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  1. #11
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    Quote Originally Posted by Bitterroot Bulls View Post
    Thanks,

    It was a drive up and back, DIY hunt. I went with two other guys and we all got bulls. Fairbanks area. I got an email with the bull you referenced... what a stud! Mine should be close to the awards (210+), with his excellent palm development. We will have to see after the drying period.


    Alaska is more affordable than some may think. We did it for under $2K each.

    Wow that is very affordable!

  2. #12
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    I moved up in November 1999 and drove from Whidbey Island Washington to Fairbanks over 6 days. November is not the time to drive. But I got really lucky and had no road closures or major whiteouts.

    Moved back down via the aircraft a couple years later, and it was a lot easier, actually I moved to Spain.

  3. #13
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    Quote Originally Posted by Ikeepitcold View Post
    Wow that is very affordable!
    By far the biggest expense was fuel. We already had the backcountry and hunting gear. No guides, no plane tickets, no trophy shipping. The expenses came down to fuel, license/tag ($485), and food. We did blow $100 between the three of us for a shower at a cheap hotel room once we got out of the woods, though.

  4. #14
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    So you were able to bring the meat back through Canada? Sounds like an amazing adventure! Great bull!

  5. #15
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    BB, what caliber rifle were you using?

  6. #16
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    I got first blood on my 7mm magnum Savage project seen here:

    http://www.eastmans.com/forum/showth...em-Mag-Project

    NM_Archer,

    We just sprayed the meat with citric acid, hung it in the trailer, declared it at the border, and drove it my processor here at home. My bull was dead for 11 days, never frozen, and the meat kept like a dream.

  7. #17
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    what does citric acid do? Is it a preservative? Never heard of this before...

  8. #18
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    citric acid lowers the PH level of the surface of the meat. the meat forms a dry crust. The low PH prevents blowflies and the like from laying eggs within the meat, and makes for an unsuitable surface for bacteria to grow. The result is unfrozen meat simply aging, and not spoiling.

  9. #19
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    Imteresting, have never heard of citric acid on meat. What was your average temp on the meat bb? Does the acid add any undesired flavors?

  10. #20
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    Quote Originally Posted by hardstalk View Post
    Imteresting, have never heard of citric acid on meat. What was your average temp on the meat bb? Does the acid add any undesired flavors?
    Temps ranged from 30 to 70 degrees. The crusted surface of the meat is removed by the meatcutter, and the meat tastes wonderful. Alaska-Yukon moose are a real delicacy, I assure you. I am sure the aging helped the flavor along nicely as well.

 

 

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