at what temp do you bone out?

[Wiley]

bone out for sure, it's fast and you can fit more on your meat pack that way. plus when you hike in far and get lucky the less weight the better on your way out. plus you may be leaving a nice little treat for the wolfs.

[Elkrunner]

A hunting buddy of mine gave me a video to watch last night and field care and quartering a moose.  This video is from the state of Alaska fish and wildlife.  I was watching it and they recomend that you spray your meat with a citric acid solution.  Has anyone done this?

[high country]

A hunting buddy of mine gave me a video to watch last night and field care and quartering a moose.  This video is from the state of Alaska fish and wildlife.  I was watching it and they recomend that you spray your meat with a citric acid solution.  Has anyone done this?

I have, also I mixed tabasco sauce in an effort to keep the bees and flies off. it seemed to work fairly well. I also tried tags bags. they are the answer to flies, but you need to have enough to swap out as they don't wick as well as cotton. I have never had meat hanging for 2 weeks at 65* though.

[Elkhound]

A hunting buddy of mine gave me a video to watch last night and field care and quartering a moose.  This video is from the state of Alaska fish and wildlife.  I was watching it and they recommend that you spray your meat with a citric acid solution.  Has anyone done this?

I haven't done this, but I also have been told by a few people to wipe the meat down with white vinegar when in the heat.  Has anyone tried the vinegar route?  This is my first season of archery and will be doing a back-pack hunt and want to do what's best to make sure the meat is good!

[RadSav]

The vinegar is to fight bacteria.  Not a bad idea if you have a gut shot animal.  Just a little safety precaution.  If you do happen to find out you've gotton some bone sour apply the vinegar to the area after you trim.  Should stop it from spreading.  At least that's the word from my old butcher.

Never tried citric acid or Tabasco solutions.  I did try pepper when an old geezer told me it was the answer to blow flys.  Didn't work for nothin'.  Had a bear in camp that night - I think it was the 250# of peppered jerky he was after.

[halflife65]

As for the vinegar, an old timer that I hunted with let me and my buddy use his garage to lop up a couple of bulls that we had gotten.  Lots of work (2 bulls), so he and his wife came out and helped to cut and wrap and he had a whole process that he used.  It was a Nov hunt so no worries about spoilage and we were careful to keep clean but he still insisted that we wipe it down with vinegar before wrapping to make sure that there was no bacteria on the meat.  First and last time I've done that but it certainly didn't hurt anything.  And I REALLY appreciated his help.

[Elkrunner]

The vinegar is to fight bacteria.  Not a bad idea if you have a gut shot animal.  Just a little safety precaution.  If you do happen to find out you've gotton some bone sour apply the vinegar to the area after you trim.  Should stop it from spreading.  At least that's the word from my old butcher.

Never tried citric acid or Tabasco solutions.  I did try pepper when an old geezer told me it was the answer to blow flys.  Didn't work for nothin'.  Had a bear in camp that night - I think it was the 250# of peppered jerky he was after.

I have heard that the pepper treatment is an old wise tale.

[Elkrunner]

As for the vinegar, an old timer that I hunted with let me and my buddy use his garage to lop up a couple of bulls that we had gotten.  Lots of work (2 bulls), so he and his wife came out and helped to cut and wrap and he had a whole process that he used.  It was a Nov hunt so no worries about spoilage and we were careful to keep clean but he still insisted that we wipe it down with vinegar before wrapping to make sure that there was no bacteria on the meat.  First and last time I've done that but it certainly didn't hurt anything.  And I REALLY appreciated his help.

did it make it taste any different? When I was in college, I supervised a Wendy's.  The hamburgers were packed with some type of vinegar smelling solution.  When you opened it up, you could smell it. 

[RadSav]

I've never been able to taste the vinegar after treating meat before final butchering.  It sure spices up a good pot roast after butchering though - Mmmm Yummy!

I suppose it's a good thing that Wendy's takes the precaution.  But Oooowe not sure a Baconator is sounding as tasty to me as it was about 30 seconds ago.

[Skyvalhunter]

Have used citric acid on my moose in Alaska along with tag bags and everything worked out fine

[halflife65]

As for the vinegar, an old timer that I hunted with let me and my buddy use his garage to lop up a couple of bulls that we had gotten.  Lots of work (2 bulls), so he and his wife came out and helped to cut and wrap and he had a whole process that he used.  It was a Nov hunt so no worries about spoilage and we were careful to keep clean but he still insisted that we wipe it down with vinegar before wrapping to make sure that there was no bacteria on the meat.  First and last time I've done that but it certainly didn't hurt anything.  And I REALLY appreciated his help.

did it make it taste any different? When I was in college, I supervised a Wendy's.  The hamburgers were packed with some type of vinegar smelling solution.  When you opened it up, you could smell it.

No difference at all.  Couldn't smell it or taste it after thawing and opening a package.

[brianmtsinc]

We tried the black pepper before and is was usless.  Infact even harmfull because my helpers kept sneezing 
...it was worth a try.

Gonna try the gutless method this year.  I hope the learning curve is not that big 

[RadSav]

We tried the black pepper before and is was usless.  Infact even harmfull because my helpers kept sneezing 
...it was worth a try.

Gonna try the gutless method this year.  I hope the learning curve is not that big 

You should learn quick on the gutless method.  Just make sure you work the hams first so you can get to the tenderloins before too much bloating makes it more difficult to avoid cutting the gut.  Sure is nice not to be slipping around in blood and gunk.  And, if this hot weather continues it sure keeps the bees down to a manageable level.

[brianmtsinc]

Thanks for the pointer Rad!  I will do that.   

I have been wanting to try it for a few years now, but my last couple of elk were pretty easy to get out, so we gutted them and took them whole.  I don't think that will be the case this year as we are planning on heading back a few miles from any open road.

I CAN'T WAIT!!!!  12 DAYS LEFT!! 

[Elkrunner]

I am stoked..they sent me to Florida for a week..it was horrible. 98 degrees with a heat index of 111.  I ended up getting back on Sunday due to Irene.  I was supposed to leave tomorrow for LA until Friday.   My company just cancelled my trip.  I am going to getting ready all week for the opener now!!!!!