+1Originally Posted by binellishtr
+1
I gut just because I usually take it home and it's easier to throw it all in the trash if there are no guts...plus I can gut one in about 10 minutes on the ground.
What about the argument that deboning the meat before the deer is fully cooled down makes it tougher? Is the difference noticeable? I sure as he'll don't know
I've never noticed much of a difference. A sharp knife however, makes all the difference in the world.
Proper punctuation and capitalization is the difference between helping your Uncle Jack off a horse and helping your uncle jack-off a horse.
That's a bunch of bunk. There is nothing that would cause the meat to be tougher by boning it before it cools down. The longer you can let it stay cool and drain the blood from the meat as it ages, the better and more tender it will be.
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I had you pissed off at "hello."
I use one of these.
http://www.walmart.com/ip/15111191?w...l5=pla&veh=sem
ITS alot easier to get the fishers out when you gut them
living life as i like
Umm...what is this fisher thing you refer to? I only see two definitions of fishers, and neither one has anything to do with a deer.
fishˇer
/ˈfiSHər/
Noun
A fisherman.
A large brown marten (Martes pennanti) valued for its fur, found in North American woodland where it frequently preys on porcupines.
Last edited by flydown; 01-25-2013 at 03:18 PM.
Proper punctuation and capitalization is the difference between helping your Uncle Jack off a horse and helping your uncle jack-off a horse.
Guys don't you see he is just trying to show off his deer!
Tight lines to everybody!
Not my deer that is my sons ,I usually use my buck knife but it is to short for the cavity.I quarter then debone I think next year I will try the deboning method on the hoof.
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