Removing the "whistler" or larynx??

Hey, where are all the guys who NORMALLY come on and tell us that the only way to hang a deer is heads up? :confused::evil:

I bone out all my meat except of course the soup bones (neck and shanks), but I do find that when it is boned out soon after the kill that the meat is bloodier when I thaw it to cook it. I think hanging improves taste, texture and also makes most of that blood go away. But as a couple of you have pointed out, when you need to pack the meat out there is not a heck of a lot of choice about boning it out in the field.

PS to WhyNot: I have been away deer hunting, got your voice mail from ??? maybe last week, will give you a call at a more "Christian" time later. It is only 0500 in Whitehorse right now. ;)

Doug
 
Doug said:
Hey, where are all the guys who NORMALLY come on and tell us that the only way to hang a deer is heads up? :confused::evil:


Doug
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Well, everyone who wants to learn asks questions, and you can't control the kind of answers you get. No one has mentioned the tarsal glands on the rear legs and if they're a concern or not. I guess you can cut them off immediately ... I've tried that. I don't want them hanging "above" my meat for a week. Anyone ever had an "incident" with these little pockets of love aroma? They're supposed to be nasty if you cut them open...
 
gitrdun said:
Here's what we do, the windpipe is never a problem.

1. We lay the animal on it's side and fully skin the upper half. When done, flip the hide over onto the other side (hair down), you will be making good use of it.
2. Dismantle both front and rear knee joints, they do come apart, no saw needed. Remove front and rear lower legs - discard.
3. Dismantle front and rear quarter. Again, they come apart at the shoulder and hip. Cut the meat close in to the inside of the hip and shoulder bone. Place the quarter on the inside flap of the skin, above the animal.
4. Remove the backstrap from the up side. Lay it on the inside of the skin besie the quarters.
5. Remove neck meat, again placing it on the skin.
6. Now you can take your quarters, backstraps, etc and place it in the bags.
7. Flip the animal over and repeat the procedure for the other side.

When done, open the paunch. The guts will roll out and take out the tenderloins and whatever organs (heart, liver) that you may want.
Done, no messing around in the guts, diconnecting the windpipe and intestine.
The meat get home will little contamination from dirt, grass, etc. And when you get home, very little mess to clean up 'cause you did it all afield.
This is something that you learn as a necessity when packing out meat on horseback. But once you've learned it and become proficient, you'll never go back. Good luck :)
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I did moose like this for years because I never had the ability to hange them in the bush - never needed to when using this method.
Cat
 
always hang down !!!!!! and that windpipe gotta get outa there !

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I have found that if a deer is shot with a .270 Win, the windpipe comes out easier than if it was shot with a .30-06. :evil:

Doug
 
Doug said:
I have found that if a deer is shot with a .270 Win, the windpipe comes out easier than if it was shot with a .30-06. :evil:

Doug
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well I prefer the 25-06 myself for deer :D much better then the 30-06 and 270.

bones out.

head down.

and the order of events is,

shoot,
poke in eye with stick to check if it's dead :runaway: shoot again if required,
guts out (including windpipe),
drag to cutline,
tag,
drag to road,
load in truck,
take to camp or home
hang head down 2-3 days (temp dependent, but usually long enough to thaw out)
skin
hang another 3-4 days
butcher
 
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