The gutless method refers to skinning out the animal on each side and not gutting it. Then removing the front quarter with the leg bone in. Then removing the hind quarter by filleting down from the top of the pelvis to the hip socket and leaving the leg bone in. Then filleting the back strap from pelvis to the neck. Remove the tenderloins by pushing in the paunch an d cutting at each end, then pulling it out. Flip the animal over and repeat. Some back packers remove the leg bones too.
When done the rib cage, spine, pelvis neck and head are in tack with the guts inside.
I do gut less when I am by myself. With the moose I just got, we gutted it. Sawed the ribs off and took the spine intact with the backstrap still on it. Hopefully that will fix the problem of that being tough.
Last edited by saddlesore; 11/04/15.
