Since Indiana's Whitetail season is in cold weather, we usually gut our deer in the field, then hang it in the barn for a day or too after we wash the carcass out. Luckily I can walk out my back down, walk a mile and a half(on my own farm), so if I get a kill, its walk back up to the house, get the 4wheeler and then get my kill back to the barn.
After that, its skin it and cut it up. We leave tenderloins whole, the legs get made in to burger, and the hams are left bone in and cured.
Last edited by jwfuhrman; 12-04-12 at 09:15.
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