FIELD TO FREEZER - Large Game Processing - "Supplies I Use"

The Following List are Supplies I Use in My Video "FIELD TO FREEZER",  in my Shop, the Field and Recommend for this Purpose.    I've Attached some with Pictures of the Items and some with Links.   The Links are Provided as a Convenience, for more Choices, for all Budgets.    Thank you.  - Rick 




In this Video, I Use, and Recommend the Outdoor Edge Kodi-Pak KP-1 Caper Gut-Hook Skinner Saw Combo with Leather Belt Sheath.    It's a Quality, Useful, Easy-to-Carry Set that will last me for many years.    It's a bit Pricey, but, I Considered it a good Investment.    Holds an Edge well too.



CLICK HERE FOR MORE "OUTDOOR EDGE" KNIFE CHOICES


If you can't Afford the Kodi-Pak, this set is very Similar, but, less Expensive.



CLICK HERE FOR ADDITIONAL FIELD DRESSING KNIVES AND KNIFE SETS

CLICK HERE FOR A LARGE VARIETY OF HUNTING KNIVES


Special Expensive Knives or Field Dressing Kits are not a requirement to Properly Field Dress an Animal.   There are Plenty of Quality Knives I would Recommend using that are under $30.00 USD.   If you Choose a Folding Knife, be sure it has a Locking Blade.    Here are a Few I would Recommend.



CLICK HERE FOR A LARGE VARIETY OF KNIVES


I use Several Different Types of Knife Sharpeners.    I Always Keep my Knives Sharp.   The Following are a Couple of Examples of what I use and Recommend.



CLICK HERE FOR ADDITIONAL KNIFE SHARPENER CHOICES


FIELD DRESSING AND SKINNING GLOVES




CLICK HERE FOR ADDITIONAL FIELD DRESSING GLOVES


ALWAYS HAVE A FIRST AID KIT WITH YOU IN THE FIELD!



CLICK HERE FOR MORE FIRST AID KIT CHOICES


STRONG ROPE for DRAGGING AND HANGING.     It needs to be at Least a Couple Hundred Pound Strength.

CLICK HERE FOR CHOICES OF HEAVY DUTY ROPE


If you use a Gambrel, make sure it is Sturdy Enough to Safely Hold the Weight of the Animal, plus, more.   When the Animal is Hanging from the Gambrel, you'll be Pulling, Skinning and Butchering, and therefore putting more Demand on the Gambrel Strength.



CLICK HERE FOR ADDITIONAL GAMBRELS


In Warmer Weather, I use bags to cover my Game to keep the bugs, flies, etc. off.   They're reasonably Priced and well-worth it.



CLICK HERE FOR MORE CHOICES OF GAME AND CARCASS BAGS


There are a Wide Variety of Quality Skinning Knives to Choose from.   Here are a Couple I have used and Recommend.



CLICK HERE FOR ADDITIONAL SKINNING KNIVES


Butcher Knife Blade Length should be at Least 5" to 8".   Find a Knife you are Comfortable with and it can be used in many Areas for many Years.



CLICK HERE FOR A WIDE VARIETY OF BUTCHER KNIVES


CLICK HERE FOR TOPO MAPS FOR SAFER AND EFFECTIVE BIG GAME HUNTING


CLICK HERE FOR A LARGE VARIETY OF HUNTING SUPPLIES





If you have any Questions, email me Anytime.

FIELD TO FREEZER - Large Game Processing

Complete FREE Video on Field Dressing, Skinning, Butchering and Prep for Freezer of Your Large Game Animal. Step by Step, Detailed Instruction from Beginning to End. Everything You Need to Know to Process Your Large Game.







ALL SUPPLIES USED IN MY VIDEOS ARE LISTED AT THIS SITE UNDER "SUPPLIES I USE".

Skinning Large Game for Butchering; Deer, Antelope, Etc. - Written Narrative

Your animal should have been hanging in a cool dry place by the hocks on the back legs. The best is well above ground so small animals will leave it alone overnight. This also firms the meat up and cools the animal down, making it easier to skin.

Use a sharp skinning knife for this task. Also use rubber gloves. You may need to periodically stop to sharpen your knife. A dull knife just makes this job harder and more time consuming.

Insert your knife under the skin, between the meat and sinew, on the inside of the rear leg at the thigh area. Bring the knife upward towards the tarsal gland. This will be a vertical cut, under the skin, all the way up to the tarsal gland. Try not to cut this gland. You’ll be glad you didn’t. It can taint your knife blade, and then, your meat.

Make an incision before the tarsal gland. At this point, go around the leg cutting all the while from under the skin. This is called Ringing. You’ll make a complete circle around this area of the leg. The reason you always want to cut skin from underneath is that you will not get as much cut hair on the meat. This leads to less meat contamination and less hair on your processed meat also.

Start just below the tarsal gland. Grab an edge of the skin, take your knife and cut away the muscle and sinew. Keep pulling the skin… keep cutting away. You’ll have to move around quite a lot for skinning. Take the leg skin all the way down to the thigh.Now do exactly the same thing to the other rear leg. Make a vertical cut up to tarsal gland. Cut a ring below the tarsal gland. Pull downward while cutting away. Repeat down to thigh.

Now, you’ll have both rear legs done!

This can be a bit time-consuming, but, it isn’t a hard task. Again, take your time, don’t rush. Pay attention so as not to cut yourself.

Since your field dressed animal is split and splayed, skinning will be easier around the tail, butt, etc. Just continue to pull and cut as you go. Many people save the tail. Use it as a souvenir. Put in your shop, garage, home, or use it for fly-tying.

You’re continuing down the body now. By moving around the body you get better access to the areas you are working on. Another reason why it’s necessary to hang the deer… you need to move around a lot!

We’re going to assume that you’re going to save this hide and send it away to get it tanned. We’ll teach you how to tan it yourself in a subsequent article.

Don’t forget, in this case, this animal is NOT going to be taxidermied. We’re just skinning for butchering, and going to send the hide in to get tanned.

Okay, where were we. Go to the front legs now. Puncture the skin above the knee and “ring” all the way around it. Again, on the inside of the leg, cut under the skin, vertically proceed cutting towards the chest. Continue the cutting about halfway across the breastbone. Now, do the other front leg. Once you finish the other leg, you should have a long incision from the inside of one front leg, up and across the breast bone, down the other leg all the way to that knee. This makes life easier for you when skinning.

Now, cut from the middle of your breast bone where your incisions have met and extend further up the neck. Go about halfway up the neck, and ring around the entire neck.

On the front legs, pull the skin away as you cut the muscle and sinew. Keep pulling and cutting all the way to the front shoulder.

Go back to the body skinning you were doing. Continue to pull downward and cut. Continue all the way down until it would be easier to start removing the skin from the neck area.

Then, remove that skin.

Then, finish the body.

You should be done now. Next time will be easier. You’ll know what you want to do differently, if anything.

Remember to be careful above all else.