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Hunting
The Basics, Starting Out
Help- I’m squeamish
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<blockquote data-quote="JTComfort" data-source="post: 1818835" data-attributes="member: 103514"><p>I agree w/ yorke-1 there are a lot of very helpful comments here. Desert ED, good on-you for knowing your limiting step and seeking assistance. </p><p></p><p>As a chef I have observed chicken, swine and cattle slaughterhouses - it can be arresting and desensitizing at that scale. As a hunter and chef, I have slaughtered and butchered most everything that flies or walks and when it's you, up close with your quarry, it's different, it's very personal. The transiting of a living thing to meat is a confusing time - at once we're hit with awesome responsibility and a messy task that must be executed with clinical speed and neatness. I believe that the confusion of emotions is what make us unsettled - our big ol' modern brains don't really know what to think. Using our monkey-brain, if we keep focused on the task and reminding ourselves that dressing/butchery is a necessary process that leads to food keeps the process in context. </p><p></p><p>I would add that for me the scale-up from small game and white tail to elk-sized game is huge. On my first elk hunt, what surprised me was the size of the animal (4-5 times the size of VA white tails) and realizing that physically, there was no way I could have managed to handle it by myself with any reasonable amount of time or effort. We didn't have gambrels, winches or a concrete and tiled kill-room to work in. It took three of us (a chef, a doctor and an experienced guide) to man-handle and deconstruct the animal - it took us about >1 hour to gutless quarter the animal and get it packed and headed out. I would recommend participating on a buddy's hunt, ask question and when the time comes, take all the assistance that you're offered. Good hunting!</p></blockquote><p></p>
[QUOTE="JTComfort, post: 1818835, member: 103514"] I agree w/ yorke-1 there are a lot of very helpful comments here. Desert ED, good on-you for knowing your limiting step and seeking assistance. As a chef I have observed chicken, swine and cattle slaughterhouses - it can be arresting and desensitizing at that scale. As a hunter and chef, I have slaughtered and butchered most everything that flies or walks and when it's you, up close with your quarry, it's different, it's very personal. The transiting of a living thing to meat is a confusing time - at once we're hit with awesome responsibility and a messy task that must be executed with clinical speed and neatness. I believe that the confusion of emotions is what make us unsettled - our big ol' modern brains don't really know what to think. Using our monkey-brain, if we keep focused on the task and reminding ourselves that dressing/butchery is a necessary process that leads to food keeps the process in context. I would add that for me the scale-up from small game and white tail to elk-sized game is huge. On my first elk hunt, what surprised me was the size of the animal (4-5 times the size of VA white tails) and realizing that physically, there was no way I could have managed to handle it by myself with any reasonable amount of time or effort. We didn't have gambrels, winches or a concrete and tiled kill-room to work in. It took three of us (a chef, a doctor and an experienced guide) to man-handle and deconstruct the animal - it took us about >1 hour to gutless quarter the animal and get it packed and headed out. I would recommend participating on a buddy's hunt, ask question and when the time comes, take all the assistance that you're offered. Good hunting! [/QUOTE]
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