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Forum » Seasons Overs. Lets see what tags were filled Hunter Misc.....(city cucks stay out)
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Thread: Seasons Overs. Lets see what tags were filled Hunter Misc.....(city cucks stay out)

post 1629074553 01-19-2021, 02:43 PM
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Originally Posted By JuicedMayhem⏩
Brb moving to Montana
Fuk off we’re full
post 1629074573 01-19-2021, 02:43 PM
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Originally Posted By r32gojirra⏩
Do you just fillet it on the spot or take it back home to butcher it?

Who taught you?

Tbh probably Mirin’ butchering skills these days more than the actual shooting

Do you have a photo of your butchering tools?

Idk even where to start
With deer most people field dress them where they shoot them which is cutting it from the butthole up to the neck, cutting the diaphram and windpipe and dumping the guts. After that you just take it to the skinning shed or your house, cut a little hole on the hip side of their knee joint and string them up to let the blood drain and spray the insides off with a water hose. It's not hard you just need to be careful not to cut any of the guts and take your time.

To answer your questions my dad taught me and all you really need is a sharp knife. For the rest of the butchering I just take it a processor since it's not very expensive and they can make you a bunch of sausage, ground meat and stuff like that. If you wanna do the whole thing yourself the best advice I could give would be to make sure you let all of the blood drain out beforehand
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post 1629076153 01-19-2021, 03:01 PM
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Originally Posted By TBO1313⏩
With deer most people field dress them where they shoot them which is cutting it from the butthole up to the neck, cutting the diaphram and windpipe and dumping the guts. After that you just take it to the skinning shed or your house, cut a little hole on the hip side of their knee joint and string them up to let the blood drain and spray the insides off with a water hose. It's not hard you just need to be careful not to cut any of the guts and take your time.

To answer your questions my dad taught me and all you really need is a sharp knife. For the rest of the butchering I just take it a processor since it's not very expensive and they can make you a bunch of sausage, ground meat and stuff like that. If you wanna do the whole thing yourself the best advice I could give would be to make sure you let all of the blood drain out beforehand
I butcher all my own stuff and always have.

A good meat grinder and a fillet knife and I'll butcher a moose. A good steak cutting knife is good to have, as well as a skinner. I have a myriad of knives and the ol fillet knife gets the most use when boning out meat.

That and a big roll of butcher paper and you are set.

I also keep heart and liver.
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post 1629077043 01-19-2021, 03:10 PM
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Originally Posted By Hutrapper⏩
I butcher all my own stuff and always have.

A good meat grinder and a fillet knife and I'll butcher a moose. A good steak cutting knife is good to have, as well as a skinner. I have a myriad of knives and the ol fillet knife gets the most use when boning out meat.

That and a big roll of butcher paper and you are set.

I also keep heart and liver.
How long does it usually take you to butcher an entire deer and how long do you usually hang them up and drain them before you start? I've heard varying theories on the hanging time from 15 mins to entire week in the cooler
6'2"

OMAD results: 2/15/19-235, 10/13/19-190

OHP-205 Bench- 245 Squat - 405 C&J - 245

2021 Spring cut: 195lbs starting weight
post 1629078053 01-19-2021, 03:19 PM
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I missed a giant buck 2 different times this month and got in on another big buck 2 times but didn’t get a shot. Still got a few more days, probably hit it on Thursday again.
post 1629078143 01-19-2021, 03:20 PM
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Originally Posted By r32gojirra⏩
Do you just fillet it on the spot or take it back home to butcher it?

Who taught you?

Tbh probably Mirin’ butchering skills these days more than the actual shooting

Do you have a photo of your butchering tools?

Idk even where to start
In AZ we mostly skin and quarter them in the field using what’s commonly called “the gutless method”
post 1629078643 01-19-2021, 03:25 PM
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Originally Posted By TBO1313⏩
How long does it usually take you to butcher an entire deer and how long do you usually hang them up and drain them before you start? I've heard varying theories on the hanging time from 15 mins to entire week in the cooler
Hang time, head up or down, skin on or off....it is my firm opinion that variations in all these have a very small effect on the end result.

A few things are important.

Gut the animal quickly to speed up cooling. The quicker it cools the better. If its warm out I will lay critter on concrete floor, pack with ice and cover in a blanket

Keep the body cavity clean. If gut shot, don't be afraid to wash it out, but put a fan on it when hanging to dry out the cavity.

I leave hide on to hang. The outer layer of meat dries out if not. Not really an issue, just less trimming.

I always hang at least until rigor mortis is gone. Generally a week, but if it warm out and I have to butcher faster, four days is fine. More than a week is fine too, again I have noticed no difference and meat is always good and tender.

I take a long time to butcher and I trim all fat. The tallow taste is in the fat, not the meat, so a deer by myself, carcass to wrapped might be 4-6 hours. The majority of that is trimming fat
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post 1629079383 01-19-2021, 03:32 PM
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Originally Posted By Hutrapper⏩
Hang time, head up or down, skin on or off....it is my firm opinion that variations in all these have a very small effect on the end result.

A few things are important.

Gut the animal quickly to speed up cooling. The quicker it cools the better. If its warm out I will lay critter on concrete floor, pack with ice and cover in a blanket

Keep the body cavity clean. If gut shot, don't be afraid to wash it out, but put a fan on it when hanging to dry out the cavity.

I leave hide on to hang. The outer layer of meat dries out if not. Not really an issue, just less trimming.

I always hang at least until rigor mortis is gone. Generally a week, but if it warm out and I have to butcher faster, four days is fine. More than a week is fine too, again I have noticed no difference and meat is always good and tender.

I take a long time to butcher and I trim all fat. The tallow taste is in the fat, not the meat, so a deer by myself, carcass to wrapped might be 4-6 hours. The majority of that is trimming fat
I always do head down and never even seen someone hang head up. Usually skin off. It's always warm by Canada standards where I am. After getting back to the skinning shed it usually goes straight to the cooler if it's already been dressed and I always clean out the cavity with a water hose
6'2"

OMAD results: 2/15/19-235, 10/13/19-190

OHP-205 Bench- 245 Squat - 405 C&J - 245

2021 Spring cut: 195lbs starting weight
post 1629080203 01-19-2021, 03:39 PM
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Originally Posted By TBO1313⏩
I always do head down and never even seen someone hang head up. Usually skin off. It's always warm by Canada standards where I am. After getting back to the skinning shed it usually goes straight to the cooler if it's already been dressed and I always clean out the cavity with a water hose
I think head direction is regional. I was unaware people hung head down till I talked to people on the internet lol

I skin when I butcher, but if only hanging a few days or a week if real cold I don't think there will be any meat dehydrating issues with skin off. Easier to skin when warm anyway, and if air temps are warm it will cool it faster. A bit dark is fine. Black and leathery, trim it off

So many people preach that you should never wash out a body cavity cuz wet causes bacteria hurr durr.

You know what else has bacteria? Deer chit. And if there is some in the cavity from a gut shot, I'm washing it out. Lol
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post 1629093493 01-19-2021, 05:53 PM
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Originally Posted By gixxer0.6g⏩
My son and I have really gotten into bow hunting since ammo is non-existent now and you get an extra month of hunting. We are on 3 acres so we've got rabbits all over the place. He has gotten two of them and I'm not big on letting animals go to waste so I've skinned them for their fur. But I've noticed there is a good amount of lean meat on them. Tempting but not there yet

I did make a delicious venison stew in the slow cooker last night.

Next month goals is to get a coyote with a bow.
Give the rabbit a try. It's good, just sometimes tough, my husband usually pressure cooks it with bbq sauce.

I've actually never processed a deer, but lots of goats and sheep and one pig. It's not too time consuming. I think between my husband and I a deer size wether takes 3-4 hours, gunshot to freezer.

We've hung animals both ways:
Head down = easier to hang on a gambrel, easier to cut the pelvic bone, difficult to access heart and lungs.
Head up = gravity helps with the guts, the head stays cleaner if that's important, difficult to cut the pelvic bone.
post 1629743623 01-26-2021, 10:21 AM
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This might be a nice whitetail next year


Caught this unit on the trail cam the past two days. Pics really suck because I had to zoom in quite a ways. hope I can find his antlers in the next month or two

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post 1629743763 01-26-2021, 10:23 AM
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im still hunting. got 4 mornings left. i think the rut might be winding down i saw 2 herds of does with no bucks. ive been on 2 giant muleys (carp deer)
post 1629743893 01-26-2021, 10:25 AM
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Originally Posted By fishnbrah⏩
im still hunting. got 4 mornings left. i think the rut might be winding down i saw 2 herds of does with no bucks. ive been on 2 giant muleys (carp deer)
Have you found any recipes for rutty muleys? I understand there is a lot to the processing to help with that but we are past that point now. My son and I don't mind it but the rest of the fam won't eat it.
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post 1629744143 01-26-2021, 10:27 AM
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Originally Posted By fishnbrah⏩
im still hunting. got 4 mornings left. i think the rut might be winding down i saw 2 herds of does with no bucks. ive been on 2 giant muleys (carp deer)
We don't have mule deer where I am. Do they taste bad?
6'2"

OMAD results: 2/15/19-235, 10/13/19-190

OHP-205 Bench- 245 Squat - 405 C&J - 245

2021 Spring cut: 195lbs starting weight
post 1629744353 01-26-2021, 10:30 AM
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Originally Posted By TBO1313⏩
We don't have mule deer where I am. Do they taste bad?
They get kind of a sour taste and smell. You get any of their tarsal gland on any of the meat, hair, or blade it's not gonna be great. So processing is key. But I had someone else do it so we are past that point. I'll prob just grind it up and make it into sausage
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post 1629744383 01-26-2021, 10:30 AM
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Originally Posted By TBO1313⏩
We don't have mule deer where I am. Do they taste bad?
In Texas, it depends on their diet and locaton. Muley's in West Texas don't taste as well as the ones in the panhandle.
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post 1629746183 01-26-2021, 10:52 AM
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I usually marinate it. I been marinating the desert bighorn and it’s delicious
post 1629746343 01-26-2021, 10:55 AM
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mule deer tastes good to me but it’s like anything else, the rut and how the meat is cared for makes a difference.

And yeah, they’re glands are mad secreting and pissed on right now lol. Looks like they have tar on their legs
post 1629746463 01-26-2021, 10:56 AM
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Originally Posted By fishnbrah⏩
I usually marinate it. I been marinating the desert bighorn and it’s delicious
I made a stroganoff that was really good with cream of mushroom in a slow cooker. put it over some noodles and it was delicious. But that wasn't with this rutty deer that I've been talking about. Making some instata pot venison gyros tonight.
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post 1630462513 02-03-2021, 02:43 PM
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Found some more Montana unicorns last week.

All bulls again. 11 total. Unfortunately they found me as soon as I found them so didn't get a long look for next years menu before they were gone.


On my trail cam that night where those bulls were




Deep dish pizza with elk peperoni


Venison gyros and chili

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post 1633902533 03-16-2021, 01:32 PM
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Shed hunting season has officially begun. Found a matching 6 point set of a nice bull last weekend. Made it into a picture frame and will put this picture in the middle












Ayyyy
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post 1637769623 05-04-2021, 04:29 PM
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Filled my turkey tag for the year. Found him way up there. 19 lb bird.



Here's the mount





Also, found my bull for my bow tag. Couldn't find the other side but he's around a 340. I think I got him on a trail cam and he is wide so he'll be a monster next year. 20" G4

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