Game preparation

[txrdkng]

There was a post in another thread that said "most people don't skin and quarter their game". I have skinned/quartered every deer I've shot and so have the others on my leases. I am curious now...are we in the minority on this?

[SmTx]

Never met anyone that doesn't skin and quarter their game, except for those that let hogs lay. I'd say they're the minority.

[Slick8]

That's the only way I've done it as I rarely hunt a place with a walk in cooler. If I did have such a place I'd still quarter before leaving as I do all my processing at home.

Additionally I haven't gutted an animal in a very long time, not since learning how to remove the tender loins from the outside.

Having said that, it seems a great many people do drop them off at the processor and pick up after complete.

[Geezy Rider]

I do not skin or quarter my deer unless I'm a long ways from home and need to fit it in an ice chest.

[JGreen31]

Shoot, skin, quarter, and ice ASAP.... Then ice and drain for About 4 days.

[Lady Archer]

I don't skin and quarter. Just take it straight to processor. That's how we did it in Pa. I'm still learning how to process myself but don't have the facilities now.

[wes122984]

i skin and quarter all mine, saves about 15 bucks at the processor, but all my buddies just gut it, and take it in whole...they are either lazy, scared to get their hands dirty, or just dont know how

[donfish84]

Kill it. Skin it. Gut it. Quarter it. Ice down and take to processor. $45 bucks later and we are eating.

[Gant96]

1. gut it
2. Hang it in the walk in cooler for 5-7 days
3. skin it
4. quarter it
5. cut into steak/ jerky or it meets the ginder

[Jerry H]

I didn't use to skin and quarter 1/2 hour after it hit ground it was at the processor plant. Now my lease is to far so I quarter so it will fit in an ice chest for the 5 hour ride home.

[dustoffer]

Was hunting on a place as a guest this weekend and they only field-dress their deer-then take them into town for processing. I do all of mine, down to boning, cutting off all fat, silver skin, and gristle, etc before taking in for sausage. Backstraps get butterflied and bacon wrapped w/toothpicks, frozen 2 to a package. Tenderloins get sauteed in butter w/either chopped onion or garlic.

[Txdeerhunter243]

Kill it, gut it, skin it, quarter it, ice it ASAP and process it yourself

[sniper steve]

I hunt Wiscosin and Illinois. In Illinois it's illegal to quarter game before bringing it to a check station, and Wisconsin just passed a law this year letting you cut the deer into 5 pieces before bringing it in. Skinning and quartering right after the kill has never really been an option for me.

[sector42]

I take care of everything myself. Heck, I can barely afford arrows, much less, processing.

[stickandstring]

We like to gut, skin and hang for a week to cure. We process ourselves but then again we have the facilities to do this. It's nice to know that you are eating your deer and not mixed with someones that did not prep. properly.