Originally posted by mastercraftka
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Hanging a deer
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Gutting on the ground is pretty easy, the guts just roll out.
Hurt my back in 96 and can't do that anymore so it's head down.
Plastic covered metal cable attached to a bolt in the concrete of the cleaning rack slab with a slip knot on the other end.
Make the cuts on the insides of the rear and front lets and around the neck (if not caping) then put the golf ball inside the hide up near the rump. Put the slip knot around the hide covered golf ball and start winching the deer up and it's skinned.
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Y’all non gutters don’t keep the heart, rib meat brisket and flank. There 10-15 # of sausage wasted.
MI use the heads down method and only field dress to reduce weight for a long drag or if i have a long haul and it’s warm. The way i was taught and will prop never change. I have used the gutless method when the guts and organs are blown to pieces and i wouldn’t eat the rib meat anyway. Then i just snag the tenders out and call it good.
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