first deer of the year

[capt1972]

2013092495134323.jpg

for comparison, my lab is 120#

[bill herian]

You hung it the wrong way.

[capt1972]

You hung it the wrong way.

50/50

[bill herian]

It certianly loses it's bravado when the odds actually are 50/50.

[assateague]

You hung it the wrong way.

You people are backwards.

[jehler]

You hung it the wrong way.

You people are backwards.

nope

[The Duck Hammer]

You hung it the wrong way.

You people are backwards.

Why would you hang a deer with the head down unless your were bleeding it out or something? Which makes no sense what so ever because its already dead.

[The Duck Hammer]

2013092495134323.jpg

for comparison, my lab is 120#

So what'd it weigh? 125?

[capt1972]

I'd like to hear the theories from the opposing sides. ass up/ass down. Assa? you first

[capt1972]

2013092495134323.jpg

for comparison, my lab is 120#

So what'd it weigh? 125?

We could go with that, or I could tell you that my Lab is really only 60#.

[The Duck Hammer]

2013092495134323.jpg

for comparison, my lab is 120#

So what'd it weigh? 125?

We could go with that, or I could tell you that my Lab is really only 60#.

So 62?

[bill herian]

I'm sorry, I spoke too soon.

I hang them head up after I kill them, and they usually ahng for 3-7 days at camp.

When I am ready to process I hang upside down.

Didn't see the garage there

New question: Are you hanging it to hang it or are you hanging it to skin it?

[capt1972]

2013092495134323.jpg

for comparison, my lab is 120#

So what'd it weigh? 125?

We could go with that, or I could tell you that my Lab is really only 60#.

So 62?

58

[capt1972]

I'm sorry, I spoke too soon.

I hang them head up after I kill them, and they usually ahng for 3-7 days at camp.

When I am ready to process I hang upside down.

Didn't see the garage there

New question: Are you hanging it to hang it or are you hanging it to skin it?

I hang them heads up to gut (it is extremely easy, the guts just about fall out) into a plastic barrel. I then rinse out with a hose to clean the cavity and cool the meat faster. Then to the check in station. When I get back I hang them ass up so any remaining blood goes to the neck away from the "good cuts" of meat in the ass end. I've just always done it this way. I'm a huge believer in taking care of fish/game with ice and bleeding out right after the kill. We have done this with 7 1/2 year old bucks that should have been grizzly as hell on the plate but instead have been tender and not the least bit gamey.

By the way, I always cut my deer within 2-3 days of the kill. Not a fan of the week long hang to age the meat.

[Eric Haynes]

I'm sorry, I spoke too soon.

I hang them head up after I kill them, and they usually ahng for 3-7 days at camp.

When I am ready to process I hang upside down.

Didn't see the garage there

New question: Are you hanging it to hang it or are you hanging it to skin it?

I hang them heads up to gut (it is extremely easy, the guts just about fall out) into a plastic barrel. I then rinse out with a hose to clean the cavity and cool the meat faster. Then to the check in station. When I get back I hang them ass up so any remaining blood goes to the neck away from the "good cuts" of meat in the ass end. I've just always done it this way. I'm a huge believer in taking care of fish/game with ice and bleeding out right after the kill. We have done this with 7 1/2 year old bucks that should have been grizzly as hell on the plate but instead have been tender and not the least bit gamey.

By the way, I always cut my deer within 2-3 days of the kill. Not a fan of the week long hang to age the meat.

Wait....so you drag your deer out of the field with the guts in?

[capt1972]

I'm sorry, I spoke too soon.

I hang them head up after I kill them, and they usually ahng for 3-7 days at camp.

When I am ready to process I hang upside down.

Didn't see the garage there

New question: Are you hanging it to hang it or are you hanging it to skin it?

I hang them heads up to gut (it is extremely easy, the guts just about fall out) into a plastic barrel. I then rinse out with a hose to clean the cavity and cool the meat faster. Then to the check in station. When I get back I hang them ass up so any remaining blood goes to the neck away from the "good cuts" of meat in the ass end. I've just always done it this way. I'm a huge believer in taking care of fish/game with ice and bleeding out right after the kill. We have done this with 7 1/2 year old bucks that should have been grizzly as hell on the plate but instead have been tender and not the least bit gamey.

By the way, I always cut my deer within 2-3 days of the kill. Not a fan of the week long hang to age the meat.

Wait....so you drag your deer out of the field with the guts in?

yes, very small piece of property, don't want to "contaminate" the area. also have a four-wheeler so its pretty easy. Shoot deer, find arrow, go get four-wheeler, ride back to stand, follow blood trail, load deer, drive out.
"

[assateague]

I'm sorry, I spoke too soon.

I hang them head up after I kill them, and they usually ahng for 3-7 days at camp.

When I am ready to process I hang upside down.

Didn't see the garage there

New question: Are you hanging it to hang it or are you hanging it to skin it?

I hang them heads up to gut (it is extremely easy, the guts just about fall out) into a plastic barrel. I then rinse out with a hose to clean the cavity and cool the meat faster. Then to the check in station. When I get back I hang them ass up so any remaining blood goes to the neck away from the "good cuts" of meat in the ass end. I've just always done it this way. I'm a huge believer in taking care of fish/game with ice and bleeding out right after the kill. We have done this with 7 1/2 year old bucks that should have been grizzly as hell on the plate but instead have been tender and not the least bit gamey.

By the way, I always cut my deer within 2-3 days of the kill. Not a fan of the week long hang to age the meat.

Wait....so you drag your deer out of the field with the guts in?

That's what I thought, too. What a dumb idea. Gut them where they lay.

I hang them head down because all the cuts of meat are either on the hind end or start from the hind end (back straps). While cutting the roasts and jerky meat off, the hind legs are secure if hung upside down. Back straps cone off easier if started back to front, too, starting with the bigger end. And when you get to the shoulders, if it's hung upside down, gravity already has the legs pulled away from the body, so sll you have to do is cut some membrane and they fall right off.

Head up is backwards.

[The Duck Hammer]

I haven't ever butchered a deer but when I do hogs I hang them head Up. Slit their throat first, let them bleed out, then hang them head up. After I skin and gut em, I work from the bottom up.


Sent from my Vox Mortem

[Flightstopper]

I'm sorry, I spoke too soon.

I hang them head up after I kill them, and they usually ahng for 3-7 days at camp.

When I am ready to process I hang upside down.

Didn't see the garage there

New question: Are you hanging it to hang it or are you hanging it to skin it?

I hang them heads up to gut (it is extremely easy, the guts just about fall out) into a plastic barrel. I then rinse out with a hose to clean the cavity and cool the meat faster. Then to the check in station. When I get back I hang them ass up so any remaining blood goes to the neck away from the "good cuts" of meat in the ass end. I've just always done it this way. I'm a huge believer in taking care of fish/game with ice and bleeding out right after the kill. We have done this with 7 1/2 year old bucks that should have been grizzly as hell on the plate but instead have been tender and not the least bit gamey.

By the way, I always cut my deer within 2-3 days of the kill. Not a fan of the week long hang to age the meat.

Wait....so you drag your deer out of the field with the guts in?

That's what I thought, too. What a dumb idea. Gut them where they lay.

I hang them head down because all the cuts of meat are either on the hind end or start from the hind end (back straps). While cutting the roasts and jerky meat off, the hind legs are secure if hung upside down. Back straps cone off easier if started back to front, too, starting with the bigger end. And when you get to the shoulders, if it's hung upside down, gravity already has the legs pulled away from the body, so sll you have to do is cut some membrane and they fall right off.

Head up is backwards.

This to a T. Much easier and just work my way up.

[DeadEye_Dan]

You guys bring them home?

I keep a garbage bag in the pocket of my coat. Probably 50% of them get boned out where they fall and never gutted. Pull the back straps and bone out the hams and let the coyotes have the rest

[assateague]

No way. There's about 10 pounds of jerky meat on the carcass. And the neighbor's livestock dogs looooooove it when I throw the carcasses over the fence to them.

[DeadEye_Dan]

God makes more every spring, I'm not putting that much effort into scrapping one out. I've made jerky out of back straps before

[Eric Haynes]

God makes more every spring, I'm not putting that much effort into scrapping one out. I've made jerky out of back straps before

I can 100% of it. Loins and all.

[QH's Paw]

Congrats on your first of the season.
I gut it or bone it out where it falls. I might do it different if I shot it in someone's yard but, I don't usually hunt peoples yards. When I hang a whole animal, I only hang it once. It gets skinned and butchered from that hanging. Why double handle it? We hang them head down.

[QH's Paw]

I would also add, we aren't required to take our deer to a check station here, or anywhere I've hunted. There are occasionally checkpoints you pass through that you are required to show your animal. WY has these everywhere I've hunted for deer, antelope and elk.
Bear, have to be check in most all the states I have hunted but, sometimes they just want reproductive tract and other times and places require the whole animal(gutted is allowed).

[capt1972]

Congrats on your first of the season.
I gut it or bone it out where it falls. I might do it different if I shot it in someone's yard but, I don't usually hunt peoples yards. When I hang a whole animal, I only hang it once. It gets skinned and butchered from that hanging. Why double handle it? We hang them head down.

I never said it was in a yard, I said it was a small piece of property. About a 50 acre piece of woods. Plus we have many coyotes around and dont need to give them more of a reason to come around.

[quackhead]

Congrats! Head down! Or never hung at all.

[BrewGUN]

I'm sorry, I spoke too soon.

I hang them head up after I kill them, and they usually ahng for 3-7 days at camp.

When I am ready to process I hang upside down.

Didn't see the garage there

New question: Are you hanging it to hang it or are you hanging it to skin it?

I hang them heads up to gut (it is extremely easy, the guts just about fall out) into a plastic barrel. I then rinse out with a hose to clean the cavity and cool the meat faster. Then to the check in station. When I get back I hang them ass up so any remaining blood goes to the neck away from the "good cuts" of meat in the ass end. I've just always done it this way. I'm a huge believer in taking care of fish/game with ice and bleeding out right after the kill. We have done this with 7 1/2 year old bucks that should have been grizzly as hell on the plate but instead have been tender and not the least bit gamey.

By the way, I always cut my deer within 2-3 days of the kill. Not a fan of the week long hang to age the meat.

Most of the meat deer we kill we shoot in feilds, drive the truck up to them, and throw them in, guts and all, then hang the from the electric winch gambrel in the garage, skin them, then gut them, lets the guts fall into an old garbage can, then dump can at a later date for coyote bait. Way easier doing it this way.

Wait....so you drag your deer out of the field with the guts in?

[QH's Paw]

Congrats on your first of the season.
I gut it or bone it out where it falls. I might do it different if I shot it in someone's yard but, I don't usually hunt peoples yards. When I hang a whole animal, I only hang it once. It gets skinned and butchered from that hanging. Why double handle it? We hang them head down.

I never said it was in a yard, I said it was a small piece of property. About a 50 acre piece of woods. Plus we have many coyotes around and dont need to give them more of a reason to come around.

You seem a little sensitive about this. I never said you shot your's in a yard. I said if I shot one in someone's yard. Where I live some people have yards measured in acres. My yard where I live now is 2 acres, for example.

[jehler]

Congrats! Head down! Or never hung at all.

funny, guys out west don't know how to hang deer or count the points