If you’re planning an Elk hunt, one of the most important questions you’ll need to answer is: How much cooler space do I need to properly store the meat? The short answer is roughly 200 quarts of cooler space. However, how you package and manage that space depends on your specific situation and plan. In this article, we’ll break down the best practices for cooling and storing elk meat, whether you’re hunting close to home or traveling long distances.
The Basics: Cooler Setup for an Elk
For most elk hunters, including the Fresh Tracks Crew, the go-to cooler setup involves two 75qt coolers and a 65qt cooler for ice. Hard sided coolers work best at keeping ice cold and the heat out. Here’s how we typically use them:
- Frozen Jugs for Ice: Our team prefers using frozen jugs of various sizes—gallon jugs, thin containers, and even small Gatorade-style bottles. These can be wedged into the cracks and crevices of the coolers to maximize space and efficiency. Also, if you’re saving your cape, these jugs will keep water from pooling in the bottom of your cooler.
- Dedicated Ice Cooler: We like to pack one cooler (the 65-quart) entirely with ice jugs and don’t touch it until it’s time to cool down the meat. This ensures we have plenty of ice ready when needed.
- Meat Storage: The two 75-quart coolers are reserved for the meat. Spread evenly, this setup provides roughly 200 quarts of space, which is enough to store the boneless meat of an elk.
Boneless vs. Bone-In Meat
The amount of cooler space you need also depends on whether you’re processing the meat boneless or bone-in:
- Boneless Meat: If you’re deboning the meat, 200 quarts of cooler space is sufficient. You can spread the meat evenly across the coolers, and it will fit comfortably.
- Bone-In Quarters: If you’re keeping the quarters bone-in, you’ll need to consider the length of the quarters. A large elk quarter can approach 40 inches in length, so you’ll need a cooler that can accommodate that size. For example, the Yeti 210 cooler is designed to fit bone-in quarters. It is huge! So big that Marcus can even fit in it, although we don’t recommend you trying this at home.
When to Use Coolers (and When Not To)
Coolers are a great tool, but they’re not always the best option. Here’s our philosophy:
- Cool Nights and Breezy Conditions: If temperatures are dropping below 50°F at night and there’s a good breeze, our team prefers to let the meat air-hang in game bags. This allows the meat to chill naturally and dry out, which is ideal for preservation. We’ll only use coolers if the weather is consistently warm (above 70°F) and are concerned about spoilage.
- Hot Weather: In warmer conditions, coolers become essential. Having a contingency plan with plenty of ice is critical to keeping the meat fresh.
Traveling with Elk Meat: Extra Considerations
If you’re traveling long distances after your hunt, keeping the meat cool becomes even more challenging. Here are some additional tips:
- Freezer and Generator Combo: One of the best options for long road trips is to use a small chest freezer paired with a generator. Many newer pickup trucks have plug-ins in the bed, making it easy to power the freezer while driving. This is a fantastic way to keep meat frozen for extended periods.
- Stopovers: If you’re staying at campsites or hotels along the way, take advantage of electrical hookups to keep your freezer running.
- Draining your Cooler: If you’re using ice, standing water will accelerate the melting of the remaining ice because water conducts heat better than air. Also, standing water becomes a breeding ground for bacteria, which can speed up the process of spoilage. Draining your cooler is an important step in maintaining its cooling efficiency and will aid in keeping your meat fresh.
- Coolers as Backup: Even if you’re using a freezer, it’s always a good idea to have coolers and ice as a backup in case of equipment failure or unexpected delays. On one of Marcus’ Caribou hunts, him and his friends used this method. They’d rotate the meat between the portable freezer and the cooler to ensure their meat stayed frozen and didn’t spoil on the long journey home. It was a pretty epic journey and if you haven’t watched the series, check it out below!
Extra Tip – Considerations when Transporting a Cape
In addition to keeping your meat cold, you’ll want to keep your cape chilled and out of the elements during transport. Here’s some considerations to keep your taxidermist happy:
- Keep the Cape Dry: Use a plastic bag or wrap the cape in a towel to prevent it from getting wet. Or, set it in a game bag and place it on the top of the other meat, as far away from any melting ice as possible. This ensures that the hair doesn’t become matted during transport.
- Protects During Transport: Fairly self explanatory but a sealed cooler ensures the cape stays cool and protected from heat, dirt, and insects.
- Avoid Overcrowding: If your cooler is stuffed to the brim, it may not be a suitable place for your newly acquired cape. If you know you’ll be tight on space prior to the hunt, consider bringing an extra cooler. Ensuring the cape has enough space in the cooler for proper air circulation will be key when it comes to the final product.
Final Thoughts
When it comes to storing elk meat, preparation is key. While 200 quarts of cooler space is a good rule of thumb, your specific needs will depend on factors like weather, travel distance, and whether you’re processing the meat boneless or bone-in. If possible, avoid using coolers altogether in cool, breezy conditions, and opt for natural air-chilling. However, in warmer weather or when traveling, coolers and freezers are indispensable tools. And before we let you go, give this podcast with Hank Shaw a listen. Hank’s an expert when it comes to meat care and cooking up a great Elk Steak – Hunt Talk Radio Episode 198 – Meat Care and Prep with Hank Shaw
Remember, the goal is to keep your hard-earned meat in the best possible condition. With the right setup and a little planning, you can ensure your elk meat stays fresh and delicious from the field to your freezer. Happy hunting!
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