Originally Posted by rl11
Originally Posted by shrapnel
Originally Posted by Waders
For me, it's 5 trips.

I start by gutting and skinning so the meat starts to cool. If I have a pocket saw with me, I also trim the legs. Otherwise I fetch the saw when I get back to the truck with the first load. Here's how it goes:

1. First trip, I take the head and all my gear. I fetch my pack and bags.
2. Rear quarter
3. Rear quarter (w/proof of sex)
4. Both front shoulders plus brisket
5. Backstraps, neck meat, rib meat, and all other loose meat



Here is another ticket in Montana...Meat first, head last.


Where'd you see that?


In the ALASKA regulations, I thought it was true in Montana, but couldn't find it anywhere in the regulations. I called the district 3 FWP headquarters and talked to Marguerite, she said you don't have to take the meat out first in Montana, OOOps...

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