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Long Range Hunting & Shooting
Long range elk "mistake"
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<blockquote data-quote="elkaholic" data-source="post: 565646" data-attributes="member: 13833"><p>If I can't get the meat skinned the same evening, I always try to get the carcass elevated with some limbs etc. as well as split the hide from the brisket clear up the neck and then down the back of the neck past the shoulders. The hide and fur is the heaviest there and insulates the most. I truly have seen them sour there overnight, more than once, even after being gutted and elevated. I've seen the rear portions actually frozen and the shoulder area steaming when the hide was removed....Rich</p></blockquote><p></p>
[QUOTE="elkaholic, post: 565646, member: 13833"] If I can't get the meat skinned the same evening, I always try to get the carcass elevated with some limbs etc. as well as split the hide from the brisket clear up the neck and then down the back of the neck past the shoulders. The hide and fur is the heaviest there and insulates the most. I truly have seen them sour there overnight, more than once, even after being gutted and elevated. I've seen the rear portions actually frozen and the shoulder area steaming when the hide was removed....Rich [/QUOTE]
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Long range elk "mistake"
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