The Parker took a big buck this evening. Hanging at 160! Stuck him with a 100g SEVR mechanical broad head at 35 yards. Parker truly are “Old Reliable”!! 😁😎

nice buck...charlie

Man I hate to even think about dealing with four at once anymore ! I usually bring them in ungutted hang them , pull the hide off , then open them up , rinse out and take the meat off the bone right then . I cut the inner tenderloin out and the backstraps off , the rest is cut off the bone bagged and put in the freezer until the season end and we grind everything at once . Usually it the proceeds from 15 to 30 not just ones I take but those of a couple others as well . One Saturday I had two hanging from the day before , then I killed a couple more and a friend got a couple . So I had six hanging Sunday morning with temps expected to reach 70 . My “friend” was going to a Redskin game and I was stuck by myself . I started at 7 AM that morning and got finished around 14:30 . My setup outside is such that I have to pull the hide off one then cut it up , then pull the hide off the next yadda yadda yadda . It would be a touch quicker if I could skin them all then start cutting up . So anymore I try not to let it get to more than three before they’re in the freezer .

Last evening (11/12) the Parker took deer #3. One DMAP tag left I want to use in rifle season. No