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Post by hunter480 on Sept 28, 2006 18:59:27 GMT -5
How do you all gut your deer? For example, I`m a big believer in doing the ol` cut around the rectum first, then split the belly and sternum, cut the windpipe, and pull everything loose. Cutting around the rectum from the outside let’s me pull it completely thru from the inside and there’s no need to split the pelvis.
As far as butchering, I`ve now begun to take them to Moody Meats in Ladoga. Moody’s hangs them for 5 to 7 days before cutting, and I really believe this helps the flavor of the venison tremendously.
What about you all?
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Post by hooterhunter on Sept 28, 2006 19:39:43 GMT -5
I always do the top first then the bottom. I also circle and pull through. But I recommend doing this last.....don't want to cut around the rectum then use that same knife to cut in chest cavity. I always save the goods for last.
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Post by steiny on Sept 28, 2006 20:29:31 GMT -5
After seeing a guide do it, and how quick he was at it, I now do like hooterhunter and save the donut cut for last.
I've got my own cooler and do my own butchering. We get them skinned, cleaned up and in the cooler ASAP, then hang them at about 40 degrees for 3 to 7 days, depending on my schedule. Some hang time firms up the meat and makes it nicer to butcher.
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Post by danf on Sept 28, 2006 21:01:17 GMT -5
Haven't gutted but one deer in the last 5-6 years, but I usually zip open the belly, cut the diaphragm, then the windpipe, stick a finger in the windpipe and pull it all out. Last is to split the pelvic bone, but that's become such a PITA that I'll probably try the ol' cut around the thumb trick that Dad taught me with my first deer.
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Post by jstalljon on Sept 29, 2006 6:26:05 GMT -5
I bought one of those little bone saws from Cabelas a few years ago for $12 and it's paid for itself 10x over....I zip open from chest to anus, cut the pelvice bone, diaphragm, and windpipe. tie off "the goods" and yank everything down and out. That little bone saw is a LOT better than a small hatchet/ and doesn't dull the heck out of your knife. Processed my first one last year, and will do it from here on out. Actually getting ready to start building a little addition the back of my shed to hang/process deer. Guess the Mrs. is tired of pulling in the garage to the sight of deer hanging upside down and spit wide open.  If the temperatures are right....I'll let it hang 3-7 days. |
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Post by Decatur on Sept 29, 2006 6:34:03 GMT -5
I always do the top first then the bottom. I also circle and pull through. But I recommend doing this last.....don't want to cut around the rectum then use that same knife to cut in chest cavity. I always save the goods for last. Me too. |
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Post by kevin1 on Sept 29, 2006 6:36:13 GMT -5
I just boned out the last one .
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Post by DEERTRACKS on Sept 29, 2006 8:36:32 GMT -5
Slit open the sternum. Open up the hide to the neck base. Saw thru the ribs forward to base of neck. Slice neck along windpipe to bottom of jaws & cut windpipe loose for a handle. Lay the belly open to the anus. Slice thru connecting tissue at pelvis seam. Saw thru pelvis & break it open. Grab windpipe and start pulling. Cut lungs loose & pull all inards intact out thru the pelvis opening & finish by cutting out the poop shoot lining. Lift up on the deer's to let all blood drain out & wipe down the inside of the carcuss. Go to gut pile & cutout heart & liver and put in baggies. Load up, or start dragging.
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