Packing out a deer?

Hope yall arn't getting tired of my questions. When you pack out a muley, how do you do it? Here in michigan, I have always field dressed the deer and drug them out, sometimes as much as a mile. Then I hang them in the barn for a few weeks before skinning and processing. I was thinking of keeping the hide off of a muley to have it tanned fur on. What is the normal process that guides or all yall take when you get a muley? as far as cutting or quartering and skinning?
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hoytshooter
you let them hang for a few weeks (???) wow i always get them to the prosesor ASAP. as far as packing them out it depends on how far away from the wheeler/truck you are most of the time it is quarter them out and strap them to your back. for me at least :thumb
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if the nights are going to be cool enough to get the meat down to about 45 degrees we let them hang about three weeks. I believe it helps tenderize and flavor the meat. I have never yet had one spoil. The only thing is that you need to wipe the rib cage dry every few days. I leave the hide on and that keeps the meat airtight, no flies that way. Also some people throw a little black pepper into the cavity this also keeps the flies off. Later I process them myself. Costs to much anymore to have someone else cut them up and when they do it they use ban saws and throw bone marrow and tallow all through the meat. I bone everything then cut it up by hand. No silverskin, tallow or marrow in anything i process. My wife said she didn't eat venison when I met her, she said it was to strong. After she tried what I process she eats it all the time. Just about every dish we serve that is meat is venison.
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I typically drag my muley back, I have only had to quarter a muley once.
It helps if there are two people to drag, makes it much easier. If you plan on tanning the hide, remove the hide and pack out the meat in quarters. I also process my own kill, the quality of the final product is much better when it's under my control.

I was raised in Wyoming and now live in Iowa, I had never hung my meat for weeks to "age" the meat until living in the widwest. It is very common for folks to hang their meat with the hide on for up to three weeks before processing east of the rockies. This seems to be a common practice in the east and southeast as well.
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ABert
We field dress and get the animal back to the vehicle by any means possible and then hang and skin immediately. We've got some custom made game bags that we will then tie around the body. Once we get back down to town my brother brings his to the processor and my dad and I will quarter ours up, or more, and ice them down in the coolers for the trip home.

I've heard of many different ways to "age" the meat, or to not do so. I'd say just got with whatever has worked for you.

I will throw this tid bit in, though. If you get an elk and you somehow get it out whole (it is possible) skin it as soon as possible. The shoulders and hind end will hold heat like you won't believe and the meat will start to rot in just a couple of days.

We once left a few elk hanging overnight in sub zero temps with the hides on as it was a long day/night getting them back to camp. Went out the next morning when the temp got up to about 20* and started skinning. The legs and rib cages were frozen solid, the neck was somewhat cool but the shoulders and rump were still warm.

I'd guess the same would go with moose but I've never heard of anyone getting one of them critters out of the woods in one piece.
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GUTPYLZ
I've always had horses to get mine out. I go to the roughest areas I can find. I did have a problem 3 years ago when I had a horses legs give out on me. (Zig Zagging) She rolled down the hill and antlers flying everywhere. Thank heaven for the oaks that stopped her at the bottom. I was in tears thinking about what I was going to walk up too. (dead horse) I was so thankful she was alright. Now I bone them out and pack out when in an area thats too rough. lol
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AGCHAWK
I had no idea that folks hung deer that long, let alone with the hide still on! I guess you learn something new every day.

I get my deer out whichever way is easiest. I have drug most out whole but have quartered and deboned them before also.

We also cape them out immediately. It's always easier to get the hide off when the animal is warm anyway. We do hang them for a few days, depending on the temps during that particular season. Also, after caping out the deer and before we allow it to hang for a while we cut out any bloodshot meat, rub the carcass down in a light vinegar water solution to keep bugs away, and prop open the rib cage and front "arm pits." I have always had pretty good results as far as the quality of meat after doing all of this and I see no reason to stop at this point.
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NotEnufTags
I've dragged most of mine. Don't worry Harvey. Let your guides know what your hoping for. They'll take care of you. If your hunting a private area, they may take a four wheeler in and bring your animal out whole. It'll just depend on how rugged the area is, but my guess is that you'll not be too far from an ATV trail if it's a private ranch.
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Loafer
It depends on how far I have to go. If its not to far i'll quarter it out. If its a ways I'll de-bone to get rid of unwanted weight.
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Livn-Lg
I have always dragged out my deer. If need be I will place them on a tarp and drag them if there is a ways to go. We immediated skin and de-head the deer when we get home. We will wash and clean the deer inside and out then wait for a couple hours forthem to dry some befor bagging them with Elk bags. Depending on the temp we will let them hang for up to 5 or 6 days. If it is too hot we will deliver them to the butcher and make sure they leave em hang for at least a week prior to processing. I have always quartered and ribbed my elk as I have never been in a spot to take it out whole.
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waynedevore
At home in MN I can always get the deer out whole, field dress and hang the deer head down. Always skin right away while warm. Depending on temp how long the deer hangs. During freezing temps I get it boned before the carcass freezes. Other wise it will hang 4-5 days. If the weather is warm and flies it gets boned and in the freezer the next day.

On hunting trips I do it differently. Always boning on the spot. [I do not pack out bones]. The meat then at camp gets spread out on a trap to cool overnight. Often the meat will by morning be partly frozen. [this is good]. Then the meat is put in a cooler. Then should be good for the trip home. Sometimes ice is necessary. When the weather is warm I still will cool the meat down in the shade and overnight before the cooler and Ice.
I have not had meat spoil.
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Alight guys, I need some specific info on preparing a Muley for transport. I got a Kaibab early rifle tag. So the conditions are going to be warm. What is the best process for securing as much meat as I can. Six hours from camp to processor which means lots of time between kill and cut. I am willing to do whatever necessary as in bone on the spot, although I don't know how. If anybody has a good source for say...a video... I would be interrested in studying it.
Any experience with early Kaibab hunts would be nice.

Thanks guys,
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sawsman
The "gutless method". Step by step link here:

http://www.huntingnut.com/index.php?name=News&file=article&sid=27
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Sawsman, Good link, that is actually how I normally cut up most all animals, even rabbits, (my favorite meat!) No sense in gutting them, cut four quarters and then the backstraps, on deer though I have always tanned the hides, Might just tan a muley fur on too. I would prefer to bring the deer in whole, gutted of course, with the hide all on. That way the meat stays a lot cleaner and out of the air. The first thing I do and I didn't see it on your link is to cut the tarsal glands off. Down by the hoks on the rear legs, I believe this keeps the meat milder tasting. Then I gut the animal. I have always had the means to drag them in whole or throw them across a four wheeler. I hang them with the cavity spread open. If the weather is right hang for a few weeks, Then when I am ready and they are in the barn I will skin them. I always skin them with the head up. It keeps a lot of hair off of the meat that way. Then once skined I do quarter just like you showed, and yes it is that easy. then I have a table set up to butcher on. This year will be different though as camp will be 1800 miles from home. I am taking a freezer in the back of the truck so I can actually freeze the meat before coming home and keep it that way. Since they can't be transported home whole Not quite sure how far I will butcher or if I will just quarter and freeze till I get back?
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BOHNTR
Six hours from camp to processor which means lots of time between kill and cut.
 There's a processor in Kanab........MUCH closer than 6 hours.
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sawsman
"harvey" wrote:Sawsman, Good link, that is actually how I normally cut up most all animals, even rabbits, (my favorite meat!) No sense in gutting them, cut four quarters and then the backstraps, on deer though I have always tanned the hides, Might just tan a muley fur on too. I would prefer to bring the deer in whole, gutted of course, with the hide all on. That way the meat stays a lot cleaner and out of the air. The first thing I do and I didn't see it on your link is to cut the tarsal glands off. Down by the hoks on the rear legs, I believe this keeps the meat milder tasting. Then I gut the animal. I have always had the means to drag them in whole or throw them across a four wheeler. I hang them with the cavity spread open. If the weather is right hang for a few weeks, Then when I am ready and they are in the barn I will skin them. I always skin them with the head up. It keeps a lot of hair off of the meat that way. Then once skined I do quarter just like you showed, and yes it is that easy. then I have a table set up to butcher on. This year will be different though as camp will be 1800 miles from home. I am taking a freezer in the back of the truck so I can actually freeze the meat before coming home and keep it that way. Since they can't be transported home whole Not quite sure how far I will butcher or if I will just quarter and freeze till I get back?
 Yeah, good step by step method. I do gut and drag deer if it's close to the truck or camp. I'll remove the "scent bags" too like you've mentioned, let hang for a couple of days (how long depends on the temperature) and then skin right before butchering.
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You want to buy a packframe. Bone the 4 Quarters. Keep in mind, unless it is real cold, you might want to get the hide off the meat or it will spoil. Rub Pepper (Ground Black) all over it real good and it will keep the Flies and Bees off from it. It will take 2 trips unless you have a buddy. On your 1st trip take out the front quarters, neck meat, Horns and cape. Next, take the hind quarters and the back straps (loins) out on the second trip. Be sure to leave a little bit of cape with the nutlsack connected to one of the hind quarters for evidence of sex. I know that sounds stupid, but it is the DWR's way of trying to control poaching.
If there is two of you and no packframe, get a 10 inch round log or pole/tree. Tie your hind quarters and your front quarters together with a rope. Same with everything else that equals in weight. Drape them both over the pole/tree, throw the end of the pole up on you and your buddies shoulders, and start packin....
Hope this might be of some help.
Done it both ways, I'd perfer a packframe.
ALWAYS PACK YOUR GUN ON BOTH TRIPS!!!! (BEARS AND COUGARS YA KNOW)
Good Luck....
p.s. If your a smaller guy it might take 3 trips.
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Springville Shooter
I can tell that lookin for a big one has done this before. I agree with his advise and add a few things. When hunting where deer will have to be packed out on a frame, I pack several pillow cases which work like mini deer bags. Also, I carry a very, very small AM FM radio which I tune leave with my deer between trips especially if I must go overnight. I turn it on and set the volume so low that you can barely hear it. If you can't get a station, just use squelch. I did this with a high country mulie that I had to leave on the mountain in Idaho and the coyotes left my buck alone and ate one that was less than a quarter of a mile away. Maybe I'm crazy, but it makes me feel better when I can't retrieve all of my prize in one day. Good luck, what an awesome forum.....shooter.
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hoseman
You all have great advice, thanks for sharing. Last, year my wife and I shot a deer at 9500 ft and in a deep and nasty hole. It took about 6.5 hours to hump that thing out. We didn't bone it ( which is in the game plan this year) and I took the head with the cape. It was nice to have my wife their to carry some. She took about 50 lbs total and I had to carry the rest. I think I was pushing about 100+ lbs. My only advice is to have a good exit strategy! Take a good look around and travel the path of least resistance..... and have lots of water to stay hydrated. We didn't do either and I might still be up there if my wife wasn't with me... it's amazing how quick you dry out up their under a heavy load.

Good luck to everyone.
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i have always hung them hide on for a couple weeks and process my own meat. but if you gotta pack it out and wanna skin it to tan it i always put the meat in the alaskan meat bags keeps the meat from dryin up
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How are you guys accounting for the backstraps (best meat on the animal) when you use the "gutless method"?
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NotEnufTags
"gonad8" wrote:How are you guys accounting for the backstraps (best meat on the animal) when you use the "gutless method"?
 Arguably the best meat on the animal is the tenderloins which you will leave behind if you go the gutless method. The backstraps however run down each side of the spinal cord. They are on the outside of the the gut cavity. By splitting the hide right up the center of the back along the spinal cord, and then skinning down towards the belly about 6-8" running the length of the deer, you can then take your knife and slice flush against the spinal cord on each side. Stick your knife in deep enough to slice all the way down to the ribcage. As you drag(slice) down from the neck towards the rump you should feel your knife bobble up and down as it passes over the contours of the ribcage. Once the slice is made you can cut the backstrap tube up near the neck and down near the hind quarters. Now peel them away from the carcass. You may need to slice them away if the "tube" doesn't come away cleanly.

Useing this method you never have to enter the gut cavity. Once the the back straps are off you can cut off your four quarters and any neck meat you want and your done. Although it is unfortunate that you loose the tenderloins, they are pretty small and don't represent a big loss or waste of meat.
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BOHNTR
Seems like I always bone out my deer anymore........don't find them close to any road. I use the gutless method AND make a small incision to retrieve the fillets.......it's not difficult at all. Just take your time, prepare your butchering area, and have the proper gear.

Here's how I start out if I'm keeping the cape:

http://i222.photobucket.com/albums/dd3/BOHNTR/CO09089.jpg?t=1255128122" alt="" />

Once I have the hide skinned off of one side, I remove the back-straps, fillets, and all the meat off of the hind quarter and front shoulder. It starts to look something like this:

http://i222.photobucket.com/albums/dd3/BOHNTR/CO09090.jpg?t=1255128256" alt="" />

http://i222.photobucket.com/albums/dd3/BOHNTR/CO09094.jpg?t=1255128300" alt="" />

Having a clean area with game bags and plastic bags (for keeping meat clean while butchering) really helps. Check out this big chunk of hind quarter taken right of the bone.

http://i222.photobucket.com/albums/dd3/BOHNTR/CO09091-1.jpg?t=1255128559" alt="" />

When you've completed both sides and transferred all the meat into mesh game bags, it's time to load it up in the frame pack. Here's my pack loaded with boned out meat and the cape and antlers......as you can see the pack loaded down to it's capacity....about 90 lbs.

http://i222.photobucket.com/albums/dd3/BOHNTR/CO09114.jpg?t=1255128750" alt="" />
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Springville Shooter
Great pics bohntr, I do it the same way and have had to explain it a thousand times. I never thought of taking pics of the process. I never leave the tenderloin, I get them last by making careful incisions on the lower side of the spine below the backstrap. Most of the time they never make it home.----shooter
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brn2hunt
Great pics :thumb they are very helpful! thank you
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silvertip-co
Here in Colorado, I have always field dressed the deer and drug them out, sometimes as much as a mile. Then I throw em in bed of my pickup and off the the deer processor in Gunnison. At 1.11 a lb its a bit pricey but they do such a good job and I dont have to fool with it and can go back to chasing mulies out to my wife to shoot, drag, haul off :)) .
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