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originally posted by: Idahomie
I'd say that signal fire got stomped. Get it from the market. You cant make shtif like that up.
originally posted by: ArmyOfNobunaga
Stupid questions here man.... I've never hunted elk but want to..
1. Is it better to field clean the meat on the spot or do you pack out the whole carcass... and if you field clean it do I need to take steps to bury the parts to keep the bears and wolves away? Or are bears already in for the winter?
2. Do elk hides make a good rug or would I be wasting my time with trying to make one?
3. I'm assuming so... but I'm not sure... but you clean an elk the same as a deer?
1)With an animal the size of an elk, you'll probably want to cut it into manageable pieces on the spot. Depending on where you hunt, you'll possibly be a good distance from the truck and not have the option of moving the whole carcass. I wouldn't worry about trying to bury the remains, the bears/coyotes/wolves will find it and eat it, which is just fine, they gotta eat too.
2) Elk hide is quite nice and it can be tanned and made into various items, depending on how much work you want to do. It is quite thick, especially the neck area, and will take a lot of work to get it nice and soft if your doing the work yourself.
3) You can , but where deer can often be transported whole, in most cases an elk cannot. The elk I shot this year did me the favor of falling in a nice open meadow, where I could drive right to him. I prefer the "gutless" method of field dressing large game like elk and moose. What I do is lay the animal on its side(it usually is already) and skin out one side, laying the hide out flat. I then remove the backstrap first, followed by the front and rear quarters. You can lay these on the spread out hide for now to keep them clean. Once that's done, put the pieces into game bags and out of the way. Its now easier to flip the animal onto the other side, as its much lighter. Repeat the same process on the other side. You now have all the major pieces removed. I then reach inside with my knife and remove the tenderloins. Afer that, its a matter of trimming neck meat and if you want, rib meat. No need to ever open up the stomach, no need to ever cut bone. It took me 2 hours to do my elk this year, with only myself cutting.edit on 24-10-2014 by xxclaro because: wrote inside quote