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How Fast Can You Clean A Doe?

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Old 04-01-2011 | 06:00 PM
  #11  
Nontypical Buck
 
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From: Rapid City, South Dakota
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Originally Posted by cayugad
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.
We can skin frozen elk, iff the shooter skins the knees. The rule in our camp was, if you shoot it, you peel the skin off the knees before you head out from the kill, then and only then will we help you pack your elk out. Skinning the frozen knees is a real pita. When the kill is frozen, we almost always build a fire to warm them frozen hands. Another help is, if someone remembers a bottle to share whilst skinning and quartering, however, this can, and has led to problems.

These memorie, make me wonder if i will ever again, help pack out an elk.
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Old 04-02-2011 | 05:51 AM
  #12  
Fork Horn
 
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Originally Posted by MountainDevil54
must have a lot of poaching experience to get it done that fast
Or he works at the processor you pay fifty bucks a pop at.
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Old 04-02-2011 | 07:12 AM
  #13  
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From: Comance county, OK
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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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Old 04-02-2011 | 08:30 AM
  #14  
Nontypical Buck
 
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From: Yucca Valley,Ca
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Originally Posted by MountainDevil54
must have a lot of poaching experience to get it done that fast
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
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Old 04-02-2011 | 10:31 AM
  #15  
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Wow. Tools aside, the guy has skill
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Old 04-02-2011 | 01:44 PM
  #16  
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From: Maryland
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If you guys liked that check out this

http://www.youtube.com/watch?v=xijmge8_NJw
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Old 04-02-2011 | 04:09 PM
  #17  
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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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Old 04-03-2011 | 12:39 PM
  #18  
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From: Colorado
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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.
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