Speaker 1: As a guide an hunter. I've spent thousands of days
Speaker 1: in the field. This show is about translating my hard
Speaker 1: won experiences into tips and tactics. They'll get you closer
Speaker 1: to your ultimate goal success in the field. I'm Remy Warren.
Speaker 1: This is cutting the distance. It's late August or early September,
Speaker 1: and it's a hot day. You've been sweating through the
Speaker 1: heat and now have the opportunity for success. You're stoked
Speaker 1: you just shot a buck. But now what Hot weather
Speaker 1: hunting is just a fact of the matter in many places,
Speaker 1: and especially for a lot of early season archery hunts.
Speaker 1: But what do you do with the meat on a
Speaker 1: hot day? Being successful is one thing, but you have
Speaker 1: to get that meat home safe. I want to give
Speaker 1: you a rundown of the steps I take in hot
Speaker 1: weather hunts to make sure the meat goes home unspoiled.
Speaker 1: I want to tell you what I do right away,
Speaker 1: how to handle and cool meat when it's hot outside,
Speaker 1: as well as how to prepare a place for meat
Speaker 1: transport before you even leave the house. I've been on
Speaker 1: a lot of hunts in a lot of really hot places,
Speaker 1: whether Australia, Hawaii, but one hunt in particular really stands
Speaker 1: out in my mind. It was early September near the
Speaker 1: Black Rock Desert of Nevada. I drawn a California big
Speaker 1: Horn sheep tag now the Black Rock Desert big Flat
Speaker 1: and then there's these volcanic type mountains around it, and
Speaker 1: those mountains during that time of year can get hot
Speaker 1: over a hundred degrees. The only saving graces the temperature
Speaker 1: does drop in the evenings, so you can cool off.
Speaker 1: It's hot nights, but during the middle of the day
Speaker 1: it is scorching. There is zero, absolutely zero shade. My
Speaker 1: plan for this hunt was I really wanted to find
Speaker 1: a good mature ram before the season started because I
Speaker 1: wanted to be their opening day. I had high hopes
Speaker 1: of taking a ram the beginning of the season, but
Speaker 1: putting in my time preseason scouting so I knew where
Speaker 1: all the sheep were and then I could go in
Speaker 1: the first day and start hunting. My plan was about
Speaker 1: ten days of scouting before the hunt actually started, so
Speaker 1: when I left, I had to be thinking of getting
Speaker 1: that meat home. So I scouted for ten days and
Speaker 1: then opening day comes around. I had a good ram
Speaker 1: picked out. I actually had a different ram picked out,
Speaker 1: but some other people moved in on that sheep, and
Speaker 1: I really wanted a good experience as well, so I
Speaker 1: decided to go after some sheep in an area that
Speaker 1: I knew no one else would go into. Well, that's
Speaker 1: kind of problematic because that put me further and further
Speaker 1: from the truck. As the sun came up, I was
Speaker 1: a few miles from the trailhead and spotted a good ram,
Speaker 1: the ram that I wanted. Actually, now the way the
Speaker 1: crow flies, he was probably I would say six miles
Speaker 1: from the truck and a lot of elevation, descent and
Speaker 1: gain in order to get back. It was not easy
Speaker 1: place to get to, but I found what I wanted.
Speaker 1: I found the ram I was looking for, and I
Speaker 1: found some solitude. However, the day was about the hottest
Speaker 1: day we'd had. The lava type rocks were just absorbing
Speaker 1: the sun. I was literally just cooking. I felt like
Speaker 1: I was frying out there. I had one of those
Speaker 1: fishing buffs on just to keep the sun off my body, sunglasses,
Speaker 1: tried to just cover up as much as I could,
Speaker 1: long sleeves. I had to carry all my water. I
Speaker 1: had stashed water in the area beforehand. However, the where
Speaker 1: I had stashed. The water was still a mile past
Speaker 1: the sheet, so I had no opportunity to actually get
Speaker 1: to my water stash. I end up making my way
Speaker 1: toward the ram, and it's about mid day at this point.
Speaker 1: Probably took me a good I don't know, seven hours
Speaker 1: or more to hike in there. I got to where
Speaker 1: I last saw the ram, and luckily he was still there.
Speaker 1: He popped up, but then he worked his way behind
Speaker 1: a set of rocks. I was watching from maybe eight
Speaker 1: hundred yards out. This gave me an opportunity to drop down,
Speaker 1: cut the distance and get to the ridge right across
Speaker 1: from him. As I got into the ridge, I was
Speaker 1: kind of expecting him to actually still be bedded there,
Speaker 1: but he popped up and started moving because as the
Speaker 1: day progressed, the shade got less and less, and I
Speaker 1: think he was actually just moving to a band of
Speaker 1: cliffs that still had a sliver of shade near him.
Speaker 1: Just like anything else. Man, that sun really beats down
Speaker 1: on these animals. So I happened to position myself in
Speaker 1: a spot where I intercepted him walking to this band
Speaker 1: of cliffs where he's probably gonna bed down for the
Speaker 1: rest of the day. But I knew that I wouldn't
Speaker 1: be able to get a shot if he got in there,
Speaker 1: so as he was moving, I got set up. I
Speaker 1: was a couple hundred yards away, made a good shot
Speaker 1: and had the ram of my dreams down. This tag
Speaker 1: took me fifteen years to draw, so it was just
Speaker 1: a pretty exciting experience to now have the ram. The
Speaker 1: only problem was it was freaking hot out. Now I'm
Speaker 1: getting towards the end of the day at this point,
Speaker 1: but the one thing on my mind was now I
Speaker 1: got to get the meat out without its spoiling. Having
Speaker 1: grown up in the desert, you really get used to
Speaker 1: dealing with meat and hot weather, so it wasn't not
Speaker 1: necessarily different, but there were a few things working against
Speaker 1: me in this instance. Because there were absolutely zero trees,
Speaker 1: there is nothing to hang any meat from. At first sight,
Speaker 1: I think, man, there's nothing nowhere to hang this meat
Speaker 1: to cool it down. So that's all going through my head.
Speaker 1: I got the rams set up, I took a few
Speaker 1: quick photos a little bit of video, but I really
Speaker 1: wanted to get working before things got too hot, so
Speaker 1: I did the same method that I do every time,
Speaker 1: gutless methods. Skinned it up the back started peeling the
Speaker 1: hide off to dump the heat working from the hind quarter.
Speaker 1: Up took off the hind quarter and then I had
Speaker 1: my game bags hung it in the game bag. But
Speaker 1: I had the problem of where do I hang it? Well,
Speaker 1: I happen to have some pecord with me. I tied
Speaker 1: some pecord to the center of a small rock and
Speaker 1: then made a peton out of it where I could
Speaker 1: put it in the cracks of the cliffs and rocks
Speaker 1: around me in order to create almost like a clothesline
Speaker 1: that I could hang in the meat from. As the
Speaker 1: sun then started to move across the sky that became shaded.
Speaker 1: Before that happened, I actually had a small tarp in
Speaker 1: my bag as well that I used to shade myself
Speaker 1: and create a shade structure that I also peaked onto
Speaker 1: the rock. So while I was working, I was working
Speaker 1: in the shade. Then I got all the meat off
Speaker 1: the animal loaded in my pack. At this point it
Speaker 1: was perfect because the sun was just setting and I
Speaker 1: could do the majority of the pack out in the evening.
Speaker 1: When when the day cooled down, I packed it out.
Speaker 1: I ended up getting back to the truck at about
Speaker 1: five am that morning. UM so It's a pretty long
Speaker 1: trudge back out, a lot more uphill on the way
Speaker 1: back out than the downhill on the way in. But
Speaker 1: I got back, got to camp, got the meat cooled
Speaker 1: down on ice that actually been sitting in these um
Speaker 1: large yetti coolers for about ten days, got the meat
Speaker 1: there well, I actually hung it before I put it
Speaker 1: in the cooler, and then the next day loaded up camp,
Speaker 1: had the meat and the cooler had a nice crust
Speaker 1: on it. Drove back home. Meat was all good, and
Speaker 1: I had the ram of a lifetime. I've been on
Speaker 1: a lot of hunts in really hot weather, and honestly,
Speaker 1: I've never lost an animal to heat spoilage. Now, there's
Speaker 1: probably a lot of ways that people take care of meat,
Speaker 1: or different ways than myself, but this is just the
Speaker 1: way that I do it, and I really have no
Speaker 1: need to change my methods because I have had such
Speaker 1: a good track record with it. But first I kind
Speaker 1: of got to talk about what heat spoilage is, or
Speaker 1: why meat would go bad, and how you could even
Speaker 1: tell if meat goes bad. Now, when when meat sours,
Speaker 1: it's pretty apparent based on the smell and coloration of it.
Speaker 1: What's happening is bacteria and micro organisms are essentially tainting
Speaker 1: the meat are growing rapidly and heat is one of
Speaker 1: the factors that can cause that. Now, some other things
Speaker 1: are um dirt, So if you're processing an animal in
Speaker 1: the field, dirt also plays a big factor in that.
Speaker 1: So if you have something that gets dirty and something
Speaker 1: that gets hot, well, you're really setting yourself up for
Speaker 1: a disaster. Also, a lot of people don't realize, you know,
Speaker 1: moisture causes meat to go bad. Now, I've found that
Speaker 1: for heat related meat spoilage. Stuff that I've seen that
Speaker 1: other people have handled that has gone bad has been
Speaker 1: bone souring. So what's happening is heats being trapped around
Speaker 1: the bone and then souring from the inside out. A
Speaker 1: lot of the tips that I'm going to talk about
Speaker 1: are just ways to prevent this. Even if it's hot out,
Speaker 1: there are things you can do to prevent your meat
Speaker 1: from spoiling. The first thing is and the most important,
Speaker 1: is keeping the meat clean, cool, and dry. I generally
Speaker 1: only always use the gutless method. Now, some people might think, oh,
Speaker 1: it's hot out, I'm gonna gut the animal first, dump
Speaker 1: the heat trapped by the body, which makes sense. Yet
Speaker 1: the way that I do it, I always think that
Speaker 1: the muscle groups that I'm taking are outside of that,
Speaker 1: so the hides trapping the meat. So my thought is
Speaker 1: get the hide off first, because that allows it to
Speaker 1: cool the meat to cool down and start dropping temperature,
Speaker 1: also start drying out sooner rather than later. The key
Speaker 1: is getting air circulation around the quarters and the cuts
Speaker 1: that you take off the animal. As soon as you
Speaker 1: get it hung up and get that air circulating around it,
Speaker 1: it's gonna cool down. The body temperature of that animals
Speaker 1: already high. So the odds are that if you get
Speaker 1: air movement and circulation of air, even if the air
Speaker 1: temperature is fairly hot, if you're able to keep it
Speaker 1: out of direct sunlight and get that air moving around it,
Speaker 1: it's gonna cool the meat down to a temperature below
Speaker 1: what it's already at. And that right there is the
Speaker 1: key to hot weather meatcare. So you've got to think
Speaker 1: of bringing extra supplies if you know it's going to
Speaker 1: be hot out that allow you to get that meat
Speaker 1: in to somewhere where you can hang it and cool
Speaker 1: it down. Now, if you've got trees around, right, there's
Speaker 1: a given, So you gotta think of things that you're
Speaker 1: gonna bring. Well, you're gonna want game bags because another
Speaker 1: thing you gotta worry about when it's hot is flies
Speaker 1: being attracted to the smell of whatever you shot. Flies
Speaker 1: lay their larva on the meat and then that contain
Speaker 1: it as well. You don't want a bunch of maggots
Speaker 1: getting in there. So I always bring like real high
Speaker 1: quality game bags when it's hot out, not the cheese
Speaker 1: cloth kind. I feel like there might be a place
Speaker 1: for those later in the season. They are lighter, but
Speaker 1: I bring the more I don't even know what you
Speaker 1: call it, like pillowcase type game bags, the ones I
Speaker 1: use a caribou gear game bags. There's all different brands.
Speaker 1: Alan makes some they're similar, just the real thick cloth
Speaker 1: but yet breathable, so super durable but also breathable and
Speaker 1: allows the meat to cool down but keeps the flies
Speaker 1: off of it. So you'll want the game bags. You'll
Speaker 1: need something to hang it with, like paracord. That's what
Speaker 1: I use. And then you're gonna have to also think
Speaker 1: about is where you're hunting, is there a possibility for shade?
Speaker 1: Is there trees? If not, a lot of times I'll
Speaker 1: bring a small either survival tarp if I want to
Speaker 1: go lightweight or even just a smaller tarp. The tarp
Speaker 1: can be used in two ways. It can be used
Speaker 1: to keep the animal off the ground as you're quartering
Speaker 1: it to prevent dirt from getting on it, because you've
Speaker 1: got to make it sure it's extra clean when it's
Speaker 1: hot out. Another thing that tarp can be used for
Speaker 1: is creating a shade structure. Even if there's no trees around,
Speaker 1: you can um create a structure or a almost like
Speaker 1: a shade type umbrella based off of rocks around you.
Speaker 1: The way that I do that is I run pecord
Speaker 1: to the corners with a rock in there to keep
Speaker 1: it from pulling out, and then I can take a
Speaker 1: rock tire rock to the other end of the pecord
Speaker 1: and then wedge it between rocks to get it to
Speaker 1: hang above me. You know, you might create the shade
Speaker 1: structure right where you're processing the animal or to the
Speaker 1: place where you're hanging if you can't find somewhere to
Speaker 1: hang up with shade. Just like that sheep hunt. You know,
Speaker 1: I used the pecord to hang it in the shade
Speaker 1: of the rock itself. You'd be surprised at the places
Speaker 1: you can find shade even in the open. The animals
Speaker 1: need it to survive, so it's probably around wherever you
Speaker 1: get something down. You just have to make use of
Speaker 1: what's around you. When I'm doing the gutless method, the
Speaker 1: first piece of meat that I take off is going
Speaker 1: to be the hind quarter. I feel like the hind
Speaker 1: quarter has the bulk of muscle and it traps the
Speaker 1: most heat. So the first thing I do is I
Speaker 1: run a cut up from the back all the way
Speaker 1: up the neck and start peeling off the hide on
Speaker 1: one side, so up the back leg all the way
Speaker 1: up the back, and then start peeling from the hind
Speaker 1: quarter up all remove the hind quarter, hang it. Then
Speaker 1: I'll take out the backstre up and then go in
Speaker 1: for the tenderloin right away, because that's going to be
Speaker 1: in a spot that you won't want to sit in
Speaker 1: the sun while you're processing the rest of it. The
Speaker 1: front shoulder, although it has a lot of bone to it,
Speaker 1: the majority of the meats sitting on top of the
Speaker 1: front shoulder, so I believe that it has a higher
Speaker 1: percentage of being able to cool down faster. But the
Speaker 1: next is that same side. Take off that front shoulder.
Speaker 1: In between each step, I'm hanging everything with the bone in,
Speaker 1: but just getting it to initially cool down. I try
Speaker 1: to work as fast as possible and then flip the
Speaker 1: animal over, work the other side, back, quarter up to
Speaker 1: the front, up to the neck. Hang that now. I
Speaker 1: talked about bone souring earlier. One thing that I will
Speaker 1: do if it's going to be a long packout is
Speaker 1: I'll take the bone out to help cool the meat
Speaker 1: down right away. But this is once they're already hanging
Speaker 1: in a shaded spot. Now you have to judge your
Speaker 1: next actions based on how much time it's going to
Speaker 1: take you to get back to the truck. If by
Speaker 1: the time him you've quartered the whole animal out, it's
Speaker 1: starting to cool down, develop a nice crust and dry off,
Speaker 1: it may just be more sensible to pack it out
Speaker 1: now and then get it to your cooler. If it's
Speaker 1: gonna be a longer trip in the middle of the day,
Speaker 1: you're gonna want to take extra time while you've got
Speaker 1: it in the shade and ability to cool it down
Speaker 1: to help dump more heat by removing the bone. So
Speaker 1: it's really situational. When I pack an animal back, I'm
Speaker 1: really cognizant of where I placed the meat in my pack,
Speaker 1: as well as the time of day that I'm packing out.
Speaker 1: If I know that I'm gonna be going through a
Speaker 1: long stretch and it's gonna be an all day pack,
Speaker 1: you might be better off waiting with it hanging in
Speaker 1: the shade where it's cooler, especially if you have a breeze.
Speaker 1: Then to put it in your pack and start hiking
Speaker 1: out in the middle of the day, you might be
Speaker 1: smarter to wait till it gets dark. And a lot
Speaker 1: of the places you hunt are more high alpine it
Speaker 1: cools off in the evening, so it's a better option
Speaker 1: to just pack out in the evening or early in
Speaker 1: the morning if it cools down. If it doesn't cool down,
Speaker 1: then you're gonna just have to get to the truck
Speaker 1: or wherever your cooler is as fast as possible. Now,
Speaker 1: once the meat has cooled from hanging, or at least
Speaker 1: cooled down considerably from what it was, I'll put it
Speaker 1: in my pack. I'll leave it in the game bags,
Speaker 1: but oftentimes line my pack with a garbage bag. I
Speaker 1: know what you're thinking, that plastic is going to trap
Speaker 1: the heat. It does, but you are not going to
Speaker 1: get enough breatheability by just dropping it in your pack.
Speaker 1: And what's gonna happen is if you've got multiple days,
Speaker 1: that pack is gonna get bloody and then it's gonna
Speaker 1: sit out and you're gonna have problems with bacteria growing
Speaker 1: in the pack. So it's just way cleaner to put
Speaker 1: it inside of that bag inside your pack. The reason
Speaker 1: you put in your pack is because inside the pack
Speaker 1: creates shade, so the sun might be beating on the pack.
Speaker 1: But if you think about it, throw your lunch in
Speaker 1: the bottom of your backpack inside had something. That black
Speaker 1: bag will block out a lot of the heat and
Speaker 1: a lot of the direct sun, which actually keeps it cooler,
Speaker 1: so long as it's cooled down before you put it in.
Speaker 1: I will also leave the top open, so if there
Speaker 1: is residual heat in the meat, it can vent out
Speaker 1: the top. But I tried to plan my pack out
Speaker 1: by trying to avoid as much direct sunlight as possible.
Speaker 1: If I do happen to stop, I'll then open up
Speaker 1: the pack, open up the plastic bag, and let it
Speaker 1: air out. As soon as I get to my vehicle,
Speaker 1: it comes out of that bag. It's only while I'm walking,
Speaker 1: So if I stopped for a little bit and need
Speaker 1: to take a break, I'm going to hang the meat
Speaker 1: up again and allow it to continue to cool hanging
Speaker 1: in the shade or whatever. When you get back to camp.
Speaker 1: That's where the crux of the whole operation comes into play.
Speaker 1: This is the time where now you need to put
Speaker 1: the meat into something cold, which will be your cooler.
Speaker 1: The trouble might be is you may have left, in
Speaker 1: my case, on that sheet hunt ten days beforehand, so
Speaker 1: you need a cooler if it isn't all water that
Speaker 1: has ice still in it. And that's going to come
Speaker 1: from planning and the way that you pack your cooler
Speaker 1: before you leave. It's important because I don't like to
Speaker 1: just drop the meat into after it's been hot all day,
Speaker 1: drop it into a bunch of water. You're you're really
Speaker 1: gonna just ask for trouble in that instance. So when
Speaker 1: I pack my cooler before I leave, there's a lot
Speaker 1: of things that I do. I'll take one cooler. If
Speaker 1: it's really hot out, I'll take one cooler. It is
Speaker 1: the designated meat out cooler. That cooler is just ice
Speaker 1: sitting for the animal. When I come back, I'll use
Speaker 1: like a really high quality cooler. I use the Yetti cooler.
Speaker 1: I pack the bottom with block ice. Then I make
Speaker 1: a lot of the block ice myself, just freezing large
Speaker 1: bottles or anything I can to make large pieces of ice.
Speaker 1: Those tend to melt slower. I also, before I pack
Speaker 1: that ice in my cooler a few days beforehand, we'll
Speaker 1: just dump a bunch of ice in the cooler to
Speaker 1: pre chill the cooler. The worst thing you can do
Speaker 1: is just drop ice into a hot cooler. So I
Speaker 1: pre chill the cooler before I leave the house a
Speaker 1: few days beforehand, with just ice that I'm actually just
Speaker 1: gonna dump out because I don't want that water in
Speaker 1: there as well. Then once it's chilled, I'll put big
Speaker 1: blocks of ice in the bottom. I then fill that
Speaker 1: ice with crushed ice around it, trying to kill any airspace.
Speaker 1: I have freezer packs that are frozen. They actually freeze
Speaker 1: colder than than water itself, which helps keep the ice frozen.
Speaker 1: So I'll put those on top of that, I'll put
Speaker 1: one more layer of ice. Some people mixing rock salt,
Speaker 1: I don't actually do that because I end up using
Speaker 1: dry ice a lot. I'll put dry ice on top
Speaker 1: of that ice but not touching the water. So I'll
Speaker 1: do like a layer of either just like a garbage
Speaker 1: bag layer or something, try to keep it from touching
Speaker 1: or keep the dry ice in a plastic bag that
Speaker 1: came to. If you're using dry ice and have the
Speaker 1: ability to use it, you need to remember that the
Speaker 1: dry ice on top keeps things frozen. Dry ice on
Speaker 1: the bottom refrigerates. A lot of people make mistakes landing
Speaker 1: the bottom of the cooler with dry ice. Then everything melts.
Speaker 1: The dryest turns it into a cooler bomb because it
Speaker 1: can't vent. But in order to keep it frozen dry
Speaker 1: ice on top, then I kill the airspace by using
Speaker 1: some form of insulation like um a garbage bag with
Speaker 1: just actually house insulation inside of it to kill any
Speaker 1: dead air space on top. If the cooler is not
Speaker 1: completely full with ice, if you got too big of
Speaker 1: a cooler or whatever, then I pack that I lock
Speaker 1: it down, and I don't touch it. I don't open
Speaker 1: that cooler until I'm ready to put meat in it.
Speaker 1: And that's if you're going on long haul hot weather.
Speaker 1: The other thing is keep that cooler in the shade
Speaker 1: for the duration of the time that you're out there,
Speaker 1: because I've gone as long as two weeks with ice
Speaker 1: and the same cooler in hundred degree heat and had
Speaker 1: no problems. But it's all based on the way that
Speaker 1: I prepped the cooler before I head to the field.
Speaker 1: If you don't take your time and prep it wrong,
Speaker 1: you'll probably lose that ice in a few days, even
Speaker 1: with a good cooler. Sometimes just leaving it out in
Speaker 1: the sun. Putting an ice in a hot cooler, it's
Speaker 1: not gonna last. So a lot of keeping your meat
Speaker 1: from spoiling in the field or on the way home
Speaker 1: is having a good place and a good source of
Speaker 1: cold ice when you get back to camp, no matter
Speaker 1: how long you've been out there. Now, let's say you're
Speaker 1: in a backcountry hunt and you just do not have
Speaker 1: the ability to get back to a base camp where
Speaker 1: there is ice right away. Maybe you're in Alaska early August, say,
Speaker 1: caribou hunt, and a plane is not going to pick
Speaker 1: you up for a few days. What do you do
Speaker 1: well in those kind of situations. A lot of times
Speaker 1: the places you're at will cool down at night, so
Speaker 1: you got to remember that even if it's hot in
Speaker 1: the middle of the day, you will probably have ample
Speaker 1: time to cool the meat by hanging it at night.
Speaker 1: Now here's a few things that I've done in those
Speaker 1: situations just to kind of keep the meat cool in
Speaker 1: the middle of the day if I didn't have good
Speaker 1: shade or good breeze. One of the things is, and
Speaker 1: I know a lot of people have done this, is
Speaker 1: put it in a cold water source. Now here's the
Speaker 1: caveat to that. I will never stick meat into water,
Speaker 1: but I do often carry dry bags. So if I
Speaker 1: ever had to do that, and I've done it once
Speaker 1: and it worked, okay, was I put meat in a
Speaker 1: dry bag. Then I submerged the dry bag into a
Speaker 1: lake with a para cord. The hard part is it
Speaker 1: wants to float, so you gotta press all the air
Speaker 1: out of the dry bag with the meat in it,
Speaker 1: and then submerge it at the bottom of the lake.
Speaker 1: As long as that lake is cold, it should keep
Speaker 1: the meat cool. The one thing I will do, though,
Speaker 1: if I do that, is pull the meat out of
Speaker 1: the dry bag in the evening and then hang the
Speaker 1: meat so you can get air circulation and remain dry,
Speaker 1: not sweating in that airtight dry bag all day and
Speaker 1: all night. Another option I've done this as well. Is
Speaker 1: in the tundra, cut out pieces of moss and cover
Speaker 1: it in the middle of the day to create shade,
Speaker 1: and then in the evenings create a clothesline system where
Speaker 1: I can hang the meat or set the meat up
Speaker 1: off the ground to cool once the sun's gone down
Speaker 1: and the day cools off. This can be done even
Speaker 1: just by creating little teps with sticks that you get
Speaker 1: other places, a clothesline type system, or just keeping it
Speaker 1: slightly off the ground, building little racks just to get
Speaker 1: air circulation around it. That way it stays dry, it
Speaker 1: stays cool, and then you can bury it again and
Speaker 1: create that shade by digging a hole or whatever, just
Speaker 1: to try to keep it out of direct sunlight during
Speaker 1: the middle of the day. I really think that you
Speaker 1: shouldn't let hot weather hinder your hunt. I give the
Speaker 1: question all the time about hot weather meatcare, and people
Speaker 1: talking about, well should I not hunt? Is it too
Speaker 1: hot out? You know? I think with a lot of
Speaker 1: pre planning and thought to it, and just getting the
Speaker 1: meat cool and off the animal right away, you can
Speaker 1: hunt in pretty much any temperature. You just have to
Speaker 1: take extra steps to make sure that you'll be able
Speaker 1: to take care of that meat when you get it
Speaker 1: back to the truck or while you're in the field,
Speaker 1: and that might include bringing extra gear like the game bags,
Speaker 1: the parachord, having that cooler pre prepped, as well as
Speaker 1: thinking outside the box a few ways to keep that
Speaker 1: meat cool. There's other times we're all be hunting and
Speaker 1: I might see something in the middle of the day,
Speaker 1: but I have ample opportunity to harvest and I'll just
Speaker 1: wait until it gets closer to the evening. So I'm
Speaker 1: working on it when I don't have to deal with
Speaker 1: the hot direct sun. There's a ton of workarounds when
Speaker 1: you're out in the field, but you shouldn't let hot
Speaker 1: weather dictate whether you hunt or not. Sometimes that's a
Speaker 1: great time to hunt and there's no other option, so
Speaker 1: with a little bit of pre planning, you can make
Speaker 1: sure that your meat comes home unspoiled. As always, I
Speaker 1: really appreciate you listening to this EP, so you know
Speaker 1: it would be awesome if you could give us a
Speaker 1: good review, drop some good comments, give us a good rating. Yeah,
Speaker 1: next week. It's about that time year elk season is
Speaker 1: coming up. It is one of my favorite times of
Speaker 1: year because I love calling elk. Now, I have some
Speaker 1: pretty successful ways that I have learned to call elk,
Speaker 1: especially from guiding. When your task there's your job to
Speaker 1: call in elk for people, day in and day out.
Speaker 1: You figure out little workarounds when the elk don't want
Speaker 1: to cooperate. So I don't know if these secrets have
Speaker 1: been divulged before, but I'm gonna give you the best
Speaker 1: secrets for calling in elk, especially when they're being very difficult.
Speaker 1: When other people might say their call shy. I'm gonna
Speaker 1: debunk that myth of call shy elk and teach you
Speaker 1: how to be more successful when the elk don't want
Speaker 1: to cooperate. So make sure to check that out. Feel
Speaker 1: free to if you've enjoyed it, share this with your friends,
Speaker 1: and yeah, I appreciate you. Catch you next week.