Forums
New posts
Search forums
What's new
Articles
Latest reviews
Author list
Classifieds
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Hunting
The Basics, Starting Out
Help- I’m squeamish
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="mnoland30" data-source="post: 1818813" data-attributes="member: 29323"><p>Once I read about gutless boning of game, I tried it on the next game I killed. After doing it for years, it is much easier, cleaner, and much less gross than gutting. I still remember the smell the first time I cut open the gut of my first deer. It was awful. I've gone on recent hunts with guys that insist on gutting the animal. It is a terrible way to process an animal. It is messy, and then you have to lift those heavy chunks of meat. I never shoot from a road, so I'm always packing the meat. It is so much lighter without the bones. I put the meat in plastic bags, then into the cooler. Just make sure you bags don't have additives to control the smell. Meat cools much faster once it is cut off the bones. I keep ice in a bucket in the cooler, so it doesn't wet the meat, just keeps it cold. You can leave it in the ice chest for a week with no problem. I butcher my own meat. I get more meat, and package it better (wrapped in Saran wrap, then butcher paper). I also get to keep the scraps for the dogs. By field butchering, I shorten the time to butcher and wrap at home. I found out on my second deer that you can't mess up butchering. The meat is good, no matter how you cut it. In general, the higher on the animal, the better the meat. Hence the expression, "eating high on the hog".</p></blockquote><p></p>
[QUOTE="mnoland30, post: 1818813, member: 29323"] Once I read about gutless boning of game, I tried it on the next game I killed. After doing it for years, it is much easier, cleaner, and much less gross than gutting. I still remember the smell the first time I cut open the gut of my first deer. It was awful. I've gone on recent hunts with guys that insist on gutting the animal. It is a terrible way to process an animal. It is messy, and then you have to lift those heavy chunks of meat. I never shoot from a road, so I'm always packing the meat. It is so much lighter without the bones. I put the meat in plastic bags, then into the cooler. Just make sure you bags don't have additives to control the smell. Meat cools much faster once it is cut off the bones. I keep ice in a bucket in the cooler, so it doesn't wet the meat, just keeps it cold. You can leave it in the ice chest for a week with no problem. I butcher my own meat. I get more meat, and package it better (wrapped in Saran wrap, then butcher paper). I also get to keep the scraps for the dogs. By field butchering, I shorten the time to butcher and wrap at home. I found out on my second deer that you can't mess up butchering. The meat is good, no matter how you cut it. In general, the higher on the animal, the better the meat. Hence the expression, "eating high on the hog". [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Hunting
The Basics, Starting Out
Help- I’m squeamish
Top