Opinions please

[45acp]

32 minutes ago, fishinwrench said:

Well I mean, you either leave the gut pile in the woods, or you take it home....stuff it in a bucket...and haul it back to the woods like a retard.  

 

The Mrs. thought I bought the tractor to maintain the driveway, haul firewood, mow pastures, work the garden, etc.

But the real reason I bought it was so I wouldn't have to carry gut buckets back to the woods.  lol

[Terrierman]

On 11/25/2019 at 8:21 AM, fishinwrench said:

If you sleep with a doe then your odds of getting a close shot on a buck probably improves noticably.  

Especially true if the doe is into water sports.

[MOPanfisher]

4 hours ago, fishinwrench said:

Well I mean, you either leave the gut pile in the woods, or you take it home....stuff it in a bucket...and haul it back to the woods like a retard.  

The quicker you open up that cavity and start allowing things to cool off, the better.  I can do it in about 5 minutes and only get my knife and hands bloody.  But you'll see dudes at the checking stations hop out of their truck looking like Carrie on prom night.  🙄

Lol, I have been on bit of those extremes.  Sometimes I remember to wearate gloves and all goes well, I peel off the gloves and think I am clean.  Except for the gunk around my watch, sleeves and the fact that I was kneeling in a puddle of blood.  Anymore I just roll with it and whatever I am wearing goes right into the washing machine.  I once carried a deer out of the woods (small deer and I was a lot younger), when I got home my ER Nurse mother nearly had a hear attack, she thought I had been shot.  It was truly amazing how much blood can drain out of a field dressed deer and soak into your clothes.

[jdmidwest]

The nice thing about private land and telecheck.  My deer meat has been alot better for it.  I too use a tractor, the loader makes a good carry basket, the hay fork nice to hang it from.  I can be at the house minutes from the kill and have it hanging where I can process it in a nice controlled environment despite the weather or ambient light.  I have running water too.  No spoilage time dragging carcass to town for an hour or more to check and brag.

Zip tie bunghole and go to cutting, legs down to chest.  Sawzall, battery operated, the pelvic split and the breast split.  Feed bags catch the offal as it rolls out.  Winch or loader adjusts the height to keep everything comfy, no stooping or reaching.  Put in open air shed if cold and let hang.  Skin, quarter, and put in refrigeration if warm.  Bones and offal make coyote bait station for added shooting during season.

If hanging, skin and quarter, debone on the carcass if I have time and just have meat.  Then slice back strap steaks, cut up a ham muscle or two for jerky, and cube rest for grinding.  Next night, mix ground reserved for a batch of summer sausage and let it sit and marinade a batch of jerky.  Next night, bake summer sausage and dehydrate jerky.  Done. 

It has become a system that I am now passing along to the other generations.  Daughter spent last night with me learning the cutting up and grinding stage.  Son in laws learning as they learn to kill deer.

Grew up on a farm, butchered all of our meat until I was about 8.  Chickens, Pigs, and Beef.  We did goats for something different.  Back then, we had smoke houses to cure hams and bacon.  Those were the good old days.

My jerky and summer sausage - Notepad.pdf

[snagged in outlet 3]

12 hours ago, jdmidwest said:

No spoilage time dragging carcass to town for an hour or more to check and brag

Gotta drive through town with it on the hood.

[jdmidwest]

10 hours ago, snagged in outlet 3 said:

Gotta drive through town with it on the hood.

Not with ole FBook....