I would put it in the fridge – to be honest it won’t matter too much if you don’t, the fish don’t seem to mind.

Bit of nonsense I reckon about the cooler temperatures thing – ever seen meat for sale that is not in a fridge?

if you leave it in water it will go paler in colour, white to an extent….. which is what happens when its not eaten in the lake .. so fish will assume its been there sometime and eat it without caution.. well hopefully..
bag it and fridge it tho thats the best idea.

Still amazed your messing around with putting hot water on your meat before you get to your venue. Simply cut the amount of meat you think you will need on the bank when you first get to your peg. Put your cubed meat in a large tub and add loads of lake water and leave for 10 minutes. All the excess fat will rise to the surface in the tub. Change the water and leave again for another 10 minutes while you continue to set your tackle up. finally, change the water again to remove the last few bits of fat. Your meat should then be almost free of fat. Just leave the meat in plenty of water in the shade to keep it cool and it should stay fresh and free of excess fat. Only have small amounts of meat in your bait box where it can be effected by the sun. As was pointed out by hookpulledagain, the meat will become pale in color and almost white. Much better than meat that is still pink in color!

i cut mine the night b4 put put it in the microwave for 2 mins to warm the fat up then take it out and the fat is that runny you can pore it into a bait box,then fridge thne meat while morning.
in the morning i put the meat fat in my dads flask when he not looking and then wash the meat out in the shower b4 mashing it up with our lasses potato masher feed this through a toss pot next week m8 you will sack up big time

ye she wasnt r8 happy lol

i also give it a sprinkle of tika powder