Elk cooler logistics - help a newbie

[ljsommer]

Hello all,

   I have what may be considered an "ok" opportunity on some archery elk this year (OTC)  but due to life handing me a really rotten situation for the past 2 years I am currently not able to access 90% of my hunting gear. I have a good bow, a Yeti Tundra 65 cooler (48 liter capacity) and my camo. That's it.

What I don't have (access to):
Binos (working on it)
Range finder (someone is letting me borrow theirs)
Larger cooler capacity ()
Large freezer (I think I've convinced a buddy to let me use his)

Now, my question is this: On the very low chance I get an elk on the ground, I am worried about cooler space. Elk are huge! How many/what size coolers do you usually use to transport them? Early season temps will be such that I will want to get the elk processed and in a cooler as soon as possible, and I don't have access to my mega-cooler down south.

Do you elk folks just have access to tons of cooler space to toss into your trucks? Or am I thinking about this wrong and it's not actually that big of a deal to just toss meat bags into the back of the truck?

My hunting spot is roughly 2 hours (without traffic) from my house.

[HntnFsh]

If you can get it in your rig and to your house to cool down within a few hours I wouldnt worry about it. Especially if you have the hide off and in meat sacks.

[MADMAX]

Meat bags
Shade
Air circulation overnight
Know where the closest locker is

[mburrows]

It amazes me how resilient elk and deer meat is. As long as it’s out of the sun with air circulation you’re good for a few days

[Moose Master]

If your hauling the meat in a pickup truck place the meat on pallets.  It allows for better air circulation.

[7mmfan]

If your hauling the meat in a pickup truck place the meat on pallets.  It allows for better air circulation.

This is a good tip. I at the very least try to stand quarters up in the corners of the bed. Bagged scrap is hard but it usually cools quick just because of the small size of the pieces. You could easily toss that bag of scrap in your Yeti with some ice.

[ljsommer]

This is all great information, thanks everyone! Creative thinking about the pallets.

[Dan-o]

I'm particular about cooling elk down ASAP.

You can usually find a small stream.
Bag the quarters or boned meat and let them lay in a small stream until the heat is sucked out of the meat.

I think after the meat is cool, a 2 hour drive should be fine unless its really hot out.

[johnbmyersii]

dont put the meat in plastic bags...ever. plastic traps moisture and heat and doesnt allow it to escape. Put the meat in quarter bags, hang in the shade down by the creek and you'll be good for a week

[Dan-o]

Definitely agree, no plastic bags without refrigeration.

No way would I leave quarters hanging by the creek (in cheesecloth or any other bags) in normal early archery season temperatures.

[b0bbyg]

Last 2 elk I have got were bagged (cloth) and hung in shade until ready to head back to town.  I keep a giant piece of plastic to cover the back seats folded down so the meat goes in the truck and not in the bed.  This was I can crank the AC full blast for the 2 hours home.

Looks funny when you get home wearing a jacket on a hot day because it is so cold in the truck.   
I like the pallet idea, need to see if I can find a large metal shelf to lay in truck so I can get circulation. 

[ljsommer]

Last 2 elk I have got were bagged (cloth) and hung in shade until ready to head back to town.  I keep a giant piece of plastic to cover the back seats folded down so the meat goes in the truck and not in the bed.  This was I can crank the AC full blast for the 2 hours home.

Looks funny when you get home wearing a jacket on a hot day because it is so cold in the truck.   
I like the pallet idea, need to see if I can find a large metal shelf to lay in truck so I can get circulation.

Do you not get blood everywhere?!

[northwesthunter84]

As far as coolers go, I boned out a Roosevelt bull I shot years ago.  With sufficient ice I was able to get him all in 2 coolers for a total of 270 quarts.  They were heavy as all get out but we could still move them.  Now I have (2) 165 quart coolers so I have some extra room.

[NRA4LIFE]

I have a 350 qt cooler and another I think is 165 that I will not be using this fall.  You are welcome to borrow if needed. 

[bracer40]

I like to pre chill my coolers the day before I pack them. I'll pack one with only frozen water containers (gallon and individual bottles). The other gets the frozen food along with as many frozen bottles as I can fit. After a 10 hour drive through 80 degree temps in an open trailer last year, we still had plenty of frozen bottles 8 days later. The elk we eventually packed into the coolers had hung for 3-4 days with temps up to the 60s during the day, 30s-40s at night. Meat was purposely hung in the shade with good airflow.

We've also hung meat near streams as well as placing it over stout branches over streams for days in temps as high as the 70s during the day. Meat has always been in great shape.

[b0bbyg]

Last 2 elk I have got were bagged (cloth) and hung in shade until ready to head back to town.  I keep a giant piece of plastic to cover the back seats folded down so the meat goes in the truck and not in the bed.  This was I can crank the AC full blast for the 2 hours home.

Looks funny when you get home wearing a jacket on a hot day because it is so cold in the truck.   
I like the pallet idea, need to see if I can find a large metal shelf to lay in truck so I can get circulation.

Do you not get blood everywhere?!

Meat had already hung in bags a while which drained off lots of the liquid,  I use the plastic to form a giant "tub" so anything that leaks stay on the plastic.
Back when I only had a suburban and no truck did this as well since I had little other option. learned that tarps are not as liquid tight as you would think. 

[Stein]

Get a big cooler from Costco or Walmart and if you don't use it you can always return it.  Even when you get home, it's nice to not need to immediately process it, I like to leave the meat on the bone for at least 1-2 days if at all possible. 

I pack two coolers full of ice and leave them in my truck so I can cool the meat as soon as possible.

[ljsommer]

Follow-up question: I'd love to save the hide, does anyone have a good guide/tutorial they'd recommend for removing the hide to have it professionally treated and saved?