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Author Topic: A Guy cleans a Deer in a minute and 48 seconds.  (Read 1517 times)

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Offline POSTON WIDEHEAD

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A Guy cleans a Deer in a minute and 48 seconds.
« on: November 14, 2013, 08:16:53 AM »
The older I get I wish my body could Re-Gen.

Offline giant splinter

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Re: A Guy cleans a Deer in a minute and 48 seconds.
« Reply #1 on: November 14, 2013, 08:22:50 AM »
looks like he has done a few ;D
roll with it

Offline ron barnes

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Re: A Guy cleans a Deer in a minute and 48 seconds.
« Reply #2 on: November 14, 2013, 08:24:12 AM »
He has done that a few times.  Really fast.

Offline drobertson

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Re: A Guy cleans a Deer in a minute and 48 seconds.
« Reply #3 on: November 14, 2013, 08:55:49 AM »
Pretty slick,     david
only have a few chain saws I'm not suppose to use, but will at times, one dog Dolly, pretty good dog, just not sure what for yet,  working on getting the gardening back in order, and kinda thinking on maybe a small bbq bizz,  thinking about it,

Offline petefrom bearswamp

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Re: A Guy cleans a Deer in a minute and 48 seconds.
« Reply #4 on: November 14, 2013, 09:26:49 AM »
AND He still has all his fingers.
Wow.
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Offline pappy19

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Re: A Guy cleans a Deer in a minute and 48 seconds.
« Reply #5 on: November 14, 2013, 11:18:33 AM »
He wouldn't be that fast with a buck due to the difference in the bladder scenario, but impressive nonetheless.

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Offline beenthere

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Re: A Guy cleans a Deer in a minute and 48 seconds.
« Reply #6 on: November 14, 2013, 01:05:06 PM »
I was not impressed with his sticking the knife into the meat, likely contaminating it from the skinning procedure. 
Gutting is much the same for me..

He shows what a sharp knife will do, and that he has the skill to handle it.
Have to wonder how a whole deer ends up in a butcher shop with the guts still intact.  ::)
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Offline WH_Conley

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Re: A Guy cleans a Deer in a minute and 48 seconds.
« Reply #7 on: November 14, 2013, 05:46:22 PM »
I took one to a butcher shop several years ago and there were some that just got there that looked like a barrel with 4 sticks sticking out. I would not have touched the meat on them.
Bill

Offline beenthere

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Re: A Guy cleans a Deer in a minute and 48 seconds.
« Reply #8 on: November 14, 2013, 06:14:35 PM »
Bill
Don't understand what you are trying to say...  ::)

Meat dried out? skinny deer?  Won't touch it for what reason?
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Offline thecfarm

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Re: A Guy cleans a Deer in a minute and 48 seconds.
« Reply #9 on: November 14, 2013, 06:19:40 PM »
I think he meant bloated,starting to rot.
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Offline beenthere

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Re: A Guy cleans a Deer in a minute and 48 seconds.
« Reply #10 on: November 14, 2013, 06:27:14 PM »
That could be the deal.
No slaughter house around here will take a deer that hasn't been field dressed. May even be a law on the books as such and don't think they can be registered without being field dressed either.
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Offline Corley5

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Re: A Guy cleans a Deer in a minute and 48 seconds.
« Reply #11 on: November 14, 2013, 06:53:28 PM »
A Yooper could do it faster but it would have to be dark  ;) ;D
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Offline pappy19

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Re: A Guy cleans a Deer in a minute and 48 seconds.
« Reply #12 on: November 14, 2013, 08:37:01 PM »
A Yooper could do it faster but it would have to be dark  ;) ;D

You mean just the back straps??? In 30 seconds?? 8)
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Offline Corley5

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Re: A Guy cleans a Deer in a minute and 48 seconds.
« Reply #13 on: November 15, 2013, 12:13:12 AM »
Whole deer.  A shot in the dark means venison in the freezer  ;) ;D
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Offline okmulch

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Re: A Guy cleans a Deer in a minute and 48 seconds.
« Reply #14 on: November 15, 2013, 08:09:01 AM »
I would like to ask why field dress a deer back legs up?  We have always hung by neck and then field dressed. That way everything drops out easier. Is there advantages or is it just personal preference?
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Offline beenthere

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Re: A Guy cleans a Deer in a minute and 48 seconds.
« Reply #15 on: November 15, 2013, 10:33:12 AM »
I prefer field dressing back legs up, and for one thing, there is less twisting being held at two points instead of one (neck).  That is if I can hang them back legs up which usually is if I can get the tractor and bucket to the deer, or visa-versa.

The other be is starting field dressing with the ring first around the bung hole and tie that off for anything falling out, and removal of the male parts. If heart shot, the blood stays forward and the guts are clean. Just works better for me all around to hang by back legs up.
Then again, in the field, the field dressing is on the ground and I work from the tail forward.

Suspect butchers who slaughter do all the animals with hind legs up so naturally do the deer that way too.

That said, I skin the deer with head tied up, as the hide comes off easier/cleaner and doesn't follow the fly muscles that way.

Just preference over many years doing it many different ways and places.
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Offline WildDog

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Re: A Guy cleans a Deer in a minute and 48 seconds.
« Reply #16 on: November 15, 2013, 02:49:40 PM »
The guy sure is fast.

We tend to do  a lot of the skinning on the ground before swinging it up. I like to cut the brisket while on the ground then when its hung up and the guts are released they can fall straight through, a knife cut each side of the windpipe/jugular and the weight of the guts pulls it straight off.
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Offline ET

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Re: A Guy cleans a Deer in a minute and 48 seconds.
« Reply #17 on: November 15, 2013, 03:04:56 PM »
It makes a huge difference skinning a deer warm. And butchering a warm deer is also extremely easy. Ive done it too, but i prefer to hang mine till the rigor is gone as long as i have cold weather.  He certainly did it fast but i would not try it. Id cut myself for sure.  I always field dress preferaby with a slight hillside to help.
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Offline Axe Handle Hound

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Re: A Guy cleans a Deer in a minute and 48 seconds.
« Reply #18 on: November 15, 2013, 05:08:05 PM »
I always field dress my deer, but I have heard from old timers that the reason they hung animals from the hind quarters was to keep the blood out of the hams.  Most of the old folks I knew would knock hogs out with a strike on the head, stick the jugular so they would bleed and then quickly raise them up by the hind legs until they drained.  I suspect they proceeded with cleaning and butchering in that position because it would be more work to let it back down and swap ends.  The belief was that excess blood in the hams would make it taste "strong".   Given the way most deer are shot and the massive blood loss that ensues I'm not sure that there's a lot of need for hanging by the back hams unless it helps you control the animal while you work like beenthere suggests. 


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