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Nice buck. I enjoy hunting and as a new member on here I plan to learn to butcher my kills I’m just not set up for it at this time. I would have started but have sanitary standards I don’t want to get sick from improper handling. We have a 2 buck limit and one must have at least 3 points 2...

I read to wipe the inside with a damp rag because water causes spoilage. By the way, if you cut off the legs at the knees, I’m curious how you would hang the deer for skinning. Good comment though. Thanx.

I have always taken my deer to the processor, but now I’m wanting more self sufficient lifestyle. Need helpful posts on field dressing (especially in warm weather like we have here in the Deep South). All help appreciated.