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You could consider salt curing your meat; e.g. corning, brining, jerking, pickling, etc. “Salt inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria.” “Salted meat and fish are a staple of the diet in North Africa, Southern ...


Can't speak to deer. I've kept fish on canoe trips from noon one day to breakfast the next morning without a problem. I've also steamed fish, and carried the cooked fish for 36 hours without a problem. These were on trips with temperures in the mid teens (C) overnight to low 20's during the day.


Much depends on the region you are going to. Check with the local wildlife conservation authorities, park personnel. Jasper Park provides bear proof storage at all their sites, I think. Willmore wilderness provides nothing. Outfitter camps may or may not have a high bar for hanging food(or game) OTOH Willmore is entirely random camping, and has very low ...

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