http://www.knifehunting.net/i-have-always-seen-the-deers-pelvis-broken-with-a-hatchet-i-am-told-you-can-do-this-with-a-folding-knife.html Wed, 14 Jul 2010 08:09:42 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://www.knifehunting.net/i-have-always-seen-the-deers-pelvis-broken-with-a-hatchet-i-am-told-you-can-do-this-with-a-folding-knife.html/comment-page-1#comment-731 dumdum Tue, 23 Feb 2010 08:46:12 +0000 http://www.knifehunting.net/i-have-always-seen-the-deers-pelvis-broken-with-a-hatchet-i-am-told-you-can-do-this-with-a-folding-knife.html#comment-731 Sure you can. No one in my area that I know of uses anything but a folding knife to skin his deer and get it into an ice chest. The shoulders come off first (after skinning) then the back strap ( loin) is boned out. Then each ham is detached from the hip bone using a knife. That is the only bone you have to deal with With the exception of cutting off the leg bones from the shoulders and the hams with a saw. And the trick to getting the hams off the deer with the knife is to cut the tendon at the very tip of the hipbone and then it can be gotten off fairly easily. After that just get the trimmings off the carcass that you may wish to grind for burger when the processing is done. Incidentally, there is no need to gut your deer using this method. The only meat lost are the ribs and deer ribs (to me) are not hardly edible( too gamy) You can even get the tenderloins off the deer without gutting it.. Just take you fingers and feel down the backbone ( assuming you hung the deer by the head) until the long rib bones end. Then feel the short ribs until you know where the last short rib is. The make a shallow slit with your knive very close to the back bone about 6 inches long, being very careful not to penetrate the guts with your knife. Then insert your fingers and peel out the tenderloin, one on each side of the back bone. Of course the slit has to be made on each side of the backbone also.This is the fastest best way I have found to deal with your deer after you start processing it.I can skin one out, and get the deer in an ice chest in less then 30 minutes But I've had a lot of practice at doing it. Sure you can. No one in my area that I know of uses anything but a folding knife to skin his deer and get it into an ice chest. The shoulders come off first (after skinning) then the back strap ( loin) is boned out. Then each ham is detached from the hip bone using a knife. That is the only bone you have to deal with With the exception of cutting off the leg bones from the shoulders and the hams with a saw. And the trick to getting the hams off the deer with the knife is to cut the tendon at the very tip of the hipbone and then it can be gotten off fairly easily. After that just get the trimmings off the carcass that you may wish to grind for burger when the processing is done. Incidentally, there is no need to gut your deer using this method. The only meat lost are the ribs and deer ribs (to me) are not hardly edible( too gamy) You can even get the tenderloins off the deer without gutting it.. Just take you fingers and feel down the backbone ( assuming you hung the deer by the head) until the long rib bones end. Then feel the short ribs until you know where the last short rib is. The make a shallow slit with your knive very close to the back bone about 6 inches long, being very careful not to penetrate the guts with your knife. Then insert your fingers and peel out the tenderloin, one on each side of the back bone. Of course the slit has to be made on each side of the backbone also.This is the fastest best way I have found to deal with your deer after you start processing it.I can skin one out, and get the deer in an ice chest in less then 30 minutes But I’ve had a lot of practice at doing it.

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