Post by: leonpeon2 on August 26, 2016, 07:52:01 AM
Any time I've got a deer it's been in the late season so the heat has never been a issue for that. Also I've been able to hang the deer in the garage in the cold weather for at least a week then butcher it up myself. I am also more of the meat in the freezer than horns but this year I got a ms deer tag so I'd like to take my time and get something nice with horns and meat of course. I even got a elk tag so was thinking early elk season too (not lucky to get a ms elk tag though)
After the shot I know to gut it out and get it cooling but how's that possible when it's 90 degrees out. I know a lot of people hunt early season for deer and elk and often get stuff on the 1st day. I'm just looking for a little insight about this to learn.
Do people just run there animal to a butcher right afterwards? Or do it themselfs ?
Some things you might ask. I hunt west side. I bow hunt. Usually do the logging roads driving around until I find a good place/sign then Get out and start walking. Usually have hunting partners but not always. Got ms deer tag, elk, bear, cougar tag combo.
Post by: Timberstalker on August 26, 2016, 07:55:15 AM
Bring coolers to get the meat cooled once you are back to camp.
You will be surprised how durable meat is, once you get it broke down and cooling.
Remember two things, get the hide off and get the animal broke down. You will be fine if you do this.
Post by: theleo on August 26, 2016, 08:08:12 AM
Post by: WapitiTalk1 on August 26, 2016, 08:18:18 AM
1. The real work starts immediately when tracking is done and you locate the elk. Do your quick photo session and get on it! Using the gutless method, two guys can get an elk boned out, in bags, and cooling in around an hour (if he didn't land upside down in a gully, lol).
2. Having an all-in-one pack help a ton; it enables you (and your buddy) to carry a good load out on the first trip vs. a few chunks of meat with tiny daypacks.
3. Get your meat in bags right away (using chili powder or black pepper to keep the flying demons off your meat). Use the chili powder generously on any/all exposes meat while boning out, and, all over the bags after you get the meat into them (no, it doesn't affect the flavor of the meat). Get the meat bags into any available shade as soon as possible (normally done as each bag is filled with meat). For the larger cloth type bags, you can hang em up on branches with para cord. With the new, lightweight synthetic bags, you can just lay them over logs in the shade (they're not as strong as the cloth bags and may not hold up if you hang them).
4. Don't sleep on using cool little draws that have water; the temperature there is significantly lower than even a few yards away. By putting a few pecker poles over the stream and laying your meat bags on them, you'll start an immediate and effective cooling of the meat.
5. Like Timberstalker mentioned, have a few coolers available at camp to transfer your boned out meat into to continue the cooling process as you either take the meat to a processor, or, to your house for processing. In both WA and ID, I place some block ice in two large coolers just prior to each hunt for just this purpose.
Here's a really good VID on the gutless/boning out process. Happy hunting!
https://www.yahoo.com/news/video/live-hunt-debone-elk-192935123.html (https://www.yahoo.com/news/video/live-hunt-debone-elk-192935123.html)
EDIT: Just noticed this was in the deer forum; no worries, same method applies (gutless/boneless) unless you're very close to a road. Avoid carrying out bone whenever possible :)