Kentucky Deer Hunting Argumentative Analysis
As the population of whitetail deer continues to rise in Kentucky, chances of taking one increase as well. In “Kentucky Deer Season 2013: Hunting Forecast” Darren Warner of OutdoorLife.com states that “The current statewide population estimate for Kentucky's deer herd is about 900,000 animals.” Due to the abundancy of deer, during the apocalypse they will be a great source of food for you and your group. However, after the kill, most hunters do not know what to do next, and those who do often do not take the most ethical route to processing a deer. Compocalypse students need to know how to efficiently process a deer because venison will provide large, protein packed meal during the apocalypse and can also provide skin to make clothing out of,
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The next morning, lower the deer onto the ground. Then cut through the Achilles tendon in the rear ankles and feed the rope through. Retie the deer by its rear ankles and hoist it back above the ground. The knot holding the deer up should be tied loosely so it can easily be manipulated up and down. Cut the hide around the ankles in a circular motion and begin to pull the hide down, slowly cutting the fat away as you pull. In his article “Deer Hunting: How-To Tips for Butchering and Processing Your Own Venison” Colin Moore from OutdoorLife.com gives tips for general cutting and he states that when skinning a deer to “Make cuts on a deer from the inside, not from the outside. Always puncture the skin of the deer and then work the knife blade from under the skin, not from the outside of it, whether you’re gutting it or circling the legs to begin the skinning process. If you cut from the outside, invariably you’ll cut hair and get it all over the meat. If you make the necessary cuts from the inside, the hair will move out of the way and stay attached to the hide better as you bring the blade forward.” Some areas will not require cutting. Cut off the tail and down the thighs until you get to the torso. Then pull the hide off of the body of the deer in one strong pull. Grab the skin from the furry side to get a better grip. Pull down to the neck as far towards the head as possible. When you reach the head cut the skin off around the circumference of the neck like you did at the ankle. The hide on the front legs will also need to be removed by cutting down the length of the thigh and then around the ankle. Once the skin is removed, the meat can be removed, and the deer can be
The next morning, lower the deer onto the ground. Then cut through the Achilles tendon in the rear ankles and feed the rope through. Retie the deer by its rear ankles and hoist it back above the ground. The knot holding the deer up should be tied loosely so it can easily be manipulated up and down. Cut the hide around the ankles in a circular motion and begin to pull the hide down, slowly cutting the fat away as you pull. In his article “Deer Hunting: How-To Tips for Butchering and Processing Your Own Venison” Colin Moore from OutdoorLife.com gives tips for general cutting and he states that when skinning a deer to “Make cuts on a deer from the inside, not from the outside. Always puncture the skin of the deer and then work the knife blade from under the skin, not from the outside of it, whether you’re gutting it or circling the legs to begin the skinning process. If you cut from the outside, invariably you’ll cut hair and get it all over the meat. If you make the necessary cuts from the inside, the hair will move out of the way and stay attached to the hide better as you bring the blade forward.” Some areas will not require cutting. Cut off the tail and down the thighs until you get to the torso. Then pull the hide off of the body of the deer in one strong pull. Grab the skin from the furry side to get a better grip. Pull down to the neck as far towards the head as possible. When you reach the head cut the skin off around the circumference of the neck like you did at the ankle. The hide on the front legs will also need to be removed by cutting down the length of the thigh and then around the ankle. Once the skin is removed, the meat can be removed, and the deer can be