Remembering Gutless Method in the Field

[maxx]

What are your thoughts on Gutless method keeping the hide on? Then you can lay the quarters on the ground with the hide and keep the meat clean.

I think Fred Eichler has a video doing it. Looks kind of handy.

 

[Flatrock]

You'll do fine. Even if you butcher it a bit, you'll most likely still get all the meat.

 

[el unit]

What are your thoughts on Gutless method keeping the hide on? Then you can lay the quarters on the ground with the hide and keep the meat clean.

I think Fred Eichler has a video doing it. Looks kind of handy.

maxx- I do this quite often unless I plan on saving the hide. Quick and clean.

 

[1_pointer]

What are your thoughts on Gutless method keeping the hide on? Then you can lay the quarters on the ground with the hide and keep the meat clean.

I think Fred Eichler has a video doing it. Looks kind of handy.

Very handy! BuzzH showed me how fast it can be done this way. That said, I'd only reserve that for situations where I'm not packing on my back or that the pack isn't to long or hard. If it's a tough haul I'll gladly leave the weight of the bones behind.

 

[hank4elk]

As others have said use the hide to lay meat & legs on til you get them in a game bag. Take your time.
I save my hides and just start with skinning one side,flip hide over back & lay out to rest your cuts & such on.Then flip back over carcass and roll it to other side & start again.I wind up with whole hide attached to head that I just cut off.
A clean whole hide is a trophy to me along with a euoro skull . That and bags of good clean meat.

 

[JoseCuervo]

If you want some practice, go buy a goat/sheep/pig and do it in your garage...

Hate to know how many other times in life you did this..... :hump:




As for the OP, if it looks like something you would cook and eat, cut it off and stuff it in your pack. It it looks like something you wouldn't eat, don't cut it off. All you are really doing is just starting the butchering process in the field.

If you have good weather, and plenty of daylight, take your time, even a couple of hours, do a good job, and it will make your pack-out much easier, and, it will make the butchering at home much easier.

 

[1_pointer]

Hate to know how many other times in life you did this..... :hump:




As for the OP, if it looks like something you would cook and eat, cut it off and stuff it in your pack. It it looks like something you wouldn't eat, don't cut it off. All you are really doing is just starting the butchering process in the field.

If you have good weather, and plenty of daylight, take your time, even a couple of hours, do a good job, and it will make your pack-out much easier, and, it will make the butchering at home much easier.

Ha! IIRC I started using that as an answer after you gave a young, former poster here that same advice. He was complaining that too many folks were shooting small/young bucks in ID, then went and shot a 2pt himself. Said he needed to practice processing and packing. You suggested he buy a goat, walk it up a hill, and start the process...

 

[nuevo_eph]

Quick question to you all - what direction do you cut the hide when doing the slit down the back? With the grain, towards the tail or from tail to head (against the grain)?

 

[Idahoarcheryhunter]

Quick question to you all - what direction do you cut the hide when doing the slit down the back? With the grain, towards the tail or from tail to head (against the grain)?

Always have gone from the head to the back just personal preference

 

[hank4elk]

Always go with the grain...saves sharpening & hair all over meat.
Randy's video is excellent and he mentions this,going with the grain & why. Advice that I learned a long time ago.

 

[MoGreen]

This guy doesn't even take the hide off until later. I like this way. Hang the quarter up with a piece of rope so you can skin it off easier. and then wrap the bag around it.
https://www.youtube.com/watch?v=X4kJIrW1IDM

 

[Mason326]

Tip from one gutless newbie to another: on the tenderloins, it helped me immensely to make a pretty sizable incision you can get your hand into and feel up in there so you can get a real good idea of where it is. Then I take the knife, with the spine of the blade along my pointer finger and knife/finger tips just about matching, and reach in to make any cuts if necessary. I've been able to nearly pull some tenderloins right out of young deer though. Just how it works for me, your mileage may vary. Good luck!

 

[wytex]

The hide stays on with all our quarters while transporting from the field. Helps keep the meat clean.The rest peels back to expose the ribs and neck meat etc... to remove it.