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In warm conditions flies can be a problem. When skinning for a processor maybe 1 in a hundred or more came not dressed. We concluded it as lazy, and gross. I'd like to try/learn this gutless method.
In warm conditions flies can be a problem. When skinning for a processor maybe 1 in a hundred or more came not dressed. We concluded it as lazy, and gross. I'd like to try/learn this gutless method.
if you can quarter a deer hanging the only difference is you do it without having gutted
the one I did this way was a road kill with a broken gut , so I didn't feel like opening it up to spill everywhere but it was fresh very fresh
hung by neck I use the hook knife to go just below the rope all around , then went down the middle of the back , was not saving the hide, then around the legs at the knee joints
cut the knee joints with saw. because it dulls a knife
once the hide is off
take off the backstraps , the shoulders , the neck meat , then work into the hip joint and separate you end up taking most of the meat , leaving the ribs and tenderloins.
if the gut wasn't broken you can with the back straps removed make a cut on each side to get in and get the tenderloins out
I think this cut works better when you hang by the back leg tendons , I just haven't tried that yet as I was sacrificing the tenderloins on a salvage deer.
it really is almost the same but without gutting only skinning.
America only has one issue, we have a Responsibility crisis and everything else stems from it.
i think what Wolfdog was saying is it , that , it is not that people around him are using the gutless method and processing themselves but that they just load the truck fast and get it to a processor.
America only has one issue, we have a Responsibility crisis and everything else stems from it.
In warm conditions flies can be a problem. When skinning for a processor maybe 1 in a hundred or more came not dressed. We concluded it as lazy, and gross. I'd like to try/learn this gutless method.
if you can quarter a deer hanging the only difference is you do it without having gutted
the one I did this way was a road kill with a broken gut , so I didn't feel like opening it up to spill everywhere but it was fresh very fresh
hung by neck I use the hook knife to go just below the rope all around , then went down the middle of the back , was not saving the hide, then around the legs at the knee joints
cut the knee joints with saw. because it dulls a knife
once the hide is off
take off the backstraps , the shoulders , the neck meat , then work into the hip joint and separate you end up taking most of the meat , leaving the ribs and tenderloins.
if the gut wasn't broken you can with the back straps removed make a cut on each side to get in and get the tenderloins out
I think this cut works better when you hang by the back leg tendons , I just haven't tried that yet as I was sacrificing the tenderloins on a salvage deer.
it really is almost the same but without gutting only skinning.
That's how I do It If I don't field dress the deer.
. Same thing with filleting fish, it's just not something that's really done
Do they just gut fish and cook them whole? My brother was married to a woman from Thailand and she cooked the fish with the guts in it. All she did was scrub the slime off and bake. When it was served family style she would peel skin off and "roll" the guts out then pull the meat off with a fork. Meat tasted good but the house stunk up! Me I fillet and skin.
i think what Wolfdog was saying is it , that , it is not that people around him are using the gutless method and processing themselves but that they just load the truck fast and get it to a processor.
Even self processing it's just like a super uncommon thing. It's always ; Shoot deer Drag deer to truck Load deer Process deer at the house Debone every thing Soak meat Make sausage
And that's how it's done really never any varation what so ever
We don't have hogs up here where I am at. We still field dress all game we get. I would like to keep the guts from tainting the meat and it will make it easier for transporting the meat after skinning, gutting, and quartering up the animal. Caribou we will either leave the body all attached after skinning and gutting. If not, cut it on the spine in half, chest and front legs one end and the rump and back legs the other. If we need to haul a few in the sled quarter up the animals after skinning and gutting.
i think what Wolfdog was saying is it , that , it is not that people around him are using the gutless method and processing themselves but that they just load the truck fast and get it to a processor.
Even self processing it's just like a super uncommon thing. It's always ; Shoot deer Drag deer to truck Load deer Process deer at the house Debone every thing Soak meat Make sausage
And that's how it's done really never any varation what so ever
then they are done hunting for the day?
we get such short seasons 9 days total on gun deer but most of the time you need to pack up Monday and go home because Thursday is thanks giving and it used to be we packed up and went home Sunday afternoon because work the next morning .
when you measure your season in hours and it is less than 24 , making every minute count matters.
if it is sub 40 do people hang deer to cool at all , or is it just get it in a cooler cut up as fast as you can?
America only has one issue, we have a Responsibility crisis and everything else stems from it.
logger coffey that's just wrong, sounds like too many people hunting there for horns and not the meat.
I've always gutted them in the woods. I have a hard enough time loading a deer by myself without the extra weight of the guts inside. I'm going to see if there are any videos on you tube with the different ways. My interest is peaked now.
I lost the link but search gut free deer processing , there's a guy from Texas that works for an outfitter there with a video that shows how he does it, very fast, and I picked up a couple tricks from him...
I do a few things different , I take the shoulder , and back strap all as one , it's few pieces
I also do them however they get hung if it is in a tree by the neck I work it that way , if it is on a gambrel I work it that way. no point in working harder to get it moved when you spend so little time skinning and quartering it any way.
a lot more often at deer camp every one has a line or rope and we toss them over a tree limb and pull them up so they will be hanging there , my aunt has a little orchard ladder in the shed I will grab that to get started some times no point in moving them once they are hanging
a meat hook is a real hand saver
Last edited by GREENCOUNTYPETE; 04/14/2105:43 PM.
America only has one issue, we have a Responsibility crisis and everything else stems from it.
I don't mean to be mean to those that don't gut where they fall, but if you drag a deer in the mountains where I hunt with guts in, beyond being stupid, you're most likely the guy with Maryland (DC) tags parked at the road just getting into hunting and didn't know any better. It's absolutely THE way it's been done all my life anyways. Once the animal is on the ground, the guts instantly become the enemy and should be immediately removed. I seriously thought that the only people anywhere who drug animals with guts in them were the TV guys who were afraid of offending their audience by showing a little blood on the underside of an animal.
Trash your goals and plans for life. Just wing it and you'll never be let down!
Trees about 50 roadless miles from where we hunt caribou and moose so we process like YukonJeff. Skin top side, remove legs, neck and loin, pull guts, flip, repeat. Game bags if cool enough. For August caribou we have hauled coolers of ice and reduced meat to two gallon zip loc size.