Using Nature's CoolerWe boned our deer out in the field then packed the meat back to camp where we hung the meat, sprayed it with Alaska Game saver (you can get at the sporting goods store in town) and let it dry for a few hour before processing it and placing it into gallon Ziploc bags. We placed the Ziploc bags into heavy duty 3-mil garbage bags and zip tied them shut making sure to get as much air out as we could.
Next, I placed the garbage bags into mesh dive or produce bags with around 10-20 lbs of rocks, then sunk them in about 3-4ft of water. This worked like a charm. The meat cooled off excellent in the 40 degree water, and we didn’t have to worry about protecting our meat from the abundance of foxes and bears on the island. This was also a great way to keep the beer cold as well as any other perishables. When I go back I will make sure that I am near cold water so I can use the same methods again. Once we got back to Kodiak we were able to pack the meat into shipping boxes and freeze it at the hotel (most of the hotels have a public freezer).
|Our meat bags sunk in a nearby stream.|