sorry Ive taken so long to getting around to doing this guys n gals, had to wait till I found some muggins to carry out an animal whole so I could do it with camera person handy...easy to do this up the hill and big bonus is the ability to cool meat off quickly without getting it dirty. the skin will/should cool fast enough too especially if you can hang finished product up so air can get right around it.
load of photos to post so will take awhile.

you can do this with gut still in but you wont get the flap/flank meat and may forget the eye steaks n heart

keep close to bone

watch when you get back further to ensure you get under juicy back steaks

get into ball joint

keep going close to bone

1/2 time change sides.... flop beast back onto out stretched skin

keep at it/and lift out spine/ribcage

here she is, if you want to get really fancy you could bone out legs too, but we leave them in...dog has to have something to chew on!!!

then find some young muggins to carry it out for you

Good one Elvis.

I hang the animal by the back legs, skin it, then start on the outside...taking the backstraps, then the tenderloins, the hind quarters then whatever is left.

Thats a good way mate.
I usually throw away the guts and drag the rest to nearest cross road before getting it to the car.
I can see that ridding the ribs would keep the weight down, but I would maybe keep some, I love bbq ribs.

Good post Elvis. Maybe you should make a movie or a story with a link to you-tube.

IDEA!!
Hey maybe that's a great idea to start a you-tube channel for huntingnut.com?

Posting Dallans gutless method plus reloading, tips and tricks and other things us nuts do.

Thats an interesting thought....


-DallanC

A great post here Elvis. It always great to have alternatives to taking care of ones game. Some good photography also. Thanks for sharing this info.