LAST EDITED ON Jul-22-11 AT 08:46AM (MST)[p]
I would take several containers of water (10-15 gals) and maybe buy a couple cases of bottled water in the shrink wrap when you can find them on sale. You can use them for drinking water and the other for washing meat and yourselves up after processing all those animals! Also, it would be best to have several decent size coolers full of ice (blocks will last longer) to put all the boned out meat in as soon as you can get them butchered. The best antelope are ones you immediately skin and get boned out and on ice, especially in the warmer temps. you might face. Then you will need to find a locker that will final process them and have them frozen for you on your trip home. If you want to do all the processing yourself and have the meat in the proper packaging, most places will freeze and store it for you until you head home. Whenever we have antelope tags we take a vacuum packing machine with us to do our own processing/packaging and then it goes in the Worland locker for freezing until we head home. Figure about 30-35 pounds of finished meat per antelope. If antelope is taken care of properly like I mentioned, I like it better than deer.