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Key:
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Joined: Jan 2012
Posts: 842 Likes: 2
6 point
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6 point
Joined: Jan 2012
Posts: 842 Likes: 2 |
I never gut a deer. I lay em on the tailgate and remove all edible meat w/o gutting or skinning. Feed carcas to the buzzards. Same, althought i can get tenderloins out by partially opening cavity.
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Joined: Aug 2013
Posts: 15,088 Likes: 149
Old Mossy Horns
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Old Mossy Horns
Joined: Aug 2013
Posts: 15,088 Likes: 149 |
Theres a processor close to here that has a "drop off room" for deer. You pull up and chunk your deer in there. My stepbrother used to skin deer for them. I have helped him. Not unusual a few years ago to walk in there on monday and deer would be piled up knee deep. Never got any meat from them icould eat.i quit deer hunting several years because of them. I was tired of throwing deer away so i just quit killing them. After i got back in church, someone gave me a pack of meat from Weavers. Weavers gave me deer hunting back. They hang every deer from the time they leave the tailgate untill they cut them.up, usually two weeks later. Thats a gamechanger. Brothers in Hanceville also does that. To me it makes that much of a difference and thats how i want mine handled I've heard great things about Weaver's. Over an hour away, but I'm still considering taking some there. Don't forget your wallet and your checkbook... they are good but you definitely pay for it. Take your meat to them in a cooler quartered up you will be better off For sure.
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Joined: Dec 2015
Posts: 27,316 Likes: 252
Pumpkin - The Thermal Expert
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Pumpkin - The Thermal Expert
Joined: Dec 2015
Posts: 27,316 Likes: 252 |
Theres a processor close to here that has a "drop off room" for deer. You pull up and chunk your deer in there. My stepbrother used to skin deer for them. I have helped him. Not unusual a few years ago to walk in there on monday and deer would be piled up knee deep. Never got any meat from them icould eat.i quit deer hunting several years because of them. I was tired of throwing deer away so i just quit killing them. After i got back in church, someone gave me a pack of meat from Weavers. Weavers gave me deer hunting back. They hang every deer from the time they leave the tailgate untill they cut them.up, usually two weeks later. Thats a gamechanger. Brothers in Hanceville also does that. To me it makes that much of a difference and thats how i want mine handled I've heard great things about Weaver's. Over an hour away, but I'm still considering taking some there. Don't forget your wallet and your checkbook... they are good but you definitely pay for it. Take your meat to them in a cooler quartered up you will be better off For sure. Its over an hour for me. Its worth it
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Joined: Nov 2019
Posts: 1,048
6 point
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6 point
Joined: Nov 2019
Posts: 1,048 |
Back when I ran dogs, it was nothing to see a fella tote a buck around on his dog box all day. Id Just shake my head. But back then I probably done some sheet that made others shake that head too.....
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Joined: Jan 2013
Posts: 20,341 Likes: 28
Freak of Nature
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Freak of Nature
Joined: Jan 2013
Posts: 20,341 Likes: 28 |
Deer temps about 100 degrees. Your meat has a layer of leather and hair retaining that heat unless you guttem its going to be slow to cool. How many hours yall comfortable leaving meat from the store in your truck bed on a hot summer day? 2 hours? 4? overnight? 8 hrs or so is good
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Joined: Jun 2012
Posts: 29,073 Likes: 84
Dances With Weeds
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Dances With Weeds
Joined: Jun 2012
Posts: 29,073 Likes: 84 |
The bacteria just helps to tenderize the meat.......
Folks that know don't shoot old does........ 
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Joined: Nov 2010
Posts: 25,782 Likes: 66
Freak of Nature
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Freak of Nature
Joined: Nov 2010
Posts: 25,782 Likes: 66 |
The bacteria just helps to tenderize the meat....... After it soaks in ice water for two months. Then marinate the meat in Italian dressing for one week and you’re good to go. lol
Proud Army and ALNG veteran
God Bless America!
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Joined: Oct 2015
Posts: 7,275 Likes: 4
14 point
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14 point
Joined: Oct 2015
Posts: 7,275 Likes: 4 |
I don't gut in the field unless I absolutely have too. Much easier to do at our skinning rack. It's a bigger deal to me to get the blood out of the meat before processing so the wild taste is gone.
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Joined: Apr 2015
Posts: 3,291
10 point
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10 point
Joined: Apr 2015
Posts: 3,291 |
Theres a processor close to here that has a "drop off room" for deer. You pull up and chunk your deer in there. My stepbrother used to skin deer for them. I have helped him. Not unusual a few years ago to walk in there on monday and deer would be piled up knee deep. Never got any meat from them icould eat.i quit deer hunting several years because of them. I was tired of throwing deer away so i just quit killing them. After i got back in church, someone gave me a pack of meat from Weavers. Weavers gave me deer hunting back. They hang every deer from the time they leave the tailgate untill they cut them.up, usually two weeks later. Thats a gamechanger. Brothers in Hanceville also does that. To me it makes that much of a difference and thats how i want mine handled I've heard great things about Weaver's. Over an hour away, but I'm still considering taking some there. Don't forget your wallet and your checkbook... they are good but you definitely pay for it. Take your meat to them in a cooler quartered up you will be better off Like most things in life, you get what you pay for
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Joined: Jul 2012
Posts: 5,661
12 point
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12 point
Joined: Jul 2012
Posts: 5,661 |
I was there at Sorghum hollow tonight. I was one of 3 skinners and between us we are completing between 12-18 deer per hour. They aren’t laying there long. Have no control over what people do with them before they arrive. I will say this, because it was discussed tonight at the skinning shed. We are all in agreement we’d much rather whole deer be brought in than gutted. Gutted deer typically are harder to skin because the hide has already started drying around the edges, they usually have a lot of sandy, gritty material stuck to the meat, and when ppl don’t gut them properly it gets fecal and gut matter all over the inner loins and hindquarters. I can promise you those deer laying on the ground won’t taste any different than one gutted on the spot. Plus they make lots of $$$$ gutting deer.
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Joined: Mar 2019
Posts: 4,015
10 point
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10 point
Joined: Mar 2019
Posts: 4,015 |
Exactly same reason I quarter up my deer process my own.
When you show up and there is 10 stiff looking ugly deer ahead of yours.lol naw I'm done
Coolers and ice here bleed em out and cut em up.
Honestly the post that people said I gut them where they are told me who kills deer regularly or ever have
Not the people gutting where they dropped
Vast majority of guys kill deer and quarter it up drop carcass and guts into bucket at same time.
No need to gut where it drops
Last edited by 3% outdoorsman; 12/28/23 01:14 AM.
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Joined: Apr 2000
Posts: 19,233 Likes: 27
Old Mossy Horns
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Old Mossy Horns
Joined: Apr 2000
Posts: 19,233 Likes: 27 |
Exactly same reason I quarter up my deer process my own.
When you show up and there is 10 stiff looking ugly deer ahead of yours.lol naw I'm done
Coolers and ice here bleed em out and cut em up.
Honestly the post that people said I gut them where they are told me who kills deer regularly or ever have
Not the people gutting where they dropped
Vast majority of guys kill deer and quarter it up drop carcass and guts into bucket at same time.
No need to gut where it drops
no need to drag guts out , way i see it . ive gutted a many right where it fell. course if i could drive right to the deer i didnt
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Joined: Oct 2000
Posts: 8,545 Likes: 46
14 point
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14 point
Joined: Oct 2000
Posts: 8,545 Likes: 46 |
Gut’m where they are a nature takes care of the rest. I’ve had deer come in the field where I killed one the day before.
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Joined: Nov 2013
Posts: 2,780
10 point
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10 point
Joined: Nov 2013
Posts: 2,780 |
You mean y’all don’t eat the guts?
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Joined: Dec 2010
Posts: 2,337 Likes: 4
8 point
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8 point
Joined: Dec 2010
Posts: 2,337 Likes: 4 |
You mean y’all don’t eat the guts? Deer chittlins is some count!!
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Joined: Aug 2018
Posts: 6,041
12 point
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12 point
Joined: Aug 2018
Posts: 6,041 |
You mean y’all don’t eat the guts? If not messed up I usually try to pull the heart and liver.
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Joined: Apr 2013
Posts: 2,609 Likes: 9
10 point
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10 point
Joined: Apr 2013
Posts: 2,609 Likes: 9 |
I do all my own processing for a few reasons. I generally prefer not to gut at all if I can move the animal to the skinning shed. I only go after rib meat if it’s a “big” animal. Hearts are usually toast so no point in going to look. There have been instances where I field dressed to get some weight off if I needed to go up hill in rough terrain and a few times(on public land where I can’t take anything motorized) that I’ve done my best with either quartering or just deboning in situ and packing it out. But I try and avoid those situations. I’ve had a few deer over the years that lay too long with the guts in(even in very cold weather) that the tenderloins got real funky to the point of being unappetizing. The rest was fine though.
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Joined: Apr 2000
Posts: 19,233 Likes: 27
Old Mossy Horns
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Old Mossy Horns
Joined: Apr 2000
Posts: 19,233 Likes: 27 |
You mean y’all don’t eat the guts? liver ,,,, heart if not blown up . i carry gallon zip locks
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Joined: Dec 2009
Posts: 9,832 Likes: 14
14 point
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14 point
Joined: Dec 2009
Posts: 9,832 Likes: 14 |
I've gotten to where I do the gutless method most of the time if I'm processing myself. Otherwise I'll gut it and hang it at camp until I can get to the processor that day or the next.
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Joined: Oct 2000
Posts: 15,237 Likes: 1
Old Mossy Horns
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Old Mossy Horns
Joined: Oct 2000
Posts: 15,237 Likes: 1 |
A gut shot spilling into the cavity is about the only time I’d worry about getting the guts out quickly. Otherwise, no harm is done. Same here.
"The misery of being exploited by capitalists is nothing... compared to the misery of not being exploited at all."
Joan Robinson
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