How Do You Transport Your Elk Home?

[Gyopo]

Or/Elkster,
Do you make a slush of salt water and ice?
My buddy told me he put rabbits and small game in a saltwater slush
and it would clean up a lot of the bloodshot meat.
Also, on the boats out of San Diego, the deckhands would pour bags of sallt into the
freezers once the bait in a tank was emptied. I thought it was to lower the freezing temp inside there.
Interesting.

 

['Ike' @ HM]

A coller!?!?! What was I thinking!!! COOLER!!!

 

[Texasokie]

I just thought I would add something to the cooler and ice trick. We do a lot of our hogs this way. What I do is take a 100 quart ice chest and fill it with ice and water, put some salt in it which helps to draw out the blood making the meat less gamey tasting, add 20 oz's of pure lemon juice and one cup of vingar and set your clean quarters in the chest. The lemon juice and vingar are both natural tenderizers and will help to break down the meat and make it very tender in the end. I soak the meat for 3 or 4 days always keeping the ice water fresh, I drain mine twice a day. After the initial soaking in lemon juice and vingar I only add lemon juice after I drain it the first time. Vingar will discolor the meat, it's not bad just discolored and your lady friends will NOT eat a green piece of meat..... but I promise you it's not spoiled. LOL!

KO

 

[eddiehsf]

If we can get the Elk to a cooler, we will always do that. If we can't get the meat to a cooler, then we get it on ice ASAP.

We put a layer of baged ice on the bottom of the ice chest, and then place a pre cut piece of heavy plastic on the ice. We then place the boned out meat in game bags in. Then we put down one more piece of pre cut heavy plastic, and more baged ice w/ some dry ice on top. We we also tape the ice chest lid down to provide a better seal.

So far this has worked great.

Eddie