Thread: Amazing Deer Skinning Video

Dang! Now that is FAST.

looks like a poacher to me....I have never left the woods with guts still in the carcass....and I bet that room really stinks even after hosing it out
I do process the carcass(meat) in the garage though

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Originally Posted by ironman172

looks like a poacher to me....I have never left the woods with guts still in the carcass....and I bet that room really stinks even after hosing it out
I do process the carcass(meat) in the garage though

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What makes it look like a poacher? Looked like a processing facility to me. I actually can't recall ever field dressing a deer, that's always done hanging at the camp.

Originally Posted by PurpleNGold

What makes it look like a poacher? Looked like a processing facility to me. I actually can't recall ever field dressing a deer, that's always done hanging at the camp.

I like to leave the unwanted stuff in the woods, I did last year take a doe down off the hill after dark and gut it by our cabin, where I had electricity for good lighting for the gutting(dropped all that in a tub and back up the hill it went)....I guess things are done different in other parts of the country.... I have always wondered how the southern states take care of deer when it is so much warmer....I like to let them hang for a week if possible (temp's permitting) before I process it for the freezer .

I guess owning the place, I can do it anyway I want too....but even when I hunted public years ago.... I did it in the woods...just the way I was taught and still do it

never seen a processing facility..... so I guess I am clueless

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48 seconds !!!!!!! I've been doing it all wrong . It takes me at least 48 min. and that's with it already field dressed . WOW!

and I hang it with the hide on, and as I skin the deer the meat groups come off starting at the hind quarters....now I know people that hang the deer without the skin on, but I find any meat exposed to the air turns black and uneatable..... plus the skin on helps retain the coolness in the carcass for the longer hang time, I want
also freeze the whole muscles with the silver skin on to help prevent any freezer burn....you can always trim it off before cooking and cut to preferred cuts,grind or what ever....eliminates freezer burn with reduced surface area ....once cut it can never be put back to roast, but roast muscles can be cut to steak

It is indeed a processing facility - somewhere in SC. They say on their FB page that the majority of their customers hunt within a 20 min drive of the place. Facilities like that are literally all over the south. Lotta folks would rather pay the extra $20 or so to not have to screw with gutting and skinning. Throw 'em in the back of the truck and go to the processor. As far as stink-some do but most are not too bad. Regular hosing down and a big shop fan to blow the smell out. Professionally butchered and vacuum packed. Many make excellent sausage.

obviously a very sharp knife. I would have no fingers left.

don't do any sausage (too cheap to pay) and heard some horror stories from some meat places....where people aren't getting the deer they brought in, kind of a community meat source....

I take pride on my kills....from shot placement to the table....I know who and where it's been, that has handled it....gut shot never, I'll miss before a bad shot....so all mine are forward or misses ....but I have the luxury to take time for it....I have never had a bad piece of deer meat since my first one, that did go to a local processor....used a band saw to cut it up and had bone fragments through out the meat....
I can see how some people have had tough meat ....not all muscle groups are laid the same way and need to cross cut the grain when processing it or it will be tough
so after the first time(processor) I have done it my way since and modified it some over the years
like freezing the whole muscle and leaving silver skin on , and don't grind any till I need to after the thaw

each cut made adds surface area for more freezer burn possibilities even when vacuum sealed