Making sure you have a couple large ice chests ahead of time is important. Then I will either buy ice on my way home or just keep enough in the freezer if I have space. I then lay the bags down in the bottom with quarters in plastic bags on top of the ice with bags of ice between and not top. Just make sure the bags are positioned so water can’t melt into them. I usually use two coolers. The next day it will be ice cold and I cut it up within 3 days depending on my schedule. I generally hunt after work and have to be at work the following morning so this makes the process easy for me .
Don’t waste the fat. Trust me rendered bear fat is as valuable as the meat itself. And More valuable then the hides or skulls. And if you can take the ribs out whole they are incredible. Cut in 8” wide strips. A saws all works well for this. And learn to euro mount the skull yourself. It doesn’t take very long and is pretty simple.
