- Location
- nova scotia
I tend to field dress my deer right where it drops.l'm finding that most guys around my area tend to drag the whole thing home and hang dress it.
How do you dress out your deer?
- Thread starter kenguitarz
- Start date
Sask_Hunter
CGN frequent flyer
- Location
- Saskatchewan
Lately I've been skinning and quartering right where they fall, load it in my pack and head back to the truck. I just keep a half dozen garbage bags in my pack at all times.
Logan_Lamothe
Regular
- Location
- Big River, Sask
Gut in the field and skin at home once its hung up in the garage where I can pour a rum and turn on the heater and be comfy while I skin.
Gut it in the bush, hang and skin it at home. Then cut out any bloodshot and wash down with 50/50 solution of white vinegar and water. Then hang it for 5 days or so and butcher. The tenderloins come out when I kill it and get cut into thin strips and sauteed in garlic and butter that night..so good 
I don't why some folk have such a problem with washing them down. As long as they are dried off and hung in a non-humid environment, you will never have a problem. End product is much cleaner and hair free. I cut up a deer for a guy this fall who took a pressure washer (on low setting) to his. It was perfectly clean with no issues what-so-ever.
- Location
- The Conservative part of Ontario
I think the issue is largely washing it out in the lake or stream where it could pick up bacteria.
I have used a pressure washer myself, when we have a dirty carcass, like the time the moose slipped out of the bags when we were transporting the quarters out of camp in the atv trailers. Pressure washer was a big help.
Gut it on the spot, then drag it back to camp, hang it and skin it. Then wait until the next day for the meat to get hard and then I cut and debone the meat as it hangs there and wrap it on the spot. The stuff I'm going to make into hamburger gets trimmed, cut into pieces and wrapped. At least that is what I did this year. I've got to get a decent meat grinder. The hand-cranked one I have is a pain out in the bush with nothing solid to clamp it to.
- Location
- The Conservative part of Ontario
I did that exactly once, when it was way too warm to hang, and local butchers were closed for Sunday. I hope I not am forced to do it again. The hamburger was very bloody, and turned quite black when cooked. It was easily remedied, if you let the burger drain, and I didn't note any taste difference. In general it was a bit of a pain.
I would rather let my meat hang a minimum of 24 hrs. Usually longer.
What you're doing by hanging is not really affecting taste, rather tenderness. After death, rigor mortis sets in. After hanging, that gradually relaxes, through the aging process, and meat becomes tender again.
- Location
- The Conservative part of Ontario
I gut in the field, and take it to camp to hang, unless I'm hunting from home, and then it will hang in the garage.
