BONE SOUR...what is it?

[foxvalley]

The only thing worse than losing a wounded elk is bone sour. You did everything right,called in your elk,made a great shot,and found your elk in a short amout of time.But you decide to get help from your partner,and return a couple hours later to break the animal down.It's 80 degrees, and he is laying in the sun,and doesn't cool off fast enough,as you soon find out as you start skinning the animal, and find the meat has turned green from the bone out...... Bone sour!
Bone sour happens when the animal isn't cooled down fast enough,and bacteria start growing at a geometric rate,from the bone out,and turns the meat green, and ruins it. This is a huge waste,and is mostly avoidable,even in 80 degrees.
By far, the most important thing to do is cool the animal down by skinning, and taking the qtrs.off ASAP. Even in 80 degrees,the meat will cool enough to help deter bone sour,and by getting the meat in the shade and or down to a creek,will help cool the meat further. Bone sour usually happens first in the neck, and in the hams,and these ereas should be given attention first.
Elk are big animals, and the first time you walk up on one,you might feel overwhelmed at what to do next. This is not the time to start asking questions,you should have a good idea what to do before you leave home.

[Indian Summer]

Very good point! Actually an hour or two shouldn't make the difference. But the fact remains getting that elk dismantled asap is the number one priority.

Once bone sour sets in there is not turning back. One thing to remember is that since it starts from the bone and works it's way out if you see any green tint on the outside you can be sure the meat is all lost. Also... once bone sour begins, cooling the meat won't stop it. It will continue to sour even after you quarter the elk so by all means... be prepared to field dress your animal as soon as you recover it. Going for help does NOT help in the long run.

[Lefty]

Dont get help,
Gut and drag to shade if possible, or just start cutting up as fast as you can and get the meat to shade and in bags
If you need to, quarter and hang in the shade then get help

[Swede]

Indian Summer is right on the mark with his comments. One year, I shot an elk in the evening, Then on a different year, a friend killed his in the evening. These two elk were not found until the first hour of the coming daylight. Both elk were out dead all night. We had lost their trail, but continued to search. We got the guts out and the hide off right away as soon as we found them. Both had just started to bone sour, but by opening them up, including slicing into the hams, and getting them into a cool area, we were able to completely salvage untainted meat. Both elk were taken in to a butcher shop, where they will allow no spoiled game to hang. The key is to get the elk cooled down fast, even if you are right on the edge for spoilage. Neither of these elk were gamey tasting, or tainted in any way.