Peach Orchard Deer Processing-David Skinning a deer in under two minutes!! - YouTube
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Dang! Now that is FAST.
looks like a poacher to me....I have never left the woods with guts still in the carcass....and I bet that room really stinks even after hosing it out
I do process the carcass(meat) in the garage though
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What makes it look like a poacher? Looked like a processing facility to me. I actually can't recall ever field dressing a deer, that's always done hanging at the camp.Quote:
Originally Posted by ironman172
I like to leave the unwanted stuff in the woods, I did last year take a doe down off the hill after dark and gut it by our cabin, where I had electricity for good lighting for the gutting(dropped all that in a tub and back up the hill it went)....I guess things are done different in other parts of the country.... I have always wondered how the southern states take care of deer when it is so much warmer....I like to let them hang for a week if possible (temp's permitting) before I process it for the freezer .Quote:
Originally Posted by PurpleNGold
I guess owning the place, I can do it anyway I want too....but even when I hunted public years ago.... I did it in the woods...just the way I was taught and still do it
never seen a processing facility..... so I guess I am clueless
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48 seconds !!!!!!! I've been doing it all wrong . It takes me at least 48 min. and that's with it already field dressed . WOW!
and I hang it with the hide on, and as I skin the deer the meat groups come off starting at the hind quarters....now I know people that hang the deer without the skin on, but I find any meat exposed to the air turns black and uneatable..... plus the skin on helps retain the coolness in the carcass for the longer hang time, I want
also freeze the whole muscles with the silver skin on to help prevent any freezer burn....you can always trim it off before cooking and cut to preferred cuts,grind or what ever....eliminates freezer burn with reduced surface area ....once cut it can never be put back to roast, but roast muscles can be cut to steak
It is indeed a processing facility - somewhere in SC. They say on their FB page that the majority of their customers hunt within a 20 min drive of the place. Facilities like that are literally all over the south. Lotta folks would rather pay the extra $20 or so to not have to screw with gutting and skinning. Throw 'em in the back of the truck and go to the processor. As far as stink-some do but most are not too bad. Regular hosing down and a big shop fan to blow the smell out. Professionally butchered and vacuum packed. Many make excellent sausage.
obviously a very sharp knife. I would have no fingers left.
don't do any sausage (too cheap to pay) and heard some horror stories from some meat places....where people aren't getting the deer they brought in, kind of a community meat source....
I take pride on my kills....from shot placement to the table....I know who and where it's been, that has handled it....gut shot never, I'll miss before a bad shot....so all mine are forward or misses ....but I have the luxury to take time for it....I have never had a bad piece of deer meat since my first one, that did go to a local processor....used a band saw to cut it up and had bone fragments through out the meat....
I can see how some people have had tough meat ....not all muscle groups are laid the same way and need to cross cut the grain when processing it or it will be tough
so after the first time(processor) I have done it my way since and modified it some over the years
like freezing the whole muscle and leaving silver skin on , and don't grind any till I need to after the thaw
each cut made adds surface area for more freezer burn possibilities even when vacuum sealed
Yea, well, I just shared it because I thought it was pretty cool.
The temperatures are a problem down here. I clean and quarter my deer and keep them on ice (well drained) for a few days before turning them into burger (mostly) or whatever. My family loves deerburger to the point that my grown daughter doesn't care so much for beef.
My best time for skinning and gutting a deer is 22 minutes---a doe. I put the remains out at the bird feeder---the buzzards have learned well enough that they start circling when they see my red jeep headed for the site. They pretty well clean it up in one day.
Thanks!!! I always like seeing new ways to do things, whether I do it that way or not, knowledge is freeQuote:
Originally Posted by divedeep
I usually have to take breaks when processing the meat due to it being so cold, and needing to warm my hands up....I have cut myself and didn't realize it.... due to being so cold and numb(fingers) but I have trouble with sharp objects and my fingers anyway
All this talk of deer....and with cold weather coming over the next so many days up here(30's) for great hanging, and rut starting good....I am headed for the woods with a kitchen pass from my youngest daughter to continue taking care of the grand kids and school duties (transporting)
I agree Bill. I field dress them as soon as I get to them and do all the work myself. I had this field dressing discussion on the pff site a few years ago. Seems like hardly anybody down there field dresses them. Seemed strange to me, especially down there where the weather is warmer. I believe in getting them cooled down asap and you can't do that leaving the guts in them. Some people worry about the gut pile in their hunting area but it's never been a problem for me. The coyotes and all the other critters make short work of them and I've even seen deer sniffing around on them.
I had that happen, bow kill in one stand, so decided to load it on the atv trailer and take it to the back of the property to gut..... so I didn't have unwanted critters the next day at the gut pile and stand, put a camera on it(gut pile) and wouldn't you know it nothing but deer on the camera....I think it was the bucks girlfriend ....did have a picture the first night of a gray fox passing by, but the rest were deer and it wasn't on a deer trail either....so now they get gutted where they fall and quick....I prefer killing right before dark so it gets a good cool down overnight....once the carcass gets cold it helps during the day and in the mid to upper 40's for the temp's.... kep in the shadeQuote:
Originally Posted by jigslinger
I keep 3 gallon jugs in the freezer if it is warmer to put in the carcass and tie it shut to help cool the carcass down....has worked good this way and see no reason to change...if I were down there I would build a temporary insulated cooler for the hanging....use to have an old refrigerator and could stuff a whole deer in it for the week to age the meat....
one thing never process for at least 1-1/2 days till the rigamortise starts to leave the carcass or the meat will be very tough....read that somewhere and makes sense to me....very stiff for that time and then all that seems to leave the carcass after a few days
I never field dress before transporting,,but I hunt on my own lil 80 acre place,unless its a difficult recovery,they are on ice in an hour,,skinned and hung if its cool enuff,,rode around in ice 2r 3 days,,then I do my own processing,,Like some of yall,,don't try their sanitation of equipment,and know how our venison was treated,,chuckster
We load em up and carry to the skinning shed...drop the guts in a washtub and head to the gut pile...coyotes clean that up before morning...I carry all my meat to the processor during April...that way he has no deer except mine...
I no longer get around enough to hunt but always in the past processed my own. When temperature permitted I like to hang them for a couple of days before I cut them up.
I also saved the lungs, heart, and liver which make a great stew.
Our property does not allow gutting anywhere except the skinning and processing shed, so even if we wanted to (and there have been times when 40 less pounds would have been very acceptable), we could not gut in the woods.Quote:
Originally Posted by ironman172
I am glad I own and don't lease, where someone might tell me what I can and cannot do there...but i have a small amount of land....but can do anything i want thereQuote:
Originally Posted by wmfowler