Burning out an elk- am I overthinking it

[mandrroofing]

Hey guys, I will again be hunting the opener this year in Colorado and this year will be my first year hunting solo and what I mean by solo it is no one at Camp to help me pack an Animal out. Last year my three Buddies pack a quarter out for me. So this year I'm a little freaked out about getting the animal without any spoilage. I really want to completely bone out the elk out in the field. I bought tag bags to only bone out meat in , so is there any tips or tricks on boning out an elk. Or am I just cutting along the bone and that's it? Do you quarter the animal out first hang it then bone it out? Just trying to get all my ducks in a row so I'm prepared thanks guys

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[Gypsumreaper]

Quarter it and put it on some sticks laid across some logs or hung up to begin cooling, then when I bone out the front shoulders and just cut down the inside of the leg along the bone, same with the rear trying to split some of the muscles instead of cutting straight through them. If ur alone I'd hang the quarters, none out what you can carry and leave the rest hanging til you get back, but that's just me. I'm guessing ur hunting the first week of archery? When you say the opener, so heat is gonna be a problem shade is ur friend and helps a lot, I pack the cheap mesh bags for my meat as they breath and help keep flys off, I also pack pepper and sprinkle the quarters down with pepper, I've heard it helps keeps flies and bees away. If you are that worried about getting ur meat out through you may call outfitters in the area and see what they will charge to pack out ur game for you. One trip with them depending what they charge could be a meat and back saver for you.


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[WapitiTalk1]

I know Gypsum mentioned pepper, but I've found that chili powder deters bugs better (flies, gnats, meat bees ). X2 what Gypsum said about possibly using packers if you can swing the cost (I've never done that so I don't know what it costs). By yourself and close to a cool stream? Absolutely get the bull chunked up (quarters, straps/loins) which does not take that long and get the meat bags on logs laid across the stream. Even if in the opposite direction of where you packing out to, you'll buy a bunch of time (and probably save meat) by using the creek cooling method. No stream? Whatever method you use, get the meat bags into the shade and hung up if possible. If the temps aren't too bad and you knock Bullwinkle down in the evening, definitely use the bone out method using your headlamp and the extra batteries you should always carry for it . You'll be tired as hell, but you can probably have your packed out by early/mid morning (dependent on distance). Here's a VID by A. Snyder that's a pretty solid way to bone out an elk.

http://www.outdoorlife.com/blogs/live-h ... debone-elk

[Lefty]

Im a big fan of painters plastic in my pack instant emergency poncho, shelter, or a place to put meat as you are working on it. Its main purpose is to keep meat clean.

Try to debone by keeping as much meat together as possible,.. keep steaks, steaks and roasts roast. But the burger and jerky, sausage meat keep the peices what ever size works,..but be carefull and , keep the meat clean and it will save time if going into the grinder

[TurkeyBowMaster]

No it's not as simple as cutting along the bone, not if you want quality cuts down the road. The ham has sections of meat that can be easily separated. Get the meat in the cool shade if you can asap. Pack out the hind quarters first and have a cooler with ice waiting for them. The smaller the pieces of meat the quicker they will cool.