How Fast Can You Clean A Doe?
#11
Nontypical Buck
Joined: Aug 2008
Posts: 3,732
Likes: 0
From: Rapid City, South Dakota
These memorie, make me wonder if i will ever again, help pack out an elk.
#14
Nontypical Buck
Joined: Dec 2009
Posts: 2,496
Likes: 0
From: Yucca Valley,Ca
The guys in that video were from the south. a lot of southern states have very liberal bag limits on deer.if you looked closely, it looked like the room they were in was set up for processing.he probably does many deer every year.Ray
#16
#17
Fork Horn
Joined: Sep 2008
Posts: 491
Likes: 0
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.
#18
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.
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.




