Field Dressing at the Green Swamp
 

Actually I'm answering an email I couldn't get to work..

Folks at he Green Swamn..they would prefer you to bring in the entire deer at the check station but that is not necessary..The head needs to remain on but you can gut it..which would lesson the deer about 30 pounds at least..

There are a few sites that give you an illustration on the cuts of meat. A beef chart would work..Most cut the throat and hang upside for a couple of days if you live in the cold northern states to bleed it out..We aren't as fortunate in FL so we can't bleed for long..


I hang mine by the back legs///I stick a metal rod between the legs to split them.

I then cut into the skin and carefully skin deer..

If you plan to mount the head..leave the skin in tact down past the shouders..this is called the cape.

There are 2 long lons that go along on both sides of the deers back bone..This is the best cut of meat called the loin or backstrap..They are ususally cut into small steaks..The front shoulder roast are great crock pot roast and I use the rest of the seed to sausage out..

One of the best ways to preserve the meat the longest is to wrap tight with foil then wrap again with butcher paper..

Grinding venison into sausage parries,

Well said Chuck. I NEVER drag deer without first gutting. Less weight but also I want the guts out to cool down faster. I'll never understand why some places prefer to not gut in the woods. Besides, the critters will clean up the entrails in short order. Additionally, we vacuum pack all our venison now. It works fantastic...no freezer burn. That's been my procedure for over 45 years and hundreds of deer.

Bugs ..I did some awesome shooting 2 weeks ago at Tenoroc..

On a bench rest I was placing consecutive rounds in the red both at 50 and 100 with my 30-30 scoped

I then cut the red out of the center with my 870 Slug shotgun at 50 and placeing them in the red and black at 100..I was shocked..

I always gut in the woods unless it too late and no light. I am fortunate to have a hunt club that has a cooler at camp. We gut and cut out the windpipe to the jaw, then hang it in the cooler for a week or so. The meat really tastes much better when hung for a while.