|
Joined: Apr 2010
Posts: 626
Campfire Regular
|
OP
Campfire Regular
Joined: Apr 2010
Posts: 626 |
Have any of you guys tried it? Seen several videos seems straight forward enough, any tricks or "hacks" any would like to share?
bkraft
"Four things greater than all things are, Women and Horses and Power and War."
|
|
|
|
Joined: Sep 2010
Posts: 19,179
Campfire Ranger
|
Campfire Ranger
Joined: Sep 2010
Posts: 19,179 |
b k
Yes, I do the gutless method all the time UNLESS, I'm going to let the deer hang and age, OR I'm giving the whole deer to friends. I have a few friends that occasionally will take a deer for themselves. Then I do the traditional gutting.
I don't know what videos you've seen so.....
It only makes sense to me to hang the deer by the hind legs from a gambrel that separates the hind 1/4s. The last deer I gutted for friends, I left it laying on he ground the old fashioned way. That is harder.
You need a sharp 'clip' point blade to cut around the anus and end of the large intestine.
When you get to the point of retrieving the tender loins -- carefully cut into the body cavity down to the sternum. That allows you enuff room to push the intestines and stomach down so you can cut and remove the TLs.
The gutless method is almost second nature to me and hopefully I haven't overlooked anything critical.
Good Luck
Jerry
jwall- *** 3100 guy***
A Flat Trajectory is Never a Handicap
Speed is Trajectory's Friend !!
|
|
|
|
Joined: Apr 2011
Posts: 151,738 Likes: 14
Campfire Savant
|
Campfire Savant
Joined: Apr 2011
Posts: 151,738 Likes: 14 |
It’s the only way to fly unless you gut shot one.
|
|
|
|
Joined: Sep 2017
Posts: 665
Campfire Regular
|
Campfire Regular
Joined: Sep 2017
Posts: 665 |
Hard to get the heart out with the insides still inside.
'If you say the parent you were most afraid when you were a kid was your dad, you grew up in the city.'
|
|
|
|
Joined: Jan 2006
Posts: 69,396 Likes: 4
Campfire Kahuna
|
Campfire Kahuna
Joined: Jan 2006
Posts: 69,396 Likes: 4 |
I've done it 4 or 5 times with elk and twice on moose. Every one was extremely tough chewing. Boning meat before it goes into rigor will allow the muscle fibers to contract which makes them tough. Leaving the meat on the bone until it cools enough to go into rigor will prevent the contraction.
“In a time of deceit telling the truth is a revolutionary act.” ― George Orwell
It's not over when you lose. It's over when you quit.
|
|
|
|
Joined: Jan 2006
Posts: 69,396 Likes: 4
Campfire Kahuna
|
Campfire Kahuna
Joined: Jan 2006
Posts: 69,396 Likes: 4 |
Hard to get the heart out with the insides still inside. After the meat's off, cut a couple ribs and take it out through the hole.
“In a time of deceit telling the truth is a revolutionary act.” ― George Orwell
It's not over when you lose. It's over when you quit.
|
|
|
|
Joined: Apr 2010
Posts: 626
Campfire Regular
|
OP
Campfire Regular
Joined: Apr 2010
Posts: 626 |
I hadn't thought of the toughness issue. Thanks guys, I'm gonna rethink this.
bkraft
"Four things greater than all things are, Women and Horses and Power and War."
|
|
|
|
Joined: Dec 2010
Posts: 1,374
Campfire Regular
|
Campfire Regular
Joined: Dec 2010
Posts: 1,374 |
Hard to get the heart out with the insides still inside. I cut down both sides of a rib and yank that rib out, leaves room to remove the heart.
It isn't energy that kills, its holes.
|
|
|
|
Joined: Jun 2001
Posts: 19,086
Campfire Ranger
|
Campfire Ranger
Joined: Jun 2001
Posts: 19,086 |
I've done it 4 or 5 times with elk and twice on moose. Every one was extremely tough chewing. Boning meat before it goes into rigor will allow the muscle fibers to contract which makes them tough. Leaving the meat on the bone until it cools enough to go into rigor will prevent the contraction. Only part that is not on the bone is the back strap.You are right about that though. I'm thinking next year to leave the back strap unit last. Then using a saw,cut down along each side of the back strap at the top of the ribs so you only have the spine and back strap in one piece.Only have to go to the front of the pelvis bone because when you took the hinds off, you started there. Then cut the neck off. Probably have to puncture the paunch to let some gas out to be able to use the saw. If I am by myself I usually have to gut anyway because I can't move the carcass around with all the guts in.I guess all it would save me is not splitting the spline. This would be for elk, not deer. I don't have any qualms about gutting deer. Gut them, cut in half in front of the last rib and throw 1/2 the carcass into panniers, then one on each side of the mule.
Last edited by saddlesore; 12/03/19.
If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles
|
|
|
|
Joined: Jan 2001
Posts: 29,882 Likes: 6
Campfire Ranger
|
Campfire Ranger
Joined: Jan 2001
Posts: 29,882 Likes: 6 |
Gone both ways, and my preference is to handle bone in halves for quarters. Typically though we're in camps that might be in place for another week to 10 days. I experience a lot more trim loss with the gutless approach.
1Minute
|
|
|
|
Joined: Sep 2010
Posts: 19,179
Campfire Ranger
|
Campfire Ranger
Joined: Sep 2010
Posts: 19,179 |
I've done it 4 or 5 times with elk and twice on moose. Every one was extremely tough chewing. Boning meat before it goes into rigor will allow the muscle fibers to contract which makes them tough. Leaving the meat on the bone until it cools enough to go into rigor will prevent the contraction. Yes, you're right. However I process my WT at home and I DON'T bone it out. I put the 1/4s and pieces on Ice/Water for 3-5 days keeping it cold but NOT frozen. After that it's cut off the bone and into pieces. bk - this might be relevant to you, I don't know. Jerry
jwall- *** 3100 guy***
A Flat Trajectory is Never a Handicap
Speed is Trajectory's Friend !!
|
|
|
|
Joined: Jan 2018
Posts: 1,145
Campfire Regular
|
Campfire Regular
Joined: Jan 2018
Posts: 1,145 |
Actually works well on gut shot animals , you don;t have to go into that area. We do all of our animals lying on the ground and it works easily, even on elk. We also age everything so never had an issue with toughness after aging. The quarters get hung and aged when we get home, everything comes apart at the joints and no need to cut bone.
|
|
|
|
Joined: Dec 2009
Posts: 839
Campfire Regular
|
Campfire Regular
Joined: Dec 2009
Posts: 839 |
Got to get the heart and liver anyhow
|
|
|
|
Joined: Jan 2012
Posts: 3,150
Campfire Tracker
|
Campfire Tracker
Joined: Jan 2012
Posts: 3,150 |
It’s all I do now. Cut up on the ground and into a pack. Hang the quarters when I get home. Usually take a piece of painters plastic to lay out meat as I cut.
Yup.
|
|
|
|
Joined: Dec 2010
Posts: 19,244 Likes: 3
Campfire Ranger
|
Campfire Ranger
Joined: Dec 2010
Posts: 19,244 Likes: 3 |
I've done the gutless, skinless method a few times when I killed one a long ways back from any roads. I just cut the hind quarters and front quarters off, leaving the skin on and tie them together in pairs to throw over my shoulders, then roll them onto their stomach, slice the skin down the back and take out the loins. I put those in a plastic garbage bag I carry in my game bag, stick the bagged loins in the game bag and walk out. No I don't worry about the tender loins and heart. Skin out the quarters when you get home.
|
|
|
|
Joined: Dec 2006
Posts: 28,172
Campfire Ranger
|
Campfire Ranger
Joined: Dec 2006
Posts: 28,172 |
Hard to get the heart out with the insides still inside. and the liver... Fresh venison liver, thick sliced bacon, and red onion is a delicacy around here. I feel a bit sorry for those who turn up their nose at it.
Hunt with Class and Classics
Religion: A founder of The Church of Spray and Pray
Acquit v. t. To render a judgment in a murder case in San Francisco... EQUAL, adj. As bad as something else. Ambrose Bierce “The Devil's Dictionary”
|
|
|
|
Joined: Sep 2010
Posts: 19,179
Campfire Ranger
|
Campfire Ranger
Joined: Sep 2010
Posts: 19,179 |
Liver is too dark for my & my famalies’ taste. The only way to cook Kidneys is to boil the PEEE out of em. grin. The tenderloin — under backbone — is the MOST tender meat of any WHOLE Deer. I can’t imagine leaving the T L in the carcass !! Then again, “Yankees”. Jerry
jwall- *** 3100 guy***
A Flat Trajectory is Never a Handicap
Speed is Trajectory's Friend !!
|
|
|
|
Joined: Aug 2017
Posts: 9,073 Likes: 1
Campfire Outfitter
|
Campfire Outfitter
Joined: Aug 2017
Posts: 9,073 Likes: 1 |
As mentioned above, the tenderloins and heart are easy to take out via gutless. The liver, not so much.
I only do gutless. As a matter of fact, I have an elk inner loin marinating right now for dinner tonight.
|
|
|
|
Joined: Feb 2017
Posts: 1,871
Campfire Regular
|
Campfire Regular
Joined: Feb 2017
Posts: 1,871 |
We hang our from the hind legs and haven't gutted them in years. The ribs are the only I don't take that I would have if I gutted the deer. I have never saved the organs
|
|
|
|
Joined: Dec 2015
Posts: 2,062
Campfire Regular
|
Campfire Regular
Joined: Dec 2015
Posts: 2,062 |
gutless is not deboned, except loins and backstrap and neck meat. You can debone, but don't need to unless saving weight.
We've gutless (quaters, loins, backstrap, trim everything else we can) t his year, toss in bags.
I haven't tried getting the loins out without gutting, but haven't done anything bigger than a whitetail. Once everything is "off", its pretty lite, I just slice open the body, dump out the guts, flip onto its back and take out the loins.
|
|
|
|
538 members (1234, 12344mag, 10gaugemag, 17CalFan, 16penny, 55 invisible),
2,270
guests, and
1,301
robots. |
Key:
Admin,
Global Mod,
Mod
|
|
Forums81
Topics1,192,391
Posts18,488,731
Members73,970
|
Most Online11,491 Jul 7th, 2023
|
|
|
|