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OK Jerry , I must agree watching Cantore duct taped to a mail box is not as entertaining as from years gone by, but you peaked my curiosity about packing the ELK 200 yds to the truck.

As a non hunter( I am not against hunting, just never been hunting......yet, atleast until they institute Plaintiff lawyer and PA season ( to thin the herd)

JK ALANJ :-)

Anyway , I imagine packing an elk 200+ yds involves dragging of some sort or do folks field dress the elk on the kill site and less to carry and the resulting CARRION provides a meal for a stray vulture, attorney, PA ?

Enlighten me Jerry, what is involved ?

Interesting subject

Robby Robinson

When I first started CADO believe it or not we had a section devoted to hunting, hunting is very big in my area. In fact we have been cleaning out the freezers by cooking up the hog meat that was left over from last season.

Robby while not related to hunting I think I saw in one your post that you do a little paint balling, I also have a paintball forum that I created in 1998, while a lot of the older post have been removed it still contains over 120,000 post. It was mainly devoted users of the Spyder Marker.

Jerry feel free to add the photos to your post.

The way they do it is to first cut the hide for the head mount if you want one. It will take one man just to pack the hide & horns. Then you continue cutting the hide down to where you can cut all of the back strap that runs from back of neck ,to beginning of hind quarters.

  Then you cut through the side carefully so as not to poke any entrails.reach in and cut the tenderloins running down the back on the underside. That is about 3-4# of the best meat you can get off the carcass. Then cut down to the joints and cut off each of 4 quarters. This way you don't have to drag out the carcass and entrails. if you have to drag the quarters leave the hide on them so you don't get them full of dirt.  Each quarter willl weigh 80-100#

Nothin better than an elk roast cooked in a crock  Pot all day .Meat falls apart. Very tasty you can add vegies like onions, Taters and Garlic.

Maybe a few beef bullion cubes. This meat has absolutely no fat in it. it is very lean.

Posted By Montana Goldust on 19 Sep 2010 12:25 AM

The way they do it is to first cut the hide for the head mount if you want one. It will take one man just to pack the hide & horns. Then you continue cutting the hide down to where you can cut all of the back strap that runs from back of neck ,to beginning of hind quarters.

  Then you cut through the side carefully so as not to poke any entrails.reach in and cut the tenderloins running down the back on the underside. That is about 3-4# of the best meat you can get off the carcass. Then cut down to the joints and cut off each of 4 quarters. This way you don't have to drag out the carcass and entrails. if you have to drag the quarters leave the hide on them so you don't get them full of dirt.  Each quarter willl weigh 80-100#

Do you actually leave the rest of the carcass for the carrion birds or do you have to take everything from the kill ?
 

Posted By Roy on 18 Sep 2010 11:44 PM

When I first started CADO believe it or not we had a section devoted to hunting, hunting is very big in my area. In fact we have been cleaning out the freezers by cooking up the hog meat that was left over from last season.

Robby while not related to hunting I think I saw in one your post that you do a little paint balling, I also have a paintball forum that I created in 1998, while a lot of the older post have been removed it still contains over 120,000 post. It was mainly devoted users of the Spyder Marker.

Jerry feel free to add the photos to your post.

Hey Roy

I am very much into paintball, I have 3 different Tippman A-5's, modified, collapsable stock, electronic triggers on all 3 , with the trigger and Cyclone feeds, somewhere around 28 rounds per second at just below 300 ft. per second.

My 12 year old son has a Tippman X7, same mods as the A5 for scenario games and I just bought him a Smartparts Ion for tournament play.

Expensive sport to say the least, just like being an adjuster is expensive work .

What is the link to the PB site ?

Robby

 

 It's spyderea.net 

(Now mind you, this is deep in the backwoods of the NC Mountains)       Many years ago my neighbor had a massive Moose head mounted in his garage.  He loved to tell a story of an elderly friend of his who he found one day standing in front of the moose head,  staring wide eyed in amazement, as he commented ...    "H'ain't never seen a horse with antlers b'fore"!!!!! 

When you clean it the way i have described above all that's left is little parts of meat on the ribs and they are mostly fat. The neck meat is cut off w/ the front quarters. Actually about all that is left is the hide and entrails . That is left for coyotes and bear. They will clean it up in about 3-5 days.

So we feel there is virtually no waste doing it this way. i thought I had the 3 photos uploaded but i must not have done it correctly. i will do it again. any

directions would be greatly appreciated from you folks.

My son is going to have to put this mount in his home as his friend on the left who got the bull has no room or the height  to put it on his wall.

The pack to the truck was 200 yards down the side of the mountain . Usually we get them 3 miles back in or further. Then they get the horses out.

I hope everyone enjoys the photos of this Bull elk of a life time.

Posted By Montana Goldust on 19 Sep 2010 11:07 AM

This is an absolutely beautiful animal, with such a sizeable beast , does it take more than a few arrows and having to follow the wounded animal or can one well placed shot bring it down instantly ?
 

Robby