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<blockquote data-quote="gonefshn" data-source="post: 191188" data-attributes="member: 380">I too quit doing the gut and hang thing.&nbsp; First thing I do is cut the legs off at the knees.&nbsp; Then put it on it's belly and cut right down the center from the back of the head to the tail.&nbsp; I then come down along the bottom of what'd be their jaw on both sides and in front of the front shoulders.&nbsp; Peel the hide down a bit and take out the neck meat.&nbsp; Then a cut down right behind the front shoulders.&nbsp; Then pull out each shoulder (although I do try to blow the $hit out of their shoulders when I shoot&nbsp; them so I can skip that step and avoid wasting what seems like 20&nbsp; minutes for a pound of meat off each one).&nbsp; Then a cut down in front of the hind quarters.&nbsp; Peel down the hide a bit and remove both back straps.&nbsp; A little incision between the bottom of the rib cage and the hind quarter and I can put my hand inside and pull out the inside straps.&nbsp; Then I strip the hide off the hind quarters and cut them both out.&nbsp; Bring a few plastic bags and all my meat goes in them.&nbsp; I'll then freeze them if I don't have time or keep them cool until I have a chance to bone the meat out.&nbsp; It takes me maybe 5 minutes more than the old gut, drag, and hang method.&nbsp; The best part is I don't have a deer hanging that if I take the hide off right away I end up with a bunch of dried meat. If I don't I have a carcass full of hair I need to burn off.&nbsp; This way I no longer ever have to worry about taking care of that hanging deer because the temps getting warm outside or whatever.&nbsp; With it wrapped in plastic in the the freezer, I can take care of it whenever I feel like it.&nbsp; btw....&nbsp; According to the wardens you do need to remember 2 things.&nbsp; #1.&nbsp; You need to cut the head off as it must be with the carcass when you transport it home.&nbsp; #2.&nbsp; You do need landowner permission to leave the carcass in the field.&nbsp; Otherwise, it's considered littering.</blockquote>

[QUOTE="gonefshn, post: 191188, member: 380"] I too quit doing the gut and hang thing. First thing I do is cut the legs off at the knees. Then put it on it's belly and cut right down the center from the back of the head to the tail. I then come down along the bottom of what'd be their jaw on both sides and in front of the front shoulders. Peel the hide down a bit and take out the neck meat. Then a cut down right behind the front shoulders. Then pull out each shoulder (although I do try to blow the $hit out of their shoulders when I shoot them so I can skip that step and avoid wasting what seems like 20 minutes for a pound of meat off each one). Then a cut down in front of the hind quarters. Peel down the hide a bit and remove both back straps. A little incision between the bottom of the rib cage and the hind quarter and I can put my hand inside and pull out the inside straps. Then I strip the hide off the hind quarters and cut them both out. Bring a few plastic bags and all my meat goes in them. I'll then freeze them if I don't have time or keep them cool until I have a chance to bone the meat out. It takes me maybe 5 minutes more than the old gut, drag, and hang method. The best part is I don't have a deer hanging that if I take the hide off right away I end up with a bunch of dried meat. If I don't I have a carcass full of hair I need to burn off. This way I no longer ever have to worry about taking care of that hanging deer because the temps getting warm outside or whatever. With it wrapped in plastic in the the freezer, I can take care of it whenever I feel like it. btw.... According to the wardens you do need to remember 2 things. #1. You need to cut the head off as it must be with the carcass when you transport it home. #2. You do need landowner permission to leave the carcass in the field. Otherwise, it's considered littering. [/QUOTE]

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