mewolf1
Gold Member
- Joined
- Oct 24, 2005
- Messages
- 12,368
Codger mentioned that some of you folks are interested in the gutting process.
This isn't the only way, but it's how I do it.
I start by removing his testies and nuts; with a doe I am careful and remove the udder. The milk can be sweet, but I try to keep it off the meat.
I then work the blade around the bung and remove it. Normally this will all come away when the gut are pulled out AFTER the Pelvis is split, but on this deer it (the pelvis) was really thick and had to be cut later.
Time to cut up the belly. By inserting your fingers in and putting the knife between them, you can avoid hitting the guts!!
I make this cut all the way up to the Sternum. Some guys cut through the Sternum, but I've found it no help to me.
Pull out the guts and try not to tear the stomach chamber.
All of this work was done with the Ryan Weeks custom via the http://www.bladeforums.com/forums/showthread.php/990920-RyanW-SPK-Passaround-WIP well worth a look see!!
Kent
This isn't the only way, but it's how I do it.
I start by removing his testies and nuts; with a doe I am careful and remove the udder. The milk can be sweet, but I try to keep it off the meat.




I then work the blade around the bung and remove it. Normally this will all come away when the gut are pulled out AFTER the Pelvis is split, but on this deer it (the pelvis) was really thick and had to be cut later.


Time to cut up the belly. By inserting your fingers in and putting the knife between them, you can avoid hitting the guts!!



I make this cut all the way up to the Sternum. Some guys cut through the Sternum, but I've found it no help to me.

Pull out the guts and try not to tear the stomach chamber.



All of this work was done with the Ryan Weeks custom via the http://www.bladeforums.com/forums/showthread.php/990920-RyanW-SPK-Passaround-WIP well worth a look see!!
Kent