Whats the deal with gutting a deer?

[CajunBass]

I had a buddy once who shot a deer and decided to "age" is. He left it hanging overnight and the whole deer spoiled. The low that night was about 65 degrees. :banghead: Dummy.

I've never had to field dress one myself. I've always hunted with a club, and as soon as I shot it, someone would show up whip out a knife and do it for me. One old boy who's dad had been a well known poacher "back in the day", when I asked "Do you know how to do this?" winked and replied with a grin, "Awww shucks. I can do this in the back of a pickup at 60 mph in the dark."

It is best to get the guts out ASAP.

 

[skidooman]

I do gut them where they fall as well. Main reason its lighter to pack out. Another reason is reduces chance of spoiling meat. The best perk of it though, once you get the deer back to camp and on ice, hike back up there and shoot any yotes taking advantage of a free meal.

 

[goalie]

I don't know why anybody goes through the trouble of gutting a deer in the first place. I've killed an awful lot of deer and never gutted one. I can get the back straps, inner loins, hind quarters and shoulders with the guts in place. Why bother with gutting the deer? The only reason I would gut one would be a situation where I had to travel a long way with the deer before I could begin skinning and processing.

You answered your own question. I shoot my deer about 150 miles from where I live. I would rather butcher a gutted deer in the garage and deal with the guts in the woods than drag an extra 50 pounds around then have it mess up the garage as well.

 

[woody5401]

I kill approx 600-800 lbs of deer and piggie meat annually and the only thing I get in a hurry to cut out of a critter are the twig and berries from the boys. Gutting a deer on the fly only seems to help with the packing. I cool the deer slowly taking them down to ~40 deg over a 10-12 hr period sometimes longer.

Tip: I hang the deer in a hog tied way with the front and back legs together when I can, makes the backstraps just as tender as the tenderloins....mmmm delicious

 

[stevereno1]

I always gut mine after I leave the woods so I don't draw coyote to my stands. I do however, gut and skin the deer as soon as possible because it is easier for me to skn a deer when it's still warm. My 2 cent.

 

[~z]

Good tip Woody
~z

 

[Quoheleth]

I cant use a 4wheeler so i have to take my stand and gun back to my vehicle then get a wheelbarrow... The one before that i tried to drag while holding my rifle and a treestand on my back. I was alone and made it about 200yds before i went and got the wheelbarrow. Thats a lot of work for one person carrying that load.

Ah, yes. A market-rich environment for the "tactical wheelbarrow."

Just wait...one of these days Cabellas will be carrying Quoheleth's Tactical Wheelbarrow [TM] - in one of three choices of camo (real-tree, mossy-oak, and upland), Picatinny rails for slip-on lights, shock-absorbing grips on the handles made by Hogue (still working out the contract details), and extra-large pouches on the side for the small stuff that might get lost otherwise.

A guarateeed seller...

Q

 

[HunterGirl]

It depends on tempurature too of course. But you really need to get the tempurature of that animal down quickly. Yes, most of us have never had a problem but it does pose a risk to leave the guts in. Again - if you are hunting in northern Minnesota in November - it's less of an issue than when I've bowhunted in 95 degree weather in Wyoming in September.

Why take the chance of ruining the meat?

 

[brighamr]

My thoughts: After reading much on the subject (my favorite book is "How to get the most from your venison"), gutting immediately helps ensure the meat will not rot. Packing with snow or ice helps cool the meat quicker which deters bacteria.

Aging the meat in a cold area (fridge, or celler, or outside if it's winter) helps tenderize the meat, and can help remove the gamey taste.

I do both, gut immediately, and hang for about a week. So far, I've never had bad venison from my own kills (knock on wood).

something else. I butcher my own kills. no bone saws or anything just a sharp knife. this ensures that my meat will be mine (some butchers mix and match kills), it also ensures everything is sanitary and I get the most from a deer. I advise others, to try butchering at least once and see how the end result turns out. Most people will continue butchering their own kills...

 

[22-rimfire]

Another 6 month old thread rejuvenated. Guess it's getting that time of the year when people are thinking about deer hunting.

 

[[email protected]]

we had 2 bucks hanging in camp and had another small one come in to smell and look them over. literally nose to nose. wish id had a camera. dont believe a gut pile will mess hunting. we have also killed deer near gut piles made the night before. i do believe dressing quickly is a good idea. but if real close to the truck/shed may not gut immediately to keep it cleaner.

 

[the naked prophet]

I was finishing up gutting a doe I had just shot, when I was nearly run over by a buck (during antlerless season, so I couldn't shoot him). I was afraid he was going to attack me! He just ran right up to me until I stood up to run away, then he stopped and looked at me funny, then walked off at a 90 degree angle. I figure it's because I smelled like the doe I was gutting. The buck did come directly downwind from me.

 

[Dr. Tad Hussein Winslow]

marksman13, how do you get the inner loins without gutting?

Also, you guys that "hang" - do you hang with skin on or after skinning?

 

[ED21]

Also, you guys that "hang" - do you hang with skin on or after skinning?

Generally depends on the weather and to an extent the time of day the animal is back to camp. The idea is to get and keep the meat cool as soon as possible.