moose hunting info?

J

jk123

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Can anyone recomend a good source for moose hunting info. In preticular deboning techinqes, calling, field dressing, etc.

thanks

jarett
 
Bring a bone saw to quarter it up. I leave the skin on till I get home(protects the meat) and bring some help. It ain't whitetail hunting, lots of work once you shoot him.
 
riden said:
You have found a pretty good resource right here.

Huntinstuff is right. Any question you have can be answered right here.

And if I don't know the answer, good chance there are 50 people here that do.

Start with this thread and you will learn to appreciate the true genius on this board.

http://www.canadiangunnutz.com/forum/showthread.php?t=96090
Click to expand...

x2. Ask away. You might be surprised.
 
Thanks for all the links. Lots of great info. I was wondering if anyone could give me a quick break down of where on the animal to cut the roasts/steaks off. I was shown a few years ago (on a deer) but havent really hunted big game of any kind for a few years. Our plan is to take the roasts and steaks, and all the meat off the bone, then take the rest to the butcher to get ground up,sausages etc.
We will be going the third week of September, how long can a carcass hang in warm weather before it spoils? I dont imagine too long.

Thanks
 
First where are you, how cold will it be??

Same basic rules apply to moose and deer. This year we had a newbie in camp, and he got a share of my moose. He had the whole thing made into smokies and such. Big mistake, I get none of that with my moose all table fare steaks, roasts, burger.

Unless you have a ot of time to fill, I would take the whole thing to the butcher. They will hang/age it in their freezer, you don't have those facilities and that will hurt the quality of the meat. Also, to just plain cut the meat is really pretty cheap when you look at your time and how many hours it take to cut up a mooose. I do my own deer, but I don't have the time for moose.

Butchers get expensive when you start making smokies/sausage/jerky. Just plain cutting it up, is very reasonable.

If by warm weather you mean 10 degrees of more, don't waste time getting it to a cooler.
 
I just saw a fellow quarter a moose using a very sharp hatchet. Did it in no time at all... I was impressed and plan on using the method myself. My idea would have been to use a saw but after seeing this technique I am sold on it.

Troutseeker
 
That's what most of my family in NF do. Split the breast bone and spine with the same axe the make kindling with. Use a knife for the rest. I wouldn't try to cut my own moose up. I do my own deer, but there is a big size difference and a butcher is set up to do it right.
 
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