How long to gut a deer?

[motley man]

I start at ribs and work down to pelvis. Cutting down reduces hair inside cavity as your not cutting against the grain of hair. I don't split the pelvis bone or ribs until I skin it at home.

[MUSKY18]

I take my time, and cautiously (safely) gut one in about 15 minutes tops. Rushing it, can lead to cutting yourself if one is not careful... Looking forward to getting the hands dirty though...

Got that right Jarrid! Couple years back, wasn't paying attention, knife slipped, and I cut the top of my knuckle off on my hand. I bled more than the deer had blood in it. You can bet that never happens again!

[RK]

I can get one disassembled in about 10 minutes or so if I'm in a hurry - but at that point what's the rush? I take my time and do it right. Frankly, I spend as much time trying to find where I set down my knife as anything. Same with tools when I'm working on something at home, now that I think about it. Personality flaw, apparently.

I gutted my first one without anyone there to help, and the only instructions I got - from an older, somewhat cranky uncle - was "Cut it open, take everything on the inside, and put it on the outside." Left out a lot of details...

[goblueM]

my buddy from arkansas doesnt even gut em - just leaves the tenderloins in there, and quarters the deer while hanging. that was an interesting take...

I'd say usually it takes me 15-20 minutes, depending on a lot of factors it can be 10 mins or might take 45 if i'm hanging out, socializing, taking time, etc

[Musky Buck]

Depends on when I get him. If it's an AM deer I take every precaution and am as careful as possible because what else do I have to do in the PM but drag him out. If it's a at dark deer it can get a bit sketchy by flashlight. So a AM deer once I first cut it's a 10 minute process and a PM deer is often a 15 minute process, but last year on December 12th, 8 below zero, 25 below wind chill last day of muzzy, took like a minute jk but it was colder than you know what and it took maybe 6,7, 8 minutes ? Then again it's for me all about safely doing the job as getting someplace for stitches would be quite ugly and I don't want a chewed up arm via the deer's ribcage so be careful reaching up in there to cut the throat area, don't get yourself.

[Jarrid Houston]

When its really cold out, I like keeping my hands in the warm cavity.... but when done, boy that wind hurts the hands!!!

[bigbucks]

We shot a couple at night when it was really cold & we hauled them in my heated garage whole & gutted them in the loaded of my tractor. Kind of bloody, but a heck of a lot warmer & better light.

[TruthWalleyes]

Nothing better than eating an afternoon sandwich while your hands are blood stained red with little pieces of white fat all over!!

[Black_Bay]

Depends on when I'm being timed, but from the time I start cutting it's usually 15 to 20 minutes. I'm in no hurry and I figure it's part of the hunt so I kind of enjoy it.

[mabr]

I can get one disassembled in about 10 minutes or so if I'm in a hurry - but at that point what's the rush? I take my time and do it right. Frankly, I spend as much time trying to find where I set down my knife as anything. Same with tools when I'm working on something at home, now that I think about it. Personality flaw, apparently.

I gutted my first one without anyone there to help, and the only instructions I got - from an older, somewhat cranky uncle - was "Cut it open, take everything on the inside, and put it on the outside." Left out a lot of details...

RK we must be related LOL. The knife thingy brought a smile to my face as well as the just get it out.

Funny seeing how many split the pelvic bone. Never do it that way always butt hole them here.

[shortfatguy]

I was taught to split the pelvic bone but stopped doing it. I don't like opening the hams up. Probably takes roughly 10 minutes to have a deer spotlessly clean. I make sure. I do a good job. The way a deer tastes starts when you pull the trigger. Every move you make from that point on can have a bad effect on flavor.

[BobT]

I could probably do it in about 10 minutes, but we always have a couple of beers when we're doing it, so it takes a little longer. Start from the ribs and work down. I read earlier that someone else wears gloves, I do too, shoulder length! I don't have to worry about getting anything on my shirt sleeves and can just go. Just makes cleanup that much easier

We usually don't have beer with us in the woods while handling firearms so that's not a problem.

[BobT]

my buddy from arkansas doesnt even gut em - just leaves the tenderloins in there, and quarters the deer while hanging. that was an interesting take...

I'd say usually it takes me 15-20 minutes, depending on a lot of factors it can be 10 mins or might take 45 if i'm hanging out, socializing, taking time, etc

I can't imagine not gutting it right away considering it's bleeding internally and if you happen to catch the wrong organ it can really taint the meat.

[53orbigger]

My cousin did all the gutting for several years (15-20 deer a year) and he was really good and quick so we decided to time him one time and he could gut a deer in 90 seconds. Me it take about 10 minutes assuming the deer is not shot up too bad. Those with shattered ribs and gut shot deer take a bit longer as you have to be a bit more careful.

[harvey lee]

Cold, warm, windy or not, I gut all of my deer am or pm right away. I would guess I spend 20-25 minutes to remove the entrails, esp and [PoorWordUsage] shute and urine bag right away and I am very careful about this.

I am not in any hurry to do this as the taste of my meat could well depend on how good of a job I do.

I would guess I could have one done in 5 minutes without care but who wants garbage and blood all over everything.

I have seen so many deer where they have not cleaned out the back end or they did and did such a poor job, I am sure there had to be urine on the hind quarters.

[NoWiser]

my buddy from arkansas doesnt even gut em - just leaves the tenderloins in there, and quarters the deer while hanging. that was an interesting take...

I may attempt the same thing this year if I get a deer (except I'll get the tenderloins for sure) depending on how far from camp it is. I'm thinking it would be a lot easier to pack all the meat back to camp to hang, then to drag the entire thing back. Last year it took 3 of us over 4 hours to get my buck back to camp, and I think we could have packed it back in about an hour or two. I do believe that I have to keep one front quarter connected to the head until it is registered, though.

Thats how we did our moose this year, though, and it worked great. We basically skun one side, took the quarters off, and then filleted all of the meat off like a giant fish, rib meat and all. Rolled it over and repeated on the other side. We didn't puncture a single organ, and it worked great. Right as we finished, we cut through the backbone behind the last rib, opened it up like a suitcase, and cut the inside tenderloins out.

[HNTNBUX]

Just a couple of minutes. I start at the business end and work up, I do not cut through the ribs or pelvis. From everyones time comments here I should not be so critical of my friends taking so long but it is painful to watch sometimes. Please remember to sharpen your knife it makes things much easier.