Hanging deer

prossbow · Post by **prossbow** » Sun Nov 08, 2009 4:58 pm

I have hung all of my deer by the hind legs, as did my father and his father before him. As does just about anyone I can think of that i know personally.

I see a lot of pics where the deer is hung by the rack/neck, do you skin the deer this way too? Any particular reason?

the elf · Post by **the elf** » Sun Nov 08, 2009 5:04 pm

I will answer your question with a question.

Why do you hang it upside down?---I have always hung mine head up.

prossbow · Post by **prossbow** » Sun Nov 08, 2009 5:08 pm

I guess it's the same deal, I only do it because it's the way I was shown, and have always seen.

I can see some benefits now that I think about it. I don't have reasons for the way I do it, I was just curious if others do.

longwinters · Post by **longwinters** » Sun Nov 08, 2009 5:37 pm

I think it is easier with the head up. Especially when removing the hind quarters as I can cut the legs off and still have the hind quarters up off of the floor.

Long

roly · Post by **roly** » Sun Nov 08, 2009 6:33 pm

We have always hung ours head down also. Tryed heads up once but didn't like it

I think it's easyer to disassemble with the head down. We use a sawsall to cut the ribs off , it would be hard to cut upward,

Can you us the rock and rope from the neck down?

Someone once said you get less hair skinning down, but we still get a fare bit of it.

Is the glass half full or half empty?

B-Logger · Post by **B-Logger** » Sun Nov 08, 2009 6:39 pm

Head down always. What if you want a mount? Would you then hang by the neck?

ComfyBear · Post by **ComfyBear** » Sun Nov 08, 2009 7:01 pm

One reason is that professional meat processors hang them head down. If it's good enough for them, who am I do question it.

If you want to question it, then just think of this. The the best meat comes from the tenderloins and hind quarters. By hanging the carcass upside down, two objectives are obtained. First the blood is drained away from those choice cuts. Second, as the meat is aged, the muscles tissues of the hind quarters are stretched and thereby tenderized by the weight of the front quarters.

Does that makes sense?

roland · Post by **roland** » Sun Nov 08, 2009 7:06 pm

I hang them head down, because when I cut them I do the front shoulders first then the ribs and the back legs last.

dick195252 · Post by **dick195252** » Sun Nov 08, 2009 7:08 pm

Head down!!

Chuck Gravel · Post by **Chuck Gravel** » Sun Nov 08, 2009 7:20 pm

at work we always do it heads down because we start withe back legs, then cut the tendeloin by the tail and tear dornwards and finish with cutting around the neck

frank25 · Post by **frank25** » Sun Nov 08, 2009 7:31 pm

if getting mounted i hang from back legs if not i hang from neck

vocajac · Post by **vocajac** » Sun Nov 08, 2009 7:36 pm

Head up for the buck pole.
Head down for processing.

Sliver · Post by **Sliver** » Sun Nov 08, 2009 7:52 pm

Head Down

philman · Post by **philman** » Sun Nov 08, 2009 8:11 pm

Head down @$$ up thats the way I hang my buck......

Crispy · Post by **Crispy** » Sun Nov 08, 2009 8:22 pm

Ive always hung mine from the neck to prop open the body cavity and wash it out with cold water, then I skin it. Then hang by the legs for butchering. Dont know if its right or not but works for me.