Preparing for the hunt also means preparing for the pack-out.
Once you have researched, prepared, and executed a successful hunt, you will need to get all that blessed meat cared for and transported to your truck and home. Regardless whether you killed a bull or a cow, elk are big, and considerable work is required. Create a list of items you’ll need for meat care, both in the field and back at base camp. This includes game bags, trash bags, knives, and coolers. Once you have an elk on a ground, remember how time consuming—and grueling—the process of packing meat is. Here’s a quick preview of how to proceed once you get your elk on the ground.
First, get your photos. Try to be efficient, but take what time is necessary.
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Next, skin and quarter your elk. Unless you do this regularly each season, be sure to research the best methods for this before hand. (YouTube is handy for this.) Be extremely careful to keep the meat clean and free of dirt and hair. Get all four quarters hung in the shade to cool and develop a thin crust. Hang the backstraps and tenderloins across a clean log or rock, place the neck meat and trim meat in a breathable meat sack and hang it to cool. If the weather is really warm place the meat in contractor-grade trash bags and submerge it in a cold spring or creek, keeping the mouths of the bags tied securely so that water won’t get inside. It will keep quite a few days like that because mountain water is very cold.
Lastly, carry your meat to your vehicle and pack it on ice in your coolers. If you have access to horses, this is an easy task. If not, you will have to backpack your elk to your truck on your own shoulders. If the distance is far, bone out the meat and leave the bones in the backcountry. Hang in there, trip after trip, saving the antlers for the last victory lap. A week later you will be home, wishing you were back in the mountains, listening to elk bugle and packing meat again.