bill herian wrote:You hung it the wrong way.
bill herian wrote:You hung it the wrong way.
nopeassateague wrote:bill herian wrote:You hung it the wrong way.
You people are backwards.
assateague wrote:bill herian wrote:You hung it the wrong way.
You people are backwards.
Olly wrote: We're still the bastard pirates of the duck forum world.
capt1972 wrote:
for comparison, my lab is 120#
Olly wrote: We're still the bastard pirates of the duck forum world.
The Duck Hammer wrote:capt1972 wrote:
for comparison, my lab is 120#
So what'd it weigh? 125?
capt1972 wrote:The Duck Hammer wrote:capt1972 wrote:
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#.
Olly wrote: We're still the bastard pirates of the duck forum world.
The Duck Hammer wrote:capt1972 wrote:The Duck Hammer wrote:capt1972 wrote:
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 wrote: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 wrote:bill herian wrote: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 wrote:capt1972 wrote:bill herian wrote: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?
Eric Haynes wrote:capt1972 wrote:bill herian wrote: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?
Olly wrote: We're still the bastard pirates of the duck forum world.
assateague wrote:Eric Haynes wrote:capt1972 wrote:bill herian wrote: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.
AKPirate wrote:Jason is usually right but sometimes wrong
DeadEye_Dan wrote: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
QH's Paw wrote: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.
Eric Haynes wrote:capt1972 wrote:bill herian wrote: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?
capt1972 wrote:QH's Paw wrote: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.
funny, guys out west don't know how to hang deer or count the pointsquackhead wrote:Congrats! Head down! Or never hung at all.
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