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when you begin to gut an animal a good idea
is to make your initial incision just through the hide
and don't go into the abdominal cavity
by cutting through the hair and hide it gives you an idea of where you're going
and you're doing
it reduces the chance you're going to introduce a lot of the hair into the meat
and it makes it that your main incision into the abdominal cavity can be done
more carefully with less of a chance
of puncturing the intestines of the stomach
a pig's *** are so big
that it almost seems as though this
gutting video
should have an x rating
So once I do think that initial caught in the hide
I'll then make a little nic
through the muscle the abdominal cavity
and cut through there as well using my fingers to lift up some
pulling the abdominal lining away from the guts
and slitting so i'm not cutting into anything
once you get your gutting incision made
and you've sawed through the pelvis bone
and split the rib cage open
you should be able to reach in there and sever the esophagus and sever the aorta
and then pull the whole package of guts out
where the diaphragms hooked on might take a couple tugs but if you yank that and do a
little slicing
the whole thing should just come out nice and clean
On back countries hunts
I usually find myself skinning and butchering animals on the ground
right where they fell
when i can though
I like to hang the animal up because I can do a much cleaner job
and I'll get less hair, less pine needles, less grass less dirt on the carcass.
So if I can hang it up I'll simply make a few skinning cuts around the rear back
legs and get the hoch or like the achilles tendon freed up and get the hide
off that
then I'll put some kind of makeshift skinning gamble in there
anything, just a stick, that you can put through the two gamble putts
then I'll hoist the whole animal up
and I already have my gutting incision running down the length of the animal's body
I cut all four ankles
up inside of the leg to the point where they meet that gutting incision
then it's a simple matter to start pulling the hide away with a little help from your knife
and strip the hide all the way down to the head
on most animals if i'm not keeping the skull
I'll get to the head and then just sever the neck right there
I won't need to skin the head
if its a bear or something cool where you want the skull to bring home, get the skull cleaned up,
then you can continue on down and skin the whole head out
My purpose is now just salvaging the good useable meat off this pig
that's as much as I need to do.