After the elk is down...

durring archery season the temp outside can take a toll on your dead elk quickly. My question is, is there any compact system/cover (space blanketish) to keep your elk cool when you have to make multipul trips? Or do i just need to bone em out and get him to the truck asap?

[baltz526]

get the skin off and hang it in quarters in good shade, the drying (evaporative cooling) will naturally cool the meat somewhat. extending your pack out time. carry a bunch of 1/8" cord to hang the meat with.

[fishinpoor]

depending on how far the truck is,how many buddy's to help pack out and time of day,i normally quarter and hang in nearby trees,then strip the rest and bag (backstrap,neck,ribs) if it will be a fair amount of time,then bone out hams/shoulders and get hung in the shade(make a note as to where the sun will be later in the day,might start out shady,then be full on sun)Never leave laying on the hide/ground,get it up so air can circulate.

[beardbuster]

Parachute cord that is tied in loops that are about a foot and a half long coupled with Alaska Game bags make hanging quarters very easy. Throw the loop over a limb or branch and pull the other side through. Reach through the bottom loop and wrap it around the bone or knot in the bag. Hang it in the shady side of a tree or make your own meat pole for hanging.



This past year we were fortunate enough to have a packer come get our meat. It hung for two days on the shady side of this tree and when we went back to retrieve it, it was nice and cool.



Once back at the vehicles, we put it in 150 coolers with ice for the ride home.

I always carry four small pieces of cord tied into loops and 4 alaskan game bags in my pack. I also cary a small quart size ziplock back that has 50 feet of parachute cord. I can use this to help make a make shift meat pole or shelter if needed.

[Mello-Yello]

All good advice,

Much of your approach is dependent upon the timeframe you're facing in getting the meat out. If you have a few young and eager friends available, quarter it out and get going. Just once I wish I'd have this luxury.

Two years ago I killed a nice little Roosy bull on the last day of season. I was alone and was far enough in that I couldn't get cell reception to the multitudes of people eager to hump meat out of a really deep canyon. /cough

Temps were going to be mid-70s mid-day with clear skies. Not too bad but not the best situation for a solo-venture. Bull was killed at 11:30 am, last load to the truck was 4:30 am the following day. It was a good test for a 48 yr old fat-boy. The key for me was to slow down and think my way through the process from start to finish. I knew it was going to be a long day (and night) so I prepared the meat for the long-haul.

The most important thing during early season is to get the sections skinned, broken down and exposed to air. Hams skinned and separated, and shoulders skinned and removed from the torso.

This allows air to contact as much surface area of the meat as possible.

Too add to this, during the initial skinning and 'exposing' of the meat...on the hams I'll cut down the inside of the ham from the hip socket down, following the bone to the knee. Then I'll cut the meat from the bone about a quarter-way around on each side, exposing about half of the bone through my initial cut. Next, I'll jam some sticks between the two main portions of meat on each side of my cut with the deliberate intention of exposing as much of the bone as possible. This allows air to contact the bone and will quickly cool the bone, which is very dense and otherwise doesn't cool very quickly since it's insulated with a lot of warm meat. The key here is to recognize where the 'thick' pieces of meat are and how best to get air to them to start a quick cooling process.

Any and all 'thick' sections of meat I try to expose to air. One particular and often overlooked section of meat is the neck. While the meat isn't so thick, this section of the spine is very thick and the bone will retain heat for a long time. Always remove the windpipe by slitting along the bottom of the neck exposing the windpipe for removal and once the pipe is removed, slit further to the bone. Then repeat this along the back of the neck, jamming some sticks in place with the intent of exposing the bone to air. If I have bags available (I almost always pack 4 large 'quarter' bags at all times), I'll just bone the neck out right then and there. Will remove backstraps too if bag-space is available. Something to think about if you do bone the neck and backstraps is to not pile it all in a bag. The center of this mass of meat won't cool very well. Place a few larger chunks of stick between the pieces to allow air contact (using as clean of sticks as you can find, of course) or if possible, strattle the bag across a horizontal limb to separate the 'clumps' of meat.

Again, the key is to get air to as much surface area of meat as possible.

As previously stated, make every effort to keep the meat in the shade, even if you have to 'create' some shade using available foliage.

As the moisture in the surface of the flesh evaporates, it creates a chill effect similar to a swamp cooler (or a wet teeshirt on a windy day...if you know what I mean). Hence the importance of seeking all thick sections of meat and ensuring as much as possible is exposed to air, especially the bone. I prefer to keep the bone intact before packing as it helps to separate the thick parts of meat from each other. Once the bone is removed, it's hard to keep the meat from forming into 'one thick piece' again.

If you're packed way in and it's likely going to be awhile before you can get the meat out, use ambient temperatures to your advantage. Always get the meat cooled as quickly as possible, regardless of time of day. This must be your first priority. Keep the meat exposed at night to take advantage of the cooler temps. If you can't get everything out the next morning, insulate the now-cold meat with whatever you have available. A sleeping bag works great for this (actually, a friend's bag works better). Wrap the meat loosely to allow an air space so the meat can "breathe". Perhaps a space blanket if it's all you have. The intent is to retain the cold yet allow the meat to breathe.

Undoubtedly the worst thing you can do is bag your meat up in a plastic (garbage) bag. It's fine to do this for a reasonably short pack-trip to protect your pack. But as soon as you get to the truck, remove the meat from the plastic and get it back in "the air".

I've heard that "when all else fails", you can dunk your meat in a creek (if available) to buy you some time, but I have no first-hand experience doing this.

In my opinion, meat wants to cool. You just need to help it along the way.

M-Y

[fishboys]

Very informative post Mello. Thank you for that

[ehunter]

Another option is if your close to a creek you if it is small enough make a log bridge to lay the meat on over the water or hang it in the trees. Along the creek in the shade that will help lower the temp.

Black flies are your worst enemy you might try some pepper on the meat to keep them off. You will get flies on the meat as your boning or quartering while trying to get it in the bags. We have shot elk and in 12 hours had to clean off eggs. My partner once shot a elk at 3 pm on a 80 degree day we had it boned and hanging were 5 miles from the truck. We were back in the morning before light with help and got it out that morning in one trip when we got home we had to clean some eggs off that quick.

[baltz526]

fly eggs will not hurt the meat, just clean them off asap. and yellow jackets just buzz bite and sting. they hurt you, not the meat, but they will eat some

[Opportunist]

"I've heard that "when all else fails", you can dunk your meat in a creek (if available) to buy you some time, but I have no first-hand experience doing this."

Mello, We did this, this season. We had de-boned my hunting partners bull and packed it to spike camp. We still had a couple of hours to get the bull horsepacked to the trailhead/truck. It was midday and I didn't want to stick the meat in panniers for the ride out, to our base camp then into town to a cooler, possibly if all went well 4-5 hours. Behind spike camp we had a cold running creek (40 degree or so) so we stuck the meat in it for a couple of hours and snuck in a nap, it worked great. I will definitely do it again. The meat cooled down quickly.

Bow season, I always skin, de-bone and hang in trees. Getting the bone out is as important as skinning in hot weather, unless it's cold, then I only skin, quarter and hang.

[Mello-Yello]

It's my understanding that the purpose of pepper isn't to act as a deterence to the flies but rather, it causes the meat surface to dry quickly and flies won't blow on dry meat. It's great in the little cracks and crevices where cuts have been made, as this is where the flies will target. Meat that's still in the membrane should be fine. I've heard lemon juice will do this also.

While yellow-jackets can sure be an annoyance, they not only clean up the meat nicely, they kill blow-flies with a vengeance. It sometimes helps to drag the gutpile a little ways from where your working to give these pesty critters a place to congregate.

M-Y

[Radke]

Originally Posted by Opportunist

"I've heard that "when all else fails", you can dunk your meat in a creek (if available) to buy you some time, but I have no first-hand experience doing this."

my understanding is that this is one of the worse things you can do to your elk. Regardless of how cold the water is, it will hold bacteria. That bacteria is now transferred to your elk, and the perfect medium to grow the bacteria is water.

[lake creek charlie]

2 years ago i had a special tag in aug for elk. My son and i both killed a spike at first light. The day before the temp was 95 at noon. I was alone, and had 4 quarter bags, (the light ones from bi mart) The yellow jackets were terrible, but i have gotten this tag b4 so i brought along surgeons gloves, and a beekeepers head net. Without these i dont know if i could have done it. The bees were everywhere!Hung the elk like others said in shade with regard for sun movement. Put in coolers about noon. Took them to a locker the next day. Only problem is you have to hurry.

[Northwest Pest]

My dad and I used to use dry ice during antelope season in montana and it worked well. It worked opposite of air in the sense that you gutted the animal then placed dry ice in the chest and pelvic cavities and left the skin on. Make sure the animal is closed up as much as possible and it will cool the meat down quickly. A 5lb in the chest and a 2-3 lb in the pelvic region will leave you a ice cold animal even in 80 degree weather. Add salt water and ice to this mix and the animal can keep at camp for multiple days. It can make a hunt last if your party has more than one tag to fill over a few day hunting period.

[ehunter]

Baltz yes you can clean the eggs off I was only Implying it happens fast. You have never had any fun until you have dressed a deer or elk in a bee swarm. It is the terrible that is a reason to wear long sleeves and those sexy gloves because for me the bites are worse than a sting I get knots all over as they bite at the blood on your arms.

We have rinsed a lot of meat in the coast streams and never had a problem as long as the meat has not already developed a crust on it. We usally clean it up at home where you get mold is you get it wet and it can't dry it out. We have never had a problem getting meat to dry out in August or September...

[beardbuster]

I don't think I would submerge my meat in a creek. Especially when you are used to using a filter to pump water to drink form the same source. If there is any hint of bacteria it would definitely get on the meat.

We have hung quarters and bagged meat near creeks to help cool down. We have also used sleeping bags to help insulate during the day. 3 days is the max I feel comfortable hanging meat before I can get it out.
Usually, except for last year; once an animal hits the ground we will take a day (or two) to get it out and then its time to head to town to the meat locker and showers.

[ehunter]

We have done this for years. In clean fast running water. Maybe some one can clear this up for us can the bacteria live out of the water once the meat dry's does the bacteria also die?

I want to qualify this I am NOT A DOCTOR but I just read that gardia die after 2 hours if they are dry. That is only one of may water born parisites... though?

[quote=beardbuster;1895247]I don't think I would submerge my meat in a creek. Especially when you are used to using a filter to pump water to drink form the same source. If there is any hint of bacteria it would definitely get on the meat.

[stillwater97]

I've dumped elk and deer quarters into creeks to cool the meat down on several occasions with no ill effects.

[Opportunist]

I suppose if a guy was to drink the water off of the raw wet meat you might get sick. We hung the meat at base camp, where it dried off, took it home, cut it up, FROZE it then months later COOKED it. The bugs are dead.

A guy doesn't want to see the kind of bugs your killing when you fry up your spring bear or your pork sausage.

[Hunt'nFish]

A spray bottle of vinagar goes a long way toward meat preservation. Spray it down, sack it and let it dry. Flies don't like it either.
Hunt'nFish

[Old Guys Rule]

All the posts above have good info. Get the hide off, boned and hanging quick. I have tried the pepper thing and it didn't work. Maybe I didn't use enough. I vote for the vinegar method like Mike said above. I think this works far better than pepper. Wiping the carcass down with vinegar before butchering is great also.

If it is really hot I have used the submerse in creek method very successfully. Just make sure when you pull it out the meat drys quickly, I towel dry it and then hang dry. If you don't get all the moisture off it will go bad quick.

[CamoHunter]

I agree with Huntnfish.

We always wash the skinned animal down with a mix of white vinegar and water and it always "sets up " quickly.

CH

[Idahoan]

Spraying Pam cooking spray on the skinned meat works well to keep flies away too.

[Klamath_King]

Theres a lot of posts about the meat being in the water and bacteria etc. but i know we always carry a box of garbage bags when we go deer hunting why not put the meat in the bags, seal em up good, use a cord to secure em to something on the bank while the rest is under water.

[Tony1831]

Originally Posted by Hunt'nFish

A spray bottle of vinagar goes a long way toward meat preservation. Spray it down, sack it and let it dry. Flies don't like it either.
Hunt'nFish

Yes, a vinegar bath will help more than you can imagine.

[dla]

Originally Posted by Mello-Yello

While yellow-jackets can sure be an annoyance, they not only clean up the meat nicely, they kill blow-flies with a vengeance.

Boy that's the truth. I've been working away, a flie lands and a yellow-jacket swoops down, stings it and carries it away. Of course the yellow-jackets also like fresh meat and will saw off roasts to carry back to the younguns.

I never get stung by yellow-jackets - just annoyed.

Regarding gutting: I don't gut. I stopped that years ago. Less mess, muck, and yeuck while I part out the critter.

[baltz526]

I too, know yellow jackets well.