Info

How to Measure your Draw Length

       A Compound bow is designed to be shot from a full draw position and it will only draw back a specific distance before it stops. This stopping point is “the Wall”. With this in mind you must set the draw length to fit your particular size.
         To measure the draw length for your compound bow, or recurve bow, stand with your arms out to your sides, but not stretching. Measure from the tip of your middle finger to the tip of your other middle finger. Now divide that number by 2.5. This quotient is the proper draw length for your body size.
        If you set the draw length too far, you will have inaccuracy when you shoot and the string may slap you on the arm. For anyone that this has happened to, I’m sure you will agree that it was not a pleasant experience. You would do better to have a shorter draw length on your bow than too long of a draw length.  The arm span for the average person, in inches, is about equal to your height. You will not need to measure your draw length for a crossbow.

       Choose a draw weight that is comfortable for you. If you are about to bust a blood vessel trying to pull it, then it is probably not correct. If the draw weight is too much, then you will get tired too fast and not enjoy the sport. If the draw weight is too little, then you will not have the speed and power.  The proper draw weight should require about 75% of your strength. Bows are more efficient at their maximum draw weight. Check with your own State for minimum draw weight requirements for hunting large game such as Whitetail Deer.

The following chart is only a guideline to help you choose the correct draw weight.

                                                            Child (55-70 lbs.) 10-15 lbs.
                                                                        (70-100 lbs.)  15-25 lbs.
                                                                        (100-130 lbs)  25-35 lbs.
                                                             Small frame women (100-130 lbs.)    25-35 lbs.
                                                             Medium frame women (130-160 lbs.)   30-40 lbs.
                                                             Large frame women  (160+ lbs.)   45-55 lbs.
                                                             Athletic older boys (130-150 lbs.)    40-50 lbs.
                                                             Small frame men  (120-150 lbs.)    45-55 lbs.
                                                             Medium frame men (150-180 lbs.) 55-65 lbs.
                                                             Large frame men (180+ lbs.)  65-75 lbs.

Let me warn you that this is not a pleasant task, but it has to be done. Do not be embarrassed if the gag reflex kicks in. You wont be alone. Just remember, it should get easier to handle the more you do it. (OK maybe not)
Things to have with you:
                         *Your kill tag
                         *Camera (you will want to show off your pictures to your friends)
                         *A very sharp knife
                         *Rope that is strong enough to drag the deer
                         *Some twine for use during field dressing
                         *Heavy rubber gloves that fit snuggly to your hands
                         *Rags for cleanup
                         *A flashlight
                         *Plastic or cloth bags (only if you plan to keep the heart and liver)
                         *Something bright blaze orange for hanging in your work area

Approach the deer with caution from behind; an injured deer can be very dangerous. If it is still alive you will have to shoot it again. Once you are positive the deer is dead, you may proceed.

Congratulations on your first kill!  The adrenaline is pumping and you are excited! Now calm down and RELAX. If you are shaking or not keeping your mind on what you are doing, you can get hurt, or you may contaminate the meat later on if you aren’t paying attention.

Unload your weapon. 

Tag your deer and drag it to an area that is open enough for you to work. Do not try to drag it too far and injure yourself. If you can’t drag it alone, then cover it with brush and get help to drag it.  Place your weapon out of your working area to keep it clean. Take some pictures to show off later.  Designate an area for your equipment; you don’t want to be wasting time looking for what you need or losing your knife in the snow.  Place something that is bright orange above the area you will be working so other hunters know you are not a deer moving around.

Step 1.
Tie its front legs up behind its head with the twine and place the deer on its back with its head uphill if you can.
Put on your gloves

*Note* Be careful when handling the knife. Remember your hands may be cold and numb and it is very easy to cut yourself in these conditions. TAKE YOUR TIME.

Step 2.
Keeping the blade facing upward away from the internal organs, insert your knife at the bottom of the sternum (just below the rib cage) to make the first cut. Then cut through the abdominal wall. Place two fingers of the non-cutting hand inside the body cavity to pull up on the skin, and help guide your cut. Work from the breastbone down.

Step 3.
On a Buck, cut around both sides of the penis and testicles. On a Doe cut around the udder. In either case, be careful not to cut the bladder.

Step 4.
You will need to make a cut about two inches in diameter and four inches deep around the anus. (like you were coring an apple) Pull the rectum sideways in a circular motion to make sure you do not cut the rectum. If there is fecal matter present you may want to tie shut the rectum so this doesn’t contaminate the meat. Push the tied off rectum through the hole in the pelvis and towards the abdomen.

Step 5.
Pinch or tie off the bladder (the bladder is pear shaped) to prevent leakage. Be careful not to spill urine and contaminate the meat. Cut the urinary tract about an inch above the bladder. Toss this away from your working area so it cannot get on the meat.

Step 6.
Roll the deer over on its side to allow the guts to spill out onto the ground. You will have to cut some of this free from inside its back. Be very careful not to puncture or cut the intestines or the stomach.

Step 7.
You will need to cut the diaphragm loose, which holds the upper organs in place. Reach as far as you can into the chest cavity and cut the esophagus and windpipe. Holding tight to the windpipe, pull it downward to remove the entire intestine package.

*Note* If you are saving the heart or liver, place them in a cloth or plastic bag. Do not puncture the liver.

Step 8.
Being careful not to get dirt and debris on the meat, roll the deer over as much as you can to allow any blood to drain from the body cavity.  Roll the deer to its back again and cut any fatty tissue away and wipe out the cavity with rags. Do not use snow to clean the body cavity unless there is a large amount of dirt and debris. Dry the cavity as quickly as possible.

*Note* You will want to get your deer back to your house or camp as soon as possible so it can be hung for cooling. Hang your deer with its head down (unless you plan to mount the head) and prop a stick or something inside the cavity to allow faster cooling of the meat and to promote air circulation. Make sure wherever you hang it that it is out of reach of other animals. You only need to hang the deer long enough to drain any remaining blood, cool the meat and wipe out the cavity.

You will want to skin and cut up the deer and get it into the freezer or take it to the butcher as soon as possible. Deer can hang about two days, as long as temperatures stay in the mid to low 40’s or below.

We hope this has been of some help to you. Good luck on your next hunt!