OK last question: are there any "good" elk units that I should be on the lookout for, or do I just get stuck with whatever tag is next on the list when I call up?
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OK last question: are there any "good" elk units that I should be on the lookout for, or do I just get stuck with whatever tag is next on the list when I call up?
For meat look for high population density units not so much trophy I do not know about up here because I hunt in south central CO like unit 68 and 73Quote:
Originally Posted by Pancho Villa
I have heard good things about north central/northwest co
processed elk yielding 300 pounds? ........ not likely unless you shoot the biggest cow elk out there. the most i ever got out of an elk, boned out and packaged was 289 pounds, and that elk was huge. my old rule of thumb for deer and antelope was 1/3 of dressed weight was packaged meat. an average cow is probably going to yield about 150 pounds of packaged meat. no sausage with pork or beef added. a buddy got a "big bull" last year and got right around 200 pounds.
yes, i say early season. late in the season if there is sufficient snow, there range is limited and therefore they are more concentrated. however much of their winter range is private, and elk dont mind 2 feet of snow, do you? late season (which actually starts in august) is great if you have access to private land (most late season tags are private land only).
i consider the december cow tags as late season.Quote:
Originally Posted by spencerhenry
the least amount of packaged meat i had was from a yearling cow and I got right around 230lbs i do alot of bone in cuts and hamburger though. Guess this is one of those YMMV type things.
Process your own, nothing like learning how.
OTC tags will be for units not as easy to access by a hwy like I70, 285, etc. NW CO around Kremmling, Steamboat are OTC. Leftover tags will be out in July, however those that didn't get their draw and checked leftover tag will get first chance.
To be successful it usually takes hard work and dedication. Luck only comes into play when you have done your homework as far a scouting, and finding where they are.
Road hunters are rarely if ever successful. So get out and get away.
When I was AD at Malmstrom AFB, MT the commissary sold fresh ground pork sausage no spices and it was also fairly lean for pork. I would mix that and the deer burger about 90% deer to 10% pork. It made the deer just about perfect for cooking and mellowed out the wilder side of the deer. If I remember correctly the pork was about $1.50 or so a pound so it was a very cheap additive to the deer. If the ground pork is available around where you live it would be worth a try to see if you and your family like it.
The best advice I can give you is to get out a scout. For elk, I would recommend getting up high in the mountains. I hunt at 9500 ft up for rifle season. Learn the signs of the animal you hunt and how to distinguish deer and elk signs. Find an active game trail and watch it from a short distance. Trail cams can help in the scouting process.
FWIW, I never draw for elk. Just head on over to dicks or wally world and get an OTC (over the counter) tag. But if you want a "trophy Unit" you will need some preference points
That sounds good to me. The idea of just pulling up and hunting near a road sounds kind of lame, to be honest.Quote:
Originally Posted by Mtn.man
(Not to denigrate anyone who does, just not my thing. I do love long hikes after all.)
This brings to mind another question, though. Say I've done my homework, all the things line up right and I get my elk.
Now I have a 500+lb carcass at my feet and a long hike back to the truck. How do you get the tasty bits back to civilization?
You need to go with someone who has hunted already.
It will make your trip more enjoyable.
I agree with henpecked. Going with someone who has hunted before will make it a lot better. Not only from probably having a better chance at getting an animal but have you ever gutted something?
Are you planning on hunting alone? Packing that animal out is going to be a heck of a feat.