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So There I Was....

....Cleaning my deer, all proud of the job I was doing. When he walked in. A young man maybe all of 25, with his prize. He started cutting, then put his deer on the gambrel, and hoisted it up. It took him all of 45 seconds, and he was finished. Not really, but with precision and quickness, he wasted no time skinning out his deer, and then asked me if I needed help getting mine into the freezer.

I have been hunting since I was 5, shot my 1st deer at 11, and been cleaning my own since about 15. I've been doing this a while. But lately I've seen younguns come in and it seems like in less than 5 minutes they go from dragging it in to hanging it in the freezer. Anybody else feeling like they missed the class on the new cleaning method, or just feeling old?

chrisp's picture
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Moose,feel'n old,yea an rode

Moose,feel'n old,yea an rode ruff an to long...Me,yea Buddy have at it,hang'em up..ThankX...

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I think the main point in the

I think the main point in the story is that you are still getting out there, hunting, and getting a deer.  Can't be too old yet..... lol

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I imagine if you were to

I imagine if you were to inspect the meat you would find hair, dirt and other undesireables on the meat.  It can be done pretty quickly but the quicker you go, the more sloppy the results.  I've seen some guys pride themselves on how fast they can get it done. But I wouldn't put the finished product in my freezer. Afterwards, they question why their venison isn't as tasty.

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I've actually cut up maybe

I've actually cut up maybe two or three deer at the most. I usually just gut them and let the processor do the rest. The ones I cut up took me about an hour and a half. However, I can completely gut most deer in 6 or 7 minutes.

ecubackpacker's picture
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We don't gut deer anymore.

We don't gut deer anymore. Why do something that isn't necessary? You're more likely to get gut material on the deer meat. We don't take that chance anymore. And we do our own processing to save money and we know it's our meat.

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You don't gut deer? I've

You don't gut deer? I've never heard of that. If you don't gut them what do you do then?

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We hang and skin all of our

We hang and skin all of our deer. After we get them skinned and the neck cut off, we take out the backstraps first. Next, we cut off the shoulders and neck meat. After the shoulders, we sometimes de-bone the hams. If we don't de-bone the hams, then we'll cut around the anus and tie it so it falls into the cavity. From here, we start peeling down the sides of the abdomin of the deer to reveal the tenderloins. Once the loins have been removed, we can pull the anus through the pelvis and drop into the open cavity of the deer. With this done, we cut through the spine just below the hams, releasing the remainder of the body into our gut bucket. All we have to do now is split the hams down the spine and cut off the hooves. With all the meat place in the freezer, we ready for a cold one.

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kinda wierd

Thats an interesting method, sounds like it works though. Have you seen the video of the person who makes a few small cuts the ties the hide to his bumber and an anchor piont then pulls the hide off in about 10 seconds, it pretty cool, next deer i get I'm gonna try it.

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Yeah, I've seen that video,

Yeah, I've seen that video, but I've also seen videos of this process that go wrong. One guy tried doing this by hooking the head of the deer to a 4x4 post and the other rope around a golf ball under the shin. Guess what happened? He put the truck in gear and he pulled the 4x4 post out of the ground while dragging the deer 50 feet before he realized what was happening.
Point is, make sure you have stout rope when you decide to try it.

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That is a very interesting

That is a very interesting method don't know if I'll try it but if I do I will definitely keep it in mind.