I'm soliciting thoughts on the best way to care for game meat that has been quartered and won't be final cut for some time. Case in point: I'm doing a 2 week elk hunt; 1 week in WY 1 week in CO. I shot an elk in WY Sunday AM. I have it quartered, boned, meat clean (ie. No dirt), and on ice. I drain any blood/water daily. My concern is the meat sitting in a cooler for 12-14 days. I've left them for 5-6 days but never longer.
I have options. I can have it frozen or processed when I get to CO. I'd greatly prefer to cut my own meat and would like to retain that option if possible.
What have you guys done in this situation?
Meat from the pronghorn, whitetail and mulies I kill are aged in a cooler on ice for 10-14 days. The dirty water is drained daily and ice is added as needed. You might be able to do that. If not, I'd have it frozen. It won't hurt the meat.
