1 00:00:07,880 --> 00:00:10,680 Speaker 1: As a guide an hunter. I've spent thousands of days 2 00:00:10,680 --> 00:00:13,760 Speaker 1: in the field. This show is about translating my hard 3 00:00:13,800 --> 00:00:17,560 Speaker 1: won experiences into tips and tactics. They'll get you closer 4 00:00:17,600 --> 00:00:21,360 Speaker 1: to your ultimate goal success in the field. I'm Remy Warren. 5 00:00:21,720 --> 00:00:31,440 Speaker 1: This is cutting the distance. It's late August or early September, 6 00:00:32,040 --> 00:00:34,559 Speaker 1: and it's a hot day. You've been sweating through the 7 00:00:34,560 --> 00:00:39,720 Speaker 1: heat and now have the opportunity for success. You're stoked 8 00:00:39,760 --> 00:00:43,080 Speaker 1: you just shot a buck. But now what Hot weather 9 00:00:43,159 --> 00:00:45,640 Speaker 1: hunting is just a fact of the matter in many places, 10 00:00:46,000 --> 00:00:48,840 Speaker 1: and especially for a lot of early season archery hunts. 11 00:00:49,360 --> 00:00:51,080 Speaker 1: But what do you do with the meat on a 12 00:00:51,120 --> 00:00:54,520 Speaker 1: hot day? Being successful is one thing, but you have 13 00:00:54,640 --> 00:00:57,120 Speaker 1: to get that meat home safe. I want to give 14 00:00:57,160 --> 00:00:59,360 Speaker 1: you a rundown of the steps I take in hot 15 00:00:59,360 --> 00:01:03,280 Speaker 1: weather hunts to make sure the meat goes home unspoiled. 16 00:01:03,920 --> 00:01:05,679 Speaker 1: I want to tell you what I do right away, 17 00:01:06,160 --> 00:01:09,360 Speaker 1: how to handle and cool meat when it's hot outside, 18 00:01:09,720 --> 00:01:12,240 Speaker 1: as well as how to prepare a place for meat 19 00:01:12,280 --> 00:01:23,480 Speaker 1: transport before you even leave the house. I've been on 20 00:01:23,520 --> 00:01:26,160 Speaker 1: a lot of hunts in a lot of really hot places, 21 00:01:26,360 --> 00:01:32,160 Speaker 1: whether Australia, Hawaii, but one hunt in particular really stands 22 00:01:32,160 --> 00:01:35,360 Speaker 1: out in my mind. It was early September near the 23 00:01:35,400 --> 00:01:39,240 Speaker 1: Black Rock Desert of Nevada. I drawn a California big 24 00:01:39,240 --> 00:01:43,240 Speaker 1: Horn sheep tag now the Black Rock Desert big Flat 25 00:01:43,360 --> 00:01:46,720 Speaker 1: and then there's these volcanic type mountains around it, and 26 00:01:46,800 --> 00:01:50,160 Speaker 1: those mountains during that time of year can get hot 27 00:01:50,600 --> 00:01:55,400 Speaker 1: over a hundred degrees. The only saving graces the temperature 28 00:01:55,520 --> 00:01:59,720 Speaker 1: does drop in the evenings, so you can cool off. 29 00:01:59,760 --> 00:02:03,400 Speaker 1: It's hot nights, but during the middle of the day 30 00:02:03,440 --> 00:02:08,000 Speaker 1: it is scorching. There is zero, absolutely zero shade. My 31 00:02:08,120 --> 00:02:11,280 Speaker 1: plan for this hunt was I really wanted to find 32 00:02:11,320 --> 00:02:15,120 Speaker 1: a good mature ram before the season started because I 33 00:02:15,120 --> 00:02:18,280 Speaker 1: wanted to be their opening day. I had high hopes 34 00:02:18,480 --> 00:02:21,960 Speaker 1: of taking a ram the beginning of the season, but 35 00:02:22,120 --> 00:02:25,000 Speaker 1: putting in my time preseason scouting so I knew where 36 00:02:25,000 --> 00:02:27,200 Speaker 1: all the sheep were and then I could go in 37 00:02:27,280 --> 00:02:31,359 Speaker 1: the first day and start hunting. My plan was about 38 00:02:31,440 --> 00:02:35,000 Speaker 1: ten days of scouting before the hunt actually started, so 39 00:02:35,120 --> 00:02:39,280 Speaker 1: when I left, I had to be thinking of getting 40 00:02:39,280 --> 00:02:44,040 Speaker 1: that meat home. So I scouted for ten days and 41 00:02:44,080 --> 00:02:47,720 Speaker 1: then opening day comes around. I had a good ram 42 00:02:47,800 --> 00:02:50,440 Speaker 1: picked out. I actually had a different ram picked out, 43 00:02:50,520 --> 00:02:53,840 Speaker 1: but some other people moved in on that sheep, and 44 00:02:53,880 --> 00:02:56,120 Speaker 1: I really wanted a good experience as well, so I 45 00:02:56,200 --> 00:02:59,519 Speaker 1: decided to go after some sheep in an area that 46 00:02:59,560 --> 00:03:02,079 Speaker 1: I knew no one else would go into. Well, that's 47 00:03:02,160 --> 00:03:05,640 Speaker 1: kind of problematic because that put me further and further 48 00:03:05,720 --> 00:03:09,440 Speaker 1: from the truck. As the sun came up, I was 49 00:03:09,520 --> 00:03:13,480 Speaker 1: a few miles from the trailhead and spotted a good ram, 50 00:03:13,520 --> 00:03:17,400 Speaker 1: the ram that I wanted. Actually, now the way the 51 00:03:17,440 --> 00:03:22,240 Speaker 1: crow flies, he was probably I would say six miles 52 00:03:22,280 --> 00:03:24,960 Speaker 1: from the truck and a lot of elevation, descent and 53 00:03:25,080 --> 00:03:28,280 Speaker 1: gain in order to get back. It was not easy 54 00:03:28,400 --> 00:03:31,880 Speaker 1: place to get to, but I found what I wanted. 55 00:03:31,960 --> 00:03:33,840 Speaker 1: I found the ram I was looking for, and I 56 00:03:33,880 --> 00:03:37,720 Speaker 1: found some solitude. However, the day was about the hottest 57 00:03:37,800 --> 00:03:41,720 Speaker 1: day we'd had. The lava type rocks were just absorbing 58 00:03:41,760 --> 00:03:45,080 Speaker 1: the sun. I was literally just cooking. I felt like 59 00:03:45,120 --> 00:03:47,680 Speaker 1: I was frying out there. I had one of those 60 00:03:47,720 --> 00:03:51,720 Speaker 1: fishing buffs on just to keep the sun off my body, sunglasses, 61 00:03:51,760 --> 00:03:53,600 Speaker 1: tried to just cover up as much as I could, 62 00:03:53,720 --> 00:03:57,440 Speaker 1: long sleeves. I had to carry all my water. I 63 00:03:57,480 --> 00:04:04,600 Speaker 1: had stashed water in the area beforehand. However, the where 64 00:04:04,640 --> 00:04:07,240 Speaker 1: I had stashed. The water was still a mile past 65 00:04:07,720 --> 00:04:11,000 Speaker 1: the sheet, so I had no opportunity to actually get 66 00:04:11,040 --> 00:04:14,520 Speaker 1: to my water stash. I end up making my way 67 00:04:14,560 --> 00:04:17,800 Speaker 1: toward the ram, and it's about mid day at this point. 68 00:04:18,120 --> 00:04:21,400 Speaker 1: Probably took me a good I don't know, seven hours 69 00:04:21,520 --> 00:04:25,640 Speaker 1: or more to hike in there. I got to where 70 00:04:25,640 --> 00:04:28,240 Speaker 1: I last saw the ram, and luckily he was still there. 71 00:04:28,839 --> 00:04:31,520 Speaker 1: He popped up, but then he worked his way behind 72 00:04:31,560 --> 00:04:35,280 Speaker 1: a set of rocks. I was watching from maybe eight 73 00:04:35,400 --> 00:04:38,320 Speaker 1: hundred yards out. This gave me an opportunity to drop down, 74 00:04:38,440 --> 00:04:41,560 Speaker 1: cut the distance and get to the ridge right across 75 00:04:41,600 --> 00:04:43,880 Speaker 1: from him. As I got into the ridge, I was 76 00:04:43,960 --> 00:04:46,520 Speaker 1: kind of expecting him to actually still be bedded there, 77 00:04:47,000 --> 00:04:49,760 Speaker 1: but he popped up and started moving because as the 78 00:04:49,880 --> 00:04:52,880 Speaker 1: day progressed, the shade got less and less, and I 79 00:04:52,960 --> 00:04:54,960 Speaker 1: think he was actually just moving to a band of 80 00:04:55,000 --> 00:05:00,480 Speaker 1: cliffs that still had a sliver of shade near him. 81 00:05:00,520 --> 00:05:04,080 Speaker 1: Just like anything else. Man, that sun really beats down 82 00:05:04,080 --> 00:05:08,039 Speaker 1: on these animals. So I happened to position myself in 83 00:05:08,120 --> 00:05:11,920 Speaker 1: a spot where I intercepted him walking to this band 84 00:05:11,960 --> 00:05:14,359 Speaker 1: of cliffs where he's probably gonna bed down for the 85 00:05:14,360 --> 00:05:16,039 Speaker 1: rest of the day. But I knew that I wouldn't 86 00:05:16,040 --> 00:05:18,320 Speaker 1: be able to get a shot if he got in there, 87 00:05:18,360 --> 00:05:21,000 Speaker 1: so as he was moving, I got set up. I 88 00:05:21,040 --> 00:05:24,000 Speaker 1: was a couple hundred yards away, made a good shot 89 00:05:24,560 --> 00:05:27,600 Speaker 1: and had the ram of my dreams down. This tag 90 00:05:27,640 --> 00:05:31,400 Speaker 1: took me fifteen years to draw, so it was just 91 00:05:31,680 --> 00:05:36,479 Speaker 1: a pretty exciting experience to now have the ram. The 92 00:05:36,520 --> 00:05:41,800 Speaker 1: only problem was it was freaking hot out. Now I'm 93 00:05:41,839 --> 00:05:43,800 Speaker 1: getting towards the end of the day at this point, 94 00:05:44,400 --> 00:05:47,760 Speaker 1: but the one thing on my mind was now I 95 00:05:47,800 --> 00:05:52,000 Speaker 1: got to get the meat out without its spoiling. Having 96 00:05:52,000 --> 00:05:55,240 Speaker 1: grown up in the desert, you really get used to 97 00:05:55,480 --> 00:05:58,920 Speaker 1: dealing with meat and hot weather, so it wasn't not 98 00:05:59,080 --> 00:06:03,120 Speaker 1: necessarily different, but there were a few things working against 99 00:06:03,200 --> 00:06:07,159 Speaker 1: me in this instance. Because there were absolutely zero trees, 100 00:06:07,480 --> 00:06:11,320 Speaker 1: there is nothing to hang any meat from. At first sight, 101 00:06:11,760 --> 00:06:14,400 Speaker 1: I think, man, there's nothing nowhere to hang this meat 102 00:06:14,440 --> 00:06:18,080 Speaker 1: to cool it down. So that's all going through my head. 103 00:06:18,120 --> 00:06:19,720 Speaker 1: I got the rams set up, I took a few 104 00:06:19,800 --> 00:06:22,919 Speaker 1: quick photos a little bit of video, but I really 105 00:06:22,960 --> 00:06:27,520 Speaker 1: wanted to get working before things got too hot, so 106 00:06:28,120 --> 00:06:30,720 Speaker 1: I did the same method that I do every time, 107 00:06:31,560 --> 00:06:34,920 Speaker 1: gutless methods. Skinned it up the back started peeling the 108 00:06:35,000 --> 00:06:38,919 Speaker 1: hide off to dump the heat working from the hind quarter. 109 00:06:39,120 --> 00:06:42,640 Speaker 1: Up took off the hind quarter and then I had 110 00:06:42,680 --> 00:06:44,640 Speaker 1: my game bags hung it in the game bag. But 111 00:06:44,680 --> 00:06:46,840 Speaker 1: I had the problem of where do I hang it? Well, 112 00:06:46,839 --> 00:06:48,800 Speaker 1: I happen to have some pecord with me. I tied 113 00:06:48,839 --> 00:06:51,880 Speaker 1: some pecord to the center of a small rock and 114 00:06:51,920 --> 00:06:54,120 Speaker 1: then made a peton out of it where I could 115 00:06:54,120 --> 00:06:56,279 Speaker 1: put it in the cracks of the cliffs and rocks 116 00:06:56,279 --> 00:07:00,800 Speaker 1: around me in order to create almost like a clothesline 117 00:07:00,880 --> 00:07:03,719 Speaker 1: that I could hang in the meat from. As the 118 00:07:03,800 --> 00:07:07,120 Speaker 1: sun then started to move across the sky that became shaded. 119 00:07:07,680 --> 00:07:10,040 Speaker 1: Before that happened, I actually had a small tarp in 120 00:07:10,080 --> 00:07:12,320 Speaker 1: my bag as well that I used to shade myself 121 00:07:12,600 --> 00:07:15,600 Speaker 1: and create a shade structure that I also peaked onto 122 00:07:15,600 --> 00:07:18,280 Speaker 1: the rock. So while I was working, I was working 123 00:07:18,280 --> 00:07:21,480 Speaker 1: in the shade. Then I got all the meat off 124 00:07:21,480 --> 00:07:24,840 Speaker 1: the animal loaded in my pack. At this point it 125 00:07:24,960 --> 00:07:28,240 Speaker 1: was perfect because the sun was just setting and I 126 00:07:28,240 --> 00:07:31,000 Speaker 1: could do the majority of the pack out in the evening. 127 00:07:31,000 --> 00:07:34,640 Speaker 1: When when the day cooled down, I packed it out. 128 00:07:34,840 --> 00:07:36,679 Speaker 1: I ended up getting back to the truck at about 129 00:07:36,800 --> 00:07:40,600 Speaker 1: five am that morning. UM so It's a pretty long 130 00:07:41,360 --> 00:07:43,560 Speaker 1: trudge back out, a lot more uphill on the way 131 00:07:43,560 --> 00:07:46,840 Speaker 1: back out than the downhill on the way in. But 132 00:07:47,080 --> 00:07:49,920 Speaker 1: I got back, got to camp, got the meat cooled 133 00:07:49,960 --> 00:07:52,720 Speaker 1: down on ice that actually been sitting in these um 134 00:07:52,960 --> 00:07:57,320 Speaker 1: large yetti coolers for about ten days, got the meat 135 00:07:57,360 --> 00:07:59,840 Speaker 1: there well, I actually hung it before I put it 136 00:07:59,880 --> 00:08:02,679 Speaker 1: in the cooler, and then the next day loaded up camp, 137 00:08:02,760 --> 00:08:04,800 Speaker 1: had the meat and the cooler had a nice crust 138 00:08:04,880 --> 00:08:09,680 Speaker 1: on it. Drove back home. Meat was all good, and 139 00:08:09,800 --> 00:08:20,880 Speaker 1: I had the ram of a lifetime. I've been on 140 00:08:20,880 --> 00:08:23,560 Speaker 1: a lot of hunts in really hot weather, and honestly, 141 00:08:23,600 --> 00:08:27,200 Speaker 1: I've never lost an animal to heat spoilage. Now, there's 142 00:08:27,280 --> 00:08:30,080 Speaker 1: probably a lot of ways that people take care of meat, 143 00:08:30,160 --> 00:08:32,720 Speaker 1: or different ways than myself, but this is just the 144 00:08:32,720 --> 00:08:35,080 Speaker 1: way that I do it, and I really have no 145 00:08:35,160 --> 00:08:38,600 Speaker 1: need to change my methods because I have had such 146 00:08:38,640 --> 00:08:41,120 Speaker 1: a good track record with it. But first I kind 147 00:08:41,120 --> 00:08:43,840 Speaker 1: of got to talk about what heat spoilage is, or 148 00:08:43,880 --> 00:08:45,960 Speaker 1: why meat would go bad, and how you could even 149 00:08:46,000 --> 00:08:49,160 Speaker 1: tell if meat goes bad. Now, when when meat sours, 150 00:08:49,800 --> 00:08:53,400 Speaker 1: it's pretty apparent based on the smell and coloration of it. 151 00:08:53,760 --> 00:08:59,520 Speaker 1: What's happening is bacteria and micro organisms are essentially tainting 152 00:08:59,559 --> 00:09:02,240 Speaker 1: the meat are growing rapidly and heat is one of 153 00:09:02,280 --> 00:09:05,480 Speaker 1: the factors that can cause that. Now, some other things 154 00:09:05,520 --> 00:09:09,839 Speaker 1: are um dirt, So if you're processing an animal in 155 00:09:09,920 --> 00:09:13,000 Speaker 1: the field, dirt also plays a big factor in that. 156 00:09:13,040 --> 00:09:15,400 Speaker 1: So if you have something that gets dirty and something 157 00:09:15,440 --> 00:09:18,160 Speaker 1: that gets hot, well, you're really setting yourself up for 158 00:09:18,200 --> 00:09:22,000 Speaker 1: a disaster. Also, a lot of people don't realize, you know, 159 00:09:22,120 --> 00:09:26,360 Speaker 1: moisture causes meat to go bad. Now, I've found that 160 00:09:26,840 --> 00:09:31,000 Speaker 1: for heat related meat spoilage. Stuff that I've seen that 161 00:09:31,120 --> 00:09:33,719 Speaker 1: other people have handled that has gone bad has been 162 00:09:33,800 --> 00:09:37,600 Speaker 1: bone souring. So what's happening is heats being trapped around 163 00:09:37,640 --> 00:09:41,880 Speaker 1: the bone and then souring from the inside out. A 164 00:09:41,880 --> 00:09:43,680 Speaker 1: lot of the tips that I'm going to talk about 165 00:09:43,800 --> 00:09:46,560 Speaker 1: are just ways to prevent this. Even if it's hot out, 166 00:09:46,880 --> 00:09:49,520 Speaker 1: there are things you can do to prevent your meat 167 00:09:49,559 --> 00:09:53,920 Speaker 1: from spoiling. The first thing is and the most important, 168 00:09:54,440 --> 00:10:00,000 Speaker 1: is keeping the meat clean, cool, and dry. I generally 169 00:10:00,000 --> 00:10:03,000 Speaker 1: only always use the gutless method. Now, some people might think, oh, 170 00:10:03,040 --> 00:10:06,120 Speaker 1: it's hot out, I'm gonna gut the animal first, dump 171 00:10:06,200 --> 00:10:09,280 Speaker 1: the heat trapped by the body, which makes sense. Yet 172 00:10:09,679 --> 00:10:12,679 Speaker 1: the way that I do it, I always think that 173 00:10:12,920 --> 00:10:16,520 Speaker 1: the muscle groups that I'm taking are outside of that, 174 00:10:16,679 --> 00:10:19,640 Speaker 1: so the hides trapping the meat. So my thought is 175 00:10:20,120 --> 00:10:23,160 Speaker 1: get the hide off first, because that allows it to 176 00:10:23,200 --> 00:10:26,920 Speaker 1: cool the meat to cool down and start dropping temperature, 177 00:10:27,080 --> 00:10:32,240 Speaker 1: also start drying out sooner rather than later. The key 178 00:10:32,360 --> 00:10:36,560 Speaker 1: is getting air circulation around the quarters and the cuts 179 00:10:36,600 --> 00:10:38,880 Speaker 1: that you take off the animal. As soon as you 180 00:10:38,920 --> 00:10:41,720 Speaker 1: get it hung up and get that air circulating around it, 181 00:10:41,720 --> 00:10:44,400 Speaker 1: it's gonna cool down. The body temperature of that animals 182 00:10:44,440 --> 00:10:47,680 Speaker 1: already high. So the odds are that if you get 183 00:10:47,760 --> 00:10:52,360 Speaker 1: air movement and circulation of air, even if the air 184 00:10:52,400 --> 00:10:55,360 Speaker 1: temperature is fairly hot, if you're able to keep it 185 00:10:55,400 --> 00:10:58,120 Speaker 1: out of direct sunlight and get that air moving around it, 186 00:10:58,120 --> 00:11:00,840 Speaker 1: it's gonna cool the meat down to a temperature below 187 00:11:00,960 --> 00:11:03,840 Speaker 1: what it's already at. And that right there is the 188 00:11:03,960 --> 00:11:07,360 Speaker 1: key to hot weather meatcare. So you've got to think 189 00:11:07,360 --> 00:11:10,360 Speaker 1: of bringing extra supplies if you know it's going to 190 00:11:10,440 --> 00:11:14,559 Speaker 1: be hot out that allow you to get that meat 191 00:11:14,800 --> 00:11:18,600 Speaker 1: in to somewhere where you can hang it and cool 192 00:11:18,640 --> 00:11:21,640 Speaker 1: it down. Now, if you've got trees around, right, there's 193 00:11:21,640 --> 00:11:23,000 Speaker 1: a given, So you gotta think of things that you're 194 00:11:23,000 --> 00:11:26,360 Speaker 1: gonna bring. Well, you're gonna want game bags because another 195 00:11:26,400 --> 00:11:28,760 Speaker 1: thing you gotta worry about when it's hot is flies 196 00:11:28,920 --> 00:11:32,600 Speaker 1: being attracted to the smell of whatever you shot. Flies 197 00:11:32,679 --> 00:11:35,240 Speaker 1: lay their larva on the meat and then that contain 198 00:11:35,280 --> 00:11:36,960 Speaker 1: it as well. You don't want a bunch of maggots 199 00:11:37,000 --> 00:11:39,800 Speaker 1: getting in there. So I always bring like real high 200 00:11:39,880 --> 00:11:42,560 Speaker 1: quality game bags when it's hot out, not the cheese 201 00:11:42,559 --> 00:11:45,040 Speaker 1: cloth kind. I feel like there might be a place 202 00:11:45,080 --> 00:11:47,440 Speaker 1: for those later in the season. They are lighter, but 203 00:11:47,520 --> 00:11:49,319 Speaker 1: I bring the more I don't even know what you 204 00:11:49,440 --> 00:11:52,720 Speaker 1: call it, like pillowcase type game bags, the ones I 205 00:11:52,800 --> 00:11:55,640 Speaker 1: use a caribou gear game bags. There's all different brands. 206 00:11:56,240 --> 00:11:59,600 Speaker 1: Alan makes some they're similar, just the real thick cloth 207 00:11:59,679 --> 00:12:04,240 Speaker 1: but yet breathable, so super durable but also breathable and 208 00:12:04,240 --> 00:12:07,000 Speaker 1: allows the meat to cool down but keeps the flies 209 00:12:07,080 --> 00:12:09,520 Speaker 1: off of it. So you'll want the game bags. You'll 210 00:12:09,559 --> 00:12:12,160 Speaker 1: need something to hang it with, like paracord. That's what 211 00:12:12,280 --> 00:12:16,120 Speaker 1: I use. And then you're gonna have to also think 212 00:12:16,160 --> 00:12:19,160 Speaker 1: about is where you're hunting, is there a possibility for shade? 213 00:12:19,280 --> 00:12:21,880 Speaker 1: Is there trees? If not, a lot of times I'll 214 00:12:21,880 --> 00:12:24,839 Speaker 1: bring a small either survival tarp if I want to 215 00:12:24,880 --> 00:12:27,520 Speaker 1: go lightweight or even just a smaller tarp. The tarp 216 00:12:27,600 --> 00:12:29,520 Speaker 1: can be used in two ways. It can be used 217 00:12:29,600 --> 00:12:32,240 Speaker 1: to keep the animal off the ground as you're quartering 218 00:12:32,280 --> 00:12:34,720 Speaker 1: it to prevent dirt from getting on it, because you've 219 00:12:34,720 --> 00:12:37,040 Speaker 1: got to make it sure it's extra clean when it's 220 00:12:37,040 --> 00:12:39,600 Speaker 1: hot out. Another thing that tarp can be used for 221 00:12:39,720 --> 00:12:43,560 Speaker 1: is creating a shade structure. Even if there's no trees around, 222 00:12:43,760 --> 00:12:48,360 Speaker 1: you can um create a structure or a almost like 223 00:12:48,400 --> 00:12:52,959 Speaker 1: a shade type umbrella based off of rocks around you. 224 00:12:53,800 --> 00:12:56,600 Speaker 1: The way that I do that is I run pecord 225 00:12:56,640 --> 00:12:59,400 Speaker 1: to the corners with a rock in there to keep 226 00:12:59,440 --> 00:13:01,520 Speaker 1: it from pulling out, and then I can take a 227 00:13:01,600 --> 00:13:04,400 Speaker 1: rock tire rock to the other end of the pecord 228 00:13:04,520 --> 00:13:07,080 Speaker 1: and then wedge it between rocks to get it to 229 00:13:07,120 --> 00:13:09,920 Speaker 1: hang above me. You know, you might create the shade 230 00:13:09,920 --> 00:13:13,280 Speaker 1: structure right where you're processing the animal or to the 231 00:13:13,320 --> 00:13:15,480 Speaker 1: place where you're hanging if you can't find somewhere to 232 00:13:15,480 --> 00:13:18,480 Speaker 1: hang up with shade. Just like that sheep hunt. You know, 233 00:13:18,520 --> 00:13:21,280 Speaker 1: I used the pecord to hang it in the shade 234 00:13:21,280 --> 00:13:24,240 Speaker 1: of the rock itself. You'd be surprised at the places 235 00:13:24,280 --> 00:13:27,280 Speaker 1: you can find shade even in the open. The animals 236 00:13:27,280 --> 00:13:30,640 Speaker 1: need it to survive, so it's probably around wherever you 237 00:13:30,679 --> 00:13:33,439 Speaker 1: get something down. You just have to make use of 238 00:13:33,480 --> 00:13:36,640 Speaker 1: what's around you. When I'm doing the gutless method, the 239 00:13:36,679 --> 00:13:38,920 Speaker 1: first piece of meat that I take off is going 240 00:13:38,960 --> 00:13:41,040 Speaker 1: to be the hind quarter. I feel like the hind 241 00:13:41,080 --> 00:13:43,920 Speaker 1: quarter has the bulk of muscle and it traps the 242 00:13:43,920 --> 00:13:45,840 Speaker 1: most heat. So the first thing I do is I 243 00:13:45,920 --> 00:13:47,800 Speaker 1: run a cut up from the back all the way 244 00:13:47,880 --> 00:13:50,240 Speaker 1: up the neck and start peeling off the hide on 245 00:13:50,240 --> 00:13:52,959 Speaker 1: one side, so up the back leg all the way 246 00:13:53,000 --> 00:13:55,480 Speaker 1: up the back, and then start peeling from the hind 247 00:13:55,559 --> 00:13:58,640 Speaker 1: quarter up all remove the hind quarter, hang it. Then 248 00:13:58,679 --> 00:14:01,480 Speaker 1: I'll take out the backstre up and then go in 249 00:14:01,559 --> 00:14:04,559 Speaker 1: for the tenderloin right away, because that's going to be 250 00:14:04,640 --> 00:14:06,800 Speaker 1: in a spot that you won't want to sit in 251 00:14:06,840 --> 00:14:09,120 Speaker 1: the sun while you're processing the rest of it. The 252 00:14:09,200 --> 00:14:13,240 Speaker 1: front shoulder, although it has a lot of bone to it, 253 00:14:13,559 --> 00:14:15,439 Speaker 1: the majority of the meats sitting on top of the 254 00:14:15,480 --> 00:14:17,720 Speaker 1: front shoulder, so I believe that it has a higher 255 00:14:17,760 --> 00:14:20,400 Speaker 1: percentage of being able to cool down faster. But the 256 00:14:20,480 --> 00:14:23,400 Speaker 1: next is that same side. Take off that front shoulder. 257 00:14:24,080 --> 00:14:27,040 Speaker 1: In between each step, I'm hanging everything with the bone in, 258 00:14:27,200 --> 00:14:29,280 Speaker 1: but just getting it to initially cool down. I try 259 00:14:29,360 --> 00:14:31,840 Speaker 1: to work as fast as possible and then flip the 260 00:14:31,880 --> 00:14:35,320 Speaker 1: animal over, work the other side, back, quarter up to 261 00:14:35,400 --> 00:14:39,800 Speaker 1: the front, up to the neck. Hang that now. I 262 00:14:39,880 --> 00:14:43,360 Speaker 1: talked about bone souring earlier. One thing that I will 263 00:14:43,440 --> 00:14:45,800 Speaker 1: do if it's going to be a long packout is 264 00:14:45,840 --> 00:14:48,200 Speaker 1: I'll take the bone out to help cool the meat 265 00:14:48,240 --> 00:14:51,600 Speaker 1: down right away. But this is once they're already hanging 266 00:14:51,720 --> 00:14:55,160 Speaker 1: in a shaded spot. Now you have to judge your 267 00:14:55,240 --> 00:14:57,440 Speaker 1: next actions based on how much time it's going to 268 00:14:57,520 --> 00:14:59,680 Speaker 1: take you to get back to the truck. If by 269 00:14:59,680 --> 00:15:02,280 Speaker 1: the time him you've quartered the whole animal out, it's 270 00:15:02,320 --> 00:15:05,440 Speaker 1: starting to cool down, develop a nice crust and dry off, 271 00:15:06,000 --> 00:15:09,360 Speaker 1: it may just be more sensible to pack it out 272 00:15:09,400 --> 00:15:11,840 Speaker 1: now and then get it to your cooler. If it's 273 00:15:11,840 --> 00:15:14,600 Speaker 1: gonna be a longer trip in the middle of the day, 274 00:15:14,760 --> 00:15:17,040 Speaker 1: you're gonna want to take extra time while you've got 275 00:15:17,040 --> 00:15:18,960 Speaker 1: it in the shade and ability to cool it down 276 00:15:19,480 --> 00:15:22,560 Speaker 1: to help dump more heat by removing the bone. So 277 00:15:22,600 --> 00:15:27,240 Speaker 1: it's really situational. When I pack an animal back, I'm 278 00:15:27,280 --> 00:15:32,320 Speaker 1: really cognizant of where I placed the meat in my pack, 279 00:15:32,960 --> 00:15:36,280 Speaker 1: as well as the time of day that I'm packing out. 280 00:15:36,720 --> 00:15:38,200 Speaker 1: If I know that I'm gonna be going through a 281 00:15:38,200 --> 00:15:40,520 Speaker 1: long stretch and it's gonna be an all day pack, 282 00:15:41,120 --> 00:15:43,760 Speaker 1: you might be better off waiting with it hanging in 283 00:15:43,800 --> 00:15:46,480 Speaker 1: the shade where it's cooler, especially if you have a breeze. 284 00:15:46,640 --> 00:15:48,400 Speaker 1: Then to put it in your pack and start hiking 285 00:15:48,400 --> 00:15:50,600 Speaker 1: out in the middle of the day, you might be 286 00:15:50,880 --> 00:15:53,800 Speaker 1: smarter to wait till it gets dark. And a lot 287 00:15:53,840 --> 00:15:57,280 Speaker 1: of the places you hunt are more high alpine it 288 00:15:57,400 --> 00:15:59,800 Speaker 1: cools off in the evening, so it's a better option 289 00:15:59,840 --> 00:16:02,640 Speaker 1: to just pack out in the evening or early in 290 00:16:02,680 --> 00:16:05,720 Speaker 1: the morning if it cools down. If it doesn't cool down, 291 00:16:05,760 --> 00:16:07,440 Speaker 1: then you're gonna just have to get to the truck 292 00:16:07,640 --> 00:16:11,560 Speaker 1: or wherever your cooler is as fast as possible. Now, 293 00:16:11,840 --> 00:16:14,920 Speaker 1: once the meat has cooled from hanging, or at least 294 00:16:15,000 --> 00:16:18,680 Speaker 1: cooled down considerably from what it was, I'll put it 295 00:16:18,720 --> 00:16:20,720 Speaker 1: in my pack. I'll leave it in the game bags, 296 00:16:20,720 --> 00:16:25,040 Speaker 1: but oftentimes line my pack with a garbage bag. I 297 00:16:25,120 --> 00:16:28,120 Speaker 1: know what you're thinking, that plastic is going to trap 298 00:16:28,160 --> 00:16:32,120 Speaker 1: the heat. It does, but you are not going to 299 00:16:32,240 --> 00:16:35,640 Speaker 1: get enough breatheability by just dropping it in your pack. 300 00:16:36,640 --> 00:16:38,800 Speaker 1: And what's gonna happen is if you've got multiple days, 301 00:16:38,800 --> 00:16:40,960 Speaker 1: that pack is gonna get bloody and then it's gonna 302 00:16:41,000 --> 00:16:44,480 Speaker 1: sit out and you're gonna have problems with bacteria growing 303 00:16:44,520 --> 00:16:46,520 Speaker 1: in the pack. So it's just way cleaner to put 304 00:16:46,520 --> 00:16:50,080 Speaker 1: it inside of that bag inside your pack. The reason 305 00:16:50,120 --> 00:16:53,120 Speaker 1: you put in your pack is because inside the pack 306 00:16:53,240 --> 00:16:55,720 Speaker 1: creates shade, so the sun might be beating on the pack. 307 00:16:55,800 --> 00:16:57,880 Speaker 1: But if you think about it, throw your lunch in 308 00:16:58,000 --> 00:17:01,040 Speaker 1: the bottom of your backpack inside had something. That black 309 00:17:01,120 --> 00:17:03,400 Speaker 1: bag will block out a lot of the heat and 310 00:17:03,440 --> 00:17:06,199 Speaker 1: a lot of the direct sun, which actually keeps it cooler, 311 00:17:06,400 --> 00:17:09,560 Speaker 1: so long as it's cooled down before you put it in. 312 00:17:10,040 --> 00:17:11,960 Speaker 1: I will also leave the top open, so if there 313 00:17:12,040 --> 00:17:14,960 Speaker 1: is residual heat in the meat, it can vent out 314 00:17:15,000 --> 00:17:18,560 Speaker 1: the top. But I tried to plan my pack out 315 00:17:19,240 --> 00:17:21,600 Speaker 1: by trying to avoid as much direct sunlight as possible. 316 00:17:21,800 --> 00:17:24,760 Speaker 1: If I do happen to stop, I'll then open up 317 00:17:24,760 --> 00:17:28,040 Speaker 1: the pack, open up the plastic bag, and let it 318 00:17:28,040 --> 00:17:30,439 Speaker 1: air out. As soon as I get to my vehicle, 319 00:17:30,720 --> 00:17:33,320 Speaker 1: it comes out of that bag. It's only while I'm walking, 320 00:17:33,320 --> 00:17:34,639 Speaker 1: So if I stopped for a little bit and need 321 00:17:34,680 --> 00:17:36,080 Speaker 1: to take a break, I'm going to hang the meat 322 00:17:36,119 --> 00:17:38,600 Speaker 1: up again and allow it to continue to cool hanging 323 00:17:38,640 --> 00:17:43,240 Speaker 1: in the shade or whatever. When you get back to camp. 324 00:17:43,440 --> 00:17:46,679 Speaker 1: That's where the crux of the whole operation comes into play. 325 00:17:46,880 --> 00:17:49,240 Speaker 1: This is the time where now you need to put 326 00:17:49,240 --> 00:17:52,679 Speaker 1: the meat into something cold, which will be your cooler. 327 00:17:53,480 --> 00:17:55,520 Speaker 1: The trouble might be is you may have left, in 328 00:17:55,560 --> 00:17:58,359 Speaker 1: my case, on that sheet hunt ten days beforehand, so 329 00:17:58,520 --> 00:18:00,560 Speaker 1: you need a cooler if it isn't all water that 330 00:18:00,680 --> 00:18:03,320 Speaker 1: has ice still in it. And that's going to come 331 00:18:03,400 --> 00:18:06,320 Speaker 1: from planning and the way that you pack your cooler 332 00:18:06,760 --> 00:18:10,840 Speaker 1: before you leave. It's important because I don't like to 333 00:18:10,880 --> 00:18:13,760 Speaker 1: just drop the meat into after it's been hot all day, 334 00:18:13,840 --> 00:18:16,000 Speaker 1: drop it into a bunch of water. You're you're really 335 00:18:16,040 --> 00:18:20,840 Speaker 1: gonna just ask for trouble in that instance. So when 336 00:18:20,880 --> 00:18:22,960 Speaker 1: I pack my cooler before I leave, there's a lot 337 00:18:23,000 --> 00:18:25,119 Speaker 1: of things that I do. I'll take one cooler. If 338 00:18:25,119 --> 00:18:26,960 Speaker 1: it's really hot out, I'll take one cooler. It is 339 00:18:27,080 --> 00:18:32,280 Speaker 1: the designated meat out cooler. That cooler is just ice 340 00:18:32,560 --> 00:18:37,000 Speaker 1: sitting for the animal. When I come back, I'll use 341 00:18:37,119 --> 00:18:40,240 Speaker 1: like a really high quality cooler. I use the Yetti cooler. 342 00:18:40,600 --> 00:18:45,480 Speaker 1: I pack the bottom with block ice. Then I make 343 00:18:45,520 --> 00:18:47,800 Speaker 1: a lot of the block ice myself, just freezing large 344 00:18:47,840 --> 00:18:50,640 Speaker 1: bottles or anything I can to make large pieces of ice. 345 00:18:50,960 --> 00:18:54,480 Speaker 1: Those tend to melt slower. I also, before I pack 346 00:18:54,600 --> 00:18:57,400 Speaker 1: that ice in my cooler a few days beforehand, we'll 347 00:18:57,480 --> 00:18:59,280 Speaker 1: just dump a bunch of ice in the cooler to 348 00:18:59,359 --> 00:19:01,720 Speaker 1: pre chill the cooler. The worst thing you can do 349 00:19:01,840 --> 00:19:04,320 Speaker 1: is just drop ice into a hot cooler. So I 350 00:19:04,480 --> 00:19:07,240 Speaker 1: pre chill the cooler before I leave the house a 351 00:19:07,280 --> 00:19:10,520 Speaker 1: few days beforehand, with just ice that I'm actually just 352 00:19:10,520 --> 00:19:13,040 Speaker 1: gonna dump out because I don't want that water in 353 00:19:13,080 --> 00:19:15,640 Speaker 1: there as well. Then once it's chilled, I'll put big 354 00:19:15,640 --> 00:19:19,200 Speaker 1: blocks of ice in the bottom. I then fill that 355 00:19:19,320 --> 00:19:22,760 Speaker 1: ice with crushed ice around it, trying to kill any airspace. 356 00:19:23,480 --> 00:19:26,399 Speaker 1: I have freezer packs that are frozen. They actually freeze 357 00:19:26,440 --> 00:19:31,160 Speaker 1: colder than than water itself, which helps keep the ice frozen. 358 00:19:31,200 --> 00:19:33,440 Speaker 1: So I'll put those on top of that, I'll put 359 00:19:33,520 --> 00:19:36,280 Speaker 1: one more layer of ice. Some people mixing rock salt, 360 00:19:36,800 --> 00:19:39,479 Speaker 1: I don't actually do that because I end up using 361 00:19:39,760 --> 00:19:43,159 Speaker 1: dry ice a lot. I'll put dry ice on top 362 00:19:43,320 --> 00:19:45,800 Speaker 1: of that ice but not touching the water. So I'll 363 00:19:45,840 --> 00:19:48,360 Speaker 1: do like a layer of either just like a garbage 364 00:19:48,400 --> 00:19:51,360 Speaker 1: bag layer or something, try to keep it from touching 365 00:19:51,440 --> 00:19:54,520 Speaker 1: or keep the dry ice in a plastic bag that 366 00:19:54,560 --> 00:19:57,399 Speaker 1: came to. If you're using dry ice and have the 367 00:19:57,440 --> 00:20:01,000 Speaker 1: ability to use it, you need to remember that the 368 00:20:01,080 --> 00:20:03,359 Speaker 1: dry ice on top keeps things frozen. Dry ice on 369 00:20:03,400 --> 00:20:06,000 Speaker 1: the bottom refrigerates. A lot of people make mistakes landing 370 00:20:06,040 --> 00:20:08,159 Speaker 1: the bottom of the cooler with dry ice. Then everything melts. 371 00:20:08,440 --> 00:20:10,960 Speaker 1: The dryest turns it into a cooler bomb because it 372 00:20:11,040 --> 00:20:14,520 Speaker 1: can't vent. But in order to keep it frozen dry 373 00:20:14,560 --> 00:20:17,919 Speaker 1: ice on top, then I kill the airspace by using 374 00:20:18,760 --> 00:20:22,439 Speaker 1: some form of insulation like um a garbage bag with 375 00:20:22,600 --> 00:20:25,840 Speaker 1: just actually house insulation inside of it to kill any 376 00:20:25,880 --> 00:20:27,760 Speaker 1: dead air space on top. If the cooler is not 377 00:20:27,800 --> 00:20:30,000 Speaker 1: completely full with ice, if you got too big of 378 00:20:30,000 --> 00:20:32,960 Speaker 1: a cooler or whatever, then I pack that I lock 379 00:20:33,040 --> 00:20:36,359 Speaker 1: it down, and I don't touch it. I don't open 380 00:20:36,400 --> 00:20:39,199 Speaker 1: that cooler until I'm ready to put meat in it. 381 00:20:39,280 --> 00:20:42,480 Speaker 1: And that's if you're going on long haul hot weather. 382 00:20:42,600 --> 00:20:45,360 Speaker 1: The other thing is keep that cooler in the shade 383 00:20:45,400 --> 00:20:47,960 Speaker 1: for the duration of the time that you're out there, 384 00:20:48,480 --> 00:20:51,520 Speaker 1: because I've gone as long as two weeks with ice 385 00:20:51,560 --> 00:20:54,640 Speaker 1: and the same cooler in hundred degree heat and had 386 00:20:54,720 --> 00:20:57,359 Speaker 1: no problems. But it's all based on the way that 387 00:20:57,400 --> 00:21:00,600 Speaker 1: I prepped the cooler before I head to the field. 388 00:21:00,800 --> 00:21:02,720 Speaker 1: If you don't take your time and prep it wrong, 389 00:21:03,000 --> 00:21:05,240 Speaker 1: you'll probably lose that ice in a few days, even 390 00:21:05,280 --> 00:21:07,879 Speaker 1: with a good cooler. Sometimes just leaving it out in 391 00:21:07,920 --> 00:21:10,080 Speaker 1: the sun. Putting an ice in a hot cooler, it's 392 00:21:10,119 --> 00:21:14,400 Speaker 1: not gonna last. So a lot of keeping your meat 393 00:21:14,480 --> 00:21:17,280 Speaker 1: from spoiling in the field or on the way home 394 00:21:17,880 --> 00:21:20,119 Speaker 1: is having a good place and a good source of 395 00:21:20,160 --> 00:21:22,560 Speaker 1: cold ice when you get back to camp, no matter 396 00:21:22,560 --> 00:21:26,000 Speaker 1: how long you've been out there. Now, let's say you're 397 00:21:26,040 --> 00:21:28,800 Speaker 1: in a backcountry hunt and you just do not have 398 00:21:28,840 --> 00:21:30,680 Speaker 1: the ability to get back to a base camp where 399 00:21:30,680 --> 00:21:34,720 Speaker 1: there is ice right away. Maybe you're in Alaska early August, say, 400 00:21:34,800 --> 00:21:37,560 Speaker 1: caribou hunt, and a plane is not going to pick 401 00:21:37,560 --> 00:21:40,080 Speaker 1: you up for a few days. What do you do 402 00:21:40,840 --> 00:21:43,080 Speaker 1: well in those kind of situations. A lot of times 403 00:21:43,080 --> 00:21:45,320 Speaker 1: the places you're at will cool down at night, so 404 00:21:45,359 --> 00:21:47,399 Speaker 1: you got to remember that even if it's hot in 405 00:21:47,400 --> 00:21:50,280 Speaker 1: the middle of the day, you will probably have ample 406 00:21:50,359 --> 00:21:52,960 Speaker 1: time to cool the meat by hanging it at night. 407 00:21:53,560 --> 00:21:56,720 Speaker 1: Now here's a few things that I've done in those 408 00:21:56,760 --> 00:22:00,119 Speaker 1: situations just to kind of keep the meat cool in 409 00:22:00,119 --> 00:22:02,040 Speaker 1: the middle of the day if I didn't have good 410 00:22:02,080 --> 00:22:05,040 Speaker 1: shade or good breeze. One of the things is, and 411 00:22:05,080 --> 00:22:06,919 Speaker 1: I know a lot of people have done this, is 412 00:22:07,119 --> 00:22:11,159 Speaker 1: put it in a cold water source. Now here's the 413 00:22:11,200 --> 00:22:14,639 Speaker 1: caveat to that. I will never stick meat into water, 414 00:22:15,240 --> 00:22:18,840 Speaker 1: but I do often carry dry bags. So if I 415 00:22:18,880 --> 00:22:21,000 Speaker 1: ever had to do that, and I've done it once 416 00:22:21,040 --> 00:22:23,960 Speaker 1: and it worked, okay, was I put meat in a 417 00:22:24,040 --> 00:22:27,080 Speaker 1: dry bag. Then I submerged the dry bag into a 418 00:22:27,160 --> 00:22:29,919 Speaker 1: lake with a para cord. The hard part is it 419 00:22:29,960 --> 00:22:32,400 Speaker 1: wants to float, so you gotta press all the air 420 00:22:32,440 --> 00:22:35,000 Speaker 1: out of the dry bag with the meat in it, 421 00:22:35,600 --> 00:22:37,800 Speaker 1: and then submerge it at the bottom of the lake. 422 00:22:37,960 --> 00:22:40,000 Speaker 1: As long as that lake is cold, it should keep 423 00:22:40,000 --> 00:22:42,760 Speaker 1: the meat cool. The one thing I will do, though, 424 00:22:42,840 --> 00:22:45,679 Speaker 1: if I do that, is pull the meat out of 425 00:22:45,720 --> 00:22:48,119 Speaker 1: the dry bag in the evening and then hang the 426 00:22:48,119 --> 00:22:51,040 Speaker 1: meat so you can get air circulation and remain dry, 427 00:22:51,200 --> 00:22:56,200 Speaker 1: not sweating in that airtight dry bag all day and 428 00:22:56,320 --> 00:22:59,800 Speaker 1: all night. Another option I've done this as well. Is 429 00:23:00,280 --> 00:23:03,840 Speaker 1: in the tundra, cut out pieces of moss and cover 430 00:23:03,920 --> 00:23:06,040 Speaker 1: it in the middle of the day to create shade, 431 00:23:06,359 --> 00:23:10,600 Speaker 1: and then in the evenings create a clothesline system where 432 00:23:10,600 --> 00:23:12,760 Speaker 1: I can hang the meat or set the meat up 433 00:23:12,800 --> 00:23:16,480 Speaker 1: off the ground to cool once the sun's gone down 434 00:23:16,840 --> 00:23:19,760 Speaker 1: and the day cools off. This can be done even 435 00:23:19,880 --> 00:23:23,080 Speaker 1: just by creating little teps with sticks that you get 436 00:23:23,119 --> 00:23:27,040 Speaker 1: other places, a clothesline type system, or just keeping it 437 00:23:27,440 --> 00:23:31,480 Speaker 1: slightly off the ground, building little racks just to get 438 00:23:31,560 --> 00:23:34,920 Speaker 1: air circulation around it. That way it stays dry, it 439 00:23:35,040 --> 00:23:37,280 Speaker 1: stays cool, and then you can bury it again and 440 00:23:37,280 --> 00:23:41,439 Speaker 1: create that shade by digging a hole or whatever, just 441 00:23:41,520 --> 00:23:43,920 Speaker 1: to try to keep it out of direct sunlight during 442 00:23:43,960 --> 00:23:47,080 Speaker 1: the middle of the day. I really think that you 443 00:23:47,080 --> 00:23:51,119 Speaker 1: shouldn't let hot weather hinder your hunt. I give the 444 00:23:51,200 --> 00:23:54,399 Speaker 1: question all the time about hot weather meatcare, and people 445 00:23:54,440 --> 00:23:56,680 Speaker 1: talking about, well should I not hunt? Is it too 446 00:23:56,720 --> 00:23:59,760 Speaker 1: hot out? You know? I think with a lot of 447 00:24:00,040 --> 00:24:02,960 Speaker 1: pre planning and thought to it, and just getting the 448 00:24:03,000 --> 00:24:06,600 Speaker 1: meat cool and off the animal right away, you can 449 00:24:06,680 --> 00:24:09,080 Speaker 1: hunt in pretty much any temperature. You just have to 450 00:24:09,119 --> 00:24:12,440 Speaker 1: take extra steps to make sure that you'll be able 451 00:24:12,480 --> 00:24:14,159 Speaker 1: to take care of that meat when you get it 452 00:24:14,160 --> 00:24:16,440 Speaker 1: back to the truck or while you're in the field, 453 00:24:16,560 --> 00:24:19,199 Speaker 1: and that might include bringing extra gear like the game bags, 454 00:24:19,240 --> 00:24:23,280 Speaker 1: the parachord, having that cooler pre prepped, as well as 455 00:24:23,320 --> 00:24:26,159 Speaker 1: thinking outside the box a few ways to keep that 456 00:24:26,280 --> 00:24:29,960 Speaker 1: meat cool. There's other times we're all be hunting and 457 00:24:30,040 --> 00:24:31,720 Speaker 1: I might see something in the middle of the day, 458 00:24:31,760 --> 00:24:33,919 Speaker 1: but I have ample opportunity to harvest and I'll just 459 00:24:33,960 --> 00:24:36,200 Speaker 1: wait until it gets closer to the evening. So I'm 460 00:24:36,280 --> 00:24:38,520 Speaker 1: working on it when I don't have to deal with 461 00:24:38,800 --> 00:24:41,840 Speaker 1: the hot direct sun. There's a ton of workarounds when 462 00:24:41,840 --> 00:24:43,720 Speaker 1: you're out in the field, but you shouldn't let hot 463 00:24:43,760 --> 00:24:47,720 Speaker 1: weather dictate whether you hunt or not. Sometimes that's a 464 00:24:47,800 --> 00:24:50,560 Speaker 1: great time to hunt and there's no other option, so 465 00:24:50,640 --> 00:24:53,160 Speaker 1: with a little bit of pre planning, you can make 466 00:24:53,200 --> 00:24:57,919 Speaker 1: sure that your meat comes home unspoiled. As always, I 467 00:24:57,960 --> 00:25:00,679 Speaker 1: really appreciate you listening to this EP, so you know 468 00:25:00,680 --> 00:25:02,760 Speaker 1: it would be awesome if you could give us a 469 00:25:02,800 --> 00:25:07,920 Speaker 1: good review, drop some good comments, give us a good rating. Yeah, 470 00:25:07,960 --> 00:25:11,320 Speaker 1: next week. It's about that time year elk season is 471 00:25:11,359 --> 00:25:14,560 Speaker 1: coming up. It is one of my favorite times of 472 00:25:14,640 --> 00:25:19,080 Speaker 1: year because I love calling elk. Now, I have some 473 00:25:19,240 --> 00:25:23,080 Speaker 1: pretty successful ways that I have learned to call elk, 474 00:25:23,240 --> 00:25:26,840 Speaker 1: especially from guiding. When your task there's your job to 475 00:25:26,960 --> 00:25:29,040 Speaker 1: call in elk for people, day in and day out. 476 00:25:29,600 --> 00:25:32,399 Speaker 1: You figure out little workarounds when the elk don't want 477 00:25:32,440 --> 00:25:35,679 Speaker 1: to cooperate. So I don't know if these secrets have 478 00:25:35,760 --> 00:25:38,639 Speaker 1: been divulged before, but I'm gonna give you the best 479 00:25:38,680 --> 00:25:43,680 Speaker 1: secrets for calling in elk, especially when they're being very difficult. 480 00:25:43,720 --> 00:25:46,560 Speaker 1: When other people might say their call shy. I'm gonna 481 00:25:46,720 --> 00:25:49,679 Speaker 1: debunk that myth of call shy elk and teach you 482 00:25:49,800 --> 00:25:52,439 Speaker 1: how to be more successful when the elk don't want 483 00:25:52,480 --> 00:25:56,119 Speaker 1: to cooperate. So make sure to check that out. Feel 484 00:25:56,119 --> 00:25:58,840 Speaker 1: free to if you've enjoyed it, share this with your friends, 485 00:25:59,240 --> 00:26:03,359 Speaker 1: and yeah, I appreciate you. Catch you next week.