How To Quarter An Elk In The Field

Every year during seminars and shows, I get asked, "How do you gut an Elk?" My quick response is, "I don't!" Information technology is a great pb-in question that usually allows me to discuss and explicate the benefits of Gutless Method. Over the years, there accept been a few videos and numerous articles written on the subject. However, the all-time i to view is the 1 right here on Elk101.com. Click here to view the Elk101.com Gutless Method.

When information technology comes to processing your elk, I highly recommend the Gutless Method for numerous reasons. The chief reasons are (1) it allows yous to non contaminate edible meat with entrails and their juices, and (2) you can become all of the edible meat off of an elk without gutting it, so why go through the process? There is no reason for me to go into detail on the specifics of the Gutless Method equally Corey, Donnie, and Dave have washed an splendid job explaining and performing the entire process in the video.

Prior to removing the 1^st quarter of meat, I like to have my game bags laid out, easily accessible, and fix to go. I use the Medium Quarter Game Numberless by Caribou Gear. Four or v of these bags are more than enough for the four quarters, dorsum straps, tenderloins, and burger meat. They fit easily in the lesser of my Sitka Bivy 45 pack and are lightweight, especially for such a heavy duty, washable game bag. In one case the meat is placed in bags, I like to hang information technology (when able) xl-50 feet away from the carcass in a absurd, dark area. Hanging improves cooling and drying by assuasive air flow over the entire surface of the meat.

Once all the meat is placed into game bags, the piece of work begins. Prior to placing any of the loaded game numberless into my pack, I like to cover them with a heavy duty plastic contractor'due south bag. Doing then may be shunned by some, but it prevents blood from soaking my hunting pack and allows me to hunt the next 24-hour interval without a blood-soaked, fly-and-bee-attracting pack. Typically, the first trip out will accept the states packing front quarters, back straps, tenderloins, and burger meat. The second trip typically has u.s. packing out the hind quarters (proof of sex attached to i of them) and the head/antlers with pack frames. Depending on location and how many guy's/gal'south you hunt with will make up one's mind how many trips it takes to get all the meat out of the field and back to army camp, home, or the walk in cooler.

Once all of the meat is back to campsite, I like to remove the game bags and hang the quarters and back straps (with no numberless on) for three-4 hours. Of class this is atmospheric condition and insects permitting. I also accept to make the decision depending on the weather/temperature to either (i) hang the meat in camp in the shade, (2) bulldoze into the nearest town to hang the meat in a walk in cooler, or (3) bone the meat out and place it in the cooler. When I bone out the beast, I leave the meat in the largest portions/muscle groups equally possible so I can properly "Dry Age" information technology when I get habitation or to my next destination. I besides will cover the cooler with an old sleeping pocketbook in an attempt to maintain a temperature beneath 40 degrees.

For more information on the benefits "Dry Aging", awesome elk recipes, and unbelievable dry rub's, visit Chef John McGannon'due south website at www.wildeats.com or bank check out his articles in RMEF's Bugle Magazine (Carnivores Kitchen).

Source: https://www.elk101.com/2012/08/gutting-quartering-basics/