Deer Hunt Question

[fishingrx]

what barham said, I find it's easier to hang by the hind legs. to me it's easier to skin a deer first, then gut it. also, if it's a management hunt don't forget to attach the mld permit.

[WestEndAngler]

Do I really have to bring the heads back with me??!

I mean I have two deer quartered in the back of my Tahoe.

What's the law because honestly, I don't know.

[WestEndAngler]

Hopefully your knife will be sharper then that . Coe you can also take the forearms off one joint closer to make for more room . Same on the hinds. If you arern't going to feild dress them you can skin and remove the hinds, back strap , and shoulders with out gutting them . You can make an insision between the tailbone and the back upper portion of the rib cage and reachin and get the tenders.

Buying a new knife at Academy later today before I leave. Any suggestions on knife brand?

[Rusty S]

That will work , use a sharper knife than he is lol , I think is easier once their gutted , split the fur down the back also and skin out the legs real quick then just pull down one side at a time and will come right off

I would take the cape off whole, you will get hair in your meat if you split the hide down the back, you can do this with a hog but you are asking for it if you do it with a whitetail. And yes you have to keep the heads. rs

[Rusty S]

Buying a new knife at Academy later today before I leave. Any suggestions on knife brand?

Gerber with a gut hook is nice, fixed blade. rs

[Reef Drifter]

the schrade uncle Henry is what I use coe, or a razor knife , and you have to keep the heads with the tags so the game warden has proof of what you shot and the processor has to have proof and the log number off tag or mld permit

[Robalo]

Gerber, schrade, Buck-any knife will do so long as very sharp-skinning dulls knife quickly, so have sharpener handy-the hardest part IMO is cutting down the rib cage to open the chest cavity-those rib bones can be tough to cut through and ya do not want to puncture and stomach, guts or bladder. I use a 3" folding schrade-it reems the azz and lady part of a doe very well and doesn't get into her bladder so pee aint all over the meat. I start at azzhole, make a circle around possy and anus as one piece, then insert and separate possy and anus from inside hip-it's like a cork kinda in a wine bottle-I get all that free first, then skin up each leg (hanging on gambrel) and then skin down past shoulders to neck and cut off at head, so head and skin are attached. Tag must stay with meat and so must head-so I put head and skin in bag, bungee'd to top of cooler. A doe that weighs 110#s on hoof will dress at about 70-75 lbs. Hill country does are huge at 110#s and my E. Tx lease they avg about 110. Where you're going, likely 110 and less-more like 90-100 with guts. If ya carry someone else's deer for them, make darn sure you have the transfer letter/document-see your TPWD Hunting regs and make darn sure properly tagged, etc.

I would NOT carry any only gutted deer-the meat will go bad quickly and it'll make ya sick-if not quartered and iced, then don't kill one-otherwise it's wasting it-the skin retains heat-those idjits that drive from say Brackettville to Katy with a whole gutted deer on their trunk are stooppeeed-that meat is spoiled and will give ya the sheeets-and that meat mkt just ground it up with your meat and ya got tomain sausage because some idjit and a bad processor (all suck except the ones that singularly do your deer-and I aint saying who that is since they even turn away folks, but I can attest that the processors ya all hear about and some speak highly of, all do bulk sausage making so ya get bad meat mixed with yours-I don't use them-have in past and ended up with the sheeets almost every time I ate the sausage). The care of your meat and how it's processed makes all the difference between good and bad.

Good luck, be careful and follow the regs on transport/tagging-them tickets are spensive!!

[Tiny]

The easiest thing for you to do would be to take me with you, let me shoot a couple deer for myself, you supply the beer and I'll clean everybodies deer... even if it's 15. It takes me about 15 minutes each.

[dbarham]

Get a scalpel with xtra blades can't be beat then a boning knife to cut front legs off and removing back strap gonna need a handsaw too to cut hams in half and the ends of legs and to cut off head

[WestEndAngler]

I will not be the one field dressing just skinning & quartering. So should be fairly straight forward. Appreciate all the help guys!

[Tiny]

I said cleaning the deer... who the hell field dresses deer??

Hang em back legs up, skin 'em, cut off the fore quarters, cut off the neck, cut off the back straps, open the gut up, let em fall into the ribs, take them little tenders out, cut off the back quarters, let the carcass fall in the bucket and start on the next one...

[WestEndAngler]

Aww crap. Now I hear he has mule deer too. We can only shoot white tail doe though. I'm pretty sure I can tell the difference... Maybe lol

[WestEndAngler]

I said cleaning the deer... who the hell field dresses deer??

Hang em back legs up, skin 'em, cut off the fore quarters, cut off the neck, cut off the back straps, open the gut up, let em fall into the ribs, take them little tenders out, cut off the back quarters, let the carcass fall in the bucket and start on the next one...

Your not talking to the brightest deer hunter lol

[Gilbert]

Your not talking to the brightest deer hunter lol

deer hunting is too much work. that's why I only duck hunt now. but bring plenty of back strap for fajitas.

[juanpn29]

i would use one large yetti cooler they are pricey but they pay for them selves over and over again