Anywhere to learn animal cleaning?

[E5RANGER375]

HAHAHAHAHAHAHA!!!! whats she screaming? buddys gone?

LMAO

thats right kid. buddy is for DINNER! eat up!!!

 

[Tactical Dave]

Anything special you have to do to age deer meat before you cut it up or just gut it, hang it and have good ventalation/air flow?

 

[ThrottleJockey]

You dress the deer in the field before you drag it out, unless you like dragging an extra 60 lbs of guts only to try to find a way to get rid of them at home......You want the game to cool as quickly as possible, this means gutting out and opening it up so air can circulate and cool it. Don't forget to have a hand saw or a knife with a VERY thick backbone as you will need to break/cut the pelvis. Maybe you should opt for the one on one in person instruction or try youtube/google.

 

[dross]

You dress the deer in the field before you drag it out, .

Personally, I like to dress mine in a little sailor suit.

 

[irishfan]

yes deer needs to be bled out, so let it hang.

Irishfan. i personaly do not gut small game in the field. never have. i cary a trash bag with me (so the hair, flees, blood, etc) doesnt get everywhere on the way home, then I gut and cut. i like to let the meet soak overnight in salt water before i cook it too. it draws out the blood.

I remember when I was little my uncles would just bring the squirrels home and then skin them and so on on the back porch at grandmas house. I do remeber being around 4 years old when I first seen one get its skin yanked off I wouldn't have guessed you dress the animals in the field but it does make sense...especially on deer.

When you do a deer you usually cut the lower sections of the legs off correct? Also, is the heart of a deer usable? The reason I ask is on Dual Survival I remember seeing Dave always saving the heart of small game to eat. Also, I know people for some weird reason like to eat the brain and heart of cows

 

[ThrottleJockey]

you can eat any part of it you want or like. I don't eat the heart, but my father loves it, boiled with bay leaves and a few other spices then slices it for sandwiches.

 

[TiminMishawaka]

That's what makes up superior to those entrail eating subjects.

Good point.

 

[longbow]

I have a frozen horse we are cutting up this evening.....

nothing to eat, but I can't think of better training.

 

[Glock18FA]

You dress the deer in the field before you drag it out, unless you like dragging an extra 60 lbs of guts only to try to find a way to get rid of them at home......You want the game to cool as quickly as possible, this means gutting out and opening it up so air can circulate and cool it. Don't forget to have a hand saw or a knife with a VERY thick backbone as you will need to break/cut the pelvis. Maybe you should opt for the one on one in person instruction or try youtube/google.

I personally dont like to cut the pelvis open in the field as the meat gets exposed to dirt and leaves.

If you cut a circle around the anus you can pull it all forward out of the cavity with the guts.

Depending on the weather, I like to let the deer hang for as long as possiable to let the meat age.

 

[ThrottleJockey]

If you cut a circle around the anus you can pull it all forward out of the cavity with the guts.

Yes, and I like to break the pelvis bone to open it up more allowing it to cool faster. Dirt and leaves rinse off easy enough.

 

[Tactical Dave]

If you cut a circle around the anus you can pull it all forward out of the cavity with the guts.

I hear that "butt-out" tool works really well. Stick, twist, pull, cut.

 

[longbow]

I cut the pelvis with a tree lopper to make for easy removal of the anus..........

 

[jsr77]

Besides local processors and butcher shops I've found a lot of helpful hints in videos that are sold by manufatures of processing equipment. Some methods you would laugh at due to known easier methods and others make total sense. Below is a link to one site that offers such videos!

Meat Grinder | Meat Processing Supplies | Jerky and Sausage Making | LEM Products

 

[ThrottleJockey]

sawzall and frozen deer.

 

[Bendrx]

we could go hunting together

Okay, I'm 3 weeks late but....Peppered Racoon does sound pretty good. Not too hard, just have to do it. I wasn't sure how I would take it, but skinned a rabbit without any trouble. I still plan on raising some to eat as some point.

 

[irishfan]

Okay, I'm 3 weeks late but....Peppered Racoon does sound pretty good. Not too hard, just have to do it. I wasn't sure how I would take it, but skinned a rabbit without any trouble. I still plan on raising some to eat as some point.

Ben, you are talking about raising rabbits and not racoons right?

 

[ThrottleJockey]

There's a trick to making scavengers like raccoon and opossum safe to eat. You need to catch it alive and corn feed it for 3-4 weeks to eliminate the toxins from it's system. Then it is safe and tastes like pork roast.....

 

[irishfan]

There's a trick to making scavengers like raccoon and opossum safe to eat. You need to catch it alive and corn feed it for 3-4 weeks to eliminate the toxins from it's system. Then it is safe and tastes like pork roast.....

Cooking the meat over a fire won't make it safe to eat?

 

[ThrottleJockey]

Cooking the meat over a fire won't make it safe to eat?

No, scavengers eat carrion or road kill/rotted meat. There is no limit to the number of toxins they can contain in their blood stream. Cooking over fire is no different from any other method of cooking, just application of heat, unless you cook it to char but that won't be too tasty. While enzymes from the smoke will help flavor and preserve meat they will not eliminate toxins.

 

[Yeah]

What toxins, specifically?