If a person got to lookin at older elk hunting books and talkin to outfitters and such you can see and hear tons of examples of ways to take care of ur meat. Some always do as sp6x6 and quarter hide on, a lot of packers do this to haul quarters true quarters with hide on to keep horse sweat off the meat, get to camp n hang in the shade.
The time isnt always as critical, thousands have been hauled home in pickups every year with hide on and then taken care of there. Lotsa pics of folks horseback draggin elk to camp with a lariat. All that meat didnt spoil.
It really is a "it depends" kinda deal.
Here elk seasons are rut hunts in weather that might be 85 during peak heat. That adds to the pressure but its still not a race. Gettim em gutted as soon as ya can is important. Prop that cavity open with a stick for good air flow n u jus bought urself some time.
No matter the weather or locale if you dont care about saving the hide you can get a big animal quartered pretty fast, especially if u have a sharp hatchet/axe, just chop thru them hip joints, cut the hide free and lay the quarters meat side up and across some branches for airflow all over.
Once u have ur quarters layin out if u have a lil more time u can skin the inside of the hams to increase air n then take ur knife run it to the bone and slice open all the way down the leg, expose that bone like u were gunna take it apart. Thatll help a ton!
I couldn't stop laughing! Only us older than dirt will get this....
