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<blockquote data-quote="ItemB" data-source="post: 194171" data-attributes="member: 552"><p>[MEDIA=youtube]2I0F4kQ0UJw[/MEDIA]</p><p></p><p>[MEDIA=youtube]GWSHsHQNDZo[/MEDIA]</p><p></p><p>[MEDIA=youtube]OS4bAaPsEdo[/MEDIA]</p><p></p><p>[MEDIA=youtube]BZSlOivfD70[/MEDIA]</p><p></p><p>Here is a pretty good videos series of cleaning a deer, I rarely gut a deer anymore so don't get this detailed but the concepts and cuts are pretty much the same no matter what gutted or gutless method. We do all our own have been doing it for years kind of a family tradition now, make summer sausage, sausage, pepper sticks, and have been making venison bacon the last few years. So need a good amount of meat so not many roasts get kept. Always keep the backstraps, had some from an older buck the other day that were marinated and they were still tasty thought they would be tough but I think the marinate helped break them down.</p></blockquote><p></p>
[QUOTE="ItemB, post: 194171, member: 552"] [MEDIA=youtube]2I0F4kQ0UJw[/MEDIA] [MEDIA=youtube]GWSHsHQNDZo[/MEDIA] [MEDIA=youtube]OS4bAaPsEdo[/MEDIA] [MEDIA=youtube]BZSlOivfD70[/MEDIA] Here is a pretty good videos series of cleaning a deer, I rarely gut a deer anymore so don't get this detailed but the concepts and cuts are pretty much the same no matter what gutted or gutless method. We do all our own have been doing it for years kind of a family tradition now, make summer sausage, sausage, pepper sticks, and have been making venison bacon the last few years. So need a good amount of meat so not many roasts get kept. Always keep the backstraps, had some from an older buck the other day that were marinated and they were still tasty thought they would be tough but I think the marinate helped break them down. [/QUOTE]
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