[quote]ORIGINAL: AlaskaMagnum



"DO NOT BONE OUT YOUR MEAT!!! "

If the hind quarters and neck are not boned out in extreme temperatures. Bone sour will kick in. This is true for early archery season. Seperating the meat and popping the seams will disipate the heat and reduce the risk of meat loss. Almost all of our elk are killed at temps around 70-80 degrees. We haven't lost one yet. The meat goes into plastic bags after boning and is submerged in the creek. The meat is taken out and packed out in the coolness of the morning. The meat is put into coolers and is packed with ice for the ride home.