So ive been looking online for info on when to skin a deer some people say right away and some say leave it for a couple days. Anyone got any ideas on what they do?
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So ive been looking online for info on when to skin a deer some people say right away and some say leave it for a couple days. Anyone got any ideas on what they do?
I skin them just enough to get the back steaks out and the legs off. It comes off very easily when warm. I’ve never done a cold deer so I’m not sure about that.
If they can be got out whole and into a chiller pretty quickly and are clean shot head or top of neck Im happy to leave them skin on for up to a week.
If body shot I will skin within two days maximum as shot meat and blood needs to be removed or it will go off.
If not in a chiller then a lot less.
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Plenty of ways to think about this and to be fair none are right or wrong.
I only shoot deer that I can get home whole when hunting for myself and the freezer.
I hang for 10-12 hours to set in a cool place then hang in chiller.
I just remove the head, guts, pluck and ring gear. I chill for around 5 days if a yearling or 10-11 days if older.
I always leave the skin on.
Depending on chiller you can dry the meat out and form a surface crust you just have to cut away if chilling as long as I do with the skin off.
Skin is always easier to remove when warm but I can still punch it off when chilled easy as. Always start from the bottom (around the gut incision) when punching a skin and it will come off a lot cleaner. Do enough headskinning and you will work this out. [emoji16]
Get any bit of damaged meat and gut content out of the carcass or you're buggered due to bacteria whether you chill or not. Especially on body shot animals.
Bacteria will ruin the skin as easy as the meat if you ever plan to keep one.
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I seen an interesting way to skin a deer on the "meat eater" program on Netflix, They were skinning from head at top, opposite of what I was taught and on the second deer they did they skinned the neck down to the top of the shoulders then pulled the skin off clean using a "side by side"
Different.
Usually after you shot it :thumbsup:
With deer I hang them overnight in the shed with the skin on, then skin and process the next day.
Sheep I have always skinned straight away before gutting, not an option if you had to carry it out of the bush like a deer though. Animals are esasier to skin warm than cold, but I have found cold deer are still easier to skin than warm sheep. Once cold I doubt it matters for skinning purposes how long they hang for.
Depends on the situation
If you are in the bush for a day or so i leave the skin on to help prevent flies blowing it, and to help prevent dirt and debri getting on it etc.
When i get it home or into a better environment then off comes the wrapper.
I used to carry deer out whole...now more often than not it gets skinned and boned completely on the spot....or as in case of the last 3 the legs stay whole but rest is boned out so it all fits in pack or day bag....got sick of getting it home only to chuck out what Id carried.
As you have read and can work out from the above posts it comes down to knowing what to do in each situation. Is the animal clean shot ? Do you have access to a chiller ? Is it winter or summer ? If you don't have a chiller but the weather is cold, hang with skin on but be aware of the changes / stages, to expect in the carcase as time goes on. First the carcase sets, then it starts to relax as chemical changes take place. Next it will totally relax if un-chilled and start to loose fluid as bacterial enzymes start digesting and breaking down cells. next it starts to smell 'off' first in wet areas then all over. Leaving the skin on protects the meat from bacteria but slows the cooling process. If the weather is too warm to hang more than a night, I would skin and quarter the next day and chill and age the meat in a fridge for three days before cutting and freezing.
If on a fly in or walk in I skin the straight away and hang all the meat in a meat safe.If I can get the deer out whole and to the chiller leave the skin on and hang in chiller with skin on for 7-10 days.Always cut the tail off as well as this goes off first.
Yup that's what I do, fast as when you've got a load to do.Quote:
Originally Posted by mikee
like this @ about 3:50Quote:
Originally Posted by BRADS
https://www.youtube.com/watch?v=TQCHVQ-yCy8
Yup I've never used a ball or anything seen it done thoughQuote:
Originally Posted by mikee
I just cut a hole in the skin either side and put the rope through.
Use same system for sheep
Same for me, cattle beast, sheep, deer, pig, hang from head and pull down and away with the tractor loader. With pigs split the skin down the spine and it comes off more easily in two pieces.
I`ve seen on utube a way called " No gutting", just cut out the back steaks, inside ones and cut off the legs, no carrying out lots of bones, this is the way I would do it if I ever shoot one, :oh noes:
I rarely gut animals on the hill for clients. Just process on the ground and can get everything without touching the guts. Even the fillets.Quote:
Originally Posted by homebrew.357
I learned just recently seen how to fillet a whole deer.
Way faster imo and apart from the meat between ribs you get everything.
I will use the method to see if I like it.
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Plate boneing a carcass ?Quote:
Originally Posted by R93
Thats how I do it....right rear leg in hook if right handed, take left side meat off in one bit and deal to that then bone out the spine and ribs from the right side which is left hanging on the hook.
That sounds right[emoji106]Quote:
Originally Posted by veitnamcam
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Quote:
Originally Posted by homebrew.357
We’ve gotten pretty good at this over the years, boning them out in the bush with the animal sitting on its brisket. Not much gets left behind. Two people job, ideally, certainly when it comes to packing out the meat.
I’ll say this - if like us you mince and casserole all but the back steaks, the whole hanging thing is a bit redundant. I just cannot tell the difference between a bowl of venison stew that was hung, and one that wasn’t.
You're missing out on bloody good steak from the legs.Quote:
Originally Posted by Flyblown
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And that good steak doesnt make good stew....dry.Quote:
Originally Posted by R93
Ya want all the sinewy cuts for stew to gelatinize .
Thanks man appreciate the info and your time
you Philistine!!!!!!!! you forgot the heart and the eye fillets if you do it this way,these are my dinner the first day and really look forward to them.Quote:
Originally Posted by homebrew.357
Ah, well, theres only so much good steak a family can eat, cos of course we have Herefords too. And a sheep or two, venison, pig, goat... No wonder I’m getting a bit thick round the middle.Quote:
Originally Posted by R93
You still can get the fillets you just go through the flap Iv done heaps of deer like thatQuote:
Originally Posted by Micky Duck
Butcher told me,get the deer or legs home.Take the skin off ASAP the next morning and hang in a cool flyless place for 3 days or so.I had a fan blowing on the last 10 hind quarters for 3 days(5deer over last month).Meat went a little blackish on surface but tasted nice in 50 kgs of saugages and steakes.
Butcher said skin stops the heat escaping under it and your meat will start to go off under it very quickly over the next few hours depending on your access to a chiller and out side temperature.
This always worked well for me in the far past lol. If your into bringing out a smallish critter less the bone weight and want to keep the skin.
throw it over your shoulder or drape it around your neck.
Jees, that looks like your using a .50 snipers rifle there Doinit, I`d say you've certainly done it in. And Micky the flaming heart`s vaporised after my Sharps has spoken to it and I did say the back and inside steaks, you don't mean the steaky eyes , just boil them up, great marbles or muzzle loader amo.
yip doinit that way works great too,place it over a rail when you get home furside down and its piece of cake to sort it from there.
Exactly that :)Quote:
Originally Posted by Micky Duck