I'm posting here hoping to get some true anecdotes and common sense replies relating to what you've experienced or heard about using unrefrigerated meat. I've hunted since the '60s, and up until recently I've never been too concerned about rushing to get meat into a refrigerator. I observe basic hygiene rules, but I've hung carcasses for a while in warm weather.... I've defied guidelines by packing freshly killed warm meat into a plastic sack prior to carrying it home.... and I've eaten animals that took a long time to find... which may have lain dead with their guts in for 8 to 24 hours. And nobody that has eaten that meat has died as a result, or even had noticeable symptoms of food poisoning. Nowadays there seems to be a lot of focus on political correctness and safety. I'm not saying we should throw caution to the wind, but I think that a lot of what we are told errs on the side of caution. It can seem that the rule-makers think most of us have virtually no experience or intelligence. And I'd be surprised if the majority of the rule-makers have ever put a roof on a house or butchered a deer in the wilderness. Anyway.... I guess most of you will know what I'm getting at here. There is a lot of information around on processing meat which has a very strong safety angle, and it seems that this content is more or less regurgitated all over the internet by folks who may have had very little experience with farming or hunting. I am well aware of the tradition of hanging game. I don't fancy hanging a pheasant by the head until the body drops away, neither do I relish the idea of hanging a hare until it turns green. But I do like tender meat with good flavour, and I believe that hanging can help us achieve this. Besides the eating-quality benefits of hanging, sometimes we have the opportunity to kill game miles from civilisation in warm weather. I believe that it is OK to hang meat for a while in warm weather. I also believe that meat is inherently sterile and that bacteria will take a relatively long time to penetrate into dead flesh that is still covered with hide. I'm thinking that the bacteria will travel fastest from a wound channel or the gut cavity. I know for sure that meat like venison can keep for weeks hanging in a cool, dry, well-ventilated place that is protected from flies. I am familiar with the views of modern, mainstream health experts. I wish I could talk to some of the old-timer hunters and farmers from warmer climates (eg Africa, Australia, Southern USA). People have been killing and eating big animals for thousands of years. I want to know what their common practices were during warmer periods. I'm interested in the chemistry and biology of meat relating to temperature and time. And I'd like some facts about any significant problems that may arise from using unrefrigerated meat that is cooked properly before consumption. I'm not talking about the threats from parasites or communicable diseases... I'm more concerned about heat spoilage and bacteria growth. So.... what stories have you got about meat in warm weather? Thanks in advance for sharing.