Post by: blackhorn on July 23, 2010, 11:04:42 AM
Post by: GEARHEAD on July 23, 2010, 11:52:50 AM
Post by: Austrian Hunter on July 23, 2010, 12:59:37 PM
Post by: lilswab on July 23, 2010, 01:19:53 PM
Thank you for posting the video! :tup: :brew:
Post by: 1morebuck on July 23, 2010, 01:46:53 PM
Post by: Recurve-Elk on July 23, 2010, 01:50:18 PM
Post by: JPhelps on July 23, 2010, 01:58:31 PM
They also kill some monster bulls.
Post by: canyelk48 on July 23, 2010, 02:15:51 PM
Post by: Cylvertip on July 23, 2010, 04:10:49 PM
Is this waste of wild life? :dunno:
Post by: JPhelps on July 23, 2010, 04:28:49 PM
You leave a very small amount of meat behind using this method. The time that you save may make it so you you dont waste the whole animal when you are dealing with 90-100 degree temps in September.
Post by: Machias on July 23, 2010, 05:17:15 PM
Post by: cohoho on July 23, 2010, 05:32:12 PM
Post by: Machias on July 23, 2010, 06:46:18 PM
Post by: DeerThug on July 23, 2010, 09:59:51 PM
The good thing about this method is that if there is any gut shot or massive internal blood issues, you can keep that off of the meat. If you gut it in the traditional method, you have all of that contamination to deal with.
Post by: carpsniperg2 on July 23, 2010, 10:33:20 PM
Post by: bigbull94 on July 24, 2010, 10:12:43 AM
Post by: mazama on July 24, 2010, 10:27:02 AM
Post by: willapawapiti on July 24, 2010, 06:42:05 PM
Post by: Raul Duke on July 25, 2010, 11:34:39 AM
Post by: brew on July 26, 2010, 12:17:08 AM
Post by: rasbo on July 26, 2010, 02:23:18 AM
Post by: engelwood on July 26, 2010, 01:26:12 PM
Post by: Axle on July 26, 2010, 02:10:12 PM
I'll admit, my pictures aren't the best in this tutorial
http://hunting-washington.com/smf/index.php/topic,37569.0.html (http://hunting-washington.com/smf/index.php/topic,37569.0.html)
but there is much more to learn if you know anything about butchering an animal. Besides, why mess with any bone at all when you go that far? Those guys were leaving the bone on the leg. It takes about 2 minutes to bone-out a hind leg! Why pack out the weight? When you look at the final pictures of my deer, you will see that all the meat has been taken off and it is quite easy to do.
I can bone-out a large elk in 1.5 hours by myself. A small deer in a half hour when conditions are right. I don't pack out bone and you shouldn't have to either. The meat will taste better most of the time when you do this method. At least practice this next time and you will see.
Maybe I should do a video.........maybe I should buy a video camera......
Post by: DeerThug on July 27, 2010, 11:52:25 AM
As for caping - make a cut down the spine from the tail to the horns. Then make a cut in the hide from the spine to the belly right in the middle of the animal around the rib cage. you now have a "corner". Skin away from there. Also to make it easy cut from the knee bone on the front leg on the back of the leg and connect that cut to where it comes around the ribs on the belly.
Post by: THunt on July 27, 2010, 01:26:00 PM
Post by: smartazz171 on July 27, 2010, 03:50:14 PM
Post by: Huntboy on July 27, 2010, 04:09:03 PM
Post by: h2ofowlr on July 28, 2010, 07:44:39 AM
Post by: buglelk on August 02, 2010, 08:48:08 AM
Thanks for the compliments on the video! Our hope was to provide a FREE resource for hunters to learn to use the Gutless method as it saves time and effort and nothing is sacrificed. I usually try to avoid antagonistic responses, but Axle made a comment I'd like to comment on. :dunno:
There are a few reasons we leave the bone in...when you're carrying 100+ lbs of meat on your back, the bone adds a nice, rigid frame to secure the load and keep it from flopping around. I have not found a way to load 1/2 of a boned out elk onto an external pack frame and keep it from shifting. Additionally, Axle will be able to accurately tell us what a font leg bone and hind quarter bone weigh, but my guess is it's around 4-6 lbs? The benefit structurally for packing is worth a few extra pounds to me. That being said, we have boned out plenty of elk for long hikes (3+ miles) and when the conditions allow us to cool the boned meat properly for the hike out.
I have NEVER been able to tell a difference in the taste between boned out meat or meat left on the bone. The most important thing I've found is to get the hide off the elk immediately...that seems to be the best way to ensure the meat doesn't have any of the "gamey" taste.
Reagrding Axle's stand-alone opinion of "They don't show much and they give little detail. It's piss-poor at best"...I'll take any and all constructive feedback. I would have thought he would have commented on how dull our knife was as that was the biggest issue I had with the whole process. We certainly weren't prepared for the good fortune of processing 4 elk in a row, 3 of them in the past 16 hours! Our knife was dull and the little hand sharpener we had wouldn't put an edge on the knife at that point. That extra 4 ounces we shaved off our packs by taking out the stone will be addd back in for sure this season! :bash:
Thanks again for the comments guys!
Corey Jacobsen
Post by: JPhelps on August 02, 2010, 09:32:57 AM
Glad you made your way over here. You have a ton of knowledge about elk hunting that I hope you share.
For those of you who don't know Corey runs elk101.com. Stop in and check it out.
Jason Phelps
Post by: Hunterman on August 02, 2010, 09:41:35 AM
Good video,,I will look into doing an elk like that this year..Thanks for taking the time doing it..
Hunterman(Tony)
Post by: blackhorn on August 02, 2010, 01:49:51 PM
Post by: whacker1 on August 02, 2010, 02:27:27 PM
Post by: jay33ice on August 02, 2010, 08:44:25 PM
Post by: Mike_D on August 09, 2010, 08:53:41 PM
I've been looking at a many videos and docs, and books about field preparation. It looked like when you finished the first side, there was an aweful lot of meat still there... did I miss something?
Post by: Clumber on August 10, 2010, 03:50:07 PM
What would be the simplest method to learn as a newbie, ya' think?
Post by: BushMonster on August 10, 2010, 04:58:50 PM
Since I'm new to WA and will be going solo, an elk will be a lot of work just moving that bugger around.
Post by: DeerThug on August 11, 2010, 09:10:31 PM
Post by: Axle on August 28, 2010, 06:37:50 PM
I watched the other video and humbly retract my 'piss-poor' comment.
What I will say though is - if I was a game warden, there would be a ticket written for waste of rib meat and stomach meat. There is even more to get beyond that but the point being - there was several lbs of meat wasted. If somebody is going to do a video like this, please be responsible and take all the meat as the law requires. Or maybe I'm mistaken. Maybe in the state this was done the law does not require all the meat to be utilized.
There are many new and young hunters that need to learn 'total' responsibility. Leaving meat to waste is not responsible. Other than that, it was good.
Post by: ratherhunt on August 28, 2010, 08:40:35 PM
Post by: PA BEN on August 29, 2010, 07:04:31 AM