How do you dress out your deer?
- Thread starter kenguitarz
- Start date
tactical870
CGN Ultra frequent flyer
- Location
- Buckhorn, Ontario
I gut them almost immediately, rinsing the body cavity with clean blood, drain and then hang head down. Head down allows the warmer air to exit the ribcage and blood to drain through a cut jugular. There is no need to remove the windpipe if the deer will be hung cool. Removing the windpipe only serves to expose more meat to air, causing it to dry out.
The issue with washing with the hose is that it washes away blood which forms a protective "skin" on the meat as it dries. It is highly advisable to avoid using water unless the deer has been gutshot, in which case it should be rinsed, dried and processed as quickley as possible to avoid any spoilage. Yesterday I was at my butchers and he showed me my 10 point hanging in the cooler next to another buck shot the same day. Mine was perfect after hanging 3 weeks, while the other deer has covered in a blue-green mold thanks to someones attempts at cleaning it......
The issue with washing with the hose is that it washes away blood which forms a protective "skin" on the meat as it dries. It is highly advisable to avoid using water unless the deer has been gutshot, in which case it should be rinsed, dried and processed as quickley as possible to avoid any spoilage. Yesterday I was at my butchers and he showed me my 10 point hanging in the cooler next to another buck shot the same day. Mine was perfect after hanging 3 weeks, while the other deer has covered in a blue-green mold thanks to someones attempts at cleaning it......
Suka
CGN Ultra frequent flyer
On deer I, "skin" the meat off the ribs, starting at the breasbone and continue to include the backstrap. All I leave is that tiny piece of grissle between the ribs that we wouldn't eat anyway.
Do what you like, but I prefer to wash the old blood off the carcass with clean water. This dried blood does nothing to protect & improve the end result product.
As a former meat cutter myself (1978-2002) I get called upon to cut a lot of game for friends and my own as well. I have never seen game go off from washing it down with clean water and do not understand how anyone could say that this should be avoided. As mentioned before, game should be dried off and hung in a col, non-humid environment. This will avoid any blue-mold every time.
Cleaner is always better in the food industry, so why not with game as well?
Supercub! I agree. Blood on a carcass will deteriate very quickly. We always gut in the field, skin at camp and depending on ### and age of animal will hang 7 to 14 days depending onthe weather. We always wipe down the cavity and blood shot areas with water and a clean cloth. We also try to remove as much of the fat as possible- Game fat has a racid smell, taste. I have cooled my meat in lakes or creeks with no adverse affects. When putting in a creek, put down a tarp first so you dont pick up dirt.
Gut them where they fall.
Skin quickly after they are brought back to the buildings.
Wiped with paper towel to collect errant blood and hair. Remove a lot of the fat.
Wrapped in an old sheet that is sown on two sides, and into the cooler.
A butcher friend does not advise to washing the carcass.
He was agast when two deer were brought to him that had been washed and cooled in a creek. They looked the $HIT$ but so di the hunters!
Hides go to a lady who tans them using some of the old traditional Chilcotin methods.
Skin quickly after they are brought back to the buildings.
Wiped with paper towel to collect errant blood and hair. Remove a lot of the fat.
Wrapped in an old sheet that is sown on two sides, and into the cooler.
A butcher friend does not advise to washing the carcass.
He was agast when two deer were brought to him that had been washed and cooled in a creek. They looked the $HIT$ but so di the hunters!
Hides go to a lady who tans them using some of the old traditional Chilcotin methods.
