Heart shot ?

[scoutdog346]

Does anyone know a good and fast way to remove that clear membrane (i think its called fosha) off the meat.  Ive done a few tasts tests and hands down i think deer and elk tast way better when its removed.  In burgers too. It takes so long to remove.  Know any tricks?

[DoubleJ]

Does anyone know a good and fast way to remove that clear membrane (i think its called fosha) off the meat.  Ive done a few tasts tests and hands down i think deer and elk tast way better when its removed.  In burgers too. It takes so long to remove.  Know any tricks?

Paper towels, and a lot of them.  That's worked best for me.

[fishingfool]

My wife and I use a couple of wicked sharp fillet knives that are honed frequently with a ceramic "steel". Tight lines, fishingfool.

[scoutdog346]

So wipe it over and over with paper towels and it will stick to the towel?

[DoubleJ]

So wipe it over and over with paper towels and it will stick to the towel?

pretty much.  Kind of a wipe/grab action

[scoutdog346]

Gotcha thanks.

[RadSav]

Does anyone know a good and fast way to remove that clear membrane (i think its called fosha) off the meat.  Ive done a few tasts tests and hands down i think deer and elk tast way better when its removed.  In burgers too. It takes so long to remove.  Know any tricks?

That membrane is actually a protective layer.  I used to remove every bit of it with a good fillet knife before freezing.  But over the years, and with just two of us trying to eat all the meat we get, we don't always eat everything before the next season.  I noticed in some of the stuff that got lost in the freezer that those areas with a little membrane held up better after a year or two, or even three.  So now I tend to leave the tough stuff on the roasts.  Toss them in the microwave and defrost for five minutes.  Meat will still be frozen but it will have loosened just a little.  That's the time to get out the fillet knife and trim it off.  Once off then the roast can go into the fridge to thaw slowly and safely.

If you don't want to freeze it on then skin it like you would a fish.  Skin down, sharp fillet knife, and bam!  You can take that white stuff off a full length backstrap from an elk in about 10 seconds with one single cut.  And best of all, when you have done a few you won't leave one ounce of meat on that skin.  Actually easier than skinning a Cabazon.

[scoutdog346]

Im going to try that this season.  Thanks.  I figured the tast woukd soak into the meat but sounds like it doesn't.

[coldsteel3d]

I shot a mule deer buck about 6 years ago dead center in the heart with a 3 blade wac'em. No blood trail at all where I shot him and no blood leading up to where I found him but his body cavity was full of blood. He ran for close to 400 yards or more and jumped 2 fences. They are tough animals and when that adrenalin kicks in, watch out. Always give em time and don't push em.

[MtnMuley]

I have killed 2 animals (1 elk, 1 deer) with an arrow that died super quickly- like 2 leaps and flipped over quick. I thought both were heart shots. After examining them I saw the broadhead had literally severed the aorta in each case. So thats what I aim for now.

I had the same shot this year on a bull. Literally went steps before tipping over. Trauma inside looked like that from a magnum.

[lokidog]

I think this is a good topic to bring back up.

Our guest shot a doe this year at 15 yards with a 20g slug out of a rifled barrel, took out the lower part of the heart w/o going into any chambers. Over an hour later, we managed to take her down, she was still on the hoof.

I think too much emphasis is put on taking heart shots as they can be hit too low very easily.  As RadSav described, a high heart shot is better and will take out lung as well.  I will recommend to future new hunters visiting us that they aim for a center lung shot, and if it goes a little low, will have the benefit of taking out the aortic arch.

[MtnMuley]

I would agree and also say that the high heart is the best shot given the opportunity.

[sakoshooter]

The heart(spelled heart)is a very strong and thick muscle. A couple 1/4" cuts in it obviously didn't do much. The middle of the heart, penetrating the ventricles or cutting the arteries on top of the heart is very fatal. Otherwise the lungs is a better shot.

[lokidog]

The heart(spelled heart)is a very strong and thick muscle. A couple 1/4" cuts in it obviously didn't do much. The middle of the heart, penetrating the ventricles or cutting the arteries on top of the heart is very fatal. Otherwise the lungs is a better shot.

I know, hart, right?     I couldn't change that.  I do think aiming for the lungs should be taught as the primary target since it is larger and a little bit off will still be more quickly deadly. In addition, the top of the heart is between the lungs, so win-win.

[Bango skank]

Not a fan of the bon jovi method huh?