Weekend public land pig

[mike387]

Matter of opinion^^^
I see more people just bleeding them out and waiting to gut when the weather permits it than those who gut immediately. I don't think it matters one way or the other if the meat stays the same in the end. Important part is to get the blood out.

 

[Bubblehide]

Only a novice would not gut immediately

What an $**

 

[hks95134]

What a novice.

 

[hks95134]

Matter of opinion^^^
I see more people just bleeding them out and waiting to gut when the weather permits it than those who gut immediately. I don't think it matters one way or the other if the meat stays the same in the end. Important part is to get the blood out.

It is important to get the blood out, yes, so that the meat does not taste unbled. Unbled meat has a liver-ish taste to it.

It is important to cool the meat as well. So creating a large empty cavity where the guts used to be helps cool the meat.

It is important to get the bile and gall out of the carcass so it cannot contaminate the meat.

Lots of good reasons to gut a carcass immediately then hang it with a rope to a tree to keep it off the ground where the insects and predators can get to it.

Meat that tastes "gamey" is often because it was not gutted immediately and cooled quickly enough.

 

[Bubblehide]

Okay hk, I'll entertain your opinion. So, if a pig is shot in the head, and it's dead, how do you go about bleeding the pig?

Lets say the pig was shot in the heart, and it's dead, how would you go about bleeding it?

 

[hks95134]

You bleed an animal (no matter where it is shot) by gutting it and hanging it.

Gravity bleeds it.

And the blood needs to be fresh still when you hang it.

So you need to gut it quickly and then hang it quickly so that gravity can do its work.

I'm surprised that you don't already know that.

I don't mind listening to novice hunters' stories about how they wait forever before gutting their kills.

But I sure don't want to see other more novice hunters who don't know better imitating them.

There is only one reason not to quickly gut and hang a carcass -- pure laziness.

 

[THE ROMAN ARCHER]

Congrats on a successful trip my freind!
Oh please take me oh please, please, please....lol

And what really dictates one game animal being more gamey then others is the food source available for them to eat in their environment or territory.
If an animal lives in a very dry desolate environment and has only brush twigs and leaves grass and very little protein to eat they will be tougher and gameier in taste.
If they have corn and apples and barley, wheat and berries , acorns and other good food crops avaliable to them being around farmland crop productions they will have a better fat content and taste great u don't get that gamminess......tra

 

[Bubblehide]

You bleed an animal (no matter where it is shot) by gutting it and hanging it.

Gravity bleeds it.

And the blood needs to be fresh still when you hang it.

So you need to gut it quickly and then hang it quickly so that gravity can do its work.

I'm surprised that you don't already know that.

I don't mind listening to novice hunters' stories about how they wait forever before gutting their kills.

But I sure don't want to see other more novice hunters who don't know better imitating them.

There is only one reason not to quickly gut and hang a carcass -- pure laziness.

Yep, as I suspected, you would exhibit your pretentiousness along with your ignorance, once again, as you never fail to do. That is exactly why so many here have no respect for you, or what you have to say. But as you seem to think, is that blood does not clot, and/or gravity can magically eliminate clotting. hk, all you ever do is make yourself look silly, as all of your comments have no merit, value, truth...

Clearly you have read some things, but failed to fully understand the concepts behind them. Yet you continue to repeat what you have read, as if it were applicable in every and any situation. You also answer each question here as it were not a rhetorical statement, failing to understand the subtleties of language. It makes me wonder if your a bit autistic, as you take things literally, instead of the figurative intent.

 

[Uncle Bambi]

I have no dog in this fight, but I can say this.... having hunted with JustGuy on several occasions I can tell you with absolute certainly that he is a well seasoned and skilled veteran hunter and outdoorsman, and more than a fair hand at killing and delivering pigs to the table.

For What It's Worth.

 

[JustGuy]

Guys, just ignore this clown. Do not go down to his level. There is no one in his live to listen to his BS, so he takes advantage of this audience. He enjoys the attention created by his stupidity. The more you argue with him the more he enjoys it. He even argues with facts(see post about binocular where he was not afraid to show his stupidity and ignorance, but kept giving advise and many more including this one) and all his statements show that he has no real knowledge nor experience in hunting or life. This guy needs mental help. Just ignore him and he will disappear.

 

[hks95134]

Sticks and stones, Bubblehide.

 

[JustGuy]

Last year i killed a bear at 3:50-4PM and could not get to it until next day 10AM. when i came it was almost completely frozen. Needless to say it was not gutted nor bled all this time.
The meat was delicious, no smell, no funny taste. Just the same great meat as from the bear of previous year when i skinned still warm animal.
And i never purposely bleed animal. Gutting is not bleeding. To properly bleed animal you need to cut the throat before the hart stops, skin it, cut in to peaces and put it in salt. This called bleeding. As soon as hart stops, the blood start coagulating and best you can get out is 40-50% of it. Not worth afford and risk of contaminating meat.
So, no gutting before skinning.
But again, different strokes for different folks.

 

[hks95134]

I'm surprised that you even took the shot then. This would be like harvesting road kill.

 

[zavodizhevsk]

JustGuy, in what order do you gut and skin? Do you skin first and then gut, or the other way around? I'm curious about what you'd recommend and why.


Sent from my straight key using Morse code.

 

[JustGuy]

If it is not a gut shot I first skin and then gut. Deer, bear and female pig i case-skin. Male pig i skin the usual way because of this stinky gland, so i skin all the belly first wide circle around it, and then start from hind legs down. I tried many techniques and found this one to be the cleanest one. I hate to have hair in my meat. You know how hard it is to remove hair from meat especially if it drys a little.
The case-skinning or maybe it has different name usually used in furbearer animal skinning when the whole skin stays intact. But it works great for me.
I learned it from my friend who used to hunt for life when he was younger.

Vse ochen' prosto.

 

[Bubblehide]

I was just about to answer Zavo's question, but needed to log on, as soon as I did I saw your response. Pretty much what I would have said.

I also noticed your experience with the bear. I had pretty much the same thing happen with a friends deer. It was not gut shot. We did look for it the evening before. He would have stayed out all night looking for it, as he was feeling pretty bad about not finding it. We did find a blood trail, but it petered out, completely. I managed to convince him that we needed to go back to camp, and start fresh in the morning. I slept well, but my buddy did not. We got back to the spot in the morning, and I tried to pick up more of the blood trail, and was unable to do so. My buddy did a grid pattern, unsuccessfully. I managed to find a few of it tracks, as they were unique since he was fatally injured. With a little instinct and a few tracks, I managed to walk straight to the buck. Needless to say (because you already know from experience) the buck exceptional table fair.

 

[JustGuy]

Sure, it is only aged a bit LOL
I know one guy, we used to shoot bow together, he hangs his deer in the garage for more than 10 days. When it starts getting green cover(some kind of mold), he chops it to pieces, removes the green thing and freezes it. The only thing he is concerned is flys. He makes sure the garage is screened and well ventilated. I can assure you, it was the tastiest venison i've ever eaten...

 

[Bubblehide]

Sure, it is only aged a bit LOL
I know one guy, we used to shoot bow together, he hangs his deer in the garage for more than 10 days. When it starts getting green cover(some kind of mold), he chops it to pieces, removes the green thing and freezes it. The only thing he is concerned is flys. He makes sure the garage is screened and well ventilated. I can assure you, it was the tastiest venison i've ever eaten...

Yep, he ages it, properly.

 

[JustGuy]

I'm not ready for it. too high price in my situation. I have attached garage and the stink is unbearable.

 

[Bubblehide]

I hear you. You need an animal with a thick fat layer, as the green bacteria grows on the fat layer; you don't want it in the meat. You simply cut off all the green, once it is fully aged.