How can Citric Acid save your venison!

[AT Hiker]

Here is a very informative article about using citric acid to lower the pH on game meat. The scientific theory behind it is that a low pH prevents flies, bacteria and other contaminants from spoiling your hard earned meat.

http://outdoorsdirectory.com/magazine/citric_acid.htm

Some take home notes;
-Citric acid can be bought in the canning section of your grocery store, not just cabelas.
-Keep your meat cool/dry as possible
-reapplications of the citric acid spray once a day can help keep pH low
-wash game bags in citric acid to aid
-the low pH will keep the fly larvae from turning into maggots, therefore no flies.
-citric acid is food grade and safe

I know of someone that has driven from AK back to WI with moose meat in a enclosed trailer with temps above 50, the citric acid must have helped.

This is more of a topic for Western hunts or hunts that may require packing meat out. But I feel it has its use here; early season and those Nov days when it warms quickly after sun-up. I would assume spraying the cavity with the spray would help too.

Just food for thought and a very cheap investment to ensure meat quality.

Yes, there are people who will argue about its effectiveness and even its safety. Do your own research is all I can say.

Note*. In theory citric acid application can make your venison more tender too. Its a win, win...


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[backyardtndeer]

We keep citric acid in the cabinet for canning tomatoes, pretty cheap at walmart. Thanks for the tip, good to know.

 

[AT Hiker]

Citric acid from the canning section is a lot cheaper than "hunting" citric acid too.


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[Vermin93]

I used it once and it discolored the exterior of the meat. I didn't like that, but I guess it's better than spoiled meat or flies.

 

[AT Hiker]

I have read that some put their meat in a cold creek, not I. I have seen video of backcountry hunters placing the meat over a cold water creek to keep it cool while waiting to get it all out. I just think its too much moisture.




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[backyardtndeer]

I know some guys use Chili powder as well to keep the flies off. My concern with using citric acid is that it basically "cooks" the meat with sustained contact. That being said, I'd rather have slightly "cooked" meat than spoiled meat, but I would personally only use it if absolutely necessary (hot or lots of flies). For hunting out West, this is one reason I prefer to wait until it cools down a bit vs early season. You could also sprinkle some salt on the meat to deter bacterial growth.


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Plain old black pepper is supposed to help with keeping away flies. Also heard wiping the cavity with vinegar in the event of a gutshot will help clean it.

 

[AT Hiker]

I suppose after the meat has cooled and dried it would be ok in a watertight bag submerged, I like the open top idea better though.

Like you I try to plan my hunts around cooler weather (aka cold nights). Daytime is rarely a concern because its still cool in the shade and Im usually able to get my meat packed out within 12hrs, if not immediately after the kill.

Citric acid and stop rot (for the cape) are cheap insurances imo.


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[AlexDad]

That show about the two brothers on the extended Alaskan trip used citric acid on their meat. They put the citric acid on and then covered it with fresh cut evergreen brush.