How long can you let elk 1/4's hang while packing out meat?

[Lark Bunting]

Here's the situation, I live in Colorado and began hunting five years ago. Last year I drew an elk tag that I had been holding off on putting in for as I wanted to bring my son and he was finally big enough to carry in camp and carry out meat last year. We backpacked in 3 miles and an hour later shot a bull and packed meat out all night. My buddies have hunted this unit a few times and have been successful each season as well. One of them with with my son and I last year. My buddy and I drew the same tag this season.

I just found out my buddy that was with us last year, and drew the same tag as well this year, has burned up all his vacation time for the year and will only be hunting weekends this season. I honestly can't believe I read the text that came through...who uses vacation time (not an emergency) and doesn't save some for hunting season, especially when he drew a really decent tag?

I know there are a lot of variables that we can't predict but I want to get some opinions.

I am planning on my son being up there mid week with me and there is a good chance we will be into elk right away again. With a 16 year old and myself packing meat out how long can meat hang in the shade if we are 3 miles from the truck/cooler? There are some small creeks nearby (small enough to step over) but there is never a guarantee the creeks will be running if it's dry or that we will kill an elk near a creek. Assuming we get the animal deboned and into game bags quickly after the kill and get the bags hung in shade what are we looking at with temperatures in the low 80's before meat will spoil?

Last year it took three of us 13 hours to pack out the meat (elevation gains and losses were pretty wicked) and we did it all night, 5:30 pm - 6:30 am.

As a worst case scenario let's assume we shoot one the next morning at 7:00 am and it's going to hit the mid 89's that day.

Sorry for the scatter-brained topic, hopefully it makes sense.

 

[Lark Bunting]

I could add to this I also run a risk of being solo during the week if my son can't come for some reason.

 

[Bulldawg]

It really situational but I wouldn't worry if it were hanging for a day, the night time lows should be low enough to get the meat cold and it will take a lot for it to warm up during the day. My elk was killed right at last light last year and it sat until 4 probably until I got it packed out the next day. Took me a while because I happened to kill a bear on my way to go get my horses and had to take care of that. If you can find a spot to keep it in the shade and near a creek would be best. If you are in a cold mountain stream you could bury it in the creek and get it really cold.

 

[fightthenoise]

Trash bags are required for creek cooling, right?


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[sasquatch]

Trash bags are required for creek cooling, right?


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I have put them in a creek just in the game bags. To me it’s no diff then in ice water in an ice chest. Cooking would take care of any bacteria real fast.

I wouldn’t sweat it


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[Wapiti1]

Creek cooling is fine in game bags if you let them dry well after. Usually, you submerge, then hang to dry in a shady spot. The evaporation aids in cooling the meat. This is for whole quarters. For a game bag full of cuts like the backstraps, tenderloins, trimmings, etc, I would not submerge them unless you are cleaning the individual cuts. I lay them out on a rack of limbs and try to spread out the meat so it isn't a big ball of hot meat. Air flow top and bottom is best. Usually you can spread them out in a bag so the flies don't get to them. Once cooled, I gather it up and hang it with the rest.

I've seen a green blob come out of a game bag because they didn't separate the cuts and let them cool down. Both nasty and disheartening. Lots of work went into packing out spoiled meat.

Once cool, they'll keep a couple to several days hanging if the temps at night are cool to cold, say 50 or less. Shade and air flow are key.

Jeremy

 

[rayporter]

I have seen folks hang it for several days in sun and warm weather. small cuts hanging in shade in the morning and in sun in the afternoon. scares me some but the meat will take a lot if you cool it well to begin with.

I have personally handled meat in ways that would scare 99% of folks but never lost an ounce of meat. what bothers me is leaving an animal in the evening and looking for it in the morning. I have seen 2 deer that died in below freezing conditions and sat all night in near zero weather and the meat was green by daylight.

none of this will make you feel better when you are packing out and cant go any faster or farther.

 

[Scrappy]

Not trying to hijack your thread but I have an idea that i would like to add. I was thinking about having 32oz smart water bottles frozen back at the vehicle to bring back up the mountain and stuff in the remaining game bags. I will be solo again this year as well and a ways back. Good or dumb idea?

 

[Bulldawg]

In theory smart, but the water will be melted by the time you get back up there and then your carrying 2 pounds per bottle extra lol. If your meat is warm enough to where you think you need to bring ice to it then it’s already spoiled.

Not trying to hijack your thread but I have an idea that i would like to add. I was thinking about having 32oz smart water bottles frozen back at the vehicle to bring back up the mountain and stuff in the remaining game bags. I will be solo again this year as well and a ways back. Good or dumb idea?

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[juan trueno]

I like your attitude. You’ve got a healthy concern and that combined with motivated effort and common sense is going to serve you pretty well. As long as you have overnight lows that are low enough- I really prefer to get it bagged and hung so that it starts to dry rather than submerging it to cool it. For me any ice water or stream cooling is a last resort if I’m not goin to see any temps in the low 50s or better. Getting it dismantled and hung quickly will generally carry the day. Get the meat away from the guts and out of the skin and bagged so the flies don’t blow maggot eggs all over it and you’ll be in good shape.


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[robcollins]

Nobody's mentioned ambient temperature. If it stayed 50F or below, it's fine for a week..

Getting it broken down and away from the guts is first priority, that will help it all to cool down faster. Lots of variables besides temp to consider, proximity to water, what's going to help eat it besides you, how many trips it will take you, and how else you can keep it as cool as possible. I'm sure there's more.

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[WV Mountaineer]

Once it cools and crusts, it will stay good for a while in the shade if the night temps get col. If it gets in the 20's and 30's it would last for a long, long, long time in the shade with airflow. Cool it as quick as possible, keep it in the shade, and you will be fine. Air flow and shade is your friend. Low humidity environments keeps meat a lot better then humid environments. Water is your enemy and should be your last option. Contractor bags submerged will keep meat dry and cool though. Just keep it dry and only submerge it in game bags only as a last resort would be my approach.

 

[cnelk]

Lark
Sept nights are perfect for cooling meat. When you told me you spent all night packing your elk out I wondered why.

Opening evening last year I smacked a cow elk, quartered her up and layed the meat on a log.
Covered them up w game bags, took the loose meat with me on my way out.
Sent an InReach txt to my buddy and he came up the next morning and we went in and got the rest.

I had all the meat in coolers in 12 hrs and had a good night sleep

Any moisture on meat is a bad thing, especially if there is a chance of temperature variation.
You will get mold very quickly

 

[archer wapiti]

Even in moderate (7,000 ft) elevations in New Mexico in September, 3-4 days isn't unreasonable if it's cared for in the ways outlined by the last 3 posts. I imagine farther north and (i assume) higher elevation in CO will extend that a bit. Make sure it cools down at night and doesn't catch any sun in the day. I've never lost any meat in that scenario, and (before I understood gutless method) was taking the meat off the carcass one muscle at a time (not quarters) which makes spoilage more likely. You've got more time than you think.

 

[Lark Bunting]

I really appreciate the replies, thank you.

Cnelk, I have a huge advantage in getting advice from all you advanced hunters. I really didn't want to ever have to pack out an animal all night as I was a bumbling idiot after packing meat for 13 hours and being awake for 26 hours. Pretty foolish but I had the best intentions in getting the meat into coolers at the truck.

If by chance we are fortunate enough to get another animal this year I will be doing things differently. I will be deboning the animal quicker and will slow down on the hike out.

 

[Redside]

Looks like it's been pretty well covered, but Rokslide has a good article on this right here.

Backcountry Meat Care - Rokslide

 

[ckleeves]

When it’s early season and hot I really prefer to kill in the evenings. Like Cnelk said nights are great for cooling meat. It gives you a huge advantage starting packing the next morning with meat that is already well cooled. Warm meat in a pack doesn’t cool well at all. It’s so easy to show up the next morning ready to pack without having to carry your bow/rifle in and out also.

When I return in the morning I have even brought back in a small tarp to really shade the meat as I make trips back and forth. Just don’t smother it you need airflow around it. This just depends on available shade etc.

 

[CX5Ranch]

Take some cheap pillow cases with you and put the meat in them and tie them shut and put them in the creek. Why would you not put meat in the creek?? The mountain water is easily in the upper 30s low 40s.

 

[cnelk]

Take some cheap pillow cases with you and put the meat in them and tie them shut and put them in the creek. Why would you not put meat in the creek?? The mountain water is easily in the upper 30s low 40s.

You would be better off hanging the meat in pillow cases very near the creek and let the cool air reduce the meat temp.

If you put the pillow cased meat directly in the water, you will have some very blanched out, bloodless meat in a very short amount of time.
But it will be cold!

Like mentioned above, moisture on meat isnt a good thing, especially if there is a chance of temperature variation.

Now if you have quarters hanging in a constant 40 degree cooler locker, hose em off and drip dry.

 

[cnelk]

No need to really over-think this.
Its very simple.

Shoot elk > Quarter elk > Hang quarters > Drink beer