The first thing you should do is to dress the deer with a small slit at the crotch. Make a point to trim it beneath the hide and bring it near the rear of the sternum. The cut has to be a quarter and a half inch through the skin. As you travel across the stomach make sure that nothing falls out.
You must remove the internal organs with your hand and toss them in the right way. To skin the hide utilize a hunting knife with a quarter inch tip and carefully separate the thin membranous hide.
You will have to utilize a saw to take away the head. Then cut into the rear leg ankles in where the meat is that is set between the ligament and the bone. Suspend the deer from the limb of a tree using block and tackle with the hide facing towards the sky.
Saw through the deer's backbone starting at the bottom and traveling to the sternum. Then slice the shoulder joints and ham joints and put them aside to be wrapped. Every part of the deer that you are butchering will need to be enclosed firmly in tin foil or plastic.
About the Author:
By: Naomi West
No comments:
Post a Comment