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<blockquote data-quote="SDMF" data-source="post: 166133" data-attributes="member: 412">I shot a moose in early Sept in Alberta.&nbsp; It got into the 70's that day.&nbsp; We were able to use an ATV to recover him whole.&nbsp; It took 90-120Min from death until we got him back to camp and had the hide off.&nbsp; Then we broke him down into quarters/straps.&nbsp; I didn't take any ribs and very little neck meat.&nbsp; From time of death to broken down was ~5-6hrs.&nbsp; We hauled a freezer/generator on a snowmobile trailer to get our moose home (~1500Mi one-way drive).Once home I took a couple of days getting the cuts I wanted clean of silver-skin and vac sealed then took the trim in for grinding/blending.&nbsp; Prime Cuts in Fargo will do &quot;bacon burgers&quot; 10# of venison/3# of ends and pieces bacon packed into ~1.5# tubes.I want the hide off, meat CLEAN and the animal broken down into quarters ASAP.&nbsp; Once that's done, assuming I have someplace I can keep the meat cool and out of the bugs/sun, I feel like I can relax and take 2-3 days getting things done the way I want them.If you have a place to keep the meat cool and dry, I'd think nothing of letting it hang/cool from Sunday eve until the following Friday after work.&nbsp; Dryer the better.&nbsp; I'd sooner hang it @ 60 degrees dry rather than a 35 degree cooler full of ice and &quot;wet&quot;.</blockquote>

[QUOTE="SDMF, post: 166133, member: 412"] I shot a moose in early Sept in Alberta. It got into the 70's that day. We were able to use an ATV to recover him whole. It took 90-120Min from death until we got him back to camp and had the hide off. Then we broke him down into quarters/straps. I didn't take any ribs and very little neck meat. From time of death to broken down was ~5-6hrs. We hauled a freezer/generator on a snowmobile trailer to get our moose home (~1500Mi one-way drive). Once home I took a couple of days getting the cuts I wanted clean of silver-skin and vac sealed then took the trim in for grinding/blending. Prime Cuts in Fargo will do "bacon burgers" 10# of venison/3# of ends and pieces bacon packed into ~1.5# tubes. I want the hide off, meat [U][I][B]CLEAN [/B][/I][/U]and the animal broken down into quarters ASAP. Once that's done, assuming I have someplace I can keep the meat cool and out of the bugs/sun, I feel like I can relax and take 2-3 days getting things done the way I want them. If you have a place to keep the meat cool and dry, I'd think nothing of letting it hang/cool from Sunday eve until the following Friday after work. Dryer the better. I'd sooner hang it @ 60 degrees dry rather than a 35 degree cooler full of ice and "wet". [/QUOTE]

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