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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 ...


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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.


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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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