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Long Range Hunting & Shooting
Not Long Range – But A Well Earned Buck
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<blockquote data-quote="Slopeshunter" data-source="post: 175011" data-attributes="member: 5927"><p>The gutless method is so simple and it really makes sense. I will enjoy never seeing guts again. Only part of you that gets dirty is just your hands.</p><p></p><p>1. With the animal lying on one side, make a cut running from the top of the neck along the spine all the way down to around the top of the tail.</p><p></p><p>2. Begin skinning one side of the animal exposing the one side you're working on.</p><p></p><p>3. The front quarter is held on by muscle. You will see how the muscle runs around the shoulder blade. Cut through this muscle and the front quarter is off the animal. Flip the quarter over onto a sheet of poly to keep it clean. Cut through the lower leg bone to fully remove the quarter from the animal. At this point you can bone out the meat if you're backpacking it out or just put the quarter into a game bag.</p><p></p><p>I also found this method to be a great way to cool the meat quickly.</p><p></p><p>4. The backstrap can be removed by making a cut along the side of the spine that you're working on, then another cut along the ribs (removes as one big piece, into the game bag).</p><p></p><p>5. The neck meat can also be removed and put into a game bag.</p><p></p><p>6. For the hind quarter continue skinning to remove all hide from the back quarter. From the inside cut along the natural line of the hind quarter til you get to the hip joint. Pop out the joint then just continue removing the quarter from the animal. Once off, into the game bag.</p><p></p><p>7. The tenderloin can be separated by reaching in under the short ribs and just using your fingers separate the loin from the animal. You may need to make a small cut to remove the ends of the loin.</p><p></p><p>8. You're done one side. Flip over and repeat on the other side.</p><p></p><p>Real nice way to process an animal. And when you're back home you just have a big bag of meat. You don't have to worry about disposing of the carcass.</p><p></p><p>Give er a try, you'll like it I'm sure.</p></blockquote><p></p>
[QUOTE="Slopeshunter, post: 175011, member: 5927"] The gutless method is so simple and it really makes sense. I will enjoy never seeing guts again. Only part of you that gets dirty is just your hands. 1. With the animal lying on one side, make a cut running from the top of the neck along the spine all the way down to around the top of the tail. 2. Begin skinning one side of the animal exposing the one side you're working on. 3. The front quarter is held on by muscle. You will see how the muscle runs around the shoulder blade. Cut through this muscle and the front quarter is off the animal. Flip the quarter over onto a sheet of poly to keep it clean. Cut through the lower leg bone to fully remove the quarter from the animal. At this point you can bone out the meat if you're backpacking it out or just put the quarter into a game bag. I also found this method to be a great way to cool the meat quickly. 4. The backstrap can be removed by making a cut along the side of the spine that you're working on, then another cut along the ribs (removes as one big piece, into the game bag). 5. The neck meat can also be removed and put into a game bag. 6. For the hind quarter continue skinning to remove all hide from the back quarter. From the inside cut along the natural line of the hind quarter til you get to the hip joint. Pop out the joint then just continue removing the quarter from the animal. Once off, into the game bag. 7. The tenderloin can be separated by reaching in under the short ribs and just using your fingers separate the loin from the animal. You may need to make a small cut to remove the ends of the loin. 8. You're done one side. Flip over and repeat on the other side. Real nice way to process an animal. And when you're back home you just have a big bag of meat. You don't have to worry about disposing of the carcass. Give er a try, you'll like it I'm sure. [/QUOTE]
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Not Long Range – But A Well Earned Buck
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