foxdropper
Well-Known Member
If you say so 
Suspended Gralloch... WHY?!
- Thread starter User00040
- Start date
QUE'
palmer_mike
Well-Known Member
I do a suspended gralloch about 80% hours f the time. It suits MY stalking as I can usually easily get the car to bigger deer (so don’t need to carry the hoist etc) and roe/muntjac can easily be hung in a tree using S hooks.
I find that my carcasses are cleaner with less blood staining the cavity when I use a suspended gralloch.
Not suggesting that anyone should do the same as me, It’s just what works for ME.
Really you should carry on doing what works for you and not worry about what others find suits them
I find that my carcasses are cleaner with less blood staining the cavity when I use a suspended gralloch.
Not suggesting that anyone should do the same as me, It’s just what works for ME.
Really you should carry on doing what works for you and not worry about what others find suits them
Ok, I will bite on that.If you bleed it properly (another thread entirely) through the jugular notch this is pretty much a non issue.
So if I bleed it as normally by making a cut in the front of the chest, then there is inevitably some blood in the bottom of the chest cavity below the cut. Facing downhill reduces that a bit if there is a handy hill. But I am not picking up a stag by the back legs and dangling it.
Next stage of the education was to do the normal then go in through the diaphragm and remove the remainder of the blood. That gets a lot of the blood out but when it is coming out the larder I still have evidence of some blood on the fillet which does not make me happy and I suspect opening the diaphragm is a double edged sword.
No suspended gralloch allowed, so how do I do a better job than that...?
Why would you care what other stalkers choose to do?
Ive seen all sorts of gralloching techniques, from those who prefer to do it back at the larder, to those who prefer the old school green gralloch, to those who find it easiest to do a suspended gralloch.
If it works, and presents the carcass in a suitable quality to go into the food chain, what harm is there in it?
Ive seen all sorts of gralloching techniques, from those who prefer to do it back at the larder, to those who prefer the old school green gralloch, to those who find it easiest to do a suspended gralloch.
If it works, and presents the carcass in a suitable quality to go into the food chain, what harm is there in it?
View attachment 221906
A thread that might get me suspended
I have yet to hear a convincing argument for doing a suspended gralloch on deer (so don't bring up boar please).
I've gralloched deer from under 10kg to over 100kg and never felt the need to carry a block and tackle along withgandrelgambrel (thanks @takbok) around... maybe some like having play with a portable dungeon?!
As far as I can tell, gralloching on the ground is quick, clean and efficient. No tree or vehicle required!
What so you don't own a sawzall and gut bucket! 
A good, not too high, neck shot does this without resorting to deployment of a £400 Emberleaf knife?If you bleed it properly (another thread entirely
K
Or a Woodlore.
Wear knee pads.
Pellet Pinger
Well-Known Member
None of this addresses removing that b@stard bladder from a Munty buck in the field
Generally it is one of the most expensive meats in the market place but it's journey into the food chain is dragged along the ground, opened up on the ground then heads to the larder...but know doubt shot and inspected by a certified person...View attachment 221906
A thread that might get me suspended
I have yet to hear a convincing argument for doing a suspended gralloch on deer (so don't bring up boar please).
I've gralloched deer from under 10kg to over 100kg and never felt the need to carry a block and tackle along withgandrelgambrel (thanks @takbok
As far as I can tell, gralloching on the ground is quick, clean and efficient. No tree or vehicle required!
especially if it is full to the brimNone of this addresses removing that b@stard bladder from a Munty buck in the field
Generally it is one of the most expensive meats in the market place but it's journey into the food chain is dragged along the ground, opened up on the ground then heads to the larder...but know doubt shot and inspected by a certified person...
It is supposed to be wild game after all...
For the procurement price of under £1 a kilo what do they expect?
Maybe that's why the procurement price is so low? Why should anyone expect to have to pay more for a carcass that's been handled so badly?
Cost or price has nothing to do with being clean...so will you change your
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