skinning a deer

buckmanmike

Has anyone skinned and deboned a deer at the same time before. This year a hunter in our camp did this and I was amazed. took him about 20 minutes and meat was in the cooler. Basically deer was hung as usual , skinned down, but chest was not opened up. After all the skin was pulled to the bottom of neck he proceeded to cut the meat off the bone. he even was able to reach inside rib cage and cut out inside loin meat. When through he lowered remains into trash barrell and hauled it away. He never gutted this deer. All of the guts went with skin, legs, ribs etc. Very clean process.
I think I will try this on my next deer.

BGW

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gstoneberg

I did not field dress either deer I shot this year. However, I did not debone them but rather quartered them and put the quarters in the cooler. Like you said, I did open the cavity enough to get out the tenderloins, but I don't gut deer anymore. If I planned to grind up all the meat I would do it like your friend. I prefer to take some time doing roasts and separating the muscle groups when I butcher so I don't debone as I quarter. I still do wild hogs the old way, because the ribs are my wife's favorite cut of pork. I take the back straps and tenderloins out and then saw them in half behind the ribs. Then, after removing the spine from the pelvis, the hind quarters fit inside the rib cage in a big cooler.

George

blake80

I JUST TAKE MINE TO PROCESSORS. SMALL FEE AND THE ONLY THINGS I HAVE TO DO IS DRAG IT TO THE TRUCK AND THEN COOK IT AND EAT IT.

gstoneberg

No way, butchering's half the fun. You get to autopsy (necropsy actually) every animal. Every cut of meat is exactly as I like it and I know it is the animal I shot and it was safely handled. I've been butchering them for 30 years now. There's also no fee.

George

blake80

True. But I try and help my local guys. I do HVAC for a living so I understand what most of these guys are trying to do. Plus I have never had sausage this good made by anyone doing it at home. ill try and get some pics of their work. I do my own jerky though

Fishing Dude

I don't fei;d dress, skin the deer with the hitch on the pickup, about 5 min then wash, then gut, wash again, then debone meat. total time about 40 min. Use the blood on the roses.

gstoneberg

I understand Blake, different strokes for different folks.

"Blood on the roses", hmmm, that's an interesting concept. Not sure my wife would go for that. Might discolor the decorative rock too, but I sure like the idea.

Good thread, I like hearing the different approaches going field to freezer.

George

tunnelmike

George you hit the nail on the head ! My 2 brothers -in - law work at differant deer processing places around Baton Rouge and you can keep believing you are getting the deer you shot. They also some how end up with a sausage "surplus" that they sell. I sent my meat packaged and cleaned ready to be ground in 4-1 gallon ziploc bags. You would think at a 50/50 ratio that would be 8 bags ...............i got 4 not as full bags back. When you send them whole or in quarters you dont have an accurate feel for the meat thats there so maybe it's easier to overlook when some is missing. I kept my mouth shut and I bought a grinder that will stuff casings as well for $99 and i do it all myself. I know it has been handled properly ,none was wasted, and it's all mine. This will be its 4th season with no issues.

. We stopped field dressing a couple years back when the coyotes and bobcats started to get out of control. No point in feeding them on the lease right ? I skin the old fashoned way and quarter up and put in a large ice chest for at least 7 days. If its cold enough here you can just use water, if not keep ice and drain the bloody water regular. This really helps to remove the wild taste. Our cooler crapped out and this was my way to replace it for a fraction of the cost ! Next trip to the camp I'm going to put a mobile home anchor directly beneath the hoist to use the grabber or golf ball method of skinning as you raise it up to be quartered. The hoist will do the skinning instead of 2 guy's pulling repeatedly. Then i use my 18v Ryobe recip-saw with a bimetal blade to cut up the bones. You also can take one apart at the various joints with a knife only if you have to. Mike

Fishing Dude

Why do you think roses have thorns. Do this on pink roses and you will get blood streaks in them, very nice. The roses thrive after doing this as for the rock roll it back before putting down. First time I did this my wife was ready to kill me.

Pocono Country Boy

I do my own butchering and have for about the last 20 years. I had one too many experiences with getting back what was obviously not my deer meat and a light load to boot. I shot this 8 pointer up here in Northeastern PA on the second monday of Buck season.

Not the biggest deer I've ever shot but a good solid 4 year old with a decent rack.



Of course I saw this big boy 10 pointer in my back yard the next morning! Sure was tempting ;)