One of my first mentors in deer skinning use to hang his deer by the head, then rinse out the gut cavity with a hose before skinning and deboning.

Some time after I heard that doing this actually spreads bacteria and is not good or necessary.

I don't know about that, but for me, the meat is in the neck, shoulders, legs and backstraps... all outside the gut cavity.

Do you rinse out the cavity?

Do you feel it's necessary or not?

iSnipe

I like to do it especially if the stomach or gut has been perforated. The contents will affect the taste of the tenderloins and anything else it touches.

If its was a gut shot deer then yes or depending on how much blood actually got inside the cavity.

If everything goes right I dont have to, but if it doesn't yes I rinse it out as best as possible.

I haven't had to do it yet as I don't keep the ribs. I just wash off the tenderloins once they're removed. But I agree about doing it if there's a gut-shot.

Unless it's required, I don't wash the cavity. Let it hang a few days and begin butchering the deer.

I rinse all mine out, although I don't think it is necessary unless you gut shot the deer or are keeping the ribs. My dad does it that way and that's who I learned it from.

"Some time after I heard that doing this actually spreads bacteria and is not good or necessary."



I've been told the same.................................




Certainly, rinse meat with clean water after butchering and dry throughly before packing.

Make sure you dry it thoroughly.

I'll wipe it out with a wet rag. If I have to rinse, I dry it well.

Yeah I too heard it spreads bacteria. But I believe if I gut shot a deer, I will do it anyways.