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Absolutely Disgusting
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<blockquote data-quote="26Reload" data-source="post: 1416595" data-attributes="member: 99519"><p>I do as nmbarta does....I really like elk meat...I try to save each and every piece possible...also split the hams from as much bone as possible..bones are a heat source and releasing the meat from them allows that meat to cool...</p><p>Typically I don't have time to gut the critter....start at the back and skin it down..or start on a leg and skin it to the back...depends on situation...</p><p>Skinning leg down gives you a ground cover to work over top of...get one side and backstrap off and roll it over to get at the other side...</p><p>Takes me more than 10 minutes though....not that young and strong anymore...</p><p>I believe the only reason they recovered those two bulls is because they were using Rage broadheads and ripped those animals massively for bleeding...any other broadhead with those shots and those elk would have been gone....</p></blockquote><p></p>
[QUOTE="26Reload, post: 1416595, member: 99519"] I do as nmbarta does....I really like elk meat...I try to save each and every piece possible...also split the hams from as much bone as possible..bones are a heat source and releasing the meat from them allows that meat to cool... Typically I don't have time to gut the critter....start at the back and skin it down..or start on a leg and skin it to the back...depends on situation... Skinning leg down gives you a ground cover to work over top of...get one side and backstrap off and roll it over to get at the other side... Takes me more than 10 minutes though....not that young and strong anymore... I believe the only reason they recovered those two bulls is because they were using Rage broadheads and ripped those animals massively for bleeding...any other broadhead with those shots and those elk would have been gone.... [/QUOTE]
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