Thread: carrying deer

Originally Posted by LMcNab

There are reasons to salvage a whole carcass if possible. Leaving the muscles attached to the skeletal structure stops them from constricting to their shortest resting length, which results in a more consistently tender product. Its one of the reasons that comercial processors chill entire carcasses bone in instead of immediately boning out hot carcasses and chilling individual muscle groups or cuts.
I do agree that you probably shouldn't try achieve it at the expense of your body though, especially your spine...

yes it will do it quicker...but resting it for a week in fridge seems to make all venison very tender,its been a game changer for me. and trimming the silverskin off PROPERLY too,I often find myself trimming a little off before cooking,the dogs dont mind at all....

Originally Posted by LMcNab

There are reasons to salvage a whole carcass if possible. Leaving the muscles attached to the skeletal structure stops them from constricting to their shortest resting length, which results in a more consistently tender product. Its one of the reasons that comercial processors chill entire carcasses bone in instead of immediately boning out hot carcasses and chilling individual muscle groups or cuts.
I do agree that you probably shouldn't try achieve it at the expense of your body though, especially your spine...

I made up a meat frame to carry deer and it makes it a lot easier than piggy backing them. All the weight is transferred to my legs and taken off my spine by the gut belt on the harness.
Totally agree with you re meat quality

Originally Posted by Moa Hunter

I made up a meat frame to carry deer and it makes it a lot easier than piggy backing them. All the weight is transferred to my legs and taken off my spine by the gut belt on the harness.
Totally agree with you re meat quality

Any photos ?? It sounds interesting.

Originally Posted by Moa Hunter

I made up a meat frame to carry deer and it makes it a lot easier than piggy backing them. All the weight is transferred to my legs and taken off my spine by the gut belt on the harness.
Totally agree with you re meat quality

I've only carried a deer on a pack frame twice from memory, the first with a guy that always wore a frame and insisted we use it. Bloody near wrecked my back as the neck and arse punched forward with every step and it was too heavy for him.

The second time I packed in some polythene for a bivvy on a frame pack and packed a deer out on the frame but stopped the forward slapping of each end by tying neck and arse back and up and it was a lighter deer.

You can see in photos it was yonks ago by yellow swannie and big jim torch.
I pikaud every other deer since and now cut them up into bits, but still have memories of that flying feeling you get when you drop that deer at the truck after a long carry.

Originally Posted by LMcNab

There are reasons to salvage a whole carcass if possible. Leaving the muscles attached to the skeletal structure stops them from constricting to their shortest resting length, which results in a more consistently tender product. Its one of the reasons that comercial processors chill entire carcasses bone in instead of immediately boning out hot carcasses and chilling individual muscle groups or cuts.
I do agree that you probably shouldn't try achieve it at the expense of your body though, especially your spine...

yes agree but my original argument was why carry out a hind with the head still attached

Originally Posted by Barry the hunter

yes agree but my original argument was why carry out a hind with the head still attached

Yeah sorry, I was replying to all the subsequent chat. I would agree that carrying that out is largly pointless. Maybe they eat tongue?

this is one of my more favoured methods for recovery.....easy on the back

https://www.youtube.com/watch?v=uJe0mkNKqwo

If I'm taking them to a butcher I Carey then out as intact as possible to avoid them having to clean them up much and maximize meat used. These are generally animals not too far from a track or with an easy enough carry to a track. I'll admit pride has driven a few carries that probably weren't justified though...

Well I sure as hell couldnt lift ANYTHING above your head mate.....fark just about need oxygen mask up that high

Originally Posted by Micky Duck

Well I sure as hell couldnt lift ANYTHING above your head mate.....fark just about need oxygen mask up that high

Trust me it's not as graceful as I explained it

Ive hung hundreds of deer in the chiller from back hooks and never had a problem with toughness, i have had issue's hanger back steaks taken from the field and put in the chiller for 1-7 days been tough off prime animals

I often wondered how the Germans actually ate some of the tough deer I sold.

Originally Posted by Gamehunter

I often wondered how the Germans actually ate some of the tough deer I sold.

Not to mention the fly spray, hosing down and dousing with vinegar

Originally Posted by Gamehunter

I often wondered how the Germans actually ate some of the tough deer I sold.

yes some of the stuff I sold was not what I would eat myself - barely passed sniff test - and yet got the money - had venison once in a fancy restaurant in Rotorua - hell it was manky -

The good old days, when men were men and pants were optional.


Sent from my iPhone using Tapatalk