I would have only been slightly more alarmed had it been a Sasquatch casually grazing on bitterbrush 35 yards away, rather than a 6x6 bull elk. Technically, we were hunting mule deer in the moonscape of far eastern Oregon. It was the second day of Oregon’s archery season, late August, and we were done with the morning hunt and high-tailing it to the truck for respite from the near triple-digit heat, before this incredible stroke of luck appeared before us. I sent an arrow through the bull’s lungs and was sure he was dead, but waited 30 minutes anyway. Fortunately the bull died beneath the only juniper tree in the canyon, and we were only a mile away from the rendezvous point.

As it turned out, our driver Jen was at a different rendezvous point. By the time we got the elk to the rig it was very much time to get the meat on ice. Back at camp we put the boned-out elk into a giant cooler laden with ice blocks, and Jen drove it back home the following day. The elk was 7 years old and made for some of the finest eating of any bull I’ve killed. But that hunt could have turned out a disaster had we not been prepared for a week of hunting in balmy conditions.

Most western archery elk seasons begin before the first frost. When packing for an early-season elk hunt in the backcountry, when  temperatures are likely to be in the 70s and 80s, knowing how to get your meat out of the heat and on ice is the first thing to consider. Bring enough empty cooler space, loaded with ice.

The best cooler I’ve seen is the Yeti, which will keep ice hard for 12 days in 100-degree heat. To keep meat dry, the best method is to freeze a number of large plastic bottles rather than use bags of ice. Batches of dry ice, which can be purchased at ice houses and some grocery stories, placed between the frozen large bottles works as well as a home chest freezer for a week.

While afield, be fully prepared to quarter the animal on-the-spot and get the quarters in the shade, hopefully hung in a nearby tree. If you are miles away from camp or car, it may be necessary to bone the whole elk out and get the meat out in one trip, which is a doable task for two hunters.

If a creek is nearby, find a good pool to dunk the meat. The goal here is to cool the meat quickly. After cooling, pat it dry and haul it out.

Consider how far away from your ice stash you should be hunting. Obviously, if the forecast calls for 90 degrees, packing in five miles in the morning might not be the wisest decision. Consider going fishing. If the day is going to be hot, set a reasonable cut-off time and don’t hunt past it.

Of course, take care of yourself too. If you’re hiking, you’re sweating, losing not just water but sodium, potassium, calcium and magnesium. Replace these nutrients with a sports drink, bananas and peanut butter. A light wicking material such as Capilene is a far better choice than a soaked cotton shirt. Check your maps and make sure you can reach a water source where you can use a filter to refill your water bottles. It is very difficult to pack enough water to maintain hydration once the mercury hits the mid-80s.

Finally, ask yourself if you should be hunting at all. A nice set of antlers and 250 pounds of spoiled meat is hardly a successful hunt. Perhaps you could turn a hot hunt into a scouting mission, coming back to the area when things cool down.