tools for butchering
 

i made my post on butchering but had another questions

figured it would be easyer to start a new one


what tools beside a good sharp knife do i need

i have a gamble to hang the deer by the feet i bought it a few years back and have never used it

what works best for skinning the deer i have seen some tools made for it

but they just look like a big pair of pliers

RE: tools for butchering
 

I just use a knife
When I am done all that is left is a deer skeleton
I did 3 this week so far:D

RE: tools for butchering
 

how hard is it to skin that is my only worry about doing it my self

i buy all my meat for a month at sams club hole pork lion 10 pounds of steak and cut it up my self

the only other worry i have is finding out what cut is where on the carcess

and i hear alot about aging how long do you age deer and at what temp

RE: tools for butchering
 

Skinning is the easiest part. Believe me.....its a breeze.

Knowing where to cut is as simple as watching somebdoy do it, once or twice. I went to a friend's farm on the opener of ML season a couple of years ago. I learned REAL QUICK after helping with 14 deer, that day. I'm sure you have friends hunting. Ask them to call youwhen they get one.

I use a gambrel......a knife or two.....and a hacksaw. Some won't believe this....but it takes less than 30 minutes to skin and quarter a deer, once you have it hanging.

Good luck....and take your time the first few times. Unless Im in a hurry....I still enjoy taking my time with this process.

RE: tools for butchering
 

sorry to say i have no friend her that hunt i moved here back in dec of last year i know one person

he is not currently hunting and never even guted his deer

i talked with a local butcher and he said he might have me help him come shotgun season

i told him i would help him for free if he tought me how .he said last year opening day of sg season they got 50 deer that day

RE: tools for butchering
 

Cold place to age (old fridge works great, but if you dont have one, a big cooler that you can quarter the animal and put in to age). Sharp knife (fillet,drop point, and possible a skinner), bone saw or shears that will cutbone, table, grinder, water source, and if you are new, a cuts chart (or do like i did when I learned, play around with the cuts and find out how you like tocut your meat.)

RE: tools for butchering
 

Really depends on what you want to do with your deer. With only a single knife and gambrel, I take a deer from field to freezer. (Well I do use my cordless sawzaw to take the legs off.) That's it. I debone everything.

You can take the rear legs/hams off the ball joint with just a knife.

RE: tools for butchering
 

skinning is easy. You get the skin lose and just pull it off. If the deer has been setting a while and the skin has dried some, then use a skinning knife to help work it off (skinning knife, the kind with a turned up point). It will usually pull off. I know guys that cut down the legs, around the tail, and place a rock in a pocket infront of the tail. Tie a rope around the skin that has the rock under it. Hook the rope tothere truck bumper, and while the deer in on the gamble, drive forward pulling the skin off. I just like to make the cuts and pull it down. Never done the golfball/rock trick, but have seen it done. I can skin them just as fast as it takes them to set up all that mess.Skinwill pull right off with a little effort. Best way to lear, is get in there and just do it.

RE: tools for butchering
 

Just stick to shootin' bows and limpin' and stuff you know about, OK?:D

RE: tools for butchering
 

Ageing, 4 to 6 days is all it takes. I know older men who like to age it till it is a greenish tint. I usually age mine for 5 to 6 days on large bucks and 4 to 5 on does. I have an old fridge in my shop that Ive taken all the racks out and put in some hooks. I quarter the deer, hang the quarters in the fridge and place the other cuts on the only rack I left in it.The cuts I put on the rack are;shoulder roasts, back strap, loin, rump roasts (when I take them off as a roast and not grind them), and neck meat (when I plan on making burger, chilli, or jerky out of it.)