Elk meat care

[Sawtooth Hunter]

I am going on my first solo elk hunting trip. In the past I've been able to get my meat out in the same day or by the next morning with help from my hunting partners. On this trip it may take a couple days to get my meat out in the strange case I shoot one. How long could I let deboned meat hang if the temps are in the 70s in the day and 40s at night. I would like to try to get it hanging somewhere in the bottom near a creek in the shade if the opportunity presents itself but I don't know how excited I am to haul meat to the bottom and have to haul it up again if have to. I read you can let hang longer than you think once it gets a dry skin on it but havent had any experience with that.

 

[go_deep]

I've successfully made it 3 days in those temps.

 

[Slugz]

If I'm gonna try and stretch time out before I can get it to a cooler....cold house..etc etc or process this is what I do. Heat, moisture and bugs is the three items to consider in your gameplan.

1) I don't debone it. I keep it on the bone to minimize overall surface area. Will significantly reduce waste.
2) Initial cool down is huge. Its a race to get the hide off and get it cooling.
3) Next race is to get it hung and air circulating all around it. Don't have to be hung in the final spot but get it off the ground.
4) Once hung a small incision between the rump muscle group to the bone to provide another avenue for heat to escape.
5) I keep a wash cloth in my bag and I'm gonna wipe off all excess moisture while hanging.
6) Sometimes spray with one of the oldtimers pepper mixture to help with bugs then in a game bag. If I can get a really clean starting to dry quarter into a bag..then chances are it will last pretty long.
7) Lastly as you said, creek breeze, scaffolding built over a creek...etc etc. North facing slope with trees blocking all the sun from the south is a bonus.

 

[nv-hunter]

Clean dry and cool in that order. If you can't use the gutless method go see a butcher and ask them how to pop the hip joint from inside the pelvis. It will help big time to stop sour there. Bag in a GOOD bag that bees cant cut to get to the meat. You want the meat to cool as fast as possible then try to retain that coolness for as long as possible during the day. Shade and breeze will help during the day.

 

[highplainsdrifter]

I agree with Slugz. Keep it quarters (skinned) rather than deboning it.

Then do everything you can to fight flies...good game bags and pepper.

Hang in shade and you should be fine.

 

[dirtclod Az.]

Quartering agreed,,I use a tarp for shade on the sunnyside it keeps meat cool and still provides good circulation.

 

[CrimsonArrow]

Completely agree with slugz, and dirtclod's suggestion to shade it with a tarp is spot on. Spraying the hanging quarters with citric acid will help, too. Keep it shaded during the day, and you'll have at least 3 days

 

[JimP]

My dad used to hang deer for over a month before he even thought of cutting it up. He usually left the skin on to keep the bugs off of it. But at night he would uncover it to where it was completely exposed to the cool air of the night. Then before daylight he would go out and cover it back up with heavy blankets to keep the cool meat cool.

Granted you are talking about a elk here but keeping meat cool for a few days would work just the same even if you skinned it. Uncover it at night and let the cooler night air get to it, then before the bug come out the next morning get it covered up to keep the cool air or colder meat cool. A sleeping bag would work if you are a ways away from where you would have heaver blankets.

 

[nv-hunter]

Most of my game is in the freezer within 2 days from the day of kill. Just personal preference but you couldn't give me dry aged meat thats been aged over 7 to 10 days. Just smells spoiled and can't get past it. Too many years working in slaughter houses and butcher shops.

 

[Tim McCoy]

My dad used to hang deer for over a month before he even thought of cutting it up. He usually left the skin on to keep the bugs off of it. But at night he would uncover it to where it was completely exposed to the cool air of the night. Then before daylight he would go out and cover it back up with heavy blankets to keep the cool meat cool.

Granted you are talking about a elk here but keeping meat cool for a few days would work just the same even if you skinned it. Uncover it at night and let the cooler night air get to it, then before the bug come out the next morning get it covered up to keep the cool air or colder meat cool. A sleeping bag would work if you are a ways away from where you would have heaver blankets.

I’ve used an old sleeping bag, as you described the blanket, to keep skinned full carcass game for up to 5 days. Days were 70-85, nights cooled off into the hi 40’s at the most and a couple had frost. Was hi desert terrain in SE OR. When I’d check the deer, in the late and hot afternoon, it was cold. Always hung in the shade. It’s work to wrap and unwrap daily, but it worked well for me.

 

[dirtclod Az.]

Had a cabin in northern Cal. I rented.The old guy I rented from had a meat house out back full of Blacktail Bucks.He told me you hang them till they smell and get a slight green mold on them,Smell rank is ok,smell gags you throw em'out!The hole shootin' match smelled enough to gag me..

 

[wy-tex]

Most of my game is in the freezer within 2 days from the day of kill. Just personal preference but you couldn't give me dry aged meat thats been aged over 7 to 10 days. Just smells spoiled and can't get past it. Too many years working in slaughter houses and butcher shops.

Properly dry aged meat has no spoiled smell, not sure where that comes from. We age up to 2 weeks sometimes on older aged animals when the temps are right. You want the meat to age not rot.

 

[nv-hunter]

wy-tex for me the odor that dry aged meat has is stomach turning personally I can't handle it. Age, rot , tamato, tomato but that's me.

Keeping game clean, dry, cool is the first step to a good dinner no matter how you cut it or age it or cook it.

 

[dirtclod Az.]

With you nv...cool and dry at all times!

 

[nv-hunter]

With you nv...cool and dry at all times!

I will take a garden hose to one if I can to make sure its clean but then I'll dry it really well with paper towels or air dry with good air movement. With game it has to be dry before any game bag is put on.

 

[dirtclod Az.]

Read in O.L. or F&S magazine never to take water to wipe down animal,it spreads bacteria.Horsehockey!Always clean and dry my meat.

 

[nv-hunter]

Read in O.L. or F&S magazine never to take water to wipe down animal,it spreads bacteria.Horsehockey!Always clean and dry my meat.

Cut any contamination away then wash. I trim more then most was taught never leave anything on the carcass that you don't or wouldn't put on your plate.

 

[WapitiBob]

Skin, gutless, quarter, bag, and throw in coolers with ice. Cut up at home a week later.

 

[JimP]

Skin, gutless, quarter, bag, and throw in coolers with ice. Cut up at home a week later.

Works great as long as you have a vehicle to haul the ice and coolers in with. Kind of hard if you backpacked in.

 

[WapitiBob]

If I packed in they're hanging in a tree until it's their turn to get hauled to the rig, where they'll hang in a tree until it's all there, then they get a ride to town.
After 45 years I've learned you have to try pretty hard to ruin Elk meat, then again, you don't have to try very hard to ruin Elk meat.