We used two 120 quart Igloo coolers, two of them.
Here are some keys. We indian skinned the elk, quartered up, back straps, boned the meat off the neck. With the proper knife, you can easily, cut the joints on the legs. We use the McCrosky "Elk Skinner" knife and it will skin, bone out, quarter up 4 elk or more before it starts to loose an edge, amazing steel and heat treat in these knives.
Pack the meat on ice for 3 days, add more ice constantly, drain the water off every 12 hours when you add more ice. This cold ice method drains all the blood out of the meat.
For one of the best using knives on the planet, the McCrosky knives are heirloom quality that you will pass down to your kids, they are remarkable to say the least. I am not much into looks of a knife, I want that knife to cut like a surgeons knife and stay sharp for the intended job.
The knife makes boning the meat, easy and quick, I can not stress this enough.
I like the Igloo coolers due to cost and quality.
One of the cooler Brands is very anti gun, I will NOT say which, but it is not Igloo.
Last edited by keith; 04/12/22.
