Just pulled 2 out of the creek. Took 2 1/2 days to get them out, not an ounce lost. Water temp was measured at 48 degrees. Meat was ultra cool when removed, all packing done in early AM and on ice before noon temps rose. One of the elk sat for 2 days in the stream........ The meat bags were removed the night before and spread out on tarps to drain the water weight off. I was elected to sleep on the ground next to the meat with my 44 to keep the bears away, thank goodness I didn't have any mid-night visitors!!!!

The big key factor is to break open the rounds and the neck to get the internal temps down as quick as you can. the meat will spoil first here.