FirstFreedom
Moderator
I am missing something. What's the bladder or butt-out device have to do with splitting the pelvis? Whether you split the pelvis or not - either way you just remove the bladder...... 
Field Dressing: Split the pelvis or not?
- Thread starter rantingredneck
- Start date
fisherman66
New member
I've been wondering the same question FF. I split the pelvis to quarter my deer, not to get the piss bag/poop chute out. Good thing I fergot to vote. I would have skewed the whole poll. I'm gonna have ta try your version of boning out the hams next. Last year I used a sawzall to cut the pelvis, knees, backbone and neck. It took maybe 5 seconds a cut.
Anyone try one of these contraptions? Hehe
I hear it's easy to get it out of the deer, butt* ya have to chew it off if you ever want to use it again.
EDIT: Oops, I see I have been beaten to the paunch* line. Forgive me father for I have skinned.
Sorry, too much coffee
Anyone try one of these contraptions? Hehe
I hear it's easy to get it out of the deer, butt* ya have to chew it off if you ever want to use it again.
EDIT: Oops, I see I have been beaten to the paunch* line. Forgive me father for I have skinned.
Sorry, too much coffee
Fat White Boy
New member
For field dressing pigs, I cut just under the skin down the side of the penis, scrotum then around the anus, taking care to not cut any of the intestine, urethra, etc. Then I cut just under the skin up to the breastbone then under the breastbone up to the throat area, under the chin. I reach in and grab all the tubes, veins, arteries and cut them. Then, I just pull everything out. It all comes out connected, in one big pile and you are left with the empty carcass. I wash it out with a gallon of water I have remembered to bring along. Then, when I get the pig back to camp, I hang it, take a Sawzall, quarter it, then put it in a large cooler with ice.
I only keep the loins whole. The rest I take to a processor to be ground up into bulk sausage. I have a stuffer to make my own links.
I only keep the loins whole. The rest I take to a processor to be ground up into bulk sausage. I have a stuffer to make my own links.
Fat White Boy
New member
For field dressing pigs, I cut just under the skin down the side of the penis, scrotum then around the anus, taking care to not cut any of the intestine, urethra, etc. Then I cut just under the skin up to the breastbone then under the breastbone up to the throat area, under the chin. I reach in and grab all the tubes, veins, arteries and cut them. Then, I just pull everything out. It all comes out connected, in one big pile and you are left with the empty carcass. I wash it out with a gallon of water I have remembered to bring along. Then, when I get the pig back to camp, I hang it, skin it, take a Sawzall, quarter it, then put it in a large cooler with ice.
I only keep the loins whole. The rest I take to a processor to be ground up into bulk sausage. I have a stuffer to make my own links.
I only keep the loins whole. The rest I take to a processor to be ground up into bulk sausage. I have a stuffer to make my own links.
I field dress at my house where I hunt. I slit the deer and loosen everything up. When I get down to the pelvis bone I put a hatchet against the pelvis bone facing the anus and tap it a few times with a hammer. Bone splits very easily with no mess. Then I raise the deer up with a pulley and everything just falls right out. I dont have to rake out all the guts by hand.This is just how i do it since i am able to at my home. If I didnt have that luxury I would probably not want to shlep the hammer and hatchet to the field and cut around like was said before.
Kirk
Kirk
i have always been taught to split the pelvis..
im no expert be far, i do enjoy deer hunting though and i was always told to split the pelvis to insure there were no pockets for the bacteria from the digestive system to stay in if im not mistaken sometimes the bodyheat left over from the kill can stay in those pockets for a longer period of time and could potentialy be a breeding ground for the bacteria in the digestive track and on the interior a and exterior of the anis.
im no expert be far, i do enjoy deer hunting though and i was always told to split the pelvis to insure there were no pockets for the bacteria from the digestive system to stay in if im not mistaken sometimes the bodyheat left over from the kill can stay in those pockets for a longer period of time and could potentialy be a breeding ground for the bacteria in the digestive track and on the interior a and exterior of the anis.
MeekAndMild
New member
This is the wrong end of a ruminent's digestive system to really lose a lot of sleep over. Deer poop is a lot less noxious than that of carnivores. In fact there were a lot of native people who used it to thicken their stews.
On the other hand there is some really nasty green gooey stuff in those four stomachs which can totally ruin a carcass if it is allowed to percolate more than a few minutes. I don't split the pelvis because I'm interested in removing the guts, especially the rumen as quickly as is feasible.
On the other hand there is some really nasty green gooey stuff in those four stomachs which can totally ruin a carcass if it is allowed to percolate more than a few minutes. I don't split the pelvis because I'm interested in removing the guts, especially the rumen as quickly as is feasible.
you dont need to remove the rectal opening in the field to properly gut the deer.
All you need to do is:
-remove genitals if a buck
-make an incision at bottom of the belly near the pelvis, insert some fingers under skin to make a small seperated pocket,
-use gut hook to cut the skin all the way up to the jawbone
-repeat with diaprhagm to rib cage
-el cheapo heavy duty serated pocket knife (menards has them all the time) to saw through the rib cage and up to the base of the jaw
-reach around inside with your hands and a small knife and cut away the diaphragm holding everything inside the body, dont hurt the tenderloins please.
-reach in and cut the esophogaus and windpipe as high up as you can.
-reach into the body cavity again and find the uerethra, hold the cord tight and pull down onit a bit and then cut so that the cut is NOT between finger and bladder. At that point pull bladder out of body for saving if you use urine for lure.
-repeat that process with the rectum, always make sure you grap the anal canal at the anuse inside the deer, and pull the content back into the critter for about 8 inches, then make a cut so that the finger pinches the anal canal shut and keeps the fecal matter contained inside.
-holding onto anal canal, grab the esophagus with other hand and just pick the interior parts up and out of body.
-now inspect for lesions inside the deers body.
-spread the rib cage open with a bit of tree branch, pull away from gut pile, and tip so everything can drain out of body.
-when you have the deer hung up, you can bung and get the a@@hole out.
it doesnt take long once youve done it a few times. Best when you have a budy or two with hi powered flashlights helping you. In the dark by feel it can take me an hour and a half being careful.
All you need to do is:
-remove genitals if a buck
-make an incision at bottom of the belly near the pelvis, insert some fingers under skin to make a small seperated pocket,
-use gut hook to cut the skin all the way up to the jawbone
-repeat with diaprhagm to rib cage
-el cheapo heavy duty serated pocket knife (menards has them all the time) to saw through the rib cage and up to the base of the jaw
-reach around inside with your hands and a small knife and cut away the diaphragm holding everything inside the body, dont hurt the tenderloins please.
-reach in and cut the esophogaus and windpipe as high up as you can.
-reach into the body cavity again and find the uerethra, hold the cord tight and pull down onit a bit and then cut so that the cut is NOT between finger and bladder. At that point pull bladder out of body for saving if you use urine for lure.
-repeat that process with the rectum, always make sure you grap the anal canal at the anuse inside the deer, and pull the content back into the critter for about 8 inches, then make a cut so that the finger pinches the anal canal shut and keeps the fecal matter contained inside.
-holding onto anal canal, grab the esophagus with other hand and just pick the interior parts up and out of body.
-now inspect for lesions inside the deers body.
-spread the rib cage open with a bit of tree branch, pull away from gut pile, and tip so everything can drain out of body.
-when you have the deer hung up, you can bung and get the a@@hole out.
it doesnt take long once youve done it a few times. Best when you have a budy or two with hi powered flashlights helping you. In the dark by feel it can take me an hour and a half being careful.
hunterjoe21
Inactive
I was taught at an early age that the bone had to be split in order to remove the remaining intestines. I've used the all the "rocks, hammers, axes, and saws" ever devised. A friend showed me about five years ago how to find the "weak" spot in the bone. I've not used a rock, saw, hatchet, dynamite, or any other means since.
Simply stick your finger on the "underside" of the pelvic bone (between the bone and the stuff you wanna remove). Identify a small "bump" on the underside of the bone. Align the point of your knife with this bump, and , If it's aligned properly, your knife will slice through the bone easily. There are exceptions to this, sometimes the "bump" is difficult to identify, and on occasion you will have trouble getting the knife to penetrate, but overall, you should be able to split the bone with just your knife. 4 years ago I hit a doe with a work van, and was able to split her pelvic bone with a utility knife using this method.
Simply stick your finger on the "underside" of the pelvic bone (between the bone and the stuff you wanna remove). Identify a small "bump" on the underside of the bone. Align the point of your knife with this bump, and , If it's aligned properly, your knife will slice through the bone easily. There are exceptions to this, sometimes the "bump" is difficult to identify, and on occasion you will have trouble getting the knife to penetrate, but overall, you should be able to split the bone with just your knife. 4 years ago I hit a doe with a work van, and was able to split her pelvic bone with a utility knife using this method.
Please understand that I am primarily a meat hunter and like my venison to be of the highest standard possible. 1st I like to make sure that I have made the best single killing shot possible that will ruin as little meat as possible. This might mean a head shot if the deer is standing still & close enough, or a lung/heart shot if I can judge that I will not hit either shoulder. Yes, I do let a lot of deer go by, but we have a lot of deer up here in the northwoods of Wisconsin.
Once the deer is down, I take care in quickly gutting the aminal out. I have a orange 5 gallon pail with a lid that I keep all my gutting equipment in. It has a good fix 4-1/5" knife blade with a gut hook on it. (I like fix blades much eaiser to cleanup with soap & water, then a folding knife.) A fishing fillet knife (thin long sharp flexing blade) this is for cutting around the chute and freeing it up) Sting for tieing the chute (I did like the idea on plastic wire ties - will see how they work this year). A wire zip saw for cutting the pelvis. Roll of bailing twine; this I use to spread out the legs and tie off on some tree, Nice not to have to fight with a rolling deer. Gutting gloves, roll of paper towels, battery lantern & flashlight and small orange garbage bags for the trash & for the heart (when good).
I normally register the deer right away and that day or evening, have it all bucther up. Butchering the sooner the better if you can. This is one of my secrets to excellant tasting venison, the other is an excellant cook.
The more that you respect the bounty which was provide to you the more you will enjoy the hunt and the food it provides.
Respectfully to you all,
Ben - Rhinelander Wisconsin
Go Green Bay Packers
Once the deer is down, I take care in quickly gutting the aminal out. I have a orange 5 gallon pail with a lid that I keep all my gutting equipment in. It has a good fix 4-1/5" knife blade with a gut hook on it. (I like fix blades much eaiser to cleanup with soap & water, then a folding knife.) A fishing fillet knife (thin long sharp flexing blade) this is for cutting around the chute and freeing it up) Sting for tieing the chute (I did like the idea on plastic wire ties - will see how they work this year). A wire zip saw for cutting the pelvis. Roll of bailing twine; this I use to spread out the legs and tie off on some tree, Nice not to have to fight with a rolling deer. Gutting gloves, roll of paper towels, battery lantern & flashlight and small orange garbage bags for the trash & for the heart (when good).
I normally register the deer right away and that day or evening, have it all bucther up. Butchering the sooner the better if you can. This is one of my secrets to excellant tasting venison, the other is an excellant cook.
The more that you respect the bounty which was provide to you the more you will enjoy the hunt and the food it provides.
Respectfully to you all,
Ben - Rhinelander Wisconsin
Go Green Bay Packers
Last edited:
