Hunting Washington Forum
Big Game Hunting => Elk Hunting => Topic started by: WapitiTalk1 on July 11, 2020, 07:52:28 PM
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Elk down! Great calling (or stalk), excellent shot, good tracking, boned out meat in game bags. Now.... you know it’s gonna take 3 trips with 2 guys to get this beast out of this hole. How in the HE double toothpicks am I/we gonna get all this meat back to the coolers at camp and avoid losing any of this tasty freezer filler elk? Temps have been hitting the 70s up top. Figured it was timely to launch this with our seasons coming up and knowing there are newer elk hunters hitting the woods this fall. Please, chime in if you have some proven tips.
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One trip it!
Just kidding....kinda.
Get to a north face if possible and hang over a creek in the shade
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Creek bottom or dark timber, NO direct sunlight. If some of it overnights it will cool out somewhat, but you need to plan on starting early enough to get it off the mountain by mid-next day...generally. I’ve seen drainages and timber patches mid day in warm Sept. days that were cool enough to hang meat a few days without issues.
It’s important to have a plan prior to, which may include knowing where one of these areas is from previous experience.
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Hang it in the shade. If getting it out the same day, I've never needed anything more. 70s, 80s
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) DRY meat is long lasting meat.
) Multiple smaller meat sacks beat the snot out of just a few large ones.
) If the air ain't movin, time your losin
) Packing at night keeps YOU cooler as well.
) The jobs not done just because your back to the truck. Keep fresh bags in the rig usually the heavier linen type and transfer the meat from the original meat bags to fresh clean ones and into cool, clean coolers for final destination.
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Get it off the bone! period
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All five posts above are spot on.
Off bone is vital and more meat bags/smaller portions cool faster.
The only thing I will add is “pain is temporary” don’t rest until it is out. I know it sucks but you can rest when it is out.
Also choose your hunting partner wisely, they are going to need to embrace the pain with you and get’r done.
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I would plan on taking antlers off and leave skull and hide or make that separate trip after meat is in.
If some shade and not too hot Two guys can shuttle meat only in one trip for ave bull - 4 bags. Pack 1/2 mile, drop bag in shade and open to air. Go back and get other bag and pack it a mile. repeat.
If no shade and hot then hang over creek in shade and pack only evenings, night, mornings.
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I would hang the quarters in shade and detach the meat from the bone, hanging off like. Let them cool until your ready to make your first trip and put the boned meat in your game bags. Worst thing you can do is pile it all in one big bag and possiblY double the time it’s going to take to cool. But even if you Do it will probably be fine. I have only lost meat on elk that laid dead over night. Anything I have boned right away was fine in warm temps.
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I read a few years ago and started doing mine this way. I prefer to keep the meat on the bone when packing out unless I have time to let the deboned meat fully cool. Keeping it on the bone helps keep it from being one big blob in the meat bag. Instead, just cut a slice down the big bones and that helps release the heat trapped in the bones, especially the femur.
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I mainly archery hunt and have killed a decent amount of elk in Aug-Sept when temps can get in the low 90s but typically 75-80. I never worried much at all of meat care. Just skin, quarter, and get it in the shade. Pack it to camp and throw it in the cooler. Actually, we pull our quarters out at night to hang, because it is usually much cooler outside than in the cooler. I leave the bone in until I butcher. I have never lost any meat due to heat
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If hanging is hard, make a rack of branches to lay the meat on as it waits for you to haul it out. Cool air circulation is key. This rack is over a real small creek, but its in the shade and substantially cooler than just 20' away.
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If hanging is hard, make a rack of branches to lay the meat on as it waits for you to haul it out. Cool air circulation is key. This rack is over a real small creek, but its in the shade and substantially cooler than just 20' away.
I have actually done this while deboning but not over a creek. I place the meat on an improvised elevated rack in the shade to get more surface to air contact to help with cooling.
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If hanging is hard, make a rack of branches to lay the meat on as it waits for you to haul it out. Cool air circulation is key. This rack is over a real small creek, but its in the shade and substantially cooler than just 20' away.
I have actually done this while deboning but not over a creek. I place the meat on an improvised elevated rack in the shade to get more surface to air contact to help with cooling.
Many small trees, branches, and longs have fallen victim to being a meat hanging device for me :chuckle:
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After several elk killed in hot weather and frantically calling and driving a couple hours to a cooler the next day. I purchased a 11cuft chest freezer and installed adjustable racks in it and placed it on a cart so i can move it. The little honda generator runs it fine its a major stress reliever.
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I prefer to keep my meat on the bones (although I will cut into it down to the bone) along the lines of course to keep muscle groups together. I find that the big blob of meat problem in a boned out bag is no bueno.. even in hot weather, I’ll do this and just hang my quarters in the shade with a small tarp over top. I just leave it there as we’re hauling the other parts out so it’s not there long anyways. I also like to place my meat on large contractor bags as I quarter.. even putting the quarters on the tree limbs or across branches adds too much debris to the sticky meat that I hate having to clean all that off. I’m really particular about cleanliness.
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Any one been using a citric acid solution on their elk? It lowers the PH of the meat to help prevent bacteria growth and creates a layer on the outside of the meat that flies can’t lay eggs in the meat.
