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Post by Sunshine on Oct 12, 2007 0:50:58 GMT -5
around here you gut your deer and remove the glands off his back legs as soon as you shoot him. where he drops. you also put a stick in his rib cage to hold him open to help air him ut.
I was surprised t learn that some hunters in the deep south do not gut their deer until they get home and some wait till the next day is thats whats convenient to them. Is it just me or does that sound crazy? arent you in danger of haveing the meat taint on you? Southern guys what do you do and why?
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Post by Earl8656 on Oct 12, 2007 1:31:43 GMT -5
It depends on where I am when I shoot one. Most of my deer hunting is within a couple miles of my house. If thats the case i will tag him and load him up and take him to the shed and gut him in a bucket and wash him out and then hang him by the neck and let him drain. If I'm out, and won't be home for a while, i will gut him on the spot and prop him open, butonly if the temp is below 45.
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Post by scansy on Oct 12, 2007 17:01:34 GMT -5
I have always gutted my game on the spot (including small game, birds, whatever). But no stick in the ribs or anything.
I'm with Earl. If it's cold enough, we let them hang for 24 hours to make it easier to work with. If it's too warm, we cut it sooner.
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Post by Sunshine on Oct 13, 2007 5:10:09 GMT -5
yuck, i aint the guts out immediately. and we let em hang as long as the temps cold enough. ive seen em hang frozen solid for a couple weeks before when i was growing up. they always said the longer you hang em the less wild taste they have. dont kow if its true but its what we go by.
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Post by cattrax on Oct 13, 2007 9:37:59 GMT -5
Gut them on the spot, and then let them hang when I can for at least 5 days, that gets rid of most of the wild taste and makes them more tender too. Elk I like to hang for at least a week if the weather will permit.
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Post by secesh on Oct 14, 2007 6:38:15 GMT -5
The really wild taste comes from using a contaminated knife from cutting the back leg glands off and then using the same knife for skinning and gutting. Never touch the glands until I get home and finish skinning out then usually use 2 different knives for it. Must have some really tender deer here, usually get it one day and then cut up the meat the next day.
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Post by Earl8656 on Oct 14, 2007 7:33:38 GMT -5
I never cut the glands off, but by washing them out as soon as possible after gutting, and I never use a saw on them. I never seem to have the wild taste. Works for me!
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Post by Sunshine on Oct 14, 2007 23:46:04 GMT -5
maybe they tste stonger and ya just dont know it cause ya have never eaten one with the glands removed? you should try it this year and see if its different.
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Post by scansy on Oct 15, 2007 6:18:42 GMT -5
I think the taste has a lot to do with what they eat too. A deer shot in the mountains of PA tastes a lot different than one shot in the farm country (where they are eating a lot of corn and soybean).
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