Here's a newb question for you.
When breaking an animal down in the field to pack out, how do you protect the meat from the 10,000,000 flies while you're skinning & deboning before you can get the meat into a game bag?

Last year, as soon as I made the first incision, every fly for 10 miles swarmed us to get a taste of deer guts.  

I don't want maggoty meat...

I heard a bunch of black pepper repels them off meat.

That’s a really great question actually. Out here in Idaho we have problems with hornets and flies swarming as soon as there’s a drop of blood. There are two options that have worked really well for me over the years. The cheapest is white vinegar. Get a small spray bottle and fill it with white vinegar, and then spray the meat as you’re field dressing. This works really well for flies and bees, and it’s also antimicrobial. The other thing I’ve tried is the aerosol can of “carcass” spray. I used this on my elk this year and it also worked really well. I believe it’s citric acid based.

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