Boston, MA to CO DIY logistics (#1 Coolers)

[BBlue]

I think everyone should plan ahead like this - very important once it does happen.

I'm only 1000 miles east in IL, but have had similar success to what is posted above. Last two years I've brought a bull home...using 150qt white marine coleman cooler ($60 at Sams) and an old 70qt Coleman extreme (like $40 at Walmart 10+ yrs ago). Last year I could fit it all in 150qt but then less ice obviously, and the weight as mentioned above. I have only used regular ice, and just drain refill some if needed. Longest I've kept in coolers is little over 4 days, no problem at all. I would consider having a locker freeze it for me if I got one day 1 or 2.
Otherwise I've placed my game bags directly into Contractor trash bags from Home Depot and submerged into ice/cooler.

It is a heck of a process once you get home though as well. I typically drive most of night on way home and pretty exhausted from the week...that first bull took me a good part of two days to process/wrap. I went a quicker route last year and did less trimming and processing...and just got the parts broken down to be frozen, and now just take the time to trim and cut once I dethaw - not only saved a bunch of time getting it into freezer, not so sure it better to trim some edges after being frozen anyway. I've done both 100% on my own though, and even one helper would be huge in getting this done quicker.

I think it's great that you're starting off with so much great experience...If I could offer only one tip to a first timer it would be watch the wind! I use my wind puffer/indicator all day long - elk simply will not tolerate any human scent when it comes to getting into archery range.

Have fun - and good luck!

Immensely helpful everyone. I have a 70qt coleman extreme already and it sounds like adding a 150 would do the trick.
Finch, thanks for the link. I should be able to make it work with the Colemans.
If I were lucky enough to kill one earlier in the trip, I could likely get it to Denver and get it frozen in a friend's chest freezer before the drive home.

It's funny. Maybe it's just from reading this board a whole lot but I'd say most of the anxiety that gets into my head about an elk trip centers around getting the meat off the mountain and home in OK shape. Glad I am typically hearing you all have been successful doing so.

For you guys who have had it processed in CO, thanks for the recommendations. A reputable processor seems key. I took my first deer to a processor out here in MA and was really disappointed with the result and knew I could do much better. Granted bull elk is a whole different story.

Brendan, great to see that you are still on this site. That write-up of your trip was insane and it partly helped convince me that it was possible to pull it together. I'm just int he next town over in Arlington. Lets definitely meet up for a beer or shoot the bows. Not too many people around here interested in talking about chasing elk with a bow. I'll send you a PM.

Thanks for all the insight, everyone. I'm sure I'll have all types of questions as the weeks go by.

Brendan

 

[bz_711]

I will also add that Elk meat is something that my wife and 4 kids are as hooked on as I am...to the point that I feel the pressure now to bring meat home - still not sure I'd even pass a cow on day one
IMO - it tastes better than any meat from the store, obviously leaner and more healthy being organic...and people seem much more open to trying any elk I prepare compared to deer (unfortunately many have had that "bad deer" experience).

Just another reason to get all these plans ready to make sure you can enjoy and share this fine meat...and another reason I won't use a processor aside from maybe an emergency situation. I've seen others use the generator and chest freezer method - and if you have the setup and space for it I really like that idea. The only good thing with usually only having 5 days to hunt is that I'll never have to keep my meat that long in a cooler. All good info being shared!

Elk tacos last night...yummy...

 

[ridgefire]

I have hung my meat for up to a week in Sept and then loaded in the cooler on ice for the trip home and have yet lost an ounce of meat. As long as you get it cooled down quickly and then keep it cool you will be good to go. Hanging it over a creek in the shade has been the ticket for us. I am getting low from last year's bull and hope and hope I make it till Sept with what I have left.

 

[orionsbrother]

I am in a similar boat but I have a slightly different plan. I'm in Ohio and traveling to New Mexico this year for my hunt. I'm dragging my enclosed trailer with Atv and other gear with me, so my plan is to take a chest freezer from Sam's and my generator with me. The freezer is 180 bucks, has plenty of room for an elk or two, and I'll just use it in my garage when I get home. I'll get the elk processed and frozen out there, and pick it up as I'm leaving for the trip back. I'll be able to run the generator as needed to keep the meat frozen on the 1400 mile trip home. The generator will sit in the back of the truck while in use, and an extension cord will run into the trailer where the freezer will be. Two of us will be going, and I'll have a bear tag. Best case scenario is we run out of space! If that happens, I'll buy a second freezer and sell it on Craig's list when I get home!

^^^^^^^^^^^^This is what I do. Elk and deer. I freeze water jugs instead of buying cubes and stuff an old sleeping bag on top inside. Even without running a generator, things stay frozen for a long time.

I process my own meat. I can return to base camp, use the freezer like a cooler to chill the meat while I trim and clean it up a bit. Then I'll fire up the generator for a few hours. When we get out of the mountains, I'll plug it in overnight at my buddy's. I think it works as slick as can be as long as you've got a truck and or trailer.

 

[Duramax_Diesel1]

some places will even freeze your ice chest for you too. this helps immensely when throwing meat and ice into a cold cooler especially traveling that far in heat. all of that and your meat will stay rock hard for about 5 days in your cooler. dry ice is the ticket, and it doesnt take much.