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Thread: Meat Care South End of Kodiak October 2011

  1. #1

    Default Meat Care South End of Kodiak October 2011

    I am planning a caribou/reindeer/Deer hunt in October on the south end of Kodiak in about 8 weeks, Ayakulik river area. I know there is no where to hang meat so i am bringing down three 3 eight foot 2x4's and will construct a hanging station with an electric fence around it. I will also be bringing citric acid mixture to help preserve the meat. My question is as follows: does anyone have success in preserving meat using any other methods? Any other suggestions would be much appreciated. Thank you for your advice in advance.

  2. #2
    Member Chisana's Avatar
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    There are some pretty large alder patches in that country - usually enough to do something like this:



    The 2x4 plan sounds like more trouble than it's worth.

  3. #3
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    It sounds like you've thought through the airflow (2x4s), bear protection (electric fence), and crust/bugs/preservation (citric acid). Probably the last piece for completeness would be temperature/cooling. Although Aug and Sept present higher ambient temperature problems, Oct cools down more which should help you out. If you have trees/shade as Chisana expects then the 2x4s would be unnecessary, but that does depend on where you are dropped/camp. Only you know exactly where/what elevation and if trees will be present or not. If meat temperature is a concern at some point you can place it in contractor or mega-size ziploc bags and immerse in water during heat of day. Then remove and hang for airflow in evening/night. You can also do this to initially cool the meat, but it's unlikely you'll need those measures that time of year on Kodiak. If you are unsure then take a kitchen meat thermometer to monitor the meat temps. I have not done this, but am considering making it a fixture in my gear bag. Good luck and hope you have a great hunt.

    BTW I love that picture Chisana. I've seen the one similar with all the antlers underneath. That's gets a guy excited for a Kodiak run.

  4. #4
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    Yeah - you're overthinking the whole 2x4 thing.
    We usually just cut a bunch of alders & pile em up. Lay the bagged meat on top - make sure none of it touches the ground or the bags touch each other. Pile more brush on top of the meat. Cover the pile with a tarp - don't stake it tight to the ground - air will circulate under the tarp & around the meat.

  5. #5

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    thanks for the tips everyone! i hope to post some pics like Chisana posted, ony with caribou/deer quarters.

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