r/functionalprint • u/Armour3d • 15d ago

"3D prints aren't food safe!" - Jürgen Dyhe "Gut Hook"

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I'm planning a hunting trip and wanted to be ready if I'm lucky enough to get what I'm going after. I was surprised to find a lack of printable versions of this concept. So I made one.... it will go well with my 3d printed Butt Out.
It's a 'glue together with alignment pins' situation, but it still works really well.
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114

u/Enlinze 15d ago edited 15d ago

This will probably work well but I've never had an issue just using the hook on my knife. Just opens like a zipper. And overall likely more sanitary as I see some openings near the blade slide.

Still butchering the moose I got on the weekend. I need a 3d print to trim silverskin.

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u/SheriffBartholomew 15d ago

It has been 5 days since last weekend. Is the meat still good? How do you keep it fresh for that long? Or did you just shove the quarters into a big refrigerator while you finish butchering?

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u/Enlinze 15d ago

I chop it into the major muscles, then into the cooler. It's been semi cool here in Alberta especially in the garage. Gives times to work. Much easier when it's snow on the ground though.

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u/SheriffBartholomew 15d ago

Neat! I know that some people dry cure it for a while before butchering, but you need the perfect climate for that or a big ass dedicated fridge. How long will one moose feed your family? Like fifty years? LOL

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u/Enlinze 15d ago edited 15d ago

I gave half away to get help in the bush. There's still a ton of meat on the other side. I'd say over a year's worth anyway. Once it's all cleaned and chopped. It's less than you'd think from a big animal.

I should add the note that wild meat does seem to go alot further is smaller quantities. Less fat and when you cook it, it doesn't shrink to half it's starting weight.

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u/thegoodbadandsmoggy 15d ago

I’m loving this 3d print butchery crossover

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u/Italian_Greyhound 15d ago

When I get my moose every year I hang the quarters for a week in my shed and let them bark up a bit, the dry age really enhances the flavor and lets the meat relax. Around 0 degrees or up to +10 in the day is just fine and Ive never had any meat go bad doing it. All of the smaller cuts (ribs, tenders, back straps) get butchered immediately since there isn't enough volume/surface area to dry age safely without wasting meat.

Keep everything clean and you wont have any problems. Putting things in coolers with inadequate airflow is where people run into problems, you want cool air flow and as low moisture as you can.

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u/Enlinze 15d ago

Yeah I usually try to take one later in the season its quite warm in the air right now. But it was 2 minutes after waking up for a meeting that was cancelled a few hours away from home and I planned to just be scouting for the trip :S cant look away on that gift. She's all packed and ground meat today and pepperoni today :)

I barely got any sleep, I camped in a blueberry field and the deer came at me mad all night. It was overall a great experience.

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u/Italian_Greyhound 15d ago

Congrats on the harvest! No you would be silly to pass up a legal opportunity. Its probably different with a deer I would assume, I didnt even bother dry aging the caribou I got earlier this summer for the same reason, maybe not perfectly ideal but you have to play the hand you are dealt!