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First Deer with a Roundball
- Thread starter Dalton
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Thanks for the info, so the right term for gutting outside is field dressed, very nice term. In German hunter language we say "aufbrechen".Deers are always and only weight field dressed. This is a point of meat hygienic, too, because when you would have a bad shot, perhaps into the stomache, the meat will be dirty and no more usable. Even when you have a normal hit (lounges) it will take only 30 min until the bacteries will go through the stomache and gut into the meat.
Kirrmeister,
The first shot hit him in the neck just in front of the shoulder on his right side. Knocked him down. He was thrashing around. He saw me reloading and looked at me with a lot of life in his eyes. Then I shot him though his left shoulder and got both lungs. Took about four seconds and he ran about 40 yds and that was it.
Both shots were 80 yds paced (+/- a couple). Load was 70gf Goex 3f, .495 prb.
The first shot hit him in the neck just in front of the shoulder on his right side. Knocked him down. He was thrashing around. He saw me reloading and looked at me with a lot of life in his eyes. Then I shot him though his left shoulder and got both lungs. Took about four seconds and he ran about 40 yds and that was it.
Both shots were 80 yds paced (+/- a couple). Load was 70gf Goex 3f, .495 prb.
paulvallandigham
Passed On
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A gut shot deer can be just as edible as any other deer. You are the victim of an old wives tale.
You want to field dress the deer, and then wash out the inside of the carcass to get rid of stomach acids and enzymes that may have gotten into the cavity because of piercing the small or large intestine, or bladder. Then dry the carcass with towel, or paper towels. Cool and remove the skin. You actually should be more concerned by bacteria introduced to the meat from the projectile pierceing the skin, and taking dirt, fur, and hide into the meat.
All muscles( meat) are surrounded by thin, whitish tissues that are either tendons, or ligaments, or just connective tissue. Mother Nature covers the muscles so that any infection in one muscle- due to injury or disease, cannot spread to the next muscle. You don't have to worry about the spread of stomach contents from a bowel shot, but you do need to worry about the effect of the stomach acids, and enzymes from the intestine( bowel) on those connective tissues. Once the muscles are exposed, they can be infected.
You want to field dress the deer, and then wash out the inside of the carcass to get rid of stomach acids and enzymes that may have gotten into the cavity because of piercing the small or large intestine, or bladder. Then dry the carcass with towel, or paper towels. Cool and remove the skin. You actually should be more concerned by bacteria introduced to the meat from the projectile pierceing the skin, and taking dirt, fur, and hide into the meat.
All muscles( meat) are surrounded by thin, whitish tissues that are either tendons, or ligaments, or just connective tissue. Mother Nature covers the muscles so that any infection in one muscle- due to injury or disease, cannot spread to the next muscle. You don't have to worry about the spread of stomach contents from a bowel shot, but you do need to worry about the effect of the stomach acids, and enzymes from the intestine( bowel) on those connective tissues. Once the muscles are exposed, they can be infected.
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From the picture it looks like Renegade and you mentioned 58 cal prb. So I'm guessing your have GM 58 cal barrel on it. anyway congrats on you 1st.
Congratulations on making meat. :thumbsup:
