Post by: heronblu on July 16, 2012, 11:01:59 PM
Post by: DoubleJ on July 16, 2012, 11:04:56 PM
Post by: DoubleJ on July 16, 2012, 11:07:25 PM
Post by: Swannytheswan on July 16, 2012, 11:19:29 PM
that site as bad as it is layed out will give you a start but really DoubleJ is right just get one and go to it. you'll figure out quick once you figure out what everything is and what it looks like in there. It really isn't hard at all just work.
Post by: JimmyHoffa on July 16, 2012, 11:25:15 PM
Post by: Mudman on July 16, 2012, 11:34:42 PM
Post by: KopperBuck on July 17, 2012, 12:15:00 PM
Post by: jackmaster on July 17, 2012, 12:27:01 PM
Post by: heronblu on July 19, 2012, 10:43:21 PM
Post by: oldcamper on August 01, 2012, 06:16:56 PM
Post by: wildweeds on August 03, 2012, 09:42:49 PM
THERE is NOTHING WORSE than trying to clean up dirty meat with a knife,lot's of waste.My roomate from years ago was so enamored with my T-Bone deer steaks.Also as Granpa used to tell me..........." No need to hang game meat,they have no marbleing and the fat they have is not conducive to flavor.
Anyone know of any classes offered on the topic of butchering wild game? I'm new to hunting and want some instruction before I go out and hunt. I've read plenty of books on it, and there are plenty of videos on the web but nothing compares to the hands on experience. Thanks!
Post by: butcher98951 on August 11, 2012, 09:17:11 PM
Keep it Cool
Keep it Clean
Post by: DoubleJ on August 11, 2012, 09:21:22 PM
If my grandad was still alive,he'd be more than happy to help you out,he had a slaughterhouse for 50 years,I got some lessons and by some I mean at least a dozen or more and lemme tell you this,the knife went so fast it was hard to remember it all.I can do it but can't give the specific name of each cut.As has been suggested get one and have at it.Key component....................... CLEAN CLEAN CLEAN.If your close to the truck................. drag the animal to the truck with the guts in it.If your close to the truck and really close to camp or the house........... dump the guts out after you got it hung.If your somewhat close to the truck dump just the guts and remove everything else back at camp. Temperature is everything if it's hot out get it all out and propped open with a stick.If you've never dressed one be prepared your going to have blood from head to toe,I been there.My uncle of course was a butcher as well and he can dress one and have but just a touch of blood on one finger,theres a lot than can be said for killing 100+ cows a day for 50 years.
THERE is NOTHING WORSE than trying to clean up dirty meat with a knife,lot's of waste.My roomate from years ago was so enamored with my T-Bone deer steaks.Also as Granpa used to tell me..........." No need to hang game meat,they have no marbleing and the fat they have is not conducive to flavor.Anyone know of any classes offered on the topic of butchering wild game? I'm new to hunting and want some instruction before I go out and hunt. I've read plenty of books on it, and there are plenty of videos on the web but nothing compares to the hands on experience. Thanks!
Hanging game meat has nothing to do with fat
http://www.fieldandstream.com/articles/other/recipes/2006/01/deer-hang-time (http://www.fieldandstream.com/articles/other/recipes/2006/01/deer-hang-time)
Post by: PA BEN on August 19, 2012, 08:01:07 AM
First, the muscles go into rigor mortis, a stiffening lasting at most 24 hours. Butchering a deer during rigor mortis is one of the worst things you can do. It can cause a phenomenon called shortening, where the muscles contract and remain tougher than if butchering took place a day later.
Post by: Camp David on August 19, 2012, 08:38:05 AM
Post by: windygorge on August 19, 2012, 08:59:40 AM
I've been hanging and cutting up deer for 37 years. It's all my family ate for meat. Back in the day I would hang for a week or two. Now I just hang no more then 4 days. That long because I'm hunting with my kids or friends. Your deer or what ever needs to go through rigor mortis before you cut it up that's all. About 36 hrs.
First, the muscles go into rigor mortis, a stiffening lasting at most 24 hours. Butchering a deer during rigor mortis is one of the worst things you can do. It can cause a phenomenon called shortening, where the muscles contract and remain tougher than if butchering took place a day later.
thats good to know. thanks :tup:
Post by: windygorge on August 19, 2012, 09:08:08 AM
if you just want to quarter and debone, i haven't watched it, but im sure their "quarter and debone in the field" is worth getting. good luck
http://www.outdooredge.com/game-processing-dvds-videos-s/26.htm (http://www.outdooredge.com/game-processing-dvds-videos-s/26.htm)