Just wanted to hear everyone's thoughts on cooling elk quarters in the backcountry. I'm hoping to draw a bull hunt in early September this year where the temps can range up to 100 degrees. Ideally I would have ice chests in the truck to pack the meat back to but when you're 7 miles in it isn't necessarily practical to get all the meat out in a timely manner without stock. What are some methods that some of you have used? I am curious about using streams to cool boned meat quickly. I have read other posts where some people will submerge the quarters in creeks until the temperature drops and then hang or pack out the meat. My number one concern would be to dry the meat after removing it. Another method I've read was to drop the meat into large trash bags, double bagging them and then submerging in the creek to cool. What's everyone's thoughts? I remember listening to one or the Meateater Podcasts recently in which Rinella had a method for cooling meat that he mentioned on a NPR show and was later reprimanded by his network for the method that he mentioned and would not repeat it? Any ideas on what that may have been?