January 23, 2009
Deer Numbers Down for Deer Season
Below is a great comment by a fellow deer hunter who was deer hunting in my area this past year.
This past deer hunting season posed some real challenges for many hunters in my area. The deer kill was down, in some reports as much as 50% and more, with a state wide average of being down 23%.
I was fortunate in that when I went out deer hunting, not only did I see deer each time, I harvested a deer each deer hunt.
This past year also saw a growing concern of deer hunters eating lead that was being processed into their venison either by themselves or by meat processing facilities. With this concern some hunters have begun looking at safer non-lead bullet alternatives for their deer hunting rifles.
I also took the time to research and develop the Deer Meat Safety Guide for Deer Hunters, you can get your FREE copy by clicking here.
The Deer Meat Safety Guide for Deer Hunters shares my over 27 years of deer processing experience, third party studies and why you don't want your deer processed after 6 pm.
Many Free Deer Hunting Tips members have been emailing and calling asking for help on processing your own deer. To help Free Deer Hunting Tips Members I produced a step-by-step video series on How to Process Your Own Deer. This video series takes you step by step through the process of how to butcher a deer from field dressing to freezer at Online Deer Camp.
Right now I am offering a full 7-Day, Online Deer Camp All Access Pass for only a buck. That's right...one dollar will get you full access to Online Deer Camp for you to watch all the how to process your own deer videos, listen to expert deer hunting audios, get 150 mouthwatering venison recipes and much, much more.
Hello Marty,
It’s been a great year, and I have some idle time during the Holidays. Now it is time for some Catch-up’s.
There has been quite a bit of controversy about this year’s Deer Hunt with many deer hunters outraged. We all have heard about the deer harvest being down around 22% for the season. Ironically, MN and MI were also down, though not quite as much. I shared much of my venison with folks at the local pub. Not one person there tagged a deer this season. A couple of the guys hunted in the New London (Wisconsin) area during the October herd management hunt and 9-Day Firearm Season with their 5 man party not seeing anything.
Brian gets me a subscription to the Outdoor News every year. One of the Reader’s comments really stood out. He stated that he has been hunting the same deer stand for 31 years, and the area for more than 40. This is the first season he has never seen a deer. He goes on talking about Wisconsin deer hunting, and how there are 4 months of hunting with all the different seasons. He refers back to 1952 when there was a dry spell. His overall statement is that the DNR is spoiling the traditional 9-Day Hunt and the Deer have been over harvested the last few years. The economics of WI is dramatically impacted by our deer herd numbers and the deer hunts. Hopefully our deer hunts don’t become as bad as those in the states to our East.
Brian and I keep Fine Tuning our Deer Hunts. Next year we will have some new things:
- Brian is going to start some Food Plots. Hopefully this will add some Bucks to the Area
- I got a Trail Camera to play with for next year
- We are relocating a 3rd Deer Stand to get more coverage on a large open field
- Our Group would be Shooting Lead-Free Ammo for the ’09 Season
The Lead Free Ammo is a bit of a concern for me. I am shooting 270 Win. And, doing research on the Lead Free Options, solutions are very limited. I have found that only Federal & Winchester have products available for the Lead Free Ammo. For the 270 Win, only the 130 gr. versions are available. (This will make Brian happy being the 150 gr. out-performs the 30-06 loads he uses. I am stepping down in the performance area with the 130 gr.) Hornady has a New GMX Lead Free Bullet coming out in the Spring of ’09.
Federal has a video demonstrating the performance of the different bullets. The
Lead Free version traveled much further through the Gel Blocks. And, you could
see there was much less expansion. On Cabela’s Website, there was feedback from
one very upset hunter that used the Federal version. He stated that the 30-06
load he used went right through the deer. It took four hits to drop the deer,
afterwards the deer ran nearly ½ a mile. I think that part of the equation is
that the shots were placed very well.
I’ll be hitting the range this spring playing with the Federal Triple Shock
X-Bullet and the Winchester Supreme E-Tip. Jack O’Conner swore by the 130 gr.
270 Win. I think that I’ll find the Lead Free will give tight groupings, with
much less Kick than the 150 gr. high steroid loads I was shooting. The 150 gr.
dropped the deer where they stood. The 140 gr. Winchester Accubond’s gave me the
best groupings & accuracy. But with heart shots, the deer still ran 50 yards.
Shooting the 130 gr. Winchester Silver Tips at the range wasn’t acceptable. They
were so bad, I thought something was wrong with my gun. I immediately switched
to the 140 gr., and groups were tight again. It will be interesting seeing how
the 130 gr. Lead Free will shoot and the results in the field.
I have all summer for range shooting. I go out pretty much every Sunday to fire off a box of ammo, and then 2 – 4 rounds of Trap Shooting.
Did you get a chance to try that recipe yet? I will be pulling out some of the venison today for dinner, tomorrow. I can’t wait.
Take Care,
Rick
Thanks Rick for the insightful email.
If you would like to share your thoughts on deer season or about lead free ammo and your deer hunting experience, click the leave comment button below this blog post.
Good Luck and Great Hunting!
Deer Hunting Expert
Deer Processing Expert
http://www.huntingheadlines.com
715-868-1109
P.S. Did you get the “Deer Meat
Safety Guide for Deer Hunters” ... It’s my gift to you at http://www.huntingheadlines.com
It’s awesome and totally FREE. Go over there and get it now.
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*** Would you like to learn to process your own deer? ***
I’ve processed over 7,800 deer and developed the Deer Meat Safety Guide for Deer Hunters. You can get it free at http://www.huntingheadlines.com
======================================
*** Warning! Deer hunters, don't butcher your deer until you read this... ***
Health departments discover 87% of meat shops process lead into deer meat — so dangerous it’s recalled and destroyed. A partial ban is issued on ground venison.
But it’s not just meat shops, Department of Natural Resources tests find 1 in 5 deer hunters also process lead in venison.
Keep your family safe, discover why you don’t want your deer processed after 6 pm and much more. It’s shocking. Deer hunters and their families gotta know this stuff. Go get the free Deer Meat Safety Guide for Deer Hunters at http://www.huntingheadlines.com now. It’s free.
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To subscribe to the weekly Free-Deer-Hunting-Tips.com Newsletter or get blog posts delivered to you by subscribing to our RSS feed by clicking on one of the RSS feed buttons in the right hand column of this blog at www.marty-prokop.com .
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Find Deer Games, Pictures and Hunting Fun at: http://www.free-deer-hunting-tips.com
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*** More Free Stuff ***
Get Your Own Free Audio Deer Hunting Tips, listen to the Deer Hunting Podcast, subscribe to our RSS Feed, see Big Buck Pictures and read the Deer Hunting Secrets Blog at: http://www.marty-prokop.com
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*** Newsletter and RSS Feed ***
If you want to keep up on new deer hunting secrets subscribe to the weekly Free-Deer-Hunting-Tips.com Newsletter or get blog posts delivered to you by subscribing to our RSS feed by clicking on one of the RSS feed buttons in the right hand column of this blog.
=======================================
*** Help Your Deer Hunting Buddies ***
Help your deer hunting buddies and support deer hunting…it’s free to do… Go ahead and email this Free-Deer-Hunting--Tips.com blog URL to your deer hunting buddies or use our Tell A Friend form at http://www.free-deer-hunting-tips.com/ .
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Posted by Marty Prokop | Questions and Comments (0)
November 6, 2008
“Deer Meat Safety Guide for Deer Hunters” from Deer Processing Expert Marty Prokop Offers Solution for Lead in Venison Problem
Free deer meat guide reveals 10 common deer processing mistakes to avoid to keep food banks, deer hunters, families and children safe from lead in venison.
Marty Prokop, who has processed over 7,800 deer in his 26 years experience as a professional meat cutter, deer processor and deer hunter, whose videos are used in Advanced Hunter Education says, “This isn’t speculation anymore. Deer processors and deer hunters can’t guess and can’t use the same old deer butchering ways.”
“To keep your family and children safe,” Prokop continues, “you must know what to do and look for in proper, safe deer processing — whether you process deer yourself or have a butcher process for you. The ‘Deer Meat Safety Guide for Deer Hunters’ offers the solution to the problem of lead in venison and it is free at http://www.huntingheadlines.com”
Disturbing statistics and findings surfacing show:
• The U.S. Center for Disease Control and Prevention (CDC) study released in November 2008 found that higher levels of lead show up in blood of people who eat deer harvested with lead bullets than people who don’t — causing danger for families, especially pregnant women and children.
• The deer meat processed at meat shops and eaten by deer hunters, families and children is not inspected for safety or approved as being fit for human consumption like beef and pork. Due to a Department of Agriculture meat inspection loophole, venison harvested by deer hunters is uninspected meat.
• Department of Agriculture tests showed 87% of meat shops tested processed lead in venison, due in part to lack of inspection.
• Lead fragments were discovered in deer meat as far away as 18 inches from the initial bullet entry point, resulting in lead being overlooked, processed and fed to families.
• Department of Natural Resources tests revealed one out of five deer hunters don’t know how to correctly process deer resulting in dangerous lead in the deer meat they butchered.
Marty Prokop teaches safe deer processing in seminars and at Online-Deer-Camp.com, where his step-by-step deer processing videos are available to watch 24 hours a day.
Here are Marty Prokop’s “10 Common Deer Processing Mistakes to Avoid” — for the complete explanation and solution visit the free “Deer Meat Safety Guide for Deer Hunters” at http://www.huntingheadlines.com:
Deer Processing Mistake # 1
Believing deer processing and deer meat are inspected for safety like beef and pork.
Deer Processing Mistake #2
There is a severe lack of deer processing training for deer hunters and meat processors and no certification or inspection for safety of the deer meat.
Deer Processing Mistake #3
How using saws and the wrong knives can lead to lead in venison and higher bacteria in venison.
Deer Processing Mistake #4
Sharing a grinder with other deer hunters — one hunter’s dirty trim can contaminate hundreds of pounds of other hunters’ venison.
Deer Processing Mistake #5
Having your deer processed after 6 pm
Deer Processing Mistake #6
Not watching what cuts of meat go in the grinder. Trusting the meat in ground venison is not contaminated or dangerous — whether processed at a meat shop or by the deer hunter.
Deer Processing Mistake #7
Lack of education on what is safe deer meat and what is not.
Deer Processing Mistake #8
Deer hunters feeding deer rib meat and deer fat to their families.
Deer Processing Mistake #9
Eating slightly discolored meat that looks safe, but it’s not.
Deer Processing Mistake #10
Accepting stinky or bad tasting venison.
Resources:
Marty Prokop is available for immediate media interview 24/7 by calling Lori at 507-304-1062 or lori@huntingheadlines.com. Ask for video, audio and media kit.
Marty Prokop bio at http://www.huntingheadlines.com/who_is_marty_prokop.htm
“Deer Meat Safety Guide for Deer Hunters” is available free at http://www.huntingheadlines.com
Marty shows deer hunters how to properly butcher deer in his deer processing videos available for immediate online viewing at Online-Deer-Camp.com at http://www.online-deer-camp.com.
You can read his deer hunting and deer processing blog at http://www.marty-prokop.com
Posted by Marty Prokop | Questions and Comments (0)
October 20, 2008
Free Deer Processing “Deer Meat Safety Guide for Deer Hunters” is Lead in Venison Solution
Lead
has been found in venison. This blog post is about the solution for deer hunters
to keep your family safe when it comes time for deer processing.
The Deer Meat Safety Guide for Deer Hunters is ready for you free at http://www.huntingheadlines.com
It shows you how to keep your family safe.
You can see the short 1 minute video telling you all about it at http://www.huntingheadlines.com
Here’s the scoop…
Health departments discover 87% of meat shops tested process lead into deer meat — so dangerous it is recalled and destroyed.
A partial ban is issued on ground venison.
But it’s not just meat shops…
Department of Natural Resources tests find 1 in 5 deer hunters also process lead in venison when butchering deer and feed it to their families without knowing.
http://www.huntingheadlines.com
Here’s what the Deer Meat Safety Guide for Deer Hunters includes…
** Why 87% of meat shops tested processed lead in venison
** Why you don’t want your deer processed after 6 pm
** Proof meat inspection loopholes cause venison meat dangers
** Warning! Deer hunters, don’t process your deer until you see this…
** Nasty deer processing industry practices
** Stop sharing meat grinders with other deer hunters
** 5 step deer processing system — how to butcher a deer the right way
** How to ensure the safety of your family and children
** What if you don’t have time for butchering deer?
** Don’t take your deer to any meat shop until you read this…
** And much, much more…
As you can see, I cover a lot in the Deer Meat Safety Guide for Deer Hunters at http://www.huntingheadlines.com
You can get it free, because I hope you’re enjoying your deer hunting tips newsletter and my deer processing and deer hunting blog posts.
Hey, help keep fellow deer hunters and their families safe.
Forward this email to your hunting buddies and their families to let them know the “Deer Meat Safety Guide for Deer Hunters” can help keep their families safe.
They can get it too … free at http://www.huntingheadlines.com
Let’s keep hunters and families safe … and deer hunters out deer hunting.
We put months into the Deer Meat Safety Guide for Deer Hunters.
I’m getting feedback that I could offer it for a decent price, but I want you to have it free to keep your family safe. The 1 minute video will explain.
It’s so important, all I ask is that you go get it now at http://www.huntingheadlines.com and consider passing it on to other hunters and their families.
Help them stay safe regardless of who is doing the deer processing.
Good Luck and Great Hunting!
Deer Hunting Expert
Deer Processing Expert
http://www.huntingheadlines.com
715-868-1109
=====================================
*** Would you like to learn to process your own deer? ***
I’ve processed over 7,800 deer and developed the Deer Meat Safety Guide for Deer Hunters. You can get it free at http://www.huntingheadlines.com
======================================
*** Warning! Deer hunters, don't butcher your deer until you read this... ***
Health departments discover 87% of meat shops process lead into deer meat — so dangerous it’s recalled and destroyed. A partial ban is issued on ground venison.
But it’s not just meat shops, Department of Natural Resources tests find 1 in 5 deer hunters also process lead in venison.
Keep your family safe, discover why you don’t want your deer processed after 6 pm and much more. It’s shocking. Deer hunters and their families gotta know this stuff. Go get the free Deer Meat Safety Guide for Deer Hunters at http://www.huntingheadlines.com now. It’s free.
=======================================
To subscribe to the weekly Free-Deer-Hunting-Tips.com Newsletter or get blog posts delivered to you by subscribing to our RSS feed by clicking on one of the RSS feed buttons in the right hand column of this blog at www.marty-prokop.com .
=======================================
Find Deer Games, Pictures and Hunting Fun at: http://www.free-deer-hunting-tips.com
=======================================
*** More Free Stuff ***
Get Your Own Free Audio Deer Hunting Tips, listen to the Deer Hunting Podcast, subscribe to our RSS Feed, see Big Buck Pictures and read the Deer Hunting Secrets Blog at: http://www.marty-prokop.com
=======================================
*** Newsletter and RSS Feed ***
If you want to keep up on new deer hunting secrets subscribe to the weekly Free-Deer-Hunting-Tips.com Newsletter or get blog posts delivered to you by subscribing to our RSS feed by clicking on one of the RSS feed buttons in the right hand column of this blog.
=======================================
*** Help Your Deer Hunting Buddies ***
Help your deer hunting buddies and support deer hunting…it’s free to do… Go ahead and email this Free-Deer-Hunting--Tips.com blog URL to your deer hunting buddies or use our Tell A Friend form at http://www.free-deer-hunting-tips.com/ .
=======================================
Posted by Marty Prokop | Questions and Comments (0)
January 18, 2007
Bad Tasting Venison
Below is a great comment and question I received from Troy in Indiana.
Troy talks about how his ground venison tastes bad. Read Troy's comment then look below for my solutions to solve this issue.
Wow, this was a great one (newsletter) Marty. Shot my first deer this season, and had actually been wondering on this exact subject since I'm a 3rd generation Rib bbq'r and lover (beef & pork). My family (wife-4 kids) and I have been enjoying the steaks and stew's and chili with the roast meat. Next year though, not having ANY ground. That's all I have left is pounds and pounds of not very good tasting burger. I've been thinking about buying a jerky gun and using the wrest of the ground for jerky sticks. I wonder if it’s for the same reason, the processor didn't clean it properly and just threw fat and all in when grinding?Troy
Native Californian now happily in Crawfordsville, IN and loving it.
Troy,
Congratulations on harvesting your first deer. If you would like to share your hunting story and a photo of your deer, send it to me. I will place it on the Free-Deer-Hunting-Tips.com Blog.
I am glad you found the tip on venison ribs helpful. In my experience I have found barbequed venison ribs can turn off even the most die-hard barbeque lovers.
I am sorry to hear your ground venison does not taste good.
Here are three common causes of bad tasting ground venison…or venison that just doesn’t excite your spouse and kids.
I have not met a kid yet (barring a committed vegetarian) who doesn’t finish off a plate of ground venison when it is processed correctly. This includes even the pickiest of eaters. Often ground venison is the only meat parents could get them to eat.
I’ve processed over 7,807 deer, so I helped parents feed a lot of kids.
Hopefully these three deer processing tips will help you and your family.
I would be delighted to see your family really love the ground venison you provide for them. As a fellow deer hunter, I know and understand what it takes to provide good, natural food for loved ones.
Three Reasons Your Deer Meat Tastes Bad…And Two Great Solutions
Deer Meat Reason #1
When a deer is processed properly, with all the deer fat, bruised meat, glands, tendons and gristle removed, ground venison tastes great. (Yes, even from “swamp bucks.” If you don’t believe me, read on…)
If a deer processor did not remove venison fat, bruised meat, glands, tendons and gristle from your venison trimmings before the meat was ground, this will definitely produce bad tasting venison burger.
If the deer was cut bone-in, the fine bone-dust and bone marrow will be spread across the meat. This is tedious and time-consuming to remove. If bone-dust and bone marrow are left on the meat and it is ground, your ground venison will taste bad.
Meat from big bucks and swamp bucks must be very well cleaned. The actual meat tastes decent. This year I harvested a big swamp buck and it tasted better than doe meat. Here’s the secret.
The wild or swampy taste is in the bone marrow, fat, bruises from the harvest, glands, tendons and gristle.
Trimming all this excess from your deer meat takes more time. Very few processors take the extra time to remove it all before the meat is ground, because time is money in a meat shop.
You may consider processing your own deer. Many people are doing this, because they want their venison to taste better. They want to avoid the very real and common problem of a freezer full of pounds and pounds of not very good tasting venison burger. In just a few minutes, I’ll talk more about making this a viable option.
Dear Meat Reason #2
Your deer might taste bad because, at the meat shop, your meat may have been put in the grinder with deer meat from those who did not take care of their deer like you did. Very few meat shops keep the deer trimmings separate.
Most meat shops have big mixer/grinders that can grind and mix 300 pounds of meat and more per batch.
Again, in most meat shops, time is money. So they can really save time by mixing 20 people’s venison at once rather than doing 20 separate batches.
Deer Meat Reason #3
And, even if they did keep your meat separate, your meat would have been ground with a grinder that was used all day.
So if the meat before yours was bad, remnants of that bad meat could have still been in the grinder when yours was put in. Bacteria could have been ground into your good meat and may explain why it now tastes bad.
Two Great Solutions
Great Tasting Venison Solution #1
If you want someone else to process your next deer, have the processor NOT grind your trimmings. Have them package your trimmings and give them back to you.
When you get your deer meat home take a look at how clean the trimmings are.
Remove as much of the fat, bruised meat, glands, tendons and gristle as you can. Keep cleaning until the venison trimmings are clean like beef stew meat.
Once the meat is trimmed correctly then grind some into burger. You can use a food processor or pick up a home grinder. The burger will taste great.
Great Tasting Venison Solution #2
If you want to make sure your venison always tastes great, and your venison is from your deer then learn to process your own deer. The reason I learned to process my own deer is because, years ago, I had a problem with the taste of my first deer like you are having with yours.
Since then, I’ve processed over 7,807 deer producing great tasting meat and burger, been to outdoor stores to give “How to Process Your Deer” seminars and have taught many, many people how to process deer successfully, mostly non-meatcutters.
There is just something so rewarding about processing your own deer.
Now, I used to make my living processing thousands of deer for deer hunters. If you choose to continue to have someone else process your deer, I totally understand. Just make sure to see solution #1 above.
Plus, processing your own deer is not for everyone. It’s really for those who want the experience and pride of providing for their families with their own abilities from field to table.
It is also for the people who want to make sure their deer stays their deer. After all, you have spent money to go deer hunting.
When your family can’t or doesn’t want to eat what you have brought home, it produces a “this wasn’t such a good idea” feeling in the pit of the stomach. I hate that feeling. It verges on feeling like a “loser.”
I really like for my family to be happy with what I am able to do for them. So the extra hour or two I invest to process my own deer is totally rewarding when I see the smiling faces of even the pickiest eaters in my family as they ask for second helpings.
And because of this, my wife tells me to go deer hunting. It’s actually on my “Honey Do List.” She even helps juggle our family schedule, so I can go deer hunting more. You’ve got to love that. It’s totally worth it.
I am just finishing up a really affordable “How to Process Your Own Deer” training program, which includes videos and support. I take you by the hand and walk you through step-by-step.
I’ll keep you updated on the “How to Process Your Own Deer” training program as it becomes available, because it could be a great option for you.
Let’s Talk Deer Jerky
You mentioned buying a jerky gun. I think jerky guns are great tools. There are quite a few different brands out there today. I have tested many different kinds.
The one I use is a more heavy-duty model. The cylinder is made of heavy gauge aluminum and holds 1½ pounds of seasoned meat. It has different attachments that allow me to make a single jerky strip, a double jerky strip, a single snack stick or a double snack stick.
The better jerky gun kits will also have cleaning brushes included. These brushes are essential to make sure you are able to clean your jerky gun properly.
Keep one thing in mind when you go to make jerky from your current ground venison. Although you will be able to mask the taste of the burger by adding seasonings, you may not totally get rid of the bad taste of your burger completely. The reason being the venison fat and other things are already mixed into the burger.
Good Luck and Great Hunting!
Marty Prokop
Posted by Marty Prokop | Questions and Comments (1)
January 2, 2007
Aging a Deer
I have seen some hunters try to age a deer in their garages at home. I do not suggest deer hunters try to age a deer this way. A garage does not have the proper temperature or humidity control needed to age a deer safely. Bacteria could grow rapidly, causing the deer meat to spoil. Or if the garage is too cold, the deer could freeze.
Without proper humidity while hanging, the meat will dry out quickly creating a jerky-like surface. This dried out meat must be cut away and discarded. It will not reconstitute. This leaves the deer hunter with less meat to put into the freezer.
In a prior post, William talked about the importance of learning to skin a deer carefully. I agree the tarsal glands, if extremely wet, could drip down onto the deer rounds or steak meat and produce bad taste in the meat.
It is also important to field dress a deer properly. Take special care to leave the bladder, stomach and intestines intact.
If the bladder is punctured during the field dressing process, urine will run directly into the steak meat and soak into the tenderloins.
If the stomach or intestines are punctured, the contents of either will come in contact with the rounds, tenderloins and, of course, the rib meat.
The solids, like undigested food, can be wiped away. But the liquids, such as urine and stomach acids, will soak into the meat. Once these liquids have soaked in, it is impossible to get them out. I recommend throwing away any meat that comes in contact with urine or stomach acids, but I have known people who eat it for reasons I can’t explain.
Good Luck and Great Hunting!
Marty Prokop
www.free-deer-hunting-tips.com
Posted by Marty Prokop | Questions and Comments (0)
November 1, 2006
More Information On How to Field Dress a Deer Wanted
Mike Q. semt me an email asking about More Information:
Hello Marty, My name is Mike Quinn. The deer season closed this past weekend. I really enjoyed the hunting. I looked up your site because the person that process our deer was not going that week, so I hoped to get some useful info on how to butcher our deer. I was all over your site, I read the 9 points and I`ll say what the .... Did I miss something here. Great kit info but ya know no meat and potatoes. Ya Know What I Mean sir!! Please tell me where I went wrong. Sincerely, Mike Q
Mike,
Thanks for your email.
No you did not miss anything. Actually the Free Deer Hunting Tips come out weekly. You had read about Feild Dressing a Deer, last week's topic. Believe it or not I get asked about the proper way to Field Dress a Deer quite often. This is why that topic was posted for this past week.
How to butcher a Deer will be in one of our upcoming weekly newsletters. I am also putting together a video on How to Butcher a Deer as well. On this video I take hunters step by step on how to process their deer. I have used these techniques to train hundreds of hunters how to cut their venison into pieces similar to that of beef and pork. I also show you how all of this can be done with just two knives..no saw needed. I cover the proper way trim your venison which will create the best tasting deer meat you have had. I cover proper wrapping and storage as well as basic grinding and sausage making. This video will be available in a short while.
There are quite a few steps involved and to answer your question, I need to know what your current skill level is to help you best. What specific questions do you have about cutting your own deer? Would you like to start at the beginning with skinning?
Feel free to email me what you would like to know specifically and I will be glad to answer those questions for you.
Thanks again for the email.
Marty
www.free-deer-hunting-tips.com
Posted by Marty Prokop | Questions and Comments (0)
October 25, 2006
Remove Wind Pipe when Field Dressing a Deer?
I received the following question from "Nikky"
Nikky asks
"we've come to a question that i havent found an answer to yet i have got a field dressing and deboning video and they leave the wind pipe in all the way through the deboning process, but i have several friends that say that ruins the meat and needs to be removed when field dressing. can you please help with this as i'm not sure which way is right. thankyou for your help"
Nikky,
Thanks for your great question.
I have been processing wild game for over 24 years and have seen a lot of venison wasted because of improper field dressing.
Your friends are correct. Leaving the windpipe in could cause the meat in the neck to spoil quicker. This is especially true in warmer weather.
The only time to leave the windpipe intact during field dressing is when you have harvested a trophy buck and you plan to take it to a taxidermist.
For a trophy buck, you will not cut through the ribcage during field dressing. Rather you will stop where the ribcage begins and carefully reach up into the chest cavity as far as you can with one hand and pull on the windpipe. Then, very carefully with the knife in your other hand, cut as much of the windpipe out as you can.
You will want to cape the deer yourself or have the taxidermist do it for you. Have the caping done as soon as possible.
As soon as the cape has been removed and your deer is hanging, then cut through the ribcage and down the deer's neck to expose the windpipe.
Once the chest cavity is open, wipe the inside of the cavity with damp clean towels. Follow up with dry paper towels to insure all excess liquid is removed.
Place a small block of clean wood in the ribcage to open the chest cavity to allow air to cool the inside of the deer.
By field dressing a deer properly, you allow the body heat to escape quickly. This allows the meat to cool much quicker and reduce the chance of spoilage.
Marty Prokop
www.free-deer-hunitng-tips.com
Posted by Marty Prokop | Questions and Comments (4)
