Whitetail Deer Hunting Gain a better understanding of the World's most popular big game animal and the techniques that will help you become a better deer hunter.

Gutting Deer

Old 10-31-2010, 06:36 PM
  #1  
Spike
Thread Starter
 
Join Date: Apr 2009
Location: Panhandle, FL
Posts: 55
Default Gutting Deer

Do you guys prefer to gut a deer on the ground or hanging? I built something to hang the deer from for skinning, just curious if you prefer to gut from the ground or hanging. I've always done it from the ground, just because I've never had anywhere to hang. Thanks.
shawnster88 is offline  
Old 10-31-2010, 06:48 PM
  #2  
Typical Buck
 
Join Date: Jan 2009
Posts: 608
Default

From the ground with the chest higher than the rear. I start my incision just below the ribcage. I field dress the deer in the field and get the chest cavity open so the meat can start cooling.
country1 is offline  
Old 10-31-2010, 07:12 PM
  #3  
Nontypical Buck
 
Big Z's Avatar
 
Join Date: Sep 2009
Location: West NE
Posts: 1,455
Default

I'd take the ground and often cut up to the neck
Big Z is offline  
Old 10-31-2010, 07:14 PM
  #4  
Nontypical Buck
 
7.62NATO's Avatar
 
Join Date: Nov 2009
Location: Virginia
Posts: 1,473
Default

Ground. I'm not interested in carrying something extra to hang the deer with.
7.62NATO is offline  
Old 10-31-2010, 07:15 PM
  #5  
Nontypical Buck
 
sconnyhunter's Avatar
 
Join Date: Oct 2009
Location: Wherever liberalism must be eradicated.
Posts: 2,543
Default

Personally, I always gut on the ground, before I begin transportation. That way I have much less weight to drag (I hunt alone mostly), and the animal can begin cooling sooner. This is especially important on the warmer days that we have been experiencing in the last few years during deer season.
Keep in mind that I hunt in Northern MN and WI, so heat here is relative to southern states during the same time frame (the month of November).
sconnyhunter is offline  
Old 10-31-2010, 07:16 PM
  #6  
Fork Horn
 
Night Crawler's Avatar
 
Join Date: Aug 2010
Location: North Carolina
Posts: 489
Default

We don't even gut our deer, just pull the hide down to the neck, and cut all meat off the bone. done, just like that
Night Crawler is offline  
Old 10-31-2010, 07:31 PM
  #7  
Fork Horn
 
Join Date: Oct 2009
Location: NC
Posts: 113
Default

I don't gut a deer anymore personally.
Any "temperature" the guts have in them, won't influence the ham and shoulders much if at all, as they are on the outside of the ribcage.

I know many will start screaming at that, but I have retrieved so many deer the next morning for people over the years, without any "flavor" issues, that I started doing it this way, and now do all my deer.

I lay it on it's side, and cut the legs off at the knees.
I then cape out both legs and body from tail to head from the belly up, and fold the hide up over the back.
I then remove whole shoulder, and whole ham, followed by 1/2 backstrap showing, neckmeat, and whatever flank meat, misc. meat you can pick off.
Then, I fllp the carcass over, and do the same to the other side.

When done correctly, all that is left is a head, spine, and ribcage with organs intact.

Very little mess, except from wound(s).

I bought a used stainless restraunt table for $60, with a sink well built into it. Works great.

I have used a tailgate as well.

Just posting in case someone wants to do a deer this way.
Dan480Man is offline  
Old 10-31-2010, 08:21 PM
  #8  
Fork Horn
 
Join Date: Oct 2010
Posts: 135
Default

Aren't ya missing alot of the backstrap that way?
eureka77 is offline  
Old 10-31-2010, 08:24 PM
  #9  
Nontypical Buck
 
sconnyhunter's Avatar
 
Join Date: Oct 2009
Location: Wherever liberalism must be eradicated.
Posts: 2,543
Default

He's also missing the tenderloins by not gutting it. As well as the heart, now that is a fine piece of meat, when fried with taters and onions.
sconnyhunter is offline  
Old 10-31-2010, 08:38 PM
  #10  
Fork Horn
 
Join Date: Sep 2010
Location: Northern NY
Posts: 311
Default

Originally Posted by sconnyhunter View Post
He's also missing the tenderloins by not gutting it. As well as the heart, now that is a fine piece of meat, when fried with taters and onions.
That's what i'm thinkin! my favorite part.
HardwoodHunter is offline  

Contact Us - Archive - Advertising - Cookie Policy - Privacy Statement - Terms of Service - Do Not Sell My Personal Information

Copyright 2018 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.