BackPacker,not try'n ta give ya a hard time...But i've alway's read that gut'n is a part of kool down of deer and to dew it ASAP....if it work's 4 U it work's 4 me....Down here we're not Bless'd with kooler weather (not much) gut'em,clean'em,quarter'em soon as possible and git them in pepsi kooler...
17 replies [Last post]
Fri, 2010-10-01 02:58#11
BackPacker,not try'n ta give
Fri, 2010-10-01 06:52#12
I guess it all depends on
I guess it all depends on where you hunt and how accessable your hunt property is. I can understand having to gut a deer to cool it down if you're on a backpack hunt. But here again, I would prefer the gutless method in that case. We can drive a 4x4 truck or 4wheeler to within a 100 yds of any deer we kill. So we usually get the deer out of the woods and hanging within 30 minutes or so. The whole process from shot to freezer is rarely more than 45 minutes. We never have had a deer spoil in that time frame. Chrisp, I'm in eastern NC and our climates aren't much different. It has been hot and humid until yesterday. We don't get many cold hunting days during the season.
Fri, 2010-10-01 11:52#13
Definately an interesting way
Definately an interesting way od doing it. In Vermont, we gut them, then they can hang for up to a week,weather permitting, before we butcher them. They need to be gutted to hang that long...
Fri, 2010-10-01 11:59#14
As far as what I've read and
As far as what I've read and been told, hanging deer to age them isn't required or beneficial. Venison doesn't have enough body fat to help break down the tissue and give the deer a better flavor. It seems to me all you're doing is drying the meat out resulting in wasted meat. That's what I've always been told, anyways.
Sat, 2010-10-02 08:20#15
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.
This sounds pretty close to the no-gut method that we have been using on elk the past couple years. Although we are doing it where ever the animal falls. We then get all the quarters off and into game bags. Then we fillet out the backstraps and then go for the tenderloins. It seems to be quicker and has less of a chance of getting nasty stuff on the meat. I have also found that the bugs don't seem to be nearly as bad if you don't open the gut cavity
Mon, 2010-10-04 09:52#17
I'm kinda interested in this,
I'm kinda interested in this, if i get a deer this year I'll have to try it, when i go hunting it will be in the 30's though so I'm not worried about spoiled meat. I just hope for some snow for easy tracking, if its not snowing it will be raining as it always does here that time of year.