Was talking with a guy today about what happened to him on a moose hunt in Alaska last year. He got the moose, they spent two days getting it cut up, boned out and moved back to the camp via horseback. Unfortunately, crosswinds on the narrow lake delayed the plane for three days and they were in a warm/hot for the area cycle and the meat spoiled.
Anyway, he said they were told after the fact that the meat would have chilled better if it had not been boned out claiming that the bone would help. As I interpreted his statements it sounded as if the meat was put into ice chests. If that were the case I seriously doubt the meat would have been as cool as it could have been if left out hanging during the nights. Will ask more when I see him Friday.
Just want to know what is the considered opinion of those of you with experince dealing with these large bodied elk? I recall reading in an article from I think Wyoming where they were discussing the time it takes to chill the meat down after a kill. The amount of time it took in a regular walk in cooler surprised me.