Do I prosses or not ?
My nieghbor just woke me up. He had a little button buck in the back of his truck that he had just hit. It was still alive (barely) and nothing looks do be damaged meat wise.
I ended its suffering and now have it laying out near my shed. It is cold enuff that there will be no spoilage in the meat by leaving it lay there over night.
Again I see no visible signs of where there wuld be any damage to the meat from being hit and the inpact could not have been that hard as there is no damage to the truck.
Should I prosses up this deer or what?
I ended its suffering and now have it laying out near my shed. It is cold enuff that there will be no spoilage in the meat by leaving it lay there over night.
Again I see no visible signs of where there wuld be any damage to the meat from being hit and the inpact could not have been that hard as there is no damage to the truck.
Should I prosses up this deer or what?
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Well, now that you're an old hand at it, there is no need for me to say anything, but I'll throw this in anyway. Just bear in mind it ain't rocket science. If you mess it up as bad as it can be messed up, you'll have a little extra cleanup to do. That's all.
The video shows you the right (preferred) way to do it. The way I field dress a buck is cut down each side of his tallywacker to his jewels and take all that out as one chunk. From that hole I split both directions until I hit bone. I split the pelvic bone with a hatchet or meat clever. Pull everything out and cut it loose and I'm done. With a doe, I do the same thing except she ain't got no tallywacker. [:D]
Good show Mate. [:)]0 -
WTG GRD! Hopefully there is some good meat there.
Jon0 -
quote:Originally posted by SuburbanNoize
quote:Originally posted by git_r_done
quote:Originally posted by git_r_done
It's done!
Not sure how good I did but I'll know better after the sun comes up as the orange glow of my street light is not the best for seeing detail.
Now to shower and back to bed!
By the way I did hang him from a tree.
Great, now the ACLU will be all over you. You know you cant hang anything from a tree without them yappin at you. [:D]
You know, where I hung him up at I thought of this same thing![:D]
The tree he is hanging from a car going by may see him there andnot really be able to tell what it is hanging there! I bet if any drunks came by they would have to take a second look![;)][:D]
Obviously nobody came close enuff to try to mess with it as I would have herd my dogs raiseing cain if someone had.[;)]0 -
quote:Originally posted by elkoholic
Well done!!!! Roadkill, its what's for dinner!!!
You know if there had been one visible mark of damage on him I never would have even asked my question.
But I could not even see why the little buck was not just getting up and running off!
My nieghbor said that he hit it's head and not the body so I figure it must have had a broken neck. You could see it was trying to kick and get up but just could not do it. He could not move more than a twitch.
I will brobly go ahead and cut him up myself this morning trying to get all the prime cuts if they are good. My nieghbor asked if he could have the whole hind quarters if I was able to do anything with it and I agreed to that (after all he brought it to me). So I will try to get the loins, backstraps, and some from the front legs, and cut what else I can get up for jerkey.
I got about another hour before it will be light enuff for me to get out there and really do anything with him.0 -
I'm getting to leave, just stuck my camo on, got my orange, grabbed the gun, waiting on dad. 0 -
Good work, gitrdone.
You might want to start off hosing the thing down real good with the garden hose. Almost impossible not to get some urine or feces smeared around when gutting in the dark.
By the way, you started off with a tough job! If you can gut one in the dark, it is twice as easy in daylight.
Don't forget the inside straps. Best meat on the deer.
They are right along the spine, just like the backstraps, but they are inside the body cavity. They run between the hams and the middle of the spine. On this little deer they will be about 8 inches long. Not that much weight but sure are good.0 -
I was going to go out allready to start cutting him up, but it is only 29 degrees out and I have desided to wait for it to warm up just a little bit.
I figure if I wait for it to get to around 40 degrees it will not hurt![;)]0 -
It won't hurt a thing to wait until 11:00 or so to cut him up.
Last year my neighbor shot a buck at dark. The dumb ass didn't call me up, I would have gone over there and we would have blood trailed that deer with flashlights, used to do that all the time back in Georgia.
He left that deer out all night, it was about a 30 degree night. I thought the deer was ruined for sure.
We went up and got the buck about 8 am the next day. Believe it or not the meat was fine. He said they left deer out in the woods all night all the time up in Yankeeland.0 -
Should leave the gut pile next to the illegal blind in the back or your property, just for fun of course[:D] 0 -
Don't recall what state your in but in some states you have to notify the Game Commission that you have a ROAD KILLED deer and want the meat. In PA you are issued a permit so it doesn't count as the one you killed in deer season. I believe they also want the hide and the horns, if any. PA also only lets you get 1 per year if I remember correctly. 0 -
Im Michigan you need a road kill permit to keep a road kill deer. Any leo can issue you one. Good job on learning to gut one in the dark! 0 -
Let me tell y'all Yankees, you don't need a permit to take a road kill deer down here in Dixie. Game and Fish, as well as Highway Dept, are glad that you took the carcass off the road.
I got about 6 road kill deer when I lived in Georgia. In the early eighties, you had to call DNR, that you had a roadkill, sometimes they would come out and weigh and measure the deer. By the late eighties, that was all over, the state was so overrun with deer that DNR didn't want to hear about it if you found a road kill, they would tell you to just haul it away.
By the way, I quit messing with road kill deer. Now the first one that I got was like gitrdone's, hit in the head, no meat damage. I had a six pointer without even going hunting, it didn't count against my tag, in fact it was 3 days before the season opened! I thought a road kill was a great way to get venison.
The next 3 road kill I got were not damaged too much.
The fifth and sixth ones I got were full body shots, both shoulders smashed to a bloody pulp, crap splashed all over the inside, when you gutted the thing, backstraps smashed to a pulp. It was really nasty and stinky cutting up a deer hit broadside, made you appreciate how little damage a bullet does.0 -
Call the police or conservation, and tell them you found a road-kill deer and that it isnt that bad and you dont want to see it go to waste...
They might do it for you, if not they'll give you a number to call... but if its in your freezer it has to be accounted for.0 -
Our DNR feel like they own the deer here, until you hit one with a vehicle. Then they don't want the respnsibility of repairing your vehicle.
Here if someone wants to claim a roadkill deer, they have to call LE. to come out and put a salvage tag on the animal before it is moved, or face a big fine.0 -
Well as many expected my nieghbor caught more of the deer than he thought!
Meat was pretty well bruised up and didn't seem to edible so I am going to bury it up out in the gully behind my place away from the house.
It was worth a try though!0 -
The only thing in this link that is best not to do is the hosing down with a garden hose part--
That is not a good thing to do, as it will actually cause bacteria to form and prevent the natural occurring shield to form...
Wipe em down with a damp rag if you must, but leave the hose for washing the truck....0 -
quote:Originally posted by git_r_done
Well as many expected my nieghbor caught more of the deer than he thought!
Meat was pretty well bruised up and didn't seem to edible so I am going to bury it up out in the gully behind my place away from the house.
It was worth a try though!
That's ok Kevin...at least you learned something. Now you can take care of your own deer. I wish I was down there...I'd show you how to skin them and cut them up.0 -
I have gutted and quartered well over 100 deer, counting those my buddies and I shot, and have washed every single one of them down with a garden hose. Never saw any "bacteria" forming.
The meat has always been superb, and nobocy has ever gotten sick.
Where have you obtained your "knowledge," mrbruce?0 -
imo.....drain the blood out(neck)& hang..clean the guts out , while its still hot......wash & clean within 24 hrs....stand for 5-7+ days, some where cool......enjoy[:p] 0 -
why gut it ? you can remove hams, shoulders,loin and neck WITH OUT GUTTING.no brag just fact[:p][:p] 0 -
quote:Originally posted by allen griggs
I have gutted and quartered well over 100 deer, counting those my buddies and I shot, and have washed every single one of them down with a garden hose. Never saw any "bacteria" forming.
The meat has always been superb, and nobocy has ever gotten sick.
Where have you obtained your "knowledge," mrbruce?
I've always washed mine out too Allen...well over 100 deer...was just reading an article in Sportsman's News today on gutting a deer and they recommended washing out the cavity as well.
I have, however, heard what mrbruce said before too...never put much stock in it.0 -
Aw ya dang pansies..Brang it here, I'll eat it raw. It won't hurt ya. GRD, cut that sucker up and freeze it. 0 -
quote:Originally posted by mrbruce
The only thing in this link that is best not to do is the hosing down with a garden hose part--
That is not a good thing to do, as it will actually cause bacteria to form and prevent the natural occurring shield to form...
Wipe em down with a damp rag if you must, but leave the hose for washing the truck....
You wipe, I'll keep on washing them out. One thing I might add to the gutting process Is something the old wise owl before me showed, was the tying off the anus with a string before pulling it back through the hip cavity, I alway's go afield with a piece of string. But each to his own. I just prefer clean.0 -
quote:Originally posted by allen griggs
I have gutted and quartered well over 100 deer, counting those my buddies and I shot, and have washed every single one of them down with a garden hose. Never saw any "bacteria" forming.
The meat has always been superb, and nobocy has ever gotten sick.
Where have you obtained your "knowledge," mrbruce?
Same here. Well, not that many, but have never had any problems when using the hose. Matter of fact, i've never let them hang for any length of time. I clean, and pkg. for the freezer as quickly as possible..0 -
It is common when gutting the deer to splash a little urine, right on one of those beautiful hams. That is not the kind of marinade I want, so out with the garden hose.
Spryor, I would like to make a suggestion to you. If you will age the meat a little it will get a little more tender, and a lot of the blood will drain out.
I used to quarter my deer and stick the meat in garbage bags in the refrigerator for 3 to 6 days, this was very effective. Lots of blood would be pooled up in those bags.
This also allows you to pick the time and day on which you will cut up the steaks etc., rather than having to do it on the day you kill the deer.
Also, it is a lot easier to cut cold meat than warm meat, butchers always cut cold meat.
But, I have gotten leery of putting food in garbage bags, that is not food grade plastic, no telling what kind of chemicals might be in there.
So I read a tip on the internet a few years back, and this is what I did last year. You put the deer quarters on ten pounds of ice in a big cooler. When that ice melts in a few hours, dump out the bloody water put in ten more pounds of ice, and enough water to cover the deer. Stir in a pound of salt.
Let the deer meat set, here again for 3 to 6 days in the salt ice water. Just make sure to keep some ice in there. The salt will really do a job in drawing out blood from the meat. This technique really works great. I called the guy at the Igloo company and he told me that the cooler is made with food grade plastic.
If you leave the cooler outside be sure to secure that lid or Mr. Raccoon will eat your backstraps.
Some people talk about hanging the deer for several days. This trick with the cooler does the same thing, but is more convenient, and not dependent on outside temp.
" why gut it ? you can remove hams, shoulders,loin and neck WITH OUT GUTTING.no brag just fact"
jwb, my son, if you have never gutted a deer, you have never eaten the inside straps, the best meat on the deer. Only weigh a couple pounds, but still....
I know that for some of y'all it may sound unbelievable that I have gutted and quartered over 100 deer, let me break it down.
The limit in Georgia was 9. I was getting 7 to 9 deer a year for ten years. I probably took a couple dozen of mine to the butcher shop, so I processed at least 50 of my own. I have an electric grinder and make sausage and burger, which is the best in the world.
Then, I usually went hunting with a friend or two, and would help my buddies skin and quarter their deer. I helped skin and quarter at least 50 deer that my friends had shot.
Georgia deer are not big but the place is crawling with them. I think that the limit now is 12.
Now that I am up here in the NC mountains, I have the worst of both worlds. The deer are small, and there are very few of them. I own 48 acres of wilderness, and have killed TWO deer in ELEVEN years.
My God, if you owned 48 acres in central Georgia, you could plant an acre of soybeans in the middle and you AND a friend could limit out.0 -
quote:Originally posted by jwb267
why gut it ? you can remove hams, shoulders,loin and neck WITH OUT GUTTING.no brag just fact[:p][:p]
But you have to at least open it up to get to the best part, the tenderloins.
In my experience hunting in SC, the easiest way to cool and gut the deer is to hang it up by the back feet and skin it first, then put a trash can under it and open it up. The guts just fall out into the can. Then split the ribcage and pull out the rest. It is quick, easy and less messy.
I still do it this way when I hunt close to the house, but when hunting on my lease, it is a two hour drive to the house and it is still pretty warm down here on most days, so I gut in the woods.
Edit: Allen - you are correct the limit here in GA is 12 (10 does and 2 bucks).0 -
quote:Originally posted by allen griggs
It is common when gutting the deer to splash a little urine, right on one of those beautiful hams. That is not the kind of marinade I want, so out with the garden hose.
Spryor, I would like to make a suggestion to you. If you will age the meat a little it will get a little more tender, and a lot of the blood will drain out.
I used to quarter my deer and stick the meat in garbage bags in the refrigerator for 3 to 6 days, this was very effective. Lots of blood would be pooled up in those bags.
This also allows you to pick the time and day on which you will cut up the steaks etc., rather than having to do it on the day you kill the deer.
Also, it is a lot easier to cut cold meat than warm meat, butchers always cut cold meat.
But, I have gotten leery of putting food in garbage bags, that is not food grade plastic, no telling what kind of chemicals might be in there.
So I read a tip on the internet a few years back, and this is what I did last year. You put the deer quarters on ten pounds of ice in a big cooler. When that ice melts in a few hours, dump out the bloody water put in ten more pounds of ice, and enough water to cover the deer. Stir in a pound of salt.
Let the deer meat set, here again for 3 to 6 days in the salt ice water. Just make sure to keep some ice in there. The salt will really do a job in drawing out blood from the meat. This technique really works great. I called the guy at the Igloo company and he told me that the cooler is made with food grade plastic.
If you leave the cooler outside be sure to secure that lid or Mr. Raccoon will eat your backstraps.
Some people talk about hanging the deer for several days. This trick with the cooler does the same thing, but is more convenient, and not dependent on outside temp.
" why gut it ? you can remove hams, shoulders,loin and neck WITH OUT GUTTING.no brag just fact"
jwb, my son, if you have never gutted a deer, you have never eaten the inside straps, the best meat on the deer. Only weigh a couple pounds, but still....
I know that for some of y'all it may sound unbelievable that I have gutted and quartered over 100 deer, let me break it down.
The limit in Georgia was 9. I was getting 7 to 9 deer a year for ten years. I probably took a couple dozen of mine to the butcher shop, so I processed at least 50 of my own. I have an electric grinder and make sausage and burger, which is the best in the world.
Then, I usually went hunting with a friend or two, and would help my buddies skin and quarter their deer. I helped skin and quarter at least 50 deer that my friends had shot.
Georgia deer are not big but the place is crawling with them. I think that the limit now is 12.
Now that I am up here in the NC mountains, I have the worst of both worlds. The deer are small, and there are very few of them. I own 48 acres of wilderness, and have killed TWO deer in ELEVEN years.
My God, if you owned 48 acres in central Georgia, you could plant an acre of soybeans in the middle and you AND a friend could limit out.
I let mine hang with the hide on...preferrably 3 days, and then skin and cut it up...provided it's cool enough.0 -
quote:Originally posted by allen griggs
I have gutted and quartered well over 100 deer, counting those my buddies and I shot, and have washed every single one of them down with a garden hose. Never saw any "bacteria" forming.
The meat has always been superb, and nobocy has ever gotten sick.
Where have you obtained your "knowledge," mrbruce?
no one can "see" bacteria when it starts, that would be as difficult as seeing a virus with the naked eye
the reason to gut a deer is bacteria, every e coli poisoning has occurred from natural e coli that everyone has after it has grown to dangerous levels, it is present throughout our digestive track as well as all mammals, e coli thrives in temperatures from 42-120 degree fahrenheit, think about it, most gunshots have passed through one part or another of the digestive track, from the esophagus to the Colon rupturing the safe housing for the e coli, and spreading it through out the inside of the deer, once contaminated {and it will be} e coli growth rate is millions per every 10-15 minutes, after awhile you will be able to "see" it but only as a slime, this is why hamburger has been the main culprit in e coli poisonings, once ground you cannot wash off the surface that is ground inside,
same thing with poultry, leave a chicken on the counter at room temp, every 15 minutes the salmonella {that is always present} will grow, in 4 hours it will yellow into a thin layer of pure bacteria,
cooking temp for beef is 160, poultry is 170-180, at least this is what i taught as a chef, and required to pass and receive sanitation safety certificate0
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