Quick questions before my first deer hunt.

carverk said:
you have to cut the throut right to the vertebrae to not only bleed the deer
you want the jugular cut right throw so after you have ringed the ass and gental and cut your deer open, cut the diaphragm reach up and grab the bottam of the juguler and pull quickly guts com out slick as ####
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How exactly does the blood come out? Do you reach into the chest cavity and massage the heart? Lol...

I only slit the throat parallel to the trachea then expose it and cut it thru, saw the pelvic bone on both sides of the bump then core the genitals and remove everything thru the valley created by removing the bone instead of pulling it thru the hips and pelvis risking contamination, the guts roll out as one and the diaphragm lungs heart and everything else can be cut free or pulled out with ease...


Everybody has there own way of cleaning an animal, the only correct way is the way that minimizes risk of puncturing the digestive track and it takes practice to get both good and fast at it... Believe me, you want to get good long before you get fast.

As for hanging with it's fur coat? Your gunna trim the membranes and fat anyway so what does it matter? You loose some meat either way... I prefer the old "golf ball skinning" technique then gut and hang head down for a couple days... After that it's bagged and tagged into my freezer
 
Hotwheels81 said:
How exactly does the blood come out? Do you reach into the chest cavity and massage the heart? Lol...

I only slit the throat parallel to the trachea then expose it and cut it thru, saw the pelvic bone on both sides of the bump then core the genitals and remove everything thru the valley created by removing the bone instead of pulling it thru the hips and pelvis risking contamination, the guts roll out as one and the diaphragm lungs heart and everything else can be cut free or pulled out with ease...


Everybody has there own way of cleaning an animal, the only correct way is the way that minimizes risk of puncturing the digestive track and it takes practice to get both good and fast at it... Believe me, you want to get good long before you get fast.

As for hanging with it's fur coat? Your gunna trim the membranes and fat anyway so what does it matter? You loose some meat either way... I prefer the old "golf ball skinning" technique then gut and hang head down for a couple days... After that it's bagged and tagged into my freezer
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I forget you guys like chest shots I always go for head or neck shot on deer and bleed them right a way so hart is still pumping pus with the nerves the deer is still kicking and pumping blood
I bleed fish to by pulling out a gill or cut the tail off on halibut just the way I do it
take it or leave it dont matter I will take down 15 or more deer in the next month and I do my own butchering and canning
Haida Gwaii deer are small but it is still a deer and i butcher plenty
 
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Hotwheels81 said:
....now ya lost me?
How do you shoot a deer in the head or neck and end up with the heart still pumping?
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The hart dont stop right a way you have about 5 to 10 min befor it stops pumping
I have helpe butcher's killing pigs and beef and thy all do the sam thing a shot to the head and cut the throat right a way give it 5 min to bleed out then gut and skin
If wether is wet I leave the hide on and let it hang for a day or two but if its dry and cold I skin well the deer is still warm.
If I get to meny at once I will hang sum but will start butchering sum right a way
 
its not easy to explain about fild dressing the only way is to just jump in and do it you will make sum mistakes but you will learn
have fun dont let all the hipe scare you it not that hard to do after one or two it easy
 
zackstab said:
Why do you cut the throat?
From what I have read if you properly gut the dear it will bleed out just as much from its torso and makes the throat cutting unnecessary.
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It's just a guarantee, particularly if you made a lousy shot (gut, spine, etc...don't preach - it happens to the best of 'em).
A good lung shot will bleed well enough internally and the rest can be taken care of during the processing. But it takes two seconds to make the throat cut, and once you're in the habit it becomes part of the ritual. The less blood in the meat, the better.
Some people zip tie the esophagus and urinary/fecal/genital tracks as well, just to avoid nasty liquid surprises...I've heard interesting stories of a deer throwing up post-mortem during processing...
 
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