Do you prefer to use the gutless quartering technique?
Filed under: Miscellaneous
This is my first time deer hunting and have watched yours and others videos on field dressing and processing the deer. I am curious what advantages if any there are with normal vs gutless quartering? Also temperatures.. I don’t want any meat spoilage so is there a time temp range that the risks starts to exponentially increase? how quickly do I need to find/field dress the deer?
Thanks a ton!!
Kind regards,
Zak
Zak,
The tenderloins can only be removed by exposing the underside of the spine. Hence I rarely use the “gutless” technique. In addition, I like to inspect the rumen (stomach) content to learn what the deer has been consuming.
Unless the stomach content is making contact with meat, spoilage takes many hours. The amount of time depends on the air temperatures, etc. Remember that deer season opens in the coastal South Carolina counties August 15th! I’ve been there many years when the daytime temperatures were 100+ degrees and I never had a deer spoil.
I often bring the whole deer back to camp/my home to dress. I prefer to clean the deer where I can use a water hose and keep the meat clean!
Enjoy creation,
grant
October 19th, 2015
