whitetail, after the shot, how to handle meat？

cdn1canhunt said:
Here we go again.... You shoot a deer in the heart/Lung area not the head FFS. "Auto bleed"
Really give me a break.

Sorry but shooting at a deer's head is just a dumb idea, when there is a much larger more leathal place to aim for.

Do you think you're cool or awesome or such a crack shot that it's too elementary for you to shoot for the heart/lungs. Please enlighten us on your logic behind " auto bleeding" a deer as you put it.

and please don't say no track job.
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Because I can. Out of the last 5 deer I have shot, 4 were base of skull/neck shots. The other was hit in the spine.

All one shot kills.

The only reason one was hit in the spine is because I was shooting through brush, point of aim was behind front leg and quartering away. If it would have been clear, I would have aimed differently
 
xingyc said:
Why do people enjoy trolling? why can't you accept this is not a communist country, and people are entitled to their own opinion.
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Not meaning to troll and I apologize for tracking off topic. But this head shooting thing seems to be a reoccurring theme. And it's just a pet peeve of mine. It's bad form, bad advice and bad ethics. I no moral authoirty on it but as I said the head shooting thing keeps rearing it head. And I couldn't ignore it.

So back to the topic, aim to kill, gut quickly, skin and hang if temps allow. Butcher in a clean area, wrap and freeze!

Sorry again. But don't head shoot ur deers !
 
Brian46 said:
Because I can. Out of the last 5 deer I have shot, 4 were base of skull/neck shots. The other was hit in the spine.

All one shot kills.

The only reason one was hit in the spine is because I was shooting through brush, point of aim was behind front leg and quartering away. If it would have been clear, I would have aimed differently
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Brian I'm glad all these kills worked out for you. But heart lungs offer you best opportunity for one shot kills.
That's all I have to say....so I don't derail this thread.
 
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cdn1canhunt said:
Brian I'm glad all these kills work out for you. But heart lungs offer you best opportunity for one shot kills.
That all I have to say....so I don't derail this thread.
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I have hunted enough years (decades) to know my limitations in a given situation. Something every new hunter has to learn for themselves.

Different hunters put their own limitations on themselves for reasons you may neve know which is fine, however, I draw the line when someone tries to tell me I have to abide by their own limitations like it is law for everyone.
 
Gatehouse said:
You don't have to waste anything doing the gutless method. It's simple and easy to remove the rub meat and offal.
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My gutless method consists of someone else doing it......, usually the guy who never shoots anything. Let's just say his inability to bag an animal has made him very good with a knife lol
 
Two simple rules- clean and cool

Personally, if the weather is correct I like to hang , with the hide on , for a week. Correct means about 2 degrees above freezing.
 
Brian46 said:
I have hunted enough years (decades) to know my limitations in a given situation. Something every new hunter has to learn for themselves.

Different hunters put their own limitations on themselves for reasons you may neve know which is fine, however, I draw the line when someone tries to tell me I have to abide by their own limitations like it is law for everyone.
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Pm sent
 
It is more about the ambient tempurature outside when you kill. If it is Sept. or Oct. in Alberta then I am concerned about getting the skin off and finding some shade or a garage out of the sun and flies. If it is November then get the guts out and put something like a stick or those new rib spreaders from Cabellas to cool the body cavity and keep on hunting (no Panic). Moose in late Sept. or Early Oct. you really need to think about either a pre arranged meat cooler or getting the skin off quick and then deboning. If you are in a group then two guys can peel home with the moose while the others fill tags.
 
hawk-i said:
I could care less what you have to say...point in fact, I sure don't feed the ribs to dogs!
Again that's my 2 cents worth on the subject.
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You eat bones? I let the dogs have the ones I get, and eat the meat instead.

MOST favorite guy in the house, when I bring a couple ribs up from the freezer! Just ask my dogs!

And you still seem to be essentially completely clueless, if you think that gutless is either lazy or wasteful.
 
MiG25 said:
That's why I have more than one knife.
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It always seemed strange to go to the bother. Its not like the buck hasn't peed all over his own self and wallowed in what hit ground too, but everyone seems hell for leather to go bugger with the tarsal glands right off the bat.
 
trevj said:
It always seemed strange to go to the bother. Its not like the buck hasn't peed all over his own self and wallowed in what hit ground too, but everyone seems hell for leather to go bugger with the tarsal glands right off the bat.
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The rest of him isn't as foul as the glands, and I find inadvertent contact is gonna happen, be it your hands or legs. Plus I hang it to skin, they need to come off before the gambrel goes in.
 
trevj said:
You eat bones? I let the dogs have the ones I get, and eat the meat instead.

MOST favorite guy in the house, when I bring a couple ribs up from the freezer! Just ask my dogs!

And you still seem to be essentially completely clueless, if you think that gutless is either lazy or wasteful.
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Talk about clueless....when you buy ribs from a store do they come with a bone or are they boneless ?
Enjoy your day you are now on the iggy list.
 
Debate on whether to shoot head or lungs? I shoot as target presents itself, if all I can see is the head, then head it is, if it is broad side, then lungs/chest. Also depends on what you are shooting, I'm not shooting a deer in the head with an arrow/bolt.

When deer is down field dress asap, remove glands after (I do carry two knifes just in case) hang and clean with fresh water asap (get all hair, blood, fluids, etc. out). I hang all deer by the hind legs with the hide on for at least a week and as long as 3 (not typically but due to circumstance). We shoot late season controlled hunt for shotgun and with -10 to -16 degrees I have some stiff deer to deal with hanging in the barn and will be a real female dog to skin.

And seriously, deer ribs are the best part of deer, Super Bowl would not be the same without them!
 
well it seems like hunting season is over.....

and the "experts" and "moral guides" are back.

so this is your warning,

Yes you can have an opinion, and you can voice your opinion, but you also have to respect others opinions, even when they are wrong. there is no need for name calling and useless arguments.

make your point, be polite, and don't sidetrack threads.
 
hawk-i said:
Talk about clueless....when you buy ribs from a store do they come with a bone or are they boneless ?
Enjoy your day you are now on the iggy list.
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I don't buy ribs at the store. Nor were we discussing Grocery shopping, we were discussing deer and deer butchering, and meat handling after shooting one.

Ribs, are bones. My dogs LIKE bones! Ribs especially. Crunchy goodness!


Cheers
Trev
 
fratri said:
I gut and clean ASP... take it home and cut it up, debone right away and like OP usually have it in the freezer within 4-5hrs after the shot..... Don't have any game taste to it all.
I remove as much fat as possible during the initial cutup before going into the freezer. I think gamey taste comes from not cooling down quick enough and not removing the fat before freezing/cooking... Plus you must make sure you clean the animal well especially if it hit the stomach......
A lot of that blood looking liquid that you see after defrosting may be the juices from the meat, may not be the blood as most of the blood would have been removed during the kill? (I guess depending on shot placement)...
Don't overcook it either...some pink in the middle is good
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This post here; started reading at the front, didn't see any need to go further...he's nailed it down right there. I'm more of a next morning to cut it up, but not a huge deal...just get it cooled first.
The only thing not covered is what state the animal was in when the bullet hit it... if it's hot, gonna taste funky.
Don't believe that hanging BS... and don't think because they are are a butcher, that they know how to handle game. It's not like a beef or a pig. Getting to have a few butchers in my immediate clan; learning the tricks of trade much more these days
 
All mammals go through rigor mortis.and should be hung for at least 24 hours.and yes a butcher knows how to handle meat
 
I gut my deer immediately after the shot. Usually butcher after 24 hrs of cooling. Some times if I know I wont get to the butchering right away, I leave the hide on to avoid drying out the outer layer of the carcass. Lengthy hanging time is not needed for deer.
I always try and avoid shooting a deer that has been chased and worked up. They tend to taste nasty. This can also be true with beef or other meat animals.
 
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