Quartering Elk in Warm Weather

[Deafirishman]

What is the quickest way to clean and quarter an elk when the weather is too warm ? I have heard numerous methods but what is the best way in your opinion? The season is fast approaching Thanks guys for your input !!!

[Indian Summer]

I'd say the gutless method is both the easiest and the fastest. In about 3 minutes both front legs are off. The more you practice the quicker the hind quarters will come off too. I do fronts, backstraps, hinds, then the inner loins.

If there's one thing that will slow you down it's caping for a mount. Doubles the time. In hot weather I actually like to leave the hide on unless you need to debone. It'll cool fine but then stays cool better and no worry of insects.

[JGH]

Comment more on that last part ... leaving the hide on in hot weather.

Meat cools quicker with hide off, but I like having hide on for the cleanliness factor.

So, Indiansummer, how do you make it work with hide on in hot weather?

[Indian Summer]

Obviously meat will cool faster if the hide is off since it serves as an insulator. But as long as you get it separated from the rest of the carcass fast, especially the internal organs which hold heat for days, it will begin to cool just fine. After that the hide will insulate and actually keep meat cooler during daylight hours. Also It is an absolute must to get it up off of the ground so air can circulate all the way around. Also do the obvious and get it out of direct sunlight. A north slope is always cooler than south as are creek bottoms so if you can get it there all the better.

Hamilton Packing in the Bitterroot, the best in the business, prefers hunters leave the hide on. Marty the owner calls it natures game bag & I agree. As soon as you remove it the meat is exposed to a variety of elements and none good. In an area with lots of burns ashes can make a real mess of fresh meat. So can elk pee! Hides keep off dirt, bugs, rain etc and if you have to leave meat it's a deterrent for birds though they can be tough and persistent.

Nothing like getting quarters hung before cutting and peeling off hide to reveal fresh clean moist meat to work with.

As far as removing hind quarters with guts intact... it's a learning process but just take your time and let your fingers lead the way following the bone with your blade. There's a small hole in the pelvis that organs that organs protrude through. You'll spot it. Watch out for that. Otherwise pretty simple. Inner loins are easy to get to right under the short ribs all the way in the back. If you have a partner have them lift the carcass by the tailbone while you pull them. Makes it way easier.

[cnelk]

One benefit of the gutless method in warm weather is that there is very little blood.
Blood attracts flies, flies lay eggs, and that can spoil meat too
Bees are also attracted to blood and meat, so if its warm, be very careful not to get stung.

Just get the meat into quarters, any way to can. Then hang it in some shade.
Once that happens, take a breather. Your gonna need it.

[CrazyElkHunter]

About this time last year, we were talking about similar subjects on the forum. cnelk mentioned the fly and meat bee problems when weather is wam. I shared with the forum my way of detouring both, I received positive responses from several that tried it last season, including Paul, elknut." Chili Powder". I only hunt elk during the archery season and it is usually warm. Started using chili powder over 30 years ago with great results on all my big game. Just sprinkle lightly on exposed meat and anywhere there is blood. Mouth,nose, entry, exit hole, while gutting or quartering. When I have to make several trips packing out, I sprinkle more on the outside of the meat bags left behind. A few times I believe it even detoured a few bears over the years. A couple of times we found fresh bear tracks a short distance from remaining bags and none were touched. 2 or 3 small bottles will do the job on a elk. Cheapest place to buy them is WalMart for around 50 cents. I usually have 15 or 20 in camp every year to hand out to new friends I meet while hunting. When I was young, people told me to use black pepper. That never worked for me, no matter how much I used. The chili powder is lite and takes up very little space in your pack. Doesn't ruin the meat. I call it magic powder. One forum member said he was optimistic and when he was trying to process meat at home, outdoors, he started having fly problems. He remembered my post and sprinkled the powder around his work area and flies disappeared.

[ElkNut1]

Yes sir, CrazyElkHunter was spot on with the chili powder tip! We used it & what a difference to ward off all types of flying insects, I'll have it with me again this year.

I'd never leave the hide on personally in hot weather & then pack quarters out for miles on our backs. When an animal is down we use gutless method, break him down & everything salvageable goes into our Allen Game Bags that we carry with us on all elk hunts. We pack out a load straight from kill site, anything left is in the shade hanging or tied in a tree. At any rate we make sure the meat is in the coolest area we can find & we do not stack the meat on itself, they are separated so air may get around them & create that outside needed skin on the meat.

I see nothing wrong with leaving hide on if you only have short distances to get all meat out, bone & hide can add a lot of weight though if miles to pack out on ones back.

ElkNut1

[no limits]

I heard food grade citric acid works good also, suppose to lower the PH level of the meat. It's a natural preservative, what do you think about that anybody ever use it?

[Indian Summer]

Arlyn... here's an old thread where meat spoilage and various citric acid type products were discussed. Definitely good stuff.

viewtopic.php?f=3&t=2335&p=29024&hilit=indian+valley+meats#p29024

I hear that Paul.. how we handle meat depends on how far we have to go. I can tell you though that for some dumb reason I have rarely boned my quarters. I'm really really picky about dirt etc. I'll nearly kill myself and have to leave everything intact.

[mtnmutt]

no limits: I am hoping to try both methods this year. If I get the opportunity to use both, I will post my results.

Here is an article on citric acid wash
http://www.outdoorsdirectory.com/magazi ... c_acid.htm

I have the chili powder plus I have the citric acid. I bought pH strips to test the surface of the meat for the citric aid wash at home to get the concentration correct before using in the field. Need a <5.5pH to protect the meat from insects and bacteria. Initial application of the spray gets the level to 1-3 pH. Needs reapplying every 24 hours and every time it gets wet.

Bill's chili powder method would be much more simple. I find it more appealing since I like chili powder and it is compact to carry.

Bill, What about the chili powder application if it rains while meat is hanging? I am guessing if you hang meat on North side in thick pines, the upper tree's branches shield it a little from the rain.

[mandrroofing]

Who all hear bones out the meat before packing out?never killing an elk before I'm not very confident in getting the meat out,I think deboneing the meat would be best?

[Indian Summer]

I'm most concerned about the end product. If you take good care boning doesn't cause a problem but the dry outer skin that forms has to be trimmed off of every piece so you'll have more loss than if you don't debone. If you aren't clean and organized it could be difficult for a butcher to know what's what for various cuts. I had a buddy take bags full of deboned meat to a processor last year and he got half of what I get from dropping whole quarters.

If you want to though just make sure you have a clean surface to work on, don't let it touch hide and have at it. An incision right down an quarter to the bone is a simple thing and then just work the bone out cutting tendons where they are attached to bone. Make as few cuts as possible. No question eliminating that weight is a big plus if you have far to go or if you're solo.

If required where you hunt don't forget to leave evidence of sex attached.

Patricia I was just checking out that Wild Game Guardian. I can't find it on the Lathrop & Sons site. I think I'd like to give that stuff a try. Any suggestions on where else I might find it?

That is a really good article from Larry Bartlett from Alaska outdoors Directory. Thanks!

[gcs13]

About this time last year, we were talking about similar subjects on the forum. cnelk mentioned the fly and meat bee problems when weather is wam. I shared with the forum my way of detouring both, I received positive responses from several that tried it last season, including Paul, elknut." Chili Powder". I only hunt elk during the archery season and it is usually warm. Started using chili powder over 30 years ago with great results on all my big game. Just sprinkle lightly on exposed meat and anywhere there is blood. Mouth,nose, entry, exit hole, while gutting or quartering. When I have to make several trips packing out, I sprinkle more on the outside of the meat bags left behind. A few times I believe it even detoured a few bears over the years. A couple of times we found fresh bear tracks a short distance from remaining bags and none were touched. 2 or 3 small bottles will do the job on a elk. Cheapest place to buy them is WalMart for around 50 cents. I usually have 15 or 20 in camp every year to hand out to new friends I meet while hunting. When I was young, people told me to use black pepper. That never worked for me, no matter how much I used. The chili powder is lite and takes up very little space in your pack. Doesn't ruin the meat. I call it magic powder. One forum member said he was optimistic and when he was trying to process meat at home, outdoors, he started having fly problems. He remembered my post and sprinkled the powder around his work area and flies disappeared.

I'm glad I seen this thread. I killed my first bull last year with a bow and I had my hands full in the insects. I will have chili powder in my backpack this time. Thanks for the info.

[POk3s]

I bought chili powder last year and forgot to pack it. Luckily I got away with it. Used gutless method and the flies stayed over towards the guts. I moved away and boned everything out.

Who all hear bones out the meat before packing out?never killing an elk before I'm not very confident in getting the meat out,I think deboneing the meat would be best?

Here's what I do and I think a lot of the guys use a similar strategy. I bring a few garbage bags (white). I tear them down the seams so that it's flat and then I find some good sized rocks and basically make a plastic table on the ground. Bags are light and you can use them for a lot of things...the best being a table.

I'll then basically go from the front to the back. I cut a front quarter off move it over to my table and bone it out, throw it in a game bag. Cut the next front quarter off move it over to table and bone it out, throw it in a game bag. The "table" isn't perfect as that slick plastic slides around. Constantly readjusting it but it's better than dirt!

After the front shoulders I move to the backstraps and get them out. Obviously no bones so they go right into the game bags. Then the tough part is wrestling those hind quarters by yourself. Tie one leg to a tree if you have to so you only have to hold one leg up. Finding the ball joint is the tough part but if you follow the line between the stomach and the leg you usually run into it pretty easily. Then flip the leg over and come in cutting from the tail area. If all goes well it will come off without too much of a struggle.

Then repeat with the next leg. Then get the tender loins out and whatever neck meat you want. All this usually takes me about an hour and I'll usually put each boned out hind quarter in it's own bag. Then in my two other bags I'll put one boned out front quarter in each, one backstrap in each, one tenderloin in each, and then evenly put any neck meat or any other meat you keep split between those two bags. This way I have two full backpacking loads to take out.

After this it's up to your hunting style and how many buddies you've got with you. Obviously it's easier to get your elk broke down if there's 2 or more of you and definitely easier packing out but if you're by yourself and it's early in the day I would throw in one full pack load and hang the rest. Take out one load, and either put in coolers or hang at camp and take the rest of the day to recuperate. The next morning go in and get the rest.

[mtnmutt]

Patricia I was just checking out that Wild Game Guardian. I can't find it on the Lathrop & Sons site. I think I'd like to give that stuff a try. Any suggestions on where else I might find it?

That is a really good article from Larry Bartlett from Alaska outdoors Directory. Thanks!

Joe, It looks like they stopped selling it. Last year, the guy who made it out of Crested Butte, CO did direct sales and then appeared to stop. I never purchased it.

I am making my own with Pure citric acid and a collapsible spray bottle. I had not worked out the amount of citric acid to water. The article says 1 quart water to 1 ounce citric acid. I will start with that but the bottle I am getting is only 17 oz.

Collapsible spray bottle
http://www.amazon.com/gp/product/B00C27 ... UTF8&psc=1

CitrixAcid.jpeg (37.07 KiB) Viewed 16732 times

[no limits]

Arlyn... here's an old thread where meat spoilage and various citric acid type products were discussed. Definitely good stuff.

viewtopic.php?f=3&t=2335&p=29024&hilit=indian+valley+meats#p29024

I hear that Paul.. how we handle meat depends on how far we have to go. I can tell you though that for some dumb reason I have rarely boned my quarters. I'm really really picky about dirt etc. I'll nearly kill myself and have to leave everything intact.

Yep I've read most of the articles, I already bought some and have it ready to go in my pack. Just wondered if any of you guys have used it before and how well you liked it. Never butchered an elk before(hopefully this year!),but have butchered plenty of whitetail. I'm sure the same procedure just on a bigger scale. If I'm lucky enough to harvest one I plan on deboning and also read if you are near a creek to put game bags in garbage bags and put in creek. The article said the water should be around 40 degrees like a natural refrigerator.

[mtnmutt]

I bought compactor bags instead of garbage bags. Thicker and tougher. I also use them as backpack liners like a dry bag to keep gear dry.

[westaner]

powdered citric acid can be bought thru mckinzie taxidermy supply, make sure its food grade just to be safe! Has any one tryed chily powder for mosqutos?

[>>>---WW---->]

Hmmm! Seeing as how this thread has switched to chilli powder, I wonder if it would dissolve so I could spray my horse down with it to keep the flies at bay.

[elk-n-walleye]

Hmmm! Seeing as how this thread has switched to chilli powder, I wonder if it would dissolve so I could spray my horse down with it to keep the flies at bay.

chilli powder may end up irritating your horses skin if it were to work its way into the hair. Just a thought.

[CrazyElkHunter]

no limits: I am hoping to try both methods this year. If I get the opportunity to use both, I will post my results.

Here is an article on citric acid wash
http://www.outdoorsdirectory.com/magazi ... c_acid.htm

I have the chili powder plus I have the citric acid. I bought pH strips to test the surface of the meat for the citric aid wash at home to get the concentration correct before using in the field. Need a <5.5pH to protect the meat from insects and bacteria. Initial application of the spray gets the level to 1-3 pH. Needs reapplying every 24 hours and every time it gets wet.

Bill's chili powder method would be much more simple. I find it more appealing since I like chili powder and it is compact to carry.

Bill, What about the chili powder application if it rains while meat is hanging? I am guessing if you hang meat on North side in thick pines, the upper tree's branches shield it a little from the rain.

We usually bone everything out to make lighter loads, so while all meat is being removed, it's put straight into a good game bag. Wether it is a 1/4 or a chunk of meat. If it's raining, the flies and bees are not usually out anyway. A few years ago, it started pouring and we left 4 bags of meat under a thick pine tree. We sprinkled the rest of our chili powder over the top of the bags and went back in the next morning. One thing about thick pine trees, it stays really dry directly under them. Waited out a lot of storms under them. Our bags got a little wet while transporting, the chili powder turned the bags a little orange, but no harm done to any meat. Only time we hang a 1/4 is to make it easier to debone. like I said, if it's raining, you most likely won't have a insect problem.

[ishy]

I don't mind chilli powder, but does it have much affect on flavor after all is said and done? Not sure if my little carnivores would be fans.

[mtnmutt]

Citric Acid experiment
Supplies: pH strips test strips, food grade pure citric acid, water, spray bottle, bison burger

I let a bison burger thaw overnight in fridge.

Bison burger pH with meat at fridge temp: 6 pH Breeding ground for flies

Initial Citric Acid wash 1 oz to 1 quart water sprayed on bison: 3 pH Flies will leave it alone. I did not leave this out in the sun to find out because I was hungry.

Doubled the citric Acid to 2 oz to 1 quart water: 2-2.5 pH

I did not wait for the crust to form on the meat after being sprayed. The meat was not at air temp during any of the testing.

Bison burger was then grilled to medium rare. I did not notice any weird taste but I loaded the burger with condiments. It taste good.

If I am blessed with an elk, I will try the wash and Bill's chili powder method on different quarters.

[bowgy]

Wow! Chili powder really works! I just put some on a deer that was covered in yellow jackets and within a few minutes they were gone!

[Deafirishman]

Wow. Thanks guys for all of the responses and ideas. I will definitely take all this information into the field with me. First time ever hearing about chili powder. I will be putting some of this in my backpack this year. Definitely worth a try !! Best of luck to everyone this season I leave for Idaho next Friday. It's not coming fast enough !! Prayers for everyone to have a safe and successful season. God bless !!

[Triplebhunters]

I have not had the opportunity to debone an elk. I have done my share of whitetail. I debone them either on a table or on the bed of my pickup. Like others have said tie it off. Meaning if no one else is there to assist tie the leg to a tree etc. I still tie my deer with rope even if I have help. When you are looking at your beast ready to work on him, picture how your body parts are put together. We as beast are all the same but slightly different. That will be a guide as to how to go about it.

Enjoy your hunt.
Dave

[klean1]

I do one side at a time. Skin that side of the elk. Take off front quarter and bag, Take off backstrap and put in bag, remove hind quarter and bag. Roll elk and repeat. Watch for broadheads!

[Indian Summer]

Same here klean. The front quarter is in the way of the front end of the backstrap so that has to go first and comes off quick. At that point you're licking your lips looking at the fat filets so you peel that out nice and easy. Then the hard part. Flip and repeat.

Someone mentioned tying off elk to a tree. Heck yeah! On any grade of hill if you don't every move you make the carcass works it's way a little bit downhill. Parachute cord is the go to for that and is tight as a banjo string once you get to working on the elk.

Not sure if we've ever talked about it on here but removing a skull is pretty easy too. Or can be. I start by cutting the throat back as far as I can. Then I go to the top and peel the ears down both sides and the hide down the back side of the skull keeping the blade against the bone. You'll come to the atlas joint. Unlike the vertebrae which are locked together that joint can be separated with a knife. The base of the skull is a smooth half moon shaped with a little U shaped inside curve on the bottom. Place the point of the blade in that spot and push. It will start to separate. I'll have the head with the nose in the dirt facing me and push down on the antlers as I work the blade left and right. Don't twist which could damage the point of your blade. You'll be able to see in the hole inside that atlas joint very easily. Once you get all the way through you'll know it and then it's just a matter of cutting away at the remaining flesh. Then I skin off the rest of the hide down t & including the nose and remove the heavy bottom jawbone & tounge. Ivories stay intact with the skull for now. They fall out at the beetle cleaner or I remove them before taking it there. I've seen hunters come out with a head whole. The hide still on and a couple vertebrae intact to where the neck was sawed off. Man that's a lot of unnecessary weight and you'll need to remove that stuff at some point anyway. Figured I'd run through that real quick for those who've never done it.

[nuevo_eph]

Damn, great thread guys - I've certainly picked up some good pointers here for both deer and elk.

Thanks all.