Alberta hunters can enjoy getting into the field early but must prepare for meat care in potentially warm temperatures. Meat is susceptible to spoilage, as it contains bacteria, and when warm temperatures are involved, it promotes bacterial growth. Bacteria, yeast, and mould are all warm weather issues that must be controlled to avoid rot. Knowing that the meat must be cooled will ensure you reduce bacteria growth.

Success!

Harvesting a big game animal when it is hot outside means proper handling is essential from the time your game hits the ground. Field dress as soon as possible. Removing the internal organs and the animal's digestive tract is the best way to curtail bacteria growth.

If a bullet or arrow pass through the stomach or intestine, clean the animal's cavity to reduce the chances of Escherichia coli or E. coli bacteria contaminating meat, which has the potential to cause food poisoning. Stomach contents or intestinal fluids can be wiped out with a paper towel or flushed away with cold water.

From Hot to Cold
A great way to cool meat and protect it from flies is to field dress the animal but leave the hide on and intact. Have a cooler with bags of ice ready in anticipation of success.

If possible, hang the animal's head down in the shade, insert ice bags into the chest and abdomen, and wrap it in a tarp. The cold from the ice transmits through the bones and skeleton and cools the meat. After dark, skin the animal and place meat in game bags to avoid insects.

Cooler Options
Modern coolers hold the cold and can be packed with ice in preparation for a hunt. On a successful Alberta antelope hunt, ice was kept frozen for two days before being put to use. The antelope was deboned, and meat was placed in game bags. While working on the animal, the bags were hung on a fence post to air dry and begin cooling. When complete, a layer of ice was left in the bottom of the cooler, and the meat was laid on top with a plastic bag separating them to keep the meat as dry as possible. A second cooler stores the extra ice rotated into the meat cooler later in the day. Cover the meat with a towel to trap the cold. Drain meltwater each time you replenish the ice. Turn and rotate the meat twice daily to ensure all pieces cool properly.

Use Ice Water?
You can use ice water to cool meat fast, but it is not a best practise, as moisture on proteins can grow bacteria. The cold temperatures slow bacterial growth, but clean and dry is always best. Soaking meat in ice water changes its appearance, removing myoglobin and the dark red colour in the meat. Use ice water when you have no other options.

Game Bags
Game bags work in several ways to protect meat in warm weather. The knit fabric allows air flow to cool and dry the meat surface. The bag also protects the meat from dirt, debris, and insects. Several game bag brands are treated with an antimicrobial treatment to protect the meat, kill microorganisms, and stop their growth. There are antimicrobial sprays to treat game bags or spray directly on meat. An old trick is to sprinkle black pepper on the meat to keep away insects.

The goal is always getting meat under 4.5°C (40°F) to slow bacterial growth. The game bags with antimicrobials prevent spoilage until you can get somewhere to cool the meat fast.

Shade
A meat shelter can save the day when you have no other way to deal with meat. Hang a tarp to form a tent over the meat and provide shade. Hang the meat on a pole or get it off the ground to allow air circulation. Make sure it is not in direct sunlight.

Take advantage of any breeze to help cool the meat. If there is a river or lake, consider building the shelter on the shoreline and set the meat on large, cool rocks where it can be in the breeze. The breeze off the water helps cool the meat.

Sour
Meat can go bad from the outside but can spoil from the inside out, too, often known as sour. Fluid can collect around larger bones where heat cannot escape, and the meat sours. It is often referred to as sour bone. Debone larger muscle groups to avoid ruining your precious investment. The larger the quarter or block of meat, the more heat it will have to disperse from the inside, so focus your efforts on breaking down the biggest muscle groups first.