New hunter seeking field dressing guides

[ColoradoBoyJake]

I'm preparing for my first Elk and deer hunt this fall. I have a few hunting buddies who say they know what they're doing, but I want to be ready with my own knowledge. Can anyone suggest a good guide for gutting/field dressing/quartering/deboning/the whole 9 yards? I'm looking for something with pictures, diagrams, and explanations that I can study all summer. A book would be preferable because I don't always have access to my electronic devices. Elk and deer the subjects. Other (electronic) resources are welcome too.

I plan on being on foot and carrying everything out on foot. Please help out a new guy who wants to do his homework. Thanks.

 

[Jager]

Go and shoot some rabbits, and practise.

 

[ColoradoBoyJake]

Yeah, didn't want to give a whole life story here, but I have been preparing in more ways than Internet research.

 

[bowinhand]

this one two part-er is decent.
https://www.youtube.com/watch?v=DYfybuL442w

https://www.youtube.com/watch?v=XmCPtlwXKZQ

 

[Ray]

Go and shoot some rabbits, and practise.

This will help more than any guide will. Easier to get and work on. If not rabbits then a whole chicken. Just break it down muscle by muscle.

 

[William Hanson (live2hunt)]

Most butchers will let you watch them work, it is very helpful in person and having the ability to ask questions.

 

[Climber]

Great to hear you are figuring this stuff out on your own. Cleaning, processing and packing your own game is a very rewarding experience. I stumbled across a great DVD series when I was trying to learn how to smoke sausages. Its made by "Outdoor Edge" and is called 'Advanced Game Processing Library'. They go over all the processing steps as well as packaging your meat for sausage and jerky. I learned a lot by watching this series but i agree the best teacher is going to be getting your hands bloody and figuring it out.

Your first time will be frustrating but you will get faster with each animal. A few tips that help me:
- wear surgical gloves (I just started doing this last year but it really helps you from getting hair on the meat and helps when the meat gets slippery)
- keep the meat as clean as possible (keep it off leaves, dirt and don't contaminate it with hair)
- use a sharp knife and take your time!

 

[sab]

I stumbled across a great DVD series when I was trying to learn how to smoke sausages. Its made by "Outdoor Edge" and is called 'Advanced Game Processing Library'. They go over all the processing steps as well as packaging your meat for sausage and jerky.

Climber beat me to it. I, too, have these DVDs, and they are very informative.

Regards,
Scott

 

[Shrek]

That part about surgical gloves really helps with grip. Take a couple pair and change them when they pick up hair and dirt. Once you have cut an animal or two it will come easy. I don't finsh process my own anymore although I could if I wanted. My local butcher is too cheap and convenient.

 

[Cahunter805]

Jake
Some great advice has been given.
Do a Google search on gutless skinning. I personally only use this method now. Very easy.

 

[Hunt'nFish]

Modified gutless here as well. (I take the heart & liver as well.)
Google Fred Eichler "Gutless" on Youtube for field breakdown procedures.

But here's an excellent deboning video procedure:
http://www.youtube.com/watch?v=YMx0JMOv5WI
McClendon Meats also has other video's on processing as well, so snoop around a bit.
Hunt'nFish

 

[Larry Bartlett]

Watch our Project Bloodtrail video, which shows how to effectively salvage, preserve, and transport big game (moose and caribou) on extended field endeavors. Show's an indepth gutless technique on moose and many how-to tricks for warm weather preservation. It's Alaska-specific but the techniques will arm you with advanced knowledge of field care of big game.

http://www.pristineventures.com/products/dvd-library.html

Larry

 

[Matt W.]

The Meateater show has some good videos and of course Larry's stuff is quite helpful as well.

 

[rodney482]

Youtube gutless elk

 

[USMC2602]

Take a look at Slice of the Wild by Eileen Clark (John Barsness' spouse). Very well done step by step pictorial and descriptions, and some fantastic recipes.