NEW! Blue's DEER PICTURES @@LOOK HERE@@

[reelapeelin]

Originally Posted by Stinky_Hooker

He is one good lookin cat to boot!!!!

I think somebody's leg's gettin yanked here...
::) ...


...good shootin', Dawg... ;) ...

[TheTinMan]

Nice buck Self! Man, hunting in a a heated 10x12 room with heat and a desk! That's like me catchin a cow bass outta my livin room. Good Job ;)

[Mac_Attack]

Good kill Blue! We got shut out for the second year in a row. I have a question though, we field dress our deer, if we shoot one, by your hanging photo yours hasn't been gutted yet. Was that a question? Also why do you hang it from the rear legs? We hang ours by the horns unless they are going to be mounted.

Three bucks you are a lucky man! Billy Mac ;D

[Blue_Runner]

Thanks Tin and Mac!

Mac, if we get another one I'll take pics of the process we use.

We don't gut the deer. The reason is because in our opinion there's not much to gain by gutting besides inner loin (best meat but not much of it) and the ribs (never had em but bet thier good). Not to mention that I hate looking at and smelling guts!

We hang by the legs and skin from there down. Eventually skinning the cape all the way down to just under the chin. Take the front shoulders first, then the "backstraps", saw off head, and finally, take the 2 rear quarters.

How do ya'll do it when you hang from the horns? I've thought about trying that.

I know other people that skin them in a wooden trough, which seems unusual to me, but apparently works well.

[willy]

I dress them in the field Blue, want to cool that meat as fast as I can. Take the liver sometimes if we are camping for some good eats. Pull the loins out when I get home. Hang by back legs on a gambrel and start skinning from the back legs down and then quarter and trim all meat off and bring inside and butcher and package. If we do it in a camp where I won't be going home soon I will saw the rib section out and cook them slow over wood that has burned down to coals in the fire and coat them repeatedly with some barbecue type concoction. If not I just run a thin blade in and out of each rib opening at home and take those pieces and use them for chopped meat.

[Stinky_Hooker]

Although i wasnt asked, Ill chime in. ;D


I do not gut. If its a morning hunt or its warm, ill go ahead and clean em. If its a "cold" night 44 or less Ill let em hang by the rear legs till the next day, doesnt hurt a thing. I quarter em up and and pull loins off then amd put on ice for at least 3 days. All the while I am draining the water and replenishing with fresh ice. After that I pull the quarters out and debone or take to processor for ground...usually do ground, we eat the heck out of it.

I cut up loins (backstraps and cook like in the recipe section...beat em, marinate, butterfly , stuff with connecuh, close up and wrap in bacon and grill. Best in da world!! I never buy steaks anymore, even at restaurants! 8)

[willy]

stuff with what Stink ???

[Stinky_Hooker]

conecuh sausage

http://www.wellcraftv20.com/cgi-bin/...num=1159796171

[Mac_Attack]

We hunt in the UP for an extended period 5 -7 days. Therefore we field dress and hang til the trip home. This year was a warm year with day temps 35-40 but we shot no deer. Non of us butcher our own deer, we have them done at a local processer. How many can you take in a season? Our firearm limit is two. Billy Mac ;D

[Stinky_Hooker]

Originally Posted by Mac_Attack

*How many can you take in a season? *Our firearm limit is two. *Billy Mac *;D

Two per day , only one allowed to be antlered. 108 days counting bow season so, 216 a year. ;D

However, that doesnt happen. I got 10 last year, (coulda killed alot more) but wont pull the trigger that many times this year. Got 2 so far, gonna get to five for the meat and then watch for Mr Bigs. 8)