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Originally Posted by cayugad
(Post 3793975)
Another thing.. normally when I get to them to skin... they are frozen solid. The worst part of skinning a deer in the northern country is.. when they are frozen, my fingers go numb from the cold of the meat and the hide. Also the hide is a little stiff by then.
These memorie, make me wonder if i will ever again, help pack out an elk. |
Originally Posted by MountainDevil54
(Post 3793974)
must have a lot of poaching experience to get it done that fast :D
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The procesdsors here charge about $35 to skin a deer. Then they make money selling the hides. My deer and hogs get skinned before going to the processor.
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Originally Posted by MountainDevil54
(Post 3793974)
must have a lot of poaching experience to get it done that fast :D
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Wow. Tools aside, the guy has skill :D
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I have never seen anyone hit a leg bone with a saw with one motion and buzz thru it,they had a nice set up in there but there is no way I'm flashing a sharp knife that quickly unless I want to leave a finger or two on the floor.I cut my hand deeply on the first deer I ever gutted. 3 days later I had a super high fever for 4 to 5 days, cant swear thats where it came from but I read later on that deer blood has something in it that can cause exactly these symptoms in the right conditions.I am now slow and methodical.
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I use the gutless method right where I drop a deer. I take the 4 quarters, backstrap and tenderloins skinned in about 40 minutes.
For elk I go one step further and bone the meat in the field. If I can shoot it in the morning I have it all wrapped and in the freezer by the end of the day. Drop them fast, keep the meat cool and get it out and processed fast is my secret to good tasting meat. I also don't shoot bulls or bucks. Guys stink.:biggrin: |
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