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Guess if you haven't got a walk in cooler then do the best you can!

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Seems to work for them in Africa..no walk in cooler in sight...

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ALL MEN DIE, BUT FEW MEN TRULY LIVE..

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A walk in cooler is definitely needed in warmer climates such as Australia and Africa.

In winter here I may hang meat overnight, to at most two or three days. But only if the days are cool enough.

Definitely need fly bags as well.

Once flies managed to lay eggs at the bit of shank meat showing. Maggots travelled down the leg bone internally to well past the knee.

I do have a walk in cooler, designed for fruit. It is too moist. The meat will not set. Ok for keeping cool until butchered. Not for setting the meat or long term hanging. I need to replace the cooling unit with a refrigerating unit.

Mostly meat is hung over night if cool or better cold or chilly. Easier to butcher if the meat has stiffened up.

I can see how meat can be hung much longer with snow on the ground.

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And with snow on the ground.. NO FLIES..

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ALL MEN DIE, BUT FEW MEN TRULY LIVE..

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Hanging meat in Africa?

One time the trackers wanted a kudu carcase a week old collected as a leopard bait. For them to eat ... Nicely set and softened ....

Another time I shot maybe six or seven warthog over a week. The owner was going to give them to staff families as a holiday gift. I happened to walk into the game room one time. The owner didnt want me to go in there. Non0 refridgeration. Pigs not gutted. Up to acweek old. Very stinky.

Different standards for meat in the third world.

If buying meat from an African market, brush the flies off to see the meat ....

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I was in Zim once at a village..they were making biltong.. meat was so covered with flies you literally could not see the meat..

Yes indeed..different standards..

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ALL MEN DIE, BUT FEW MEN TRULY LIVE..

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