|
[ Return to Contents
| Post a Reply
| Post a new message
]
Here you go-
Posted by Michael Strahan on Oct 19 2005
Jeff,
Excellent question. Here's my take:
1. Make advance arrangements for early meat haul (fly out trips), including arrangements with air charter to drop meat at processor; leave instructions for processing / shipping.
2. Always bring your tools with you (knives, game bags, etc.)
3. Shoot a legal animal in good condition (no rutty caribou or sublegal moose).
4. Make a quick, clean kill.
5. Make sure the animal is dead before you approach it.
6. Notch your tag / install locking tag.
7. Take good pictures.
8. Position the animal for field dressing.
9. Lay out your tools (easy to lose things on a kill).
10. Cut the hide from the inside out.
11. Don't gut the animal until the end.
12. Put meat in game bags as it comes off the kill OR:
13. Quick-cool it in water (I use large heavy-mil contractor bags).
14. Work your kill on a tarp if necessary to keep it clean.
15. Consider setting up a meat cache away from the kill site (tarp it).
16. Photograph the meat, trophy, and entire kill site in detail.
17. GPS the kill site.
18. If you'll hunt bear over the kill, cut a couple of shooting lanes.
19. If necessary, scout and flag a trail from the kill to camp (flagging comes down during last load).
20. Be prepared to spend the night.
21. Pack manageable loads with appropriate pack.
22. Trophy (antlers, cape, hide, etc.) comes out with last load.
23. Set meat rack at a distance, but within sight of camp (tarp it).
24. Use citric acid powder if conditions warrant it.
25. Practice "CDC" (keep it Cool, Dry and Clean).
26. Use smudge fire (not spruce) if necessary.
27. Consider using an electric fence around meat for bear protection.
28. Photograph your meat care setup (and send the photos to me!)
29. Consider continued cooling in water (use plastic bags). The jury's still out on this one but some do it.
30. Call for early meat haul with satphone if necessary (fly out trips).
31. Do a good job fleshing / salting your hides and capes.
32. Clean meat / tissue from skull plates / skulls.
33. Get meat / trophies processed as soon as possible.
34. Be prepared for high shipping charges to get it all home.
There are other things here, but this is my take off the top of my head. Others will add other things. BTW, I'm not joking about field care photos; if anyone has pictures they're willing to share, please drop me a private message by clicking on my name in the post above.
Hope this helps!
-Mike
Previous: Great Start - How About Some Pre-Shot Input? mdhunter Oct 19 2005
Next: More ideas on meat care. Michael Strahan Oct 21 2005
 Message Thread:
|
