[F3RR3T]

its been about 3 years since ive been deer hunting and i dont remember the crash course i got on field dressing.

basically if do get one tommorow afternoon. my neighbor told me to field dress it and hell skin it and get all the cuts.

basically im going to follow this video http://www.youtube.com/watch?v=ECdaKBbmGnU

since i dont have a large freezer to put the deer in. my neighbor said stuff the cavity inside the deer with a few 16 pound bags of ice. and put in in a garbage bag or two in a cool place. will this be ok?

[Sinixstar]

What's the Climate where you're at?
We always hung ours for a day or two before butchering. If it's below 40, you shouldn't need the ice if it's only going to be a day or two. If it's inchin up around 40 or higher, or you're not sure - toss some ice in the cavity - and get it cut up quick.

That video's pretty decent. It's not terribly difficult - you just want to take your time and really pay attention to what you're doing and how/where you're cutting.

[F3RR3T]

im in central florida temperature is still about 70 degrees.

also im sighting my rifle in tommorow ammunition is .243 150gr remington core-lok's

range of shot can be out to 200 yards.

what should i sight in at 100 yards 1.5" high? to be dead on at 200.

if im 1.5" high at 100 yards i should be pretty dead on around 50 yards and 200 yards correct?

[nathan]

Hope you get a deer . Good luck.

[Sinixstar]

sighting-in :

http://www.chuckhawks.com/sight-in_rifle.htm

[stiab]

.243 150gr remington core-lok's

Nobody makes a 150 grain .243 bullet. Probably 100, may want to check the box again. If it's a .30-06 or other caliber could be 150. All this will affect your sighin process. Good luck...

[F3RR3T]

Sini that was extremly helpful thank you

[F3RR3T]

sorry there 100gr not 150

[CB900F]

F3RR3T;

Just a tip. When you skin the animal, remove all the fat you can. The "gamey" taste resides in the fat and most folks don't care for that in their meat.

900F

[Geno]

I field dress my deer immediately. Then I transport it to be processed ASAP. Usually, in less than 12 hours, the deer is shot, dressed, processed and in the freezer. In the processing, I get the meat processed without bone and without fat. The ground meat (burger) is mixed 20% pork, 80% deer meat.

[Bill2e]

So how'd you do? Where did you hunt in Central Florida?

[Kingcreek]

another opportunity to remind the folks:
NEVER put good meat in garbage bags. many bad toxic chemicals like Bisphenols, Pthalenes, pesticides, deodorizers, releasing agents, etc.
Garbage bags are for garbage, not food.

[mgregg85]

I wish I would have known that a couple of days ago when I quartered mine and tossed it in garbage bags. :barf:

Oh well. I'll remember that for next year.

[K3]

I wish I would have known that a couple of days ago when I quartered mine and tossed it in garbage bags.

Oh well. I'll remember that for next year.

Toxins?

Meh.

They add character and flavor. :D

[BP44]

I use old bed sheets sewn into bags, it keeps all the dirt,flies and bad stuff out and lets the meat hang, cool out, and breathe. also make all of your cuts while skinning from the inside out (under the skin towand the hair) and you wont have to deal with near the amount of hair on the beast:)