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Butchering your own deer

M

Muzzlestuffer

Operator
It's been a while but just finished butchering my muzzleloader buck just a little 4 point I shot opening morning I shot him moments after thinking about my mom on her birthday up in heaven almost seemed like she gave him a little bump in my direction for me I guess I'd like to think that.

Anyhow I remember doing this in my buddies garage in the winter drinking some beers and firing up the grill cooking up some back straps or tenderloin a little salt and pepper and just pick off the grill and eat who needs to sit with a plate.

We had a nice stainless table on cynder blocks so we didn't have to hunch over and kill our backs those were the days !!
 
Faulkner said:
We often fire up the grill as we start skinning one out and as soon as the backstraps are cut out we slice some up, season them, and put them right on the grill. By the time we were finished dressing it out we'd pick the grilled backstrap slices right off the grill. Doesn't get any better.
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I'm eating one of my tenderloins tonight can't wait. Reminds me of when I used to nuisance hunt on a farm back home at night with spotlights the back straps had a sweet taste to them from the deer eating all those fresh veggies every night.
Those were the good days the rest of the deer if give away I would have tenderloin parties.
I remember getting stopped by the state police one night and I was spotting a field with a shotgun in the front seat and a spotlight mounted on top of the gun he said I can't wait to hear this story and I showed him my new your state permit not a thing he could do. I did start calling the barracks and letting them know going forward that way no one gets shot meaning me !
 
This is from the year before last. I didn’t take a shot last year. (chronic wasting disease). Fresh tenderloin. My wife made the wild rice soup and the acorn squash was from the garden. Wish all the things we ate looked like this.

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The norm for us is to hang the kill in the machine shop for a couple of weeks (my husband's cousin is a logger in northern Minnesota - we hunt on his land). Then the skin comes off (of course it was dressed in the field, or wherever it dropped). It is usually cold enough in the shop that it ages the meat no problems. Last couple of years have been warmer than usual though, so the guys have had to drag them out and process them right away.
 
belladonna said:
The norm for us is to hang the kill in the machine shop for a couple of weeks (my husband's cousin is a logger in northern Minnesota - we hunt on his land). Then the skin comes off (of course it was dressed in the field, or wherever it dropped). It is usually cold enough in the shop that it ages the meat no problems. Last couple of years have been warmer than usual though, so the guys have had to drag them out and process them right away.
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The farm i hunted at night had 4 coolers I was able to hang my deer in there 37 degrees for two to three days.
 
I often spend time hunting by myself in the mountains of western Virginia. Hanging a deer by yourself is difficult, but you can see by my pictures I've figured out a simple way to do it. The 4-wheeler does most of the work. I made the pully set-up and the meat hooks hold the deer on the pole. If there are any questions please feel free to ask.

#1 field dressed.JPG
#2-4 wheeler does what I can't.JPG
#3 Necessary tools.JPG
attaching hooks to hind legs.JPG
ready to process.JPG
 
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Recusant said:
I often spend time hunting by myself in the mountains of western Virginia. Hanging a deer by yourself is difficult, but you can see by my pictures I've figured out a simple way to do it. The 4-wheeler does most of the work. I made the pully set-up and the meat hooks hold the deer on the pole. If there are any questions please feel free to ask.

View attachment 96585View attachment 96586View attachment 96587View attachment 96588View attachment 96589
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I ended up doing mine on the ground it sucked felt like I had three left hands.
 
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