TAC Posted November 11, 2013 Posted November 11, 2013 He is a Ninja! How sharp were those knives? Only issue, does anyone gut their deer prior to skinning?
woodsrider Posted November 11, 2013 Author Posted November 11, 2013 He is a Ninja! How sharp were those knives? Only issue, does anyone gut their deer prior to skinning? I do. The only thing he did that I wasn't sure about was cutting slits in the rib cage. Not sure why he did that.
TAC Posted November 11, 2013 Posted November 11, 2013 I do. The only thing he did that I wasn't sure about was cutting slits in the rib cage. Not sure why he did that. Of course you gut your deer in the field. Who wants to drag the extra weight. That was the point I was trying to make. I noticed the rib slits as well. Not sure why he did that. Maybe if he quartered the deer to cure, he used it as a place for a hook?
Bert Posted November 11, 2013 Posted November 11, 2013 This question is coming from someone who has only filleted blue gill and crappie, no land animals. I was surprised how little blood there was. Do you cut the throat and drain the blood first? I was also told be VERY careful near the bladder to prevent urine getting on the meat and around the colon/rectum area to prevent getting feces on the meat. He flew through those areas. Is it not as much of a worry as I was lead to believe.
uk#1fan Posted November 11, 2013 Posted November 11, 2013 I seen a deer last night that probably weighted 300 plus pounds it looked like a moose in Cincinnati on Ronald Reagan Hwy.
TAC Posted November 11, 2013 Posted November 11, 2013 This question is coming from someone who has only filleted blue gill and crappie, no land animals. I was surprised how little blood there was. Do you cut the throat and drain the blood first? I was also told be VERY careful near the bladder to prevent urine getting on the meat and around the colon/rectum area to prevent getting feces on the meat. He flew through those areas. Is it not as much of a worry as I was lead to believe. I have had "gut shots" that tore up the insides. Sure you try to avoid those areas but you are OK as long as you clean it off (hose it off and wash the meat good). We process our own so we are careful to avoid any meat that would possibly look tainted. Typically not much blood is involved. No need to slit a throat.
Bert Posted November 11, 2013 Posted November 11, 2013 I have had "gut shots" that tore up the insides. Sure you try to avoid those areas but you are OK as long as you clean it off (hose it off and wash the meat good). We process our own so we are careful to avoid any meat that would possibly look tainted. Typically not much blood is involved. No need to slit a throat. Thanks for the reply. Now that I think about it, the guy who told me this was referring to pigs, not deer. Humorous story about this. He was in his 60's when he told me about this but said back when he was growing up in the Netherlands, on some holiday it was tradiation to butcher and roast a pig and that the tradition was that the children would butcher and roast the pig. The older kids (I believe high school age) would do most of the actual work and would instruct the younger kids so when their turn came up down the road, they would be ready. A common prank was played on the rookie kids (ie first time watching the butcher). The kids wanted some organ in the pig to inflate into a ball so after slitting open the belly to get to that organ, the older kids would tell the rookie kid that to get this organ, the kid/kids would all have to kiss the pigs butt. Right as a rookie kid would go to kiss the pig's butt one of the older kids would reach inside and squeeze the pig's rectum. The rookie kid would then have a face full of pig poop.
Watusi Posted November 11, 2013 Posted November 11, 2013 I do. The only thing he did that I wasn't sure about was cutting slits in the rib cage. Not sure why he did that.They do that for a hand hold. I watched two guys do it this weekend. They grab the back leg and that rib slit, one on each side and carry the deer easily. Pretty neat but it puzzled me too until I saw what it was for.
spindoc Posted November 11, 2013 Posted November 11, 2013 When I shoot does, I shoot them in the earhole and never gut them. I cut out the hams and backstraps.
PigSkin Junkie Posted November 11, 2013 Posted November 11, 2013 My father-in-law guts 'em clean but not quick. He learned from a Native American when he was a kid. Can do it with a pocket knife and not get blood past his thumbs. Taught my boys that same way. I've seen men coming out of the woods looking like they got shot, not the deer.
TAC Posted November 11, 2013 Posted November 11, 2013 When I shoot does, I shoot them in the earhole and never gut them. I cut out the hams and backstraps. No tenderloins?
hoops5 Posted November 11, 2013 Posted November 11, 2013 No need to slit a throat. :no: No need indeed.
woodsrider Posted November 12, 2013 Author Posted November 12, 2013 Of course you gut your deer in the field. Who wants to drag the extra weight. That was the point I was trying to make. I noticed the rib slits as well. Not sure why he did that. Maybe if he quartered the deer to cure, he used it as a place for a hook? Actually we have a place we take them to field dress. Only time I have to drag is if it's in the woods. Otherwise we just drive up to it and load it up. I don't like to gut them where I hunt, see enough coyotes as it is.
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