Which way to hang deer?????

If you are lucky enough to shoot a deer this year what direction will you hang it? From the legs, or the neck? I personally hang it by the legs. The main reason I do this is because… The most blood from inside is from the middle of the rib cage up to the head. With that said by hanging from the legs the blood has less distance to travel to get to a spot to either drain out or be absorbed by something. By doing so you don’t have as much blood in the best parts of the meat, which to ME seems to taste better. It also does not make as much of a mess on the garge floor with blood dripping out.
Anyone have and pros or cons for either way???

Thanks

Totally agree with you hang it from the rear legs, I would never hang a deer from the other end! It is cleaner as you said and the meat has a way better taste….

Totally agree with you hang it from the rear legs, I would never hang a deer from the other end! It is cleaner as you said and the meat has a way better taste….

Never hung one that way a chunk of cardboard will keep the floor clean I always wash them out before hanging. They skin better less hair in the meat if you skin with the lay of the hair.Works that way for our elk as well. My 3 1/2 cents worth.Always head up

Never hung one that way a chunk of cardboard will keep the floor clean I always wash them out before hanging. They skin better less hair in the meat if you skin with the lay of the hair.Works that way for our elk as well. My 3 1/2 cents worth.Always head up

Great question – interested in getting others views.

When I am doing the skinning, head up. When my dad did the skinning, legs up . I found it easier to skin the deer when the head is up – when you get to the back legs, the skin just peels off without very much cutting, less hair on the meat.

Great question – interested in getting others views.

When I am doing the skinning, head up. When my dad did the skinning, legs up . I found it easier to skin the deer when the head is up – when you get to the back legs, the skin just peels off without very much cutting, less hair on the meat.

I hang them head down as they are easier to clean out, skin and saw down the middle. I do it just like a packing plant would do a beef or a hog. The only times I have hung them head up is when skinning several deer at the same time using the golf ball/tractor method but then you almost need to turn them around to saw the carcass in half.

Eyehunter

I hang them head down as they are easier to clean out, skin and saw down the middle. I do it just like a packing plant would do a beef or a hog. The only times I have hung them head up is when skinning several deer at the same time using the golf ball/tractor method but then you almost need to turn them around to saw the carcass in half.

Eyehunter

I do head up. The only hair issues are around the neck as you get started. Seems to skin down the legs better too. Then it’s just a matter of pulling the back straps, lopping off the front legs at the shoulder and the hinds at the ball joint. Everything gets boned out. No sawing involved except for cutting the rack off.

I do head up. The only hair issues are around the neck as you get started. Seems to skin down the legs better too. Then it’s just a matter of pulling the back straps, lopping off the front legs at the shoulder and the hinds at the ball joint. Everything gets boned out. No sawing involved except for cutting the rack off.

I do it head up for no other reason than that is how I was tought and so that is how I still do it.

I do it head up for no other reason than that is how I was tought and so that is how I still do it.

eyehunter,

Why are you sawing them in half?

I hang them head up, skin, and quarter them hanging. Very easy to do all the work to them this way. I can cut off lower legs, rib meat, etc, without any extra work, and then the whole carcas minus legs can get thrown in the truck for disposal.

eyehunter,

Why are you sawing them in half?

I hang them head up, skin, and quarter them hanging. Very easy to do all the work to them this way. I can cut off lower legs, rib meat, etc, without any extra work, and then the whole carcas minus legs can get thrown in the truck for disposal.

Heads up, whats up ?!!! Couldn’t resist. We always hang heads up, we also wash out the blood in the cavity before hanging. Easy skinning, and quartering, like Farmboy does. Lop off the legs with a sawzall, skin from neck down, cutting and pulling as you go. I’m gettin’ hungry for Inside Loins just talking about it !!!

big g

Heads up, whats up ?!!! Couldn’t resist. We always hang heads up, we also wash out the blood in the cavity before hanging. Easy skinning, and quartering, like Farmboy does. Lop off the legs with a sawzall, skin from neck down, cutting and pulling as you go. I’m gettin’ hungry for Inside Loins just talking about it !!!

big g

Legs up, just the way I was taught. Plus I do not want the rope to ruin the neck for my shoulder mounts! Good luck to all this fall. WI archery starts sat!!!!!!!

Legs up, just the way I was taught. Plus I do not want the rope to ruin the neck for my shoulder mounts! Good luck to all this fall. WI archery starts sat!!!!!!!

Heads up for us, unless we are caping them, then legs up. Don’t wash the blood out of your deer. Actually water is not good for meat. The Blood seals the meat, you want to hang it and let the blood dry to the inside.

Heads up for us, unless we are caping them, then legs up. Don’t wash the blood out of your deer. Actually water is not good for meat. The Blood seals the meat, you want to hang it and let the blood dry to the inside.

Wow never heard that… I always thought our venison was tasty !!! Dried blood on the meat ? Hmmmmm….

big g

Wow never heard that… I always thought our venison was tasty !!! Dried blood on the meat ? Hmmmmm….

big g

I am not talking about the meat, I am talking about the carcas. After you gut a deer, do not wash out the inside.

However, I would not wash any meat after you process it. Cut it up, and freeze it. Or make all your cuts and put them in a bag and stick it in the fridge for a few days. The longer you are able to hang a deer without it getting to warm or freezing, the better your meat will be.

My neighbor has a walk in cooler, we hang them a week in there before processing, that is the best, you can cut the steaks with a fork.

I am not talking about the meat, I am talking about the carcas. After you gut a deer, do not wash out the inside.

However, I would not wash any meat after you process it. Cut it up, and freeze it. Or make all your cuts and put them in a bag and stick it in the fridge for a few days. The longer you are able to hang a deer without it getting to warm or freezing, the better your meat will be.

My neighbor has a walk in cooler, we hang them a week in there before processing, that is the best, you can cut the steaks with a fork.

I like to cut mine up when it is frozen as well. Problem is it gets a little cold on the fingers. Great point to bring up!

I like to cut mine up when it is frozen as well. Problem is it gets a little cold on the fingers. Great point to bring up!

I see what your saying now. I would just as soon skip the trip to the milkhouse to hose em out after gtting and get em hanging. We too like to have em hang about 4 or 5 days, but these last few years, its been so warm, we have been cutting them up the monday after first weekend. Some hang for 2 days and some one. How big is that cooler your cousin has ???!!!

big g

I see what your saying now. I would just as soon skip the trip to the milkhouse to hose em out after gtting and get em hanging. We too like to have em hang about 4 or 5 days, but these last few years, its been so warm, we have been cutting them up the monday after first weekend. Some hang for 2 days and some one. How big is that cooler your cousin has ???!!!

big g

I personally hang them by the neck, around the base of the horns if it’s a buck. Once again for no other reason than that was the way I was taught. I believe if you avoid cutting across the neck hair your meat will be cleaner (hair). I would assume the lockers hang them legs up because they cut the jugular(sp) to drain the blood better. My $.02 Brad