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- Nov 4, 2006
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- 19,374
Thanks PCL & 338. Gees, packing out an elk at 100* would be tough. Then the meat would just about be jerky by the time you arrived at the truck.
The 110 with blue and green handle is the one with D2 steel. When I went thru Meat Science you had to identify the cuts and dissect them off the carcass. Meat cutters today don't have to know that. As they come prepackaged. DM
That's the drawback to archery season in Oregon David. It starts the last weekend in August and goes for five weeks. I'm still able to pull it off at 53, but the last time I did it a couple years back, it really tried to kick my butt, and it was in the low 90's...
Even without packing an elk, after five weeks of humping up and down canyons, I am wiped. Doesn't help that I developed hip issues a couple years back, and my knees are messed up. I've had two surgeries on them but I'm not getting any younger.
That really surprises me that they don't have to know the cuts. Things have changed. We have always processed our own animals.I want to make damn sure we get our meat back because I know we take care of our game...
We are lucky. The area we hunt there is a nice spring that runs all the time, and it is cold. We were able to build up a small chilling pool that we can fit a deer or four elk quarters in, and leave them in long enough to bring the temp down of the meat until we can make a run to town, to get them hanging in the cooler.
Never had to worry about that when I was still rifle hunting for elk. I always went second season and that is late October, and the Wilderness area we hunted is about 6500 feet. It was rare if there wasn't at least a foot of snow on the ground.