Ok. BS found his bull again. It would spoil? 40 in the day. YGBFK moi. Gut and skin and no meat loss in a month or two if its less than 30 at night. It can grow green on the outer crust and you can scrape it off with a knife. Hell, in those temps just gut and roll it over some branches for air circulation the first night. The meat temp will fall to the point you have a week or two to skin debone and pack it out
It doesn't sound as if you've tended to many elk before.
Tanner
40 in the day, twenty at night? Are you kidding me. I have hunted in colorado and mt. With guys who skin, quarter, hang in the shade and let it age under the crust it forms as it dries, that is, when it thaws enough in the day to do any aging.
Good aged beef may hang in 35 degrees for more than 3 weeks. If left in the mid twenties over night and kept in the shade in the day a quarter off an elk won't get over 38 in the day, and beef can be aged at that temp. For probably a week.
Last edited by eyeball; 11/29/13.
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