliding it in and out of the back of the truck to move to shade.

One concern for either is "kinda bear proofing". I understand they are not built "ram tough" :grin: , but I cant guard them all day and night. I will either purchase some straps with buckles or some cheap chains that I can secure the lid with. On the positive side, I do have a bear tag this year. :grin: :grin: :grin:

Thanks All!
You guys are great!

 

[338winmag]

As silly as this sounds, what is this dry ice we are talking about. I understand what it is but is this something one can get at a store usually in a small city or.

Also does this obviously stay cold longer?

 

[onesonek]

In bear counrty, I would hoist it in the air to at least 10 foot. From either a limb of a tree, or if no limb type trees in the area, a static line between 2 trees.
Dry ice is compressed frozen carbon dioxide, and runs -70/-100 degrees.
The local grocery store I use to work for would save it for those that wanted it. It came in with the icecream shipping container, and they gave it away. that was a 3 x a week situation here. I would believe that to be the case for most small town grocery stores.
Also, most Lockers can bring it in if you give them enough notice, but not sure of the cost.

Besides the cold it produces, it evaportes, leaving no moisture to drain off your meat. Water, outside of a light wash on the carcass for hair and blood removal,,,don't mix well with red meat of any kind. It's ok if you have large cuts of boned meat in water proof bags however.
But i just throw the cuts in the cooler as above, The plastic is to keep the carboard off the meat, and the cardboard is to reduce freezer burn from the dry ice.

As said dry ice evaporates, rather than melts. This is brought about when in contact with air or oxygen. If kept as tight as possible from air, dry ice will keep 4-5x longer than O2 ice. And at 3-4x colder.

 

[jimbires]

just a FYI . never handle dry ice with out a glove or rag or something to protect your had . it will burn you . Jim

 

[SJB358]

Same here Steve. With any luck Brian and I will be coming home with elk. I plan on icing it down with bagged ice and draining daily. I've done it for a long time like that and never had an issue. Elk and deer meat will keep pretty well if kept in the cool and the flys are kept at bay. You will have to clean it up during but butchering anyhow. Good luck. Of is a good problem to have. Scotty