Get the hide off the moose right away. De-bone the meat, you don't want to pay the freight to haul out bone. Wrap in good cheese cloth sacks. If it is cool enough you can hang the sacks up high out of reach and pepper the meat. It needs to be getting no more than 10 C or so and be in the shade full time or meat will start to go off after a couple of days.
If it is warm out and you can't get the plane back, dig a pit into the moss, under the trees in shade. Peel back the top layer of moss to re-use as a cover. Go as far down as you can easily shovel, the deeper it is the cooler it will be. Line the bottom and up the sides with fresh spruce bows. Place meat in cheese cloth in the hole, cover with more spruce bows then cover with the a couple of good layers of moss. You will need to rig up a warning system and taking along a small battery powered bear fence is always a good idea up north. One around camp, one around the meat stash.
If you have a large enough Yeti, you can use that as the container in the ground instead of spruce bows. You will find that often the ground is still frozen or nearly so a couple of feet down if you are very far up north. We have kept fresh meat in a ground locker for weeks and it is still good.
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