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
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."
ITS alot easier to get the fishers out when you gut them
living life as i like
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.
DYING for me was the most HE could do. LIVING for HIM is the least I can do
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.