So I'll be in Alaska for Caribou in a few weeks, North Slope Brooks Range. Climatology says daytime average temps 50-60, nights 30-35. Should be cool enough at night to keep meat core temperatures chilly throughout the day.
Question is as follows: assuming good care of meat (proper cleaning, game bag storage, good ventilation, citric acid spray after letting initial crust develop), how long would you be comfortable leaving it on the bone before processing and freezing it? Hypothetically, I could shoot one day #1 and would then have 10 days before getting back to Fairbanks. If that's the case, I'm leaning towards giving it to a game processor who could freeze it there. If I shoot one more like day #5, and can have it back to my house for processing in < 100 hours, I'll probably fly it home in coolers as a checked bag and process it myself. Thoughts?
Question is as follows: assuming good care of meat (proper cleaning, game bag storage, good ventilation, citric acid spray after letting initial crust develop), how long would you be comfortable leaving it on the bone before processing and freezing it? Hypothetically, I could shoot one day #1 and would then have 10 days before getting back to Fairbanks. If that's the case, I'm leaning towards giving it to a game processor who could freeze it there. If I shoot one more like day #5, and can have it back to my house for processing in < 100 hours, I'll probably fly it home in coolers as a checked bag and process it myself. Thoughts?