Drying is an issue, which is why I tend to hang a carcass in the jacket until just before skinning. The trade off is that they are then a bitch to skin especially when they've been hung at only a couple degrees above freezing..

I say that but do appreciate that sometimes an elk needs to be skinned asap...

How much meat did you loose do you think?

Is the dried meat really unusable? I believe the drying is only a cosmetic issue, and over here I am sure it ends up used for burgers and sausages?




Men of Harlech[Linked Image]