Post by: KopperBuck on August 01, 2012, 08:48:45 AM
http://elk101.com/webisodes/gutless-video/ (http://elk101.com/webisodes/gutless-video/)
Post by: kglacken on August 01, 2012, 09:30:53 AM
:tup:
Post by: mazama on August 01, 2012, 09:44:22 AM
Post by: WSU on August 01, 2012, 09:48:46 AM
Post by: Atroxus on August 01, 2012, 11:20:18 AM
Post by: pianoman9701 on August 01, 2012, 11:37:02 AM
Post by: Crunchy on August 01, 2012, 11:54:40 AM
Post by: fly4fish on August 01, 2012, 12:29:14 PM
Post by: meathacker on August 01, 2012, 01:55:53 PM
Post by: pianoman9701 on August 01, 2012, 01:57:46 PM
what about if you want the heart and liver :dunno:
You get everything packed and away from the carcass and then punch a hole in the guts.
Post by: Johnb317 on August 01, 2012, 02:15:32 PM
Also thought the tenderloins were easier to get out than reaching inside the carcass.
Post by: jrebel on August 01, 2012, 02:19:10 PM
Post by: WSU on August 01, 2012, 02:21:18 PM
Post by: pianoman9701 on August 01, 2012, 02:38:25 PM
You are also leaving a the rib meat....which on an elk can make good jerky or add to the hamburger. I have gutted all my animals and find it to be fast and really not that bloody if you know what your doing. Then I use a saw to hack it into quarters and pack it your. If it is a long pack I will bone everthing and only carry meat.
Nope, the rib meat comes off. There's nothing on the underside of the ribs and you can strip between them when you go in for the liver and heart. There's incredibly little waste with this method and because of the decreased amount of time it takes, you save way more meat from spoiling during hot weather by getting it all done two or three times as fast.
Post by: briancorneal on August 01, 2012, 07:29:14 PM
Post by: BOWHUNTER45 on August 01, 2012, 07:36:50 PM
Post by: TheHunt on August 01, 2012, 08:16:05 PM
Post by: windygorge on August 01, 2012, 08:20:50 PM
Post by: firedog on August 01, 2012, 08:56:58 PM
Post by: sebek556 on August 01, 2012, 08:59:02 PM
Post by: SemperFidelis97 on August 01, 2012, 09:28:22 PM
What I don't see working is if you want to cape out the animal for a shoulder mount. Has anyone been able to do that with the gutless method?
I have done it several times you skin one side at a time, but caping it is really no different. I went to this method about four years ago after reading about it, after you have done a couple it is a preffered method to gutting. Where my family hunts we cannot drive to the animal so we are quartering the animal anyways we get out every bit of meat that is available, and don't have to pack out any extra weight.
Post by: KopperBuck on August 02, 2012, 10:16:40 AM
What I don't see working is if you want to cape out the animal for a shoulder mount. Has anyone been able to do that with the gutless method?
Don't see any reason why you couldn't. Do it backwards, throw a space blanket down and you're good.
Post by: iRem on August 02, 2012, 02:37:18 PM
Post by: Mr Mykiss on August 02, 2012, 04:17:14 PM
What I don't see working is if you want to cape out the animal for a shoulder mount. Has anyone been able to do that with the gutless method?
Don't see any reason why you couldn't. Do it backwards, throw a space blanket down and you're good.
Do it backwards? I imagine that if you just took care to preserve (fold the cape forward) you could basically do it just like in the video? I'm planning on using this method by myself this year, also planning on taking a bull to the taxi this year... :chuckle:
Post by: KopperBuck on August 02, 2012, 04:39:49 PM
I meant rather than coming from the gut up, start the cut up the spine.
Post by: buglelk on August 03, 2012, 09:18:40 AM
KopperBuck is right, if you want to save the cape, make the incision up the back along the spine and peel the hide from the top down, rather than the bottom up. Make the incision all the way up the spine to the base of the ears, then skin the hide down. You will want to make the vertical incision near the last rib all the way around the carcass. for the cape.
There is not a single ounce of meat loss with the Gutless method and it is definitely faster and less messy. We've done it this way for 15 years and never had an issue with it. I did gut my Wyoming bull last year...I almost wished I had a video to guide me through it as I hadn't gutted anything for so long I almost forgot how! :-)
Many thanks,
Corey Jacobsen
Elk101.com - Extreme Elk Magazine
Post by: workstohunt on August 03, 2012, 09:40:13 AM
It can be done by your self as shown. I was.
Post by: Atroxus on August 03, 2012, 10:35:01 AM
Post by: KopperBuck on August 03, 2012, 11:02:35 AM
Post by: workstohunt on August 03, 2012, 11:51:03 AM
Post by: PlateauNDN on August 03, 2012, 11:53:38 AM
Post by: pianoman9701 on August 04, 2012, 06:38:10 PM
did it in 2008 on an elk. don't like it. unless it is a rare case, the meat was way to bloody from the pack to cooking it. seems like the elk never bled out. never had that problem with gutting. :dunno:
This problem is caused by not enough time hanging in the fridge. Your elk should hang for at least a week and even more some hang theirs up to two weeks. Aging me also breaks down and signs which makes to meet more tender.
Another thing that causes meat to be bloody when you're cooking is that it has been frozen. Fresh meat won't bleed out like that.
Post by: BOWHUNTER45 on August 04, 2012, 07:00:46 PM
Here are a couple of pics that show you what he is saying :tup::yike: Dang nice bull to do it on :tup: :tup:
It can be done by your self as shown. I was.
Post by: billythekidrock on August 04, 2012, 07:29:31 PM
You are also leaving a the rib meat....which on an elk can make good jerky or add to the hamburger. I have gutted all my animals and find it to be fast and really not that bloody if you know what your doing. Then I use a saw to hack it into quarters and pack it your. If it is a long pack I will bone everthing and only carry meat.
Lots of rib meat left on that elk in the video.
Post by: Bshiftbc on August 04, 2012, 09:26:02 PM
Post by: washelkhunter on August 04, 2012, 09:36:35 PM