We do a 9 or 10 day fly-in moose hunt in northern Ontario every fall. Inevitably an animal is taken within the first day or two. We are careful to clean out any blood shot meat and cover the quarters with cheese cloth and hang them in the shade. Temperature typically hovers around freezing at night and gets as high as 40 or 50 during the day. It will hang for as long as 6 or 7 days before flying out and then another day before it gets butchered. We have never had a problem in fact the meat has always been exquisite including this fall's quarters you see hanging here which we are now eating. gg.


"The instant you start talking about what you'll do if you lose, you have lost."