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Hunting
The Basics, Starting Out
Help- I’m squeamish
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<blockquote data-quote="Bingoc" data-source="post: 1819048" data-attributes="member: 38930"><p>As you can see from the posts we are all different depending on our experiences, but we have all made changes over the years as to how we handle our game, For example the first deer that I took as a young man hunting alone, was bled at the throat, field gutted, dragged for what seemed like miles through the Ozarks forest and a stream in Missouri, placed in a car trunk and driven to a processor- just as I read it should be done. As he viewed the deer, he told me to go out back and hose out the cavity and clean it out. This all happened in a matter of hours, and the temperature was in the 30 s. </p><p></p><p>When I got the frozen, packaged meat back, I presented this beautiful piece of tenderloin to my bride on Saturday evening to be used for Sunday dinner. We had only been married for a few months and were both raised in the city. I was proud of my achievement and looking forward to dinner. She set the frozen tenderloin out to defrost Saturday evening, and we awoke on Sunday morning to find it in a sea of blood. Drained the blood and found that it continued to bleed throughout the day. We prepared the tenderloin and cooked it as you would for a piece of medium- rare beef. We then gagged it down, tried a couple of more cuts with the same results and decided to donated the rest to Good Will.</p><p></p><p>As we moved to Idaho one couldn't drag anything anywhere. Then I learned to bone the animal on the spot, put the pieces into plastic bags that went into a alfalfa sack and on to a pack frame for the trips out. As I hunt alone this usually entails many trips depending on the game and you never go back without your rifle i,e., eight trips for a bull elk and twelve for a moose depending on the terrain. You also have to make sure that you have ice chests at the truck so the meat does not spoil. All meat is then trimmed out at home and placed in a freezer - no more processors. There are some pretty good presentations on UTube, but if you can find a butcher that will take a few minute and show you how he takes the animal apart it will go a long way to help. Remember the first few times that you do this, the process will seem awkward, take time, seem like you are making a mess, but experience will make you a professional.</p><p></p><p>Give it a try. Hunt with many friends with grit and strong backs. Good luck!!!</p></blockquote><p></p>
[QUOTE="Bingoc, post: 1819048, member: 38930"] As you can see from the posts we are all different depending on our experiences, but we have all made changes over the years as to how we handle our game, For example the first deer that I took as a young man hunting alone, was bled at the throat, field gutted, dragged for what seemed like miles through the Ozarks forest and a stream in Missouri, placed in a car trunk and driven to a processor- just as I read it should be done. As he viewed the deer, he told me to go out back and hose out the cavity and clean it out. This all happened in a matter of hours, and the temperature was in the 30 s. When I got the frozen, packaged meat back, I presented this beautiful piece of tenderloin to my bride on Saturday evening to be used for Sunday dinner. We had only been married for a few months and were both raised in the city. I was proud of my achievement and looking forward to dinner. She set the frozen tenderloin out to defrost Saturday evening, and we awoke on Sunday morning to find it in a sea of blood. Drained the blood and found that it continued to bleed throughout the day. We prepared the tenderloin and cooked it as you would for a piece of medium- rare beef. We then gagged it down, tried a couple of more cuts with the same results and decided to donated the rest to Good Will. As we moved to Idaho one couldn't drag anything anywhere. Then I learned to bone the animal on the spot, put the pieces into plastic bags that went into a alfalfa sack and on to a pack frame for the trips out. As I hunt alone this usually entails many trips depending on the game and you never go back without your rifle i,e., eight trips for a bull elk and twelve for a moose depending on the terrain. You also have to make sure that you have ice chests at the truck so the meat does not spoil. All meat is then trimmed out at home and placed in a freezer - no more processors. There are some pretty good presentations on UTube, but if you can find a butcher that will take a few minute and show you how he takes the animal apart it will go a long way to help. Remember the first few times that you do this, the process will seem awkward, take time, seem like you are making a mess, but experience will make you a professional. Give it a try. Hunt with many friends with grit and strong backs. Good luck!!! [/QUOTE]
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