User Panel
Tag my ass...this needs a TAC |
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+1 for a TAC |
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Isn't that the "poacher's technique"?
Minimal time, minimal mess... There is no need to gut it with this technique the buzzards will finish off what's left. |
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I don't like liver meat but I do like the heart so will open them up for that. If I drag it to the car I'll hang mine from the neck & cut around the head down the belly and around the legs. Then insert a golf ball in the loose skin from the neck & tie it off and attach to the winch or vehicle and zip it off. I need to take pictures this fall from bowhunt.
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my method varies slightly:
I gut the deer right after I shoot it. this involves getting a little dirty, and breaking the pelvis... but it makes the deer a little lighter to carry around. I don't know if there are any real benefits to this method, but it's the way my family has been doing it for over 100 years. ETA: nice pictures and tutorial! |
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Great thread.
I do all of my deer the same way, basically. The only thing I do different is that I cut the whole ham off at the end, so that the legs are left hanging from the rope I use to hang the deer with, and the body drops into a bucket I use to clean deer. Then I proceed to cut up the ham. BUT, the way you did it looks much easier than the way I do it. Thanks, I will use that last tip about the hams if I kill a deer this season. ETA: You didn't get out the tenderloins? They are hard to get to if you hang the deer up like this, but worth it, IMO, for the small but tender meat it has. It does take some practice to get the tenderloins though, took a couple of deer before I could figure out where to grab inside the cavity. |
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Great write up!!!
There's also good meat along the spine on the inside. There's not as much as a backstrap, but there is enough to make it worth while. And it is very tender. ETA - Chizzle already said something about it. |
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It's pretty neat to see how other do it, or how much the methods vary.
Guess it really depends on the area! |
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My buddy always used to say "Hunt the off-season. There's less competition."
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The only problem wit 'field dressing' or gutting in the field is the probability that you will puncture a gut or bladder and expose additional meat to the fecal/urine material. On most deer/hogs the gut accounts for about 25-35% of the weight. IMHO, it is not worth the trouble to remove the guts until I have ample water nearby. I did harvest a buck once that I did not hang to debone. I left him laying exactly where I shot him and carried the empty ice chest to his location. I skinned one side, deboned the meat. Rolled him over and skinned and deboned the opposite side. When I was finished, I found it was easier to carry the 30 pounds of meat in the cooler back to camp than it would have been to drag the whole deer. TRG |
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Damn shame. I'm sure someone will miss thier great dane....... |
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Yup, is it wrong that I had him ground up and made in to hotdogs? TRG |
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Interesting.
When I took Hunter's safety in Michigan they told us that you had to take the deer to the DNR before you started processing it. In fact, in the guide they had instructions for gutting the animal that told you to cut around the genitals so that the DNR could verify the sex. I had no idea that in other places you could just skin the deer and start cutting meat off of it right there. What do you do with the rest, just leave it hanging? |
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I guess each state has its own rules regarding this. Here in Indiana, we can't process the deer until it has been checked in at the local check station. The genitals don't have to remain attached, but the head must still be intact at the time of check in. There's no such thing as quartering a deer for ease of packing in Indiana. 99% of the hunters in my area gut them where they fall, then haul or drag them out whole. They don't hang them with the guts still in them around here. |
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at the MWA's etc, you do have to have your deer "checked" per say. long as you have evidnece of the sex( head and nads on hand) your good to go. FLA used to actually give you tags for the deer. not anymore. Our tag limits are alot different than what they were 15 yrs ago or to other states. Limits here are 2- bucks per day possesion 4 you can dismememer the deer in "camp" as long as each portion is tagged etc. we put each amount of meat per each deer in seperate bags. so buck one goes in xx bag,, buck 2 goes in xxx bag. labeled and in their truck/cooler car or back to camp. which is a reason why ive had to chuck a few heads in my apt. compleze dumpster along with some genitals... ymmv per state |
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never seen it done before so that was very informational to me. Thanks alot
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You need to gut that bitch. Your missing out on the front straps, the best meat!
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front straps? never heard of that before. Unless your talking where the back straps pass up and into the neck area.. Which we get. along with a bunch of neck meat, an dthe complete shoulder's We normally do gut the deer. But besides the tenderlions. Which due to our deers size down here it is almost a worthless effort. alot mess and work to get maybe 1/4lbs of meat...... Im always open to different ways that are easier,faster ..and have tried most, upside down hung, hung by the legs, on the ground, on its die... gut on spot, drag out none gutted. complete use. to dressing like in this thread. there's 10001 ways to do it im sure. This is just ONE way to do it as i sated in the begining..... |
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I let a guy hunt our lower 120 acres. He always used to say the same thing. Now he's facing 19 counts of misdemeanor poaching and trespassing. |
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Oh my! Do you guys grow them quick and small down there? Offhand remark: My neighbor went down to MS to hunt deer with a couple of friends. He received 10 tags and thought, holy crap, they must have alot of them. Then for the next week, he saw them past by and said they weren't much bigger than a full grown German Shepard and refused to hunt them. He hasn't left the upper midwest since for deer hunting. |
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Good pics, thanks for posting.
I gut in the field, then take and check the deer in, after that one of two things, take it to a butcher and pay $35 or take it home and cut it up myself. |
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Most of the time here in Oregon, it's gut it where it lies, quarter it up and pack it out.
I can think of one deer in the last few years that actually made it to the truck whole And I wish we only got charged $35 to get them cut up, that is a smoking deal! More like $90 around here. |
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The price is affected by what you want done to the deer. Your basic processing is around $35 to $45, now if you want summer sausage, breakfast sausage, jerky etc, then the price gos up and fast. I know a guy who ended up paying allmost $200 to pick up a deee last year, it pays to know how to make your sausage and jerky, as well procesing one if you want to take the time, most of the time, I dont have the time so I pay to have it processed into burger and steak. Anything else I want, I make myself. |
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one reason i invested in a dehydrator, meat grinder,meat slicer and sausage stuffer
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I go hunting up in Mn each year. We always field dress using the wind pipe to haul out the guts i think i'm gonna get one of them butthole cutters for up there this year. We also only need to have the head to identify the sex of deer and we can register them at gas stations or any designated registration station they don't ever chek the deer though.
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Thanks for the pics. Its always fun to see how other folks do it. One thing I noticed is you didn't mention age-ing the meat. I've found that it's absolutly necessary unless the meat is to be made into sausage or jerky.
When I lived in Maine I just hung the whole deer w/skin on in the unheated garage. Sometimes for 7-10 days. Now that I live in the South, that's not possible. I now quarter the deer up and put the meat in trash bags. The bags go in several coolers w/ice. New ice is added every two days and the water drained. It drastically improves the taste and texture. Do you remove the "silver skin" before cooking? |
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slacker, due to my living area LOL. i dont have the means to hang/age the meat. what i do is get home, cleanitup, cut off any fat/sliver skin. then prep and frezze. when i decide to cook a cut. i take it out ,put it in a tupperware marinade tray. i then let it sit for 3-5 days. 1-2 days before i cook it i will then drain and add my spices etc for 2 more days. theni will cook it. I have yet to have any "gamey" issues per say.
the chucnks and cuts that are used for burger and sausage arent aged. i use a 50-50 (80/70 beef)mix on the burger and a 2(pork) to 1(deer) on the sausage. if you go 50 /50 it seemed to taste like really good hamburger ! lol |
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Everytime I click on this thread I get so hungry that I eat everything within site of me. Thanks Protus.
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Correct on the aging. I have used an old refrigerator as an aging /cold room... but, it does not seem to work as well as hanging them outside for a week or two. Problem is that Texas seldom has a stretch of weather that will cooperate. TRG |
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this way is much faster than i do it
if its cold we let em lay with the guts in em unless gutshot they get gutted asap and cleaned with water and then later pick the deer up with the 4 wheeler and trailor....or drag it out we start like you do with the hide once its down to the neck we cut the head off remove the guys remove the diafram remove the organs from the chest cavity when everything is out sawzall down the middle and then hang the 2 halfs our hunting group once cleaned and halfed 42 does in one night |
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Here is a .pdf of skinning a deer using the old "golf ball" trick. I've seen it done once and it did work. The prep work doesn't take long.
wildlife.tamu.edu/publications/TAEXWildlife/WILDPUBS/A011.PDF |
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yeah we call it the tender in texas. without a doubt it is the best part of the deer. it does require you gutting/field dressing the deer but trust me it is worth it. |
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The meat tastes a lot better and is more tender if you let it hang for about 12 days (its cold enough where i live) the natural chemicals in the deers body start to break down the meat so it's seasoned a little bit from the fall air and a lot more tender if you let it hang awile.
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I bought a grinder and a dehydrator after getting back some bad meat from a processor. It had hair, bone, and grass in the ground meat.
I quarter and store the meat for a week in a cooler of ice, draining the water and adding ice when needed. It helps a little with the cold shortening of the meat fibers. I then wait for my wife to go to sleep, and debone and pack into ziplocks at the kitchen sink. I do my grinding a little at a time as I need it: a hand grinder is a lot like work. No one will treat the meat the way you will. My ground looks fresh and red, like it came from Publix, while the stuff I used to get from the processor looked greasy and brown like re-dated Food Lion beef. My father-in-law has started raiding my freezer when he is in town, so I've had to learn to hide the backstraps!! ETA, the tenderloins can still be reached without gutting, you just have to hold the intesines away and be careful. |
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