Hunting Questions

[Kajidourden]

Hello all,

As some of you know from a previous thread, i'm pretty new to the whole trad scene.  I'm currently still getting a good feel for my shot, arrow weight, etc etc.  However I just happened to come up with a question that I figure several here would likely know.
As far as hunting is concerned...did most of you learn how to process/butcher your kills from someone via word of mouth?  Or is there a good source out there for information on this kind of thing?
Obviously it's going to be a while before I'm trying to take anything down realistically. Just a question I thought up and didn't want to forget about later on.

[Jake Scott]

Deer and small critters I learned from my father, turkey's I learned from a good friend and hunting partner.  I want to say there is a thread in the how-to archives.  You tube is probably a good place to start also. PM me if you need any help, we can trade phone numbers and I will talk you through whatever I can.

Jake

[Rob W.]

Making the most of your deer - By Dennis Walrod

Even after butchering my own for a long time I learned a lot from this book.

Rob

[Stumpkiller]

Many state wildlife websites have good field dressing info.

 http://www.michigandnr.com/publications/pdfs/huntingwildlifehabitat/deer_field-dressing.pdf

 http://dnr.state.oh.us/Portals/9/pdf/pub111.pdf

 http://www.huntingpa.com/Fielddress.html

 http://www.hunter-ed.com/indiana/studyGuide/Field-Dressing-a-Deer/201016_700013309


I learned from a friend's father.  We had a good policy that you never cleaned your first deer.  You watched.  This was good as from what I have seen the shakes and adrenaline would double the chances of slicing yourself.     :D

[John Scifres]

Go to youtube for a lot of good videos on the process.

[reddogge]

I butchered my first deer kind of intuitively. Separated the carcass into two hind quarters, two front legs and the mid section. Then just debone the meat. Front legs went to ground, hing quarters were separated into small roasts, back straps and tenderloins were kept separate. You don't need to know cuts of meat or anything, just debone it. I refined my technique over the years by hunting at a hunting camp during rifle season and we all gather around a round butchering table on a barrel and we all cut deer up and I picked up tips from everyone.

[ALwoodsman]

I have been hunting for quite a while.  I have always used a processor until last year.  I wanted to have the whole hunting experience plus save some money and know that I was getting my own deer so I decided to process my own.  I bought a video on deer processing from Outdoor Edge.  I watched it a couple of times before the season and then just jumped in and did it.  I think it is one of those things that you can watch but you will really not learn until you just do it and get some experience but the video explained a lot and was very helpful.

[Cyclic-Rivers]

I learned from my Father.  There are a lot of different ways that are all basically the same, only some will save you a lot of time or problems.

I try to get everything and usually takes me about 10 hours for 1 deer.  If I was going for speed, I can cut that time down drastically but for me its a part of the process that should be enjoyed. Besides, I get a ton of meat out of each deer.

There are a lot of resources, some already mentioned.

[Rob W.]

I will add that you don't need a lot of specialized equipment. A grinder and some freezer paper goes a long way. Even sausage making is a snap once you do it a few times.

My wife and I have spent some of our best quality time processing deer in the kitchen with the smell fresh jerky dehydrating and a bottle of wine.

[Pine]

Check this video out ;

 http://www.youtube.com/watch?v=xijmge8_NJw&feature=email

[Fattony77]

I learned field dressing by watching the Outdoor Edge video previously mentioned, and helping my buddies when they killed a deer (they usually give me some of the meat for the help), and most recently bought the "Making the Most of Your Deer" book (also previously mentioned) to try to take the processing to another level.

As for the butchering, I, also, have just done it intuitively, by deboning and seperating the major mucles. Wasn't ever anything fancy, nor did I know the proper name for the cuts of meat, but it all tasted just fine.        :D

[John Scifres]

Videos on Youtube

[gringol]

Where are you in FL?

[Bowwild]

I learned squirrel and rabbit from dad. I learned deer on my own. I too recommend the many fine Wildlife Agency or Commercial Videos. KY Afield in our state has produced a good one that even goes into butchering.

One of the biggest mistakes some hunters make when field dressing is to open up the animal too much when a long, dirty drag is upcoming. The larger the cut the more opportunity to soil the inside.

That minimal cut should be just in front of the joining of the inside thighs and too but not through the sternum. You can finish the job (through the pelvis and through the sternum to the neck) after the deer is out, hanging, and you can keep it clean. You can get all the urinary and colon out and the esophagus when the deer is hanging.

[VictoryHunter]

I learned everything on my only to find some great resources on you*ube. In fact, there is an entire channel dedicated to butchering meat.