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Thread: Deer Skinned and Gutted in under two minutes.......

  1. #11
    Dominant Buck
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    I'm guilty... a couple times I couldn't get the last bit of butt out without cracking open the hind all the way so I left it

    I never brought one with organs still in the dang thing LMFAO! Well maybe they wanted the heart? Lots of people eat em...
    United we stand, Divided we fall.

  2. #12
    Non Typical electricstart's Avatar
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    That is a clean gut job too.

  3. #13
    Non Typical Bag and Drag's Avatar
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    I'm pretty sure that's a water hose you're looking at and you can tell when he's separating the hide from the body that it's not already done by air. Face it, this cat is no joke!

  4. #14
    Rack Buck
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    I'd have no fingers left.

  5. #15
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    Quote Originally Posted by JD_H View Post
    def fast... but who brings the deer to the butcher non-gutted???
    I rarely gutted deer in the field unless they were excessively large and I needed to drop some weight for them to get them out. IMO I'd rather hang them over a trash can and gut them and then immediately hose out the cavity with water. Less chance of tainting meat and getting those delicate tenderloins covered in forest debris during the drag.

    This guy is damn impressive and his knife skills are amazing. I agree, the hide was probably air separated prior to the initial cuts, but you still have to give the man credit. He's great at what he does. I've seen trappers skin for pelts in under two minutes but never saw anyone do a deer this quick by hand.

    Side note: I in no way would ever want to get into a fight with this man. You'd be dead in under two minutes.

    (814)-619-5351 amctaxidermy@yahoo.com

  6. #16
    Dominant Buck
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    Quote Originally Posted by AMCTaxidermy View Post

    Side note: I in no way would ever want to get into a fight with this man. You'd be dead in under two minutes.

    ehh... just stay 21ft away and pack a .357 on your hip
    United we stand, Divided we fall.

  7. #17
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    He definitely knows what he is doing but if you watch closely that skin just practically falls off the back side of that deer. Even with air separated skin its impressive.

  8. #18
    Non Typical gregtpal's Avatar
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    Amazing even if he loosened the skin first. I store my knife in the rib cage between cuts. Don't think it's a good idea to risk tainting the hams by plunging a knife into them that could be contaminated by fecal matter. I also clean the knife between the skinning and the actual butchering just to stay on the safe side. Takes me about 15 minutes taking my sweet ass time. Once it's skinned, I cut out the tenderloins and then use the body cavity as a garbage pail for the waste, feet, etc. It takes about 45 minutes for the skinning & cutting and another half hour wrapping, labeling and cleanup.

  9. #19
    Dominant Buck
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    i just hang the thing over a double bagged garbage can and all the waste falls right in.
    United we stand, Divided we fall.

  10. #20
    Dominant Buck
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    Very fast but I don't like him stabbing the blade into the thigh. Not to nitpick but I love my meat rare and that section is now tainted from being penetrated with a blade that might harbor some bacteria, thus rendering it less than safe for low temp eating. JMO, but damn, that suck will cut you man, cut you reaaaal good.

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