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Long range elk "mistake"
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<blockquote data-quote="HAMMERHAND" data-source="post: 565386" data-attributes="member: 33066"><p>Rich, I have a bunch of hardcore archery buddies and I've asked them the same questions. Some of them tell me they salvage what they can, some of them tell me they salvage parts, and some of them (especially the E. Nebraska hunters) tell me there's nothing that can be saved because the meat has begun to rot by the next morning in the humidity of the river bottoms. They're up-front with me and atleast they're honest....they tell me its edible if they find it right away, and something if not everything will be wasted if they wait. In Colorado, Nebraska, and Southern Wyoming day temps on most archery hunts are in the 60-70 degree mark during the day with temps rarely going below 50 at night. Depending on if the shot introduced bacteria into the bloodstream, or how severe the wound is into any surrounding tissue, rotting begins within a few hours. Twice I have been called in to help retrieve animals shot by bowhunters...once on a huge bull elk, the other time on a white-tail. The bull was shot at 3:00 in the afternoon (74 degrees at 8600 feet), and was still walking pretty good, though my friend got a good shot. He chased him and bumped him out of his bed twice, and decided to pull out at dark and let him die, and come back in the morning. As soon as we got good tracking light in the morning around 8 a.m. we eventually found the bull dead as a hammer (double lung and the off-side shoulder). He was bloated up like a roly-poly. We began to skin out the hinds, and cape him for a mount. I thought the hind quarters would still be good as they did not appear to have any odor (though they were still steaming that morning), but the loins and front quarters already stunk of putrefaction. Long story short, even though the meat did not stink that we took, the meat gave the family food poisoning, and the hair ended up slipping on the cape that's in only about 15 hours.</p><p> The whitetail was skewered real good...an arrow out and out (double lung), but it got too dark to track him, so I agreed to help him find it in the morning....never dropped below 56 degrees that night. On the course of its death run it ran across the north platte river, and died in a cottonwood grove. Every piece of meat I attempted to remove from it at daybreak made me gag it was already so spoiled. No way you could have paid me to eat any of it. My buddy said for me to not waste my time because he said they have to leave them lay because its too hot and they spoil that quick all the time. Maybe those are some extenuating circumstances, but I always notice these guys bringing home way less meat than they should be, and they're always citing rot loss as the cause.</p></blockquote><p></p>
[QUOTE="HAMMERHAND, post: 565386, member: 33066"] Rich, I have a bunch of hardcore archery buddies and I've asked them the same questions. Some of them tell me they salvage what they can, some of them tell me they salvage parts, and some of them (especially the E. Nebraska hunters) tell me there's nothing that can be saved because the meat has begun to rot by the next morning in the humidity of the river bottoms. They're up-front with me and atleast they're honest....they tell me its edible if they find it right away, and something if not everything will be wasted if they wait. In Colorado, Nebraska, and Southern Wyoming day temps on most archery hunts are in the 60-70 degree mark during the day with temps rarely going below 50 at night. Depending on if the shot introduced bacteria into the bloodstream, or how severe the wound is into any surrounding tissue, rotting begins within a few hours. Twice I have been called in to help retrieve animals shot by bowhunters...once on a huge bull elk, the other time on a white-tail. The bull was shot at 3:00 in the afternoon (74 degrees at 8600 feet), and was still walking pretty good, though my friend got a good shot. He chased him and bumped him out of his bed twice, and decided to pull out at dark and let him die, and come back in the morning. As soon as we got good tracking light in the morning around 8 a.m. we eventually found the bull dead as a hammer (double lung and the off-side shoulder). He was bloated up like a roly-poly. We began to skin out the hinds, and cape him for a mount. I thought the hind quarters would still be good as they did not appear to have any odor (though they were still steaming that morning), but the loins and front quarters already stunk of putrefaction. Long story short, even though the meat did not stink that we took, the meat gave the family food poisoning, and the hair ended up slipping on the cape that's in only about 15 hours. The whitetail was skewered real good...an arrow out and out (double lung), but it got too dark to track him, so I agreed to help him find it in the morning....never dropped below 56 degrees that night. On the course of its death run it ran across the north platte river, and died in a cottonwood grove. Every piece of meat I attempted to remove from it at daybreak made me gag it was already so spoiled. No way you could have paid me to eat any of it. My buddy said for me to not waste my time because he said they have to leave them lay because its too hot and they spoil that quick all the time. Maybe those are some extenuating circumstances, but I always notice these guys bringing home way less meat than they should be, and they're always citing rot loss as the cause. [/QUOTE]
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