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Joined: 11/29/2007
Posts: 4
Deer Skinning and Quartering

Hi there,

I was just wondering if anyone had any ideas, suggestions, or different methods of skinning and quartering a deer.
Here's my video:
http://www.youtube.com/watch?v=Cz2I3aERdrs

Keep in mind that I took out the tenderloins the day of the kill. The deer had been hanging for a week. I got the meat off the bone and am letting it sit for another week in the refrigerator. I've found that it makes the meat alot more tender and very tasty.

I know that had this been a trophy buck, I would have had to do it different, i.e. leave enough skirt for the mount etc..

Thanks guys!,
Durameter

redrider's picture
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Location: NE Kansas
Joined: 03/20/2006
Posts: 2589
Deer Skinning and Quartering

Welcome to BGH! Nice video, looked to be the same way I do mine only I hang mine head down Big smile

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Joined: 11/29/2007
Posts: 4
Deer Skinning and Quartering

Cool!, thank you for the welcome and the comment!!
I suppose it doesn't really matter which way it's hung huh?

Good luck if you go out again!

redrider wrote:
Welcome to BGH! Nice video, looked to be the same way I do mine only I hang mine head down Big smile
redrider's picture
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Location: NE Kansas
Joined: 03/20/2006
Posts: 2589
Deer Skinning and Quartering

I don't think it really matters which way it is hung either. Just the way I seen it done when I was younger and it stuck. However I have seen it become quite a debate eye roll Glad your here and thanks for the Luck Thumbs up

Location: kcmo
Joined: 08/04/2007
Posts: 128
Deer Skinning and Quartering

Nice and that is the way I was taught a few years ago, except for head down which really doesn't make a difference. I had one guys in NC tell me that he would precut the legs and then get enough of the neck done to put a golf inside the hide. Then he would attach a cable around the hide over the golf ball and the other end to his lawn mower and just pull it off the deer. Never tried that and don't think I ever would. But made for a nice story............

redrider's picture
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Location: NE Kansas
Joined: 03/20/2006
Posts: 2589
Deer Skinning and Quartering

I've seen that golf ball trick, works pretty slick. Never have tried it myself though.

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Location: Misouri
Joined: 11/30/2005
Posts: 361
Deer Skinning and Quartering

I don't have an area that I can hang my deer to cool at a controlled temp so I was told a trick.

Quater your animal out and but in in a water and ice bath for a few days. I generally go about 3-4. Drain water when it gets bloody and repeat. It gets the blood out and keeps it cool all at once. Makes the meat tender as it replaces the blood in the meat with water. The outside of the meat will almost look white for the first 1/4 inch or so then you get back into the meat red color. It works well especially in the crappy temps we have had to hunt in Missouir the past few years. Butcher as normal. Best of luck.

THis is obviously done with the hide off.

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Joined: 11/29/2007
Posts: 4
Deer Skinning and Quartering

I've been hearing of alot of people doing that trick in some form or another....I actually think I may want to give it a try. Looks pretty cool.
: )

rookie in kansas wrote:
Nice and that is the way I was taught a few years ago, except for head down which really doesn't make a difference. I had one guys in NC tell me that he would precut the legs and then get enough of the neck done to put a golf inside the hide. Then he would attach a cable around the hide over the golf ball and the other end to his lawn mower and just pull it off the deer. Never tried that and don't think I ever would. But made for a nice story............
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Joined: 11/29/2007
Posts: 4
Deer Skinning and Quartering

Very interesting way of doing it. You seem to have made it work when otherwise you wouldn't have been able to. Good ingenuity!

remington wrote:
I don't have an area that I can hang my deer to cool at a controlled temp so I was told a trick.

Quater your animal out and but in in a water and ice bath for a few days. I generally go about 3-4. Drain water when it gets bloody and repeat. It gets the blood out and keeps it cool all at once. Makes the meat tender as it replaces the blood in the meat with water. The outside of the meat will almost look white for the first 1/4 inch or so then you get back into the meat red color. It works well especially in the crappy temps we have had to hunt in Missouir the past few years. Butcher as normal. Best of luck.

THis is obviously done with the hide off.

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