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Yes walk up slit throat side to side, angle head down hill then gut on the spot.
In some places, Arkansas being one, CWD (chronic wasting disease) is an issue. Now, law here, a downed deer must be quartered and all usable meat taken but rest of carcass must be left in the woods. FWIW, I always field dressed to aid in cooling down and ease of removing from woods. In the Ozarks is it always uphill both ways, in and out.I've never heard of that, most of our deer are 1/2 mile in the woods or more, I wouldn't want to drag the guts that far. I've been even thinking about boning it out in the field and packing it back in a meat bag so I could avoid the weight of the hide and bones
yep. times have changed. i still gut and skin my deer. sometimes i will take deer meat completely deboned to get snack sticks and summer sausage made most of time i just do it myself. lot of guys dont know how to do this. times have changedBack when the processing fee wasn't too bad, I would kill one, remove the tarsal glands, gut it, wash it out really well and let the processor skin it and cut it up. I knew very few people that paid to have their deer gutted, we all did it in the field.
When the fees got over $100, I would skin and quarter a deer and take it to the processor as a "cooler" deer which cost about $50 if I had breakfast sausage made, $40 for a basic cut and burger. I have since started butchering deer myself.
I took my first deer this year to the processor because I wanted a lot of sausage made. I noticed a bunch of deer stacked outside (opening week) waiting to go to the cooler, 7 out of 10 had not been gutted. I asked my butcher about this; he said guys were either too lazy or didn't know how to gut a deer now. He said he charged $25 to gut a deer and bought an almost new pick-up truck every year from his deer gutting fees.
I always though field dressing deer was part of the process of killing one, I guess times have changed.
Kinda like this?Yes walk up slit throat side to side, angle head down hill then gut on the spot.
Interesting. Been big game hunting for over 50 years and I haven’t once found the need to slit a deer’s throat other than if was not dead.Yes walk up slit throat side to side, angle head down hill then gut on the spot.
Do you let them bleed out and die for the typical half hour after the shot and then slit the throat or do you get right on them after the shot to bleed them out faster? I did that when I raised pigs, head shot then immediately cut juggler, was supposed to help with meat taste I believe. Never thought about it with deer until now. My pigs didn't have antlers and I still was not fond of that job lolKinda like this?
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I almost got gored by a mean, nasty little 4 point once….Never again.![]()
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