Wow that is very affordable!
I moved up in November 1999 and drove from Whidbey Island Washington to Fairbanks over 6 days. November is not the time to drive. But I got really lucky and had no road closures or major whiteouts.
Moved back down via the aircraft a couple years later, and it was a lot easier, actually I moved to Spain.
So you were able to bring the meat back through Canada? Sounds like an amazing adventure! Great bull!
BB, what caliber rifle were you using?
I got first blood on my 7mm magnum Savage project seen here:
We just sprayed the meat with citric acid, hung it in the trailer, declared it at the border, and drove it my processor here at home. My bull was dead for 11 days, never frozen, and the meat kept like a dream.
what does citric acid do? Is it a preservative? Never heard of this before...
citric acid lowers the PH level of the surface of the meat. the meat forms a dry crust. The low PH prevents blowflies and the like from laying eggs within the meat, and makes for an unsuitable surface for bacteria to grow. The result is unfrozen meat simply aging, and not spoiling.
Imteresting, have never heard of citric acid on meat. What was your average temp on the meat bb? Does the acid add any undesired flavors?