Different techniques for different hunters, seasons, styles and tastes..... no doubt about it.

In our case, we hunt in the early elk season at about 8500' ASL, we usually don' t have snow and it can be shirt sleeve temperatures by lunch. Our first goal is to get the hide off to start the cooling process, get the quarters and prime cuts bagged for dirt and insect protection and get them hanging in the shade of a nearby tree for temperature control and then get back to hunting. Packing them all out comes later.

We prefer a good rind on our meat, it tends to deter any maggots and it also creates a barrier to hair and dirt. Then at the butchering table, when it is all trimmed off all you have left is fresh, untouched gourmet elk meat -- no hair, no grass, no dirt. We find that when a quarter that comes to camp with the hide on it, in weather that is cool and clammy such that it doesn' t rind up, it is not all roses. When the quarter is skinned in camp prior to butchering, then the hair gets on the fresh meat and then we find ourselves at the cutting table spending our time picking it all out. Of course if the meat goes to a processor, then you know they won' t be spending any time picking out any of the hair.

More than one way to skin a cat (or elk), main thing is to have a plan (field dress and transport) in advance; HOWEVER,

IF you decide you want to try the Alaskan Method and don' t want to totally re-invent the wheel, then you may want to consider some of the notes/techniques above.

Never Go Undergunned, Always Check The Sight In, Perform At Showtime,
EKM