Nebraskaland

November 2022 • Nebraskaland 55 avoid the expense of overnight shipping (or making the long return drive), but if you are unprepared, a processor might be your best option. I recommend bringing the meat home in coolers or a freezer. I've done both ways, and choosing one method over the other will depend on the specific situation. If you're looking at a multi-day trip home and have the extra space for a freezer, it's a nice option. Small chest freezers are usually big enough to freeze entire quarters, so you don't have to worry about processing until you get home. Just be sure to have plenty of extension cord to plug in the freezer at hotels, campgrounds or gas stations. Throwing a blanket over the freezer will add insulation and keep the sun from directly hitting the freezer. Most often, though, I bring meat home in coolers. If you have a huge cooler that can fit an entire quartered animal, that's great, but most people don't have one. This space limitation means you will have to cut the meat into large muscle groups, bag it and then preferably freeze it before you take it home. Airbnb and Vrbo are great options for processing animals because you have a full kitchen, including a fridge and freezer. On trips like these, I bring a vacuum sealer, freezer bags and a 6-inch boning knife — I worked as a butcher for 3 years, and those items are the basics. Saws and larger knives can be handy, but not necessary. I prefer cutting the meat into large muscle groups and bagging any trim separately to grind later. Freeze everything before placing meat in coolers for the journey home. If you prefer to butcher meat on your truck's tailgate, hotel and motels generally have freezers they will allow you to use at a cost, as do meat processors. Short Trip Home If you are within a day's drive of home, freezing the meat isn't as great of a concern. In this case, dry ice is a great choice. Dry ice is readily available at grocery stores, some gas stations, as well as farm and ranch supply stores — call ahead. Place your meat in the bottom of the cooler with the dry ice on top, separated by a piece of cardboard. This will keep the dry ice from touching and damaging the meat. Anytime you use dry ice, be sure to crack the cooler or open the drain port at the bottom so pressure doesn't build inside the cooler. Wet ice is also an option, but it melts and will eventually soak the meat. If you use wet ice, place it on the bottom of the cooler with something above to separate it from the meat. Open the drain in the bottom of the cooler to drain melted ice water. Freezer packs also work well, and I often use frozen water bottles if I have the chance. Know When Not to Shoot The most common mistake in the early season is shooting an animal too far from the truck where it's difficult to retrieve meat and cool before spoilage occurs. In this case, pulling the trigger or releasing an arrow isn't ethical. Think about those factors before you shoot. If you are unsure, don't take the shot. Making the right choices in the field, knowing how to efficiently quarter and pack out game, being prepared with the necessary tools and having a game plan to get the meat home safely are the keys to enjoying game meat all year long. If you want less hassle, and heartbreak, know when to shoot. The top image should always be a no-no, and the bottom one isn't much better. Be patient and get a broadside shot. JEFF KURRUS, NEBRASKALAND

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