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| pheasant16... |
 Posted: Sat Nov 14, 2009 8:38 am |
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Well, gotta say my brother in law's method of skinning then butchering
without eviscerating the critter impressed me.
Shot the critter, brother in law came to get me after a short drag, took
the critter down to the dump hung it (by hind legs of course) and
proceeded to butcher. Neat and clean. No blood. Cut the head for ID
purposes took the meat back to the farm cleaned it and put it in fridge.
Did have to gently make a couple small incisions to get to the
tenderloins, but no bladder or innards leakage.
LOT LESS MESS!!!!
Only 10 minutes elapsed tween shot and butcher with temps in low 40's so
no spoilage.
Made a believer out of me. |
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| SaPeIsMa... |
| Posted: Sat Nov 14, 2009 9:33 pm |
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"pheasant16" <kiavan02 at (no spam) yahoo.com> wrote in message
news:4AFEB2D7.9050402 at (no spam) yahoo.com...
Quote: Well, gotta say my brother in law's method of skinning then butchering
without eviscerating the critter impressed me.
Shot the critter, brother in law came to get me after a short drag, took
the critter down to the dump hung it (by hind legs of course) and
proceeded to butcher. Neat and clean. No blood. Cut the head for ID
purposes took the meat back to the farm cleaned it and put it in fridge.
Did have to gently make a couple small incisions to get to the
tenderloins, but no bladder or innards leakage.
LOT LESS MESS!!!!
Only 10 minutes elapsed tween shot and butcher with temps in low 40's so
no spoilage.
Made a believer out of me.
What about stuff like the heart, liver and kidneys ?
Did he just leave that ? |
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| Alex Vitek... |
| Posted: Sun Nov 15, 2009 4:59 pm |
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| pheasant16... |
| Posted: Mon Nov 16, 2009 6:58 am |
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SaPeIsMa wrote:'
Quote: Well, gotta say my brother in law's method of skinning then
butchering without eviscerating the critter impressed me.
What about stuff like the heart, liver and kidneys ?
Did he just leave that ?
Yes. With everyone on zocor the organ meats are left for the coyotes,
coons, skunks, etc. |
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| Long Ranger... |
| Posted: Mon Nov 16, 2009 11:48 pm |
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--
Men, it has been well said, think in herds; it will be seen that they go
mad in herds, while they only recover their senses slowly, and one by one
--Charles Mackay
"pheasant16" <kiavan02 at (no spam) yahoo.com> wrote in message
news:4B013E6C.1010506 at (no spam) yahoo.com...
Quote: SaPeIsMa wrote:'
Well, gotta say my brother in law's method of skinning then butchering
without eviscerating the critter impressed me.
What about stuff like the heart, liver and kidneys ?
Did he just leave that ?
Yes. With everyone on zocor the organ meats are left for the coyotes,
coons, skunks, etc.
Oh, that puts a positive spin on things. So, if I happened to want to eat
the organ meats, and not the muscle, I could just as easily say that I left
them for the wild animals to eat. Hmmmmmmmmmmmmmmmmmm.
BTW, that Zocor is going to kill you. For a primer on why, try reading
"Real Food, What to Eat and Why", by Nina Planck. If you manage to digest
that, (pun intended) move along to Nutrition and Physical Degeneration", by
Weston Price, or, check out the Weston Price Foundation. |
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| Frank... |
| Posted: Tue Nov 17, 2009 8:07 am |
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pheasant16 wrote:
Quote: SaPeIsMa wrote:'
Well, gotta say my brother in law's method of skinning then
butchering without eviscerating the critter impressed me.
What about stuff like the heart, liver and kidneys ?
Did he just leave that ?
Yes. With everyone on zocor the organ meats are left for the coyotes,
coons, skunks, etc.
Lipitor for me, but seriously, whether or not I take the heart and liver
(do people eat deer kidneys?) depends on the situation in the field.
I hunt public areas where I don't have the luxury of modern conveniences
to retrieve my deer and am often gutting well past sunset. In this
case, everything inside gets dumped in the field. |
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| Chris Barnes... |
| Posted: Tue Nov 17, 2009 1:33 pm |
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I tried the "skin & butcher, leaving guts in place" method. Maybe it
was because I hadn't watched someone else do it, but it took me ALOT
longer and I ended up opening up the cavity anyway (ie. same amount of
mess).
SaPeIsMa wrote:
Quote: What about stuff like the heart, liver and kidneys ?
Did he just leave that ?
I kept that stuff once and tried cooking it. Hated it (and I truly LOVE
beef liver).
Now it goes in with the gut pile anyway. |
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| Hammer Hammer... |
| Posted: Wed Nov 18, 2009 1:31 pm |
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| i dont eat the heart liver or kidneys i always leave them |
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| Hammer Hammer... |
| Posted: Wed Nov 18, 2009 1:37 pm |
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i always hang the deer skin n leave a strip down the belly only to open
up for the inside loins skin past the shoulders take them off the the
back straps finnalt deboning the hams as it hangs the neck is no good
to me cuz thats where i shoot them it is always ruint .
then i dump the carcus in a trash can n go to the gut hole n bury it i
dont eat the organs so from start to finish takes me bout 20 mins less
buring the carcus |
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| Beartooth... |
| Posted: Fri Nov 20, 2009 11:27 am |
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On Tue, 17 Nov 2009 08:07:44 -0500, Frank wrote:
[....]
Quote: Lipitor for me, but seriously, whether or not I take the heart and liver
(do people eat deer kidneys?) depends on the situation in the field.
Lamb kidneys British style are one of the great delicacies; deer
kidneys are just like them, so long as you're sure the deer has no
diseases nor parasites that could be in there.
--
Beartooth Sciurivore, Curmudgeon On Line
All my hunts succeed -- and sometimes I get meat. |
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| yoda... |
| Posted: Fri Nov 20, 2009 3:45 pm |
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On Nov 14, 6:38 am, pheasant16 <kiava... at (no spam) yahoo.com> wrote:
Quote: Well, gotta say my brother in law's method of skinning then butchering
without eviscerating the critter impressed me.
Shot the critter, brother in law came to get me after a short drag, took
the critter down to the dump hung it (by hind legs of course) and
proceeded to butcher. Neat and clean. No blood. Cut the head for ID
purposes took the meat back to the farm cleaned it and put it in fridge.
Did have to gently make a couple small incisions to get to the
tenderloins, but no bladder or innards leakage.
LOT LESS MESS!!!!
Only 10 minutes elapsed tween shot and butcher with temps in low 40's so
no spoilage.
Made a believer out of me.
I met a man, a butcher, who would let rigimortis(sp) set in on his
mule deer then stood them up and made two incisions in the hide - one
from tail to head, the other around the girth. Then he peeled the deer
like an orange, cut off all the meat and put it in plastic bags, and
left the deer carcus and guts standing there. He said he could do this
in fifteen minutes once the cutting began.
I have since done the same when I have had to haul a deer a long ways
(once seven miles). I have a variation, though, which I call the
"meat bag method". I tube the neck and place all the meat in the neck
and then cinch it off. I have hauled head, cape, and meat - about 80
lbs, for many miles in this fashion. I am glad I learned about this.
It is such a silly thing to gut a deer when you don't need to. The man
that told me about this has over 10 mule deer bucks that score over
190. |
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| Frank... |
| Posted: Fri Nov 20, 2009 7:08 pm |
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Chris Barnes wrote:
Quote: I tried the "skin & butcher, leaving guts in place" method. Maybe it
was because I hadn't watched someone else do it, but it took me ALOT
longer and I ended up opening up the cavity anyway (ie. same amount of
mess).
SaPeIsMa wrote:
What about stuff like the heart, liver and kidneys ?
Did he just leave that ?
I kept that stuff once and tried cooking it. Hated it (and I truly LOVE
beef liver).
Now it goes in with the gut pile anyway.
Young liver is good but takes a lot of de-membraning. I tried a heart
recipe once without success but it can be thrown in the hamburger.
Both mean extra work. |
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| Beartooth... |
| Posted: Sat Nov 21, 2009 11:31 am |
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On Fri, 20 Nov 2009 19:08:18 -0500, Frank wrote:
[...]
Quote: I tried a heart
recipe once without success but it can be thrown in the hamburger. Both
mean extra work.
A friend (one of a family who all liked liver) and I once found a
liver, in a deer he had taken about fifty yards from camp, that looked so
weird we left it with the gut pile.
We took the heart instead, sliced it fairly thin, and fried up
the slices in a pretty hot pan, just until they were done enough to eat
-- that heart never even cooled off.
Heart is usually very tough; but this wasn't, and was also very
tasty.
--
Beartooth Sciurivore, Curmudgeon On Line
All my hunts succeed -- and sometimes I get meat. |
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