at what temp do you bone out?

[blackveltbowhunter]

We aren't much for eating organs, but we take every bit of meat we can get.  Only place you might be able to get another burger off our carcass would be on the neck right below the skull.  We want to walk away feeling as though we've paid as much respect to the animal as we can.  That means utilizing every tasty morsel.

The ravens hate us

     It baffles me when I hear about someone leaving, rib, neck, and tenderloins or not stripping bones as clean as possible. Apparently they dont like venison enough.

[Elkrunner]

Soo...once you guys get it back to camp in the early season are you packing it in coolers on ice?  Or are you hauling some serious booty to a meat locker?  I have yet to get an elk in the early season but I have been studying all the traing materials to debone or quarter.  I hope to be able to test it out this year.  I just do not know what I am going to do with the meat when I get it back to camp.  I did buy a 162 quart marine cooler that I was thinking of packing the meat in with some blocks of ice.  In the late season, I typically hang it in a tree.  Anyone's thoughts would be greatly appreciated.

[BOWHUNTER45]

You guys do not need my  Looks like you got this one covered 

[RadSav]

Soo...once you guys get it back to camp in the early season are you packing it in coolers on ice?  Or are you hauling some serious booty to a meat locker?  I have yet to get an elk in the early season but I have been studying all the traing materials to debone or quarter.  I hope to be able to test it out this year.  I just do not know what I am going to do with the meat when I get it back to camp.  I did buy a 162 quart marine cooler that I was thinking of packing the meat in with some blocks of ice.  In the late season, I typically hang it in a tree.  Anyone's thoughts would be greatly appreciated.

Coolers can be great, but a lot of meat has been ruined by coolers too.  That's a good one you've got there I used one for years.  If you are staying up at camp for a few days after one is in the game bag be sure to hang the quarters at night.  Even if the temps seem a little warm.  You want the blood to drain and you want air to circulate.  If there is a lot of blood shot you want to trim some each day to make sure the blood is draining.   If the days are warm throw the game bags in the cooler each morning with ice underneath and on top.  Next evening hang again and repeat.

To keep the meat dryer during extended time in the cooler I like to completely fill the big cooler with frozen plastic Pepsi bottles before I leave for camp.  162 quart cooler will hold a lot of bottles.  With that much ice they will stay frozen for 10 days easy in my Yeti.  At least five days in the Igloo Marine.  The bottles will elevate your meat above all the watery blood in the bottom which is good.  The bottles will sweat a bit as they thaw, but it is still much better than all the wet slush you would get from bags of crushed.  If you have no other choice than bags leave the plug out enough to drain all day and place rocks in the bottom to keep the meat elevated out of the water.

If we are going to be staying away from home for an extended period we make sure we have a back up butcher close by that will allow us to hang only.  Getting tougher to find them these days, but it's nice to be done with it and not worry until everyone in camp has had a chance to fill their tag.

Larry D. Jones used to have a nice video on field care.  He spent a good bit of time on this topic.  He looks goofy and talks funny, but heck - so do I.  It was very informative.  Not sure what the new guys are calling it or if they still do, but the new company name is Point Blank Hunting Calls.

[Miles]

  During Bow season (in the lower 48) we gut/de-bone them on the spot regardless of distance to camp. I have lost one to many Elk/Deer do to inproper care of meat....Lessons learned on my part.

Just curious. Why are you even bothering to gut the animal if you are de-boning it right there on the spot?  Seems like wasted time to me, that's why I'm asking.

[Swannytheswan]

there is some good info here on meat care

http://www.outdoorsdirectory.com/magazine/meatcare.htm

[boneaddict]

I cut up my own meat elkrunner so I head for home as soon as I have it loaded.  Camp time is done.   There has been more than one camp I think I got the stink eye from Idabooner because we had to go early. LOL

I've tried the gutless method Miles.  I certainly do not have it mastered.  I think its easier to gut, and then go from there especially with tenderloins involved.

[Miles]

I cut up my own meat elkrunner so I head for home as soon as I have it loaded.  Camp time is done.   There has been more than one camp I think I got the stink eye from Idabooner because we had to go early. LOL

I've tried the gutless method Miles.  I certainly do not have it mastered.  I think its easier to gut, and then go from there especially with tenderloins involved.

I have used the gutless method for the past few years and actually prefer it now.  I just start at the back of the neck with the gut-hook and zip right down to the tail (following the spine), then pull the hide off that one side and get all the meat, flip and repeat.    I get at the tenderloins by making a small incision right behind the last rib and pulling them out.  It may take a minute to get them out but isn't all that bad. It's easier if you have a second person there to hold it apart so you can see in there and get at it.

I just think the important part is getting the hide off (#1), then once you have the hide off the meat is right there.  If I was in a position to drag an animal out and the temps were cool enough (snow) then I would just gut it and go.

[boneaddict]

I liked it because it seems cleaner and there are fewer bees.  I struggled with the tenderloins.

[BOWHUNTER45]

Wow .... I never lost any meat due to heat .. I also bone out all my meat ....tastes alot better and why pack out all the extra weight ...by hanging it it lets the meat get air - breathe- and lets the blood drain so it does not go sour..hang it it a cool place and your good to go for a couple days anyway...

[h2ofowlr]

I bone out all my animals if I am way back and pack it out.  The ticket to remember is not to cut into the gut sack and get that on any of your meat.  It can sour the trimming fast.  I usually carry 6 or so game sacks and I try to seperate some of the best cuts.   This also helps to keep from contaminating any of the meet.  Just remember to bring your knife sharpener with you.  I like a very sharp blade.

[Recurve-Elk]

We generally try to bone out pretty quick.  We quarter and carry back to camp, then bone out after everyone has had a beer and a few minutes to recover from the pack out. 

We do this because one year we got a lot of waste due to bone spoiled meat. 

[HOYT6.0]

  During Bow season (in the lower 48) we gut/de-bone them on the spot regardless of distance to camp. I have lost one to many Elk/Deer do to inproper care of meat....Lessons learned on my part.

Just curious. Why are you even bothering to gut the animal if you are de-boning it right there on the spot?  Seems like wasted time to me, that's why I'm asking.

I gut them because its easier to get to the back straps and rib meat.  When I de bone, the only thing left is a gut pile and bones.  Literally.   

[et1702]

Depending on the early season temp, might take a couple pics and then immediately gut the animal.  Depending on distance to the nearest road, we may compeltely de-bone the Qtrs too.  It definitely helps to have a professional meat cutter in camp.  My buddy Scott can skin the Elk on the ground, quarter it up, and clean the carcass of any rib and neck meat within 20 to 30 minutes!  The rest of us bag it, strap it to our packs and start hauling out.  If temps are 40 degrees or less in the evening, we hang for one night.  After the morning hunt the next day, Scotty debones everything and we pack it in the coolers (just make sure nothing gets wet).  This is ok for a couple days, then need to get it home to process (usually we do this ourselves too).

Mmmm...just thinking about backstrap over the coals in camp!

[HUNTINCOUPLE]

Somebody asked about weight of bones. Here are some weights from my log book!!

Idaho 6x6 satalite bull
304lbs with bone
264lbs without
this was quarters not including ribs and backbone

idaho 5x5 raghorn
Four leg bones 28lbs

Idaho Spike Bull
190 with bone
140 without
This also quarters not including ribs and backbone

Greenwater 4x4 bull
rear w/ bone 80lbs
front 65lbs w/ bone

When we started weighing stuff we left all bone in the woods!!!