I got really lucky here in Montana this year, drew a bull elk tag AND a cow elk tag. My plan was to shoot a cow and then work the rest of the season (month of Nov.) to find a nice bull. I told my boss that its not every day a person gets a bull elk tag so I planned to only work 9 days in November and take the rest of the time hunting, he said that was fine... I have a great boss! Well, the season opened Oct. 20th, on the 21st I had a nice big cow down and everything was going to plan, my buddies came on the 23rd and proceeded to shoot cows also so by Oct. 25th we had 3 elk at the tent and were planning to head out Saturday the 27th, I thought that was fine, I still had almost a month to hunt my bull and we all had meat in the bag. Well, on Friday morning the 26th I ran into a NICE 6 point non-typical bull elk that I could not pass up... long story short on Saturday the 27th we had 1200lbs of elk coming out of the woods and two were mine. Needless to say I have been cutting, grinding and vac packing elk for darn near a couple of weeks now and still have some to do - we froze all of it in quarters, I still have a bunch of neck meat to grind and one quarter to cut up. Got the cow, got the bull - oh well, I'm still only working 9 days this month! Workin on sausage makin and meat smokin! I had the loins and backstrap of the cow I was working on in a bag and decided to to make some premium grade elk pastrami... Used Smokin Al's Kick A$$ beef pastrami recipe here: Pastrami-from-scratch-lots-of-q-view Backstrap and loin Mixing up Smokin Al's In the brine and in the fridge! See you in a week or so... I the mean time, some non-typical bull elk pics... Our tent with 4 elk quartered and ready to take out, you talk about allot of work!