WaterfowlForum.Net

We are in the split where I am at. Eric can vouch. I really needed this stalk. This was a 50 min stalk. Last day before opening of rifle which is like Nam'.

Man you keep bringing my name into posts. You live near me or something?

Eric Haynes wrote:Man you keep bringing my name into posts. You live near me or something?

He's using you for credibility.

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I'll never get why people hang deer from the head.

3legged_lab wrote:

Eric Haynes wrote:Man you keep bringing my name into posts. You live near me or something?

He's using you for credibility.

This is actually true.

assateague wrote:I'll never get why people hang deer from the head.

When's its warm I like to skin from the neck. If I am aging in the cold late season I hang from the feet.

Mornin Beef wrote:

3legged_lab wrote:

Eric Haynes wrote:Man you keep bringing my name into posts. You live near me or something?

He's using you for credibility.

This is actually true.

I am the least credible person I know.

Mornin Beef wrote:

3legged_lab wrote:

Eric Haynes wrote:Man you keep bringing my name into posts. You live near me or something?

He's using you for credibility.

This is actually true.

But why the need to prove where you are from?

assateague wrote:I'll never get why people hang deer from the head.

Ive always hung from head, whatx the advantage from hanging by feet? Even the butchers hang by jaw, just like cows

assateague wrote:I'll never get why people hang deer from the head.

I hang from the head as I don't guy the critter until I have it skinned and quartered out. The last thing info is cut the belly to get the heart and loins. If I hung but from the feet I have to deal with the ass and bladder right off the bay, from the head I start with a neck roast and work my way down, I never even have to sell with its colon or pisser until I'm cutting off the rear haunches. Don't knock it till you try it

Didn't know you live in Oregon Eric

jehler wrote:

assateague wrote:I'll never get why people hang deer from the head.

I hang from the head as I don't guy the critter until I have it skinned and quartered out. The last thing info is cut the belly to get the heart and loins. If I hung but from the feet I have to deal with the ass and bladder right off the bay, from the head I start with a neck roast and work my way down, I never even have to sell with its colon or pisser until I'm cutting off the rear haunches. Don't knock it till you try it

You can do the same thing hanging it from the feet. Skin it, cut off the head and hide, cut off the front shoulders, bone out the neck, cut out the back strap, slice belly, gut, inner tenderloins, saw and separate hams. No mess and in the freezer in about 1/2 hour. I do not hang deer to cool in any weather. If too warm it spoils if it is cool enough it dries out too much and wastes too much meat. I don't field dress unless absolutely necessary.

jehler wrote:Didn't know you live in Oregon Eric

Hopefully Olly is taking care of it.

jehler wrote:

assateague wrote:I'll never get why people hang deer from the head.

I hang from the head as I don't guy the critter until I have it skinned and quartered out. The last thing info is cut the belly to get the heart and loins. If I hung but from the feet I have to deal with the ass and bladder right off the bay, from the head I start with a neck roast and work my way down, I never even have to sell with its colon or pisser until I'm cutting off the rear haunches. Don't knock it till you try it

Are you as drunk as I am right now? Looking at all the typos my phone "corrects" for me after I hit enter

Yeah, I started on gin Martinis at 6...

jehler wrote:Yeah, I started on gin Martinis at 6...

Startef on sam octoberfest at 6 as well. Glad ive gotta be up at 5

I'm not hunting in the morn, we will go out after it gets light so we can see where they are at. Might even say screw it and go fishing, haven't dragged a line in a long time.

MuddyWaterWarlock wrote:

jehler wrote:

assateague wrote:I'll never get why people hang deer from the head.

I hang from the head as I don't guy the critter until I have it skinned and quartered out. The last thing info is cut the belly to get the heart and loins. If I hung but from the feet I have to deal with the ass and bladder right off the bay, from the head I start with a neck roast and work my way down, I never even have to sell with its colon or pisser until I'm cutting off the rear haunches. Don't knock it till you try it

You can do the same thing hanging it from the feet. Skin it, cut off the head and hide, cut off the front shoulders, bone out the neck, cut out the back strap, slice belly, gut, inner tenderloins, saw and separate hams. No mess and in the freezer in about 1/2 hour. I do not hang deer to cool in any weather. If too warm it spoils if it is cool enough it dries out too much and wastes too much meat. I don't field dress unless absolutely necessary.

Huh? You are obviously oblivious to the taste of a deer that has been hanging for four months. Kill my last deer in november and butcher in march/april. You wont taste better

MuddyWaterWarlock wrote:

jehler wrote:

assateague wrote:I'll never get why people hang deer from the head.

I hang from the head as I don't guy the critter until I have it skinned and quartered out. The last thing info is cut the belly to get the heart and loins. If I hung but from the feet I have to deal with the ass and bladder right off the bay, from the head I start with a neck roast and work my way down, I never even have to sell with its colon or pisser until I'm cutting off the rear haunches. Don't knock it till you try it

You can do the same thing hanging it from the feet. Skin it, cut off the head and hide, cut off the front shoulders, bone out the neck, cut out the back strap, slice belly, gut, inner tenderloins, saw and separate hams. No mess and in the freezer in about 1/2 hour. I do not hang deer to cool in any weather. If too warm it spoils if it is cool enough it dries out too much and wastes too much meat. I don't field dress unless absolutely necessary.

Has to be hung from the head, otherwise I'd be cutting of the parts its hanging from and it wouldn't be hung, then I would have to re hang it but there wouldn't be anything left but the head, so why not just start at the head and be done with it?

Eric Haynes wrote:

assateague wrote:I'll never get why people hang deer from the head.

Ive always hung from head, whatx the advantage from hanging by feet? Even the butchers hang by jaw, just like cows

Easier to butcher, IMO. And any blood left in it (which is usually very, very little will drain toward the head (something you don't eat) instead of settling in the hams. I butcher mine from the gambrel, so it's easy to have the big and small roasts right there in front of me, and the backstraps come out best from hips to shoulders. If I started at the shoulders, it'd be harder to find the start of the backstrap, since it tails in behind the shoulders. I have just always done it that way. I can have a carcass "de-meated" and ready to go inside and put it up in about 10 minutes. If I tried to do it "backwards" I have a feeling it'd take me forever.

assateague wrote:

Eric Haynes wrote:

assateague wrote:I'll never get why people hang deer from the head.

Ive always hung from head, whatx the advantage from hanging by feet? Even the butchers hang by jaw, just like cows

Easier to butcher, IMO. And any blood left in it (which is usually very, very little will drain toward the head (something you don't eat) instead of settling in the hams. I butcher mine from the gambrel, so it's easy to have the big and small roasts right there in front of me, and the backstraps come out best from hips to shoulders. If I started at the shoulders, it'd be harder to find the start of the backstrap, since it tails in behind the shoulders. I have just always done it that way. I can have a carcass "de-meated" and ready to go inside and put it up in about 10 minutes. If I tried to do it "backwards" I have a feeling it'd take me forever.

Way easier to get the back straps starting from the top, you cut the whole shoulder and front leg off before you start the bbackstrap. Want to race?

I've done it both ways, hanging from the legs is like posting without tapatalk

3legged_lab wrote:

Mornin Beef wrote:

3legged_lab wrote:

Eric Haynes wrote:Man you keep bringing my name into posts. You live near me or something?

He's using you for credibility.

This is actually true.

But why the need to prove where you are from?

I dont know. Its under my avatar right?

assateague wrote:

Eric Haynes wrote:

assateague wrote:I'll never get why people hang deer from the head.

Ive always hung from head, whatx the advantage from hanging by feet? Even the butchers hang by jaw, just like cows

Easier to butcher, IMO. And any blood left in it (which is usually very, very little will drain toward the head (something you don't eat) instead of settling in the hams. I butcher mine from the gambrel, so it's easy to have the big and small roasts right there in front of me, and the backstraps come out best from hips to shoulders. If I started at the shoulders, it'd be harder to find the start of the backstrap, since it tails in behind the shoulders. I have just always done it that way. I can have a carcass "de-meated" and ready to go inside and put it up in about 10 minutes. If I tried to do it "backwards" I have a feeling it'd take me forever.

I dont do it enough to debate. Trust you though. I usually send mine to the butcher and I know he hooks by the jaw to butcher.

jehler wrote:

assateague wrote:

Eric Haynes wrote:

assateague wrote:I'll never get why people hang deer from the head.

Ive always hung from head, whatx the advantage from hanging by feet? Even the butchers hang by jaw, just like cows

Easier to butcher, IMO. And any blood left in it (which is usually very, very little will drain toward the head (something you don't eat) instead of settling in the hams. I butcher mine from the gambrel, so it's easy to have the big and small roasts right there in front of me, and the backstraps come out best from hips to shoulders. If I started at the shoulders, it'd be harder to find the start of the backstrap, since it tails in behind the shoulders. I have just always done it that way. I can have a carcass "de-meated" and ready to go inside and put it up in about 10 minutes. If I tried to do it "backwards" I have a feeling it'd take me forever.

Way easier to get the back straps starting from the top, you cut the whole shoulder and front leg off before you start the bbackstrap. Want to race?

I'll race ya. If I shoot one tomorrow night, I'll get the Bug to record me cutting it off the bone Sunday night. It's on like Donkey Kong.

assateague wrote:

jehler wrote:

assateague wrote:

Eric Haynes wrote:

assateague wrote:I'll never get why people hang deer from the head.

Ive always hung from head, whatx the advantage from hanging by feet? Even the butchers hang by jaw, just like cows

Easier to butcher, IMO. And any blood left in it (which is usually very, very little will drain toward the head (something you don't eat) instead of settling in the hams. I butcher mine from the gambrel, so it's easy to have the big and small roasts right there in front of me, and the backstraps come out best from hips to shoulders. If I started at the shoulders, it'd be harder to find the start of the backstrap, since it tails in behind the shoulders. I have just always done it that way. I can have a carcass "de-meated" and ready to go inside and put it up in about 10 minutes. If I tried to do it "backwards" I have a feeling it'd take me forever.

Way easier to get the back straps starting from the top, you cut the whole shoulder and front leg off before you start the bbackstrap. Want to race?

I'll race ya. If I shoot one tomorrow night, I'll get the Bug to record me cutting it off the bone Sunday night. It's on like Donkey Kong.

How about this. Ill ref the race. All venny involved goes to Eric and the winner gets a sweet ribbon.

May have to wait until next year for my submission unless jr shoots one with a bow, I'm gonna miss the majority of this season while I'm in LA with the inda's.
Wondering what kind of handicap I should give you

I am gunna try to drop another one tomorrow. Think I got a good shot at a rack but since I dont care about racks i hope to get just another deer hung before sunday night.

I hung from the head once and it was a complete bitch to skin out. Took me over twice as long. I'll stick with ass up