How they hanging?

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martin peters
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Re: How they hanging?

Unread postby martin peters » Thu Jul 22, 2010 12:32 am

Head down if your going to cape it out for a shoulder mount. Much easier to cape in this position and you won't stretch the hide out. When hunting northern remote areas hang them high enough the pine marten and fisher can't jump up onto them. In some other areas you might consider a dog finding your trophy and trying to get a snack. M.P.


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AC Rider
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Re: How they hanging?

Unread postby AC Rider » Thu Jul 22, 2010 2:34 am

That is awesome Magic!!!! I assume you pre-cut the length of the legs so the skin peels right off?
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Re: How they hanging?

Unread postby Sam Ubl » Thu Jul 22, 2010 3:27 am

Magic, I do the same thing when I'm in the right spot. Always used a tennis ball in the hide, then tied the rope off and drive away very slowly.

AC, yes, you have to pre-cut the front legs at the knee joints. So peel down the back legs and cut the tail, then when she's all set, tie up the ball in the hide and away you go. I always cut around the head, too - something icky about peeling off the face, lol.
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Re: How they hanging?

Unread postby Sam Ubl » Thu Jul 22, 2010 3:37 am

Spysar wrote:What are the reasons for head up?

The few butchers I've been too are always head down. When you see a side of beef or pork hanging it's head down. There must be a reason if the butchers hang head down.

I think it's all in the way we were raised to do it, and everyone just stuck with what was traditional for the family hunters. You'd think there would be legit reasons to do it one way or the other.


There are several reasons... First off, it's easier to noose the head and pull the deer up on the meat pole, second it drains the blood and weirdness out much more efficiently if you've split the h-bone. You're right on about it being a learned trait from prior generations, what have you. For the most part, though, it's nice to have that open cavity in a position where you can spray it out and the blood will drain out.

If you're at a deer camp and hope for multiple deer, maybe a handful of gambrels aren't available, so then what? Split the hock and tie by one leg head down? Or get a ladder and hoist a bloody gutted deer up in a big bear hug while another guy pulls on a rope or winches it up? What if you don't have a gambrel or hoist? If you have to hoist the darn thing up in that big bear hug like I mentioned, it's easier to do from the tail side then the head side, plain and simple...

Long story short, I see most head up posters, like myself, may hang head up if they hang them before butchering at all, but reverse them when ready for cutting. Whatever works, right?
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Re: How they hanging?

Unread postby lungbuster » Thu Jul 22, 2010 5:24 am

Sam Ubl wrote:[
There are several reasons... First off, it's easier to noose the head and pull the deer up on the meat pole, second it drains the blood and weirdness out much more efficiently if you've split the h-bone. You're right on about it being a learned trait from prior generations, what have you. For the most part, though, it's nice to have that open cavity in a position where you can spray it out and the blood will drain out.


I would advise against splitting the H-bone with CWD being a possibility these days, besides it gets marrow all over the hams and is not necessary if you completely remove the anus.
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Sam Ubl
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Re: How they hanging?

Unread postby Sam Ubl » Thu Jul 22, 2010 6:26 am

[/quote]I would advise against splitting the H-bone with CWD being a possibility these days, besides it gets marrow all over the hams and is not necessary if you completely remove the anus.[/quote]

Lung, I hear ya, but...

CWD is all over the southern portion of our state... :roll: Or so the manual says... It scares me not.

I've yet to see bone marrow leaking all over the meat after splitting - am I lucky, or just not seeing it?

However, touche`, good point with the removal tools. . . Since that little miracle pink sock remover came out for sale, you're right, it may not be necessary any longer, but <-(haha, I made a funny) then again, how do you suppose I should quarter the hind end?
Last edited by Sam Ubl on Thu Jul 22, 2010 6:36 am, edited 1 time in total.
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Re: How they hanging?

Unread postby AC Rider » Thu Jul 22, 2010 6:35 am

Sam Ubl wrote:but <-(haha, I made a funny) then again, how do you suppose I should quarter the hind quarters

You bone through the hip socket with your knife and leave the pelvis behind. Easy and pie.
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Re: How they hanging?

Unread postby Hodag Hunter » Thu Jul 22, 2010 6:41 am

Quartering the hind quarters.....cut with your knife in the ball and socket. No need for a saw.

I skin and clean deer with fillet knives and these are strong enough to manuver in to dislodge the "ball".

I guess another reason I am a head upper. When finished all I have is the head hanging from the rope. Also have a winch and pulley in both garages just for cleaning deer. I can raise and lower the animal to a desired height I want to work with.

If head down, the ball and socket can be removed but you're left with two swinging hind legs/quarters and the rib cage/head to catch or let crash to the ground.
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Re: How they hanging?

Unread postby Sam Ubl » Thu Jul 22, 2010 6:45 am

Simple concept and sort of a given I suppose. Think you're right, the manual effort put into cutting that h-bone may be more work than zipping through the hip socket - I'll have to do that next time and see how she goes. Good tip, thanks.

Thanks for leaving my pun in the quote, too, I was pretty proud of that one.
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Re: How they hanging?

Unread postby Sam Ubl » Thu Jul 22, 2010 6:46 am

Hodag Hunter wrote:If head down, the ball and socket can be removed but you're left with two swinging hind legs/quarters and the rib cage/head to catch or let crash to the ground.


Totally agree, but it just seems easier to skin head down. I guess both ways have their flaws.
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Re: How they hanging?

Unread postby dirt nap giver » Thu Jul 22, 2010 8:20 am

After reading every ones thoughts, I decided to call a reputable butcher. He stated to me that head up or down is a matter of preference. The reason they hang domestic animals(hogs and cows) from the hind legs is due to the bleed out factor. Apparently, the Sternum(neck) contains 2 arteries, when they kill the animal they cut the arteries for it to bleed out. Otherwise they will come down with what is known as PSE, a form of blood clot. Hence the phrase "bleeding like a stuck pig". Wild game is different because the beast has been dead for a while and arteries can't drain entirely with out the heart pumping. As far as their choice to go head up or down, it is a liability factor for the mount of the customer, so rather than have some up or down, they would rather do them all the same for sake of routine and non confusion. So 6 of 1 and 1/2 dozen of another. a lot of great ideas guys.
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Re: How they hanging?

Unread postby Sam Ubl » Thu Jul 22, 2010 8:36 am

very informative post, thanks for that.
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Re: How they hanging?

Unread postby Spysar » Thu Jul 22, 2010 9:04 am

Sam Ubl wrote:
Spysar wrote:What are the reasons for head up?

The few butchers I've been too are always head down. When you see a side of beef or pork hanging it's head down. There must be a reason if the butchers hang head down.

I think it's all in the way we were raised to do it, and everyone just stuck with what was traditional for the family hunters. You'd think there would be legit reasons to do it one way or the other.


There are several reasons... First off, it's easier to noose the head and pull the deer up on the meat pole, second it drains the blood and weirdness out much more efficiently if you've split the h-bone. You're right on about it being a learned trait from prior generations, what have you. For the most part, though, it's nice to have that open cavity in a position where you can spray it out and the blood will drain out.

If you're at a deer camp and hope for multiple deer, maybe a handful of gambrels aren't available, so then what? Split the hock and tie by one leg head down? Or get a ladder and hoist a bloody gutted deer up in a big bear hug while another guy pulls on a rope or winches it up? What if you don't have a gambrel or hoist? If you have to hoist the darn thing up in that big bear hug like I mentioned, it's easier to do from the tail side then the head side, plain and simple...

Long story short, I see most head up posters, like myself, may hang head up if they hang them before butchering at all, but reverse them when ready for cutting. Whatever works, right?


You hang it by the head then flip it head down to skin? Just seems like an extra step and more messing around.And I don't split any pelvic bones either. When I go on a deer trip I plan on killing stuff so I'm prepared with gambrels and pully's. And if I didn't have it, it's just as easy with a stick and rope. Plus head down drains blood from the better cuts of meat in the ham.And you might want to count again, most on this topic are head down, and most of the head up guys flip the deer to head down anyway. Plus, how do you fondle the rack after the kill with it way up in the air??? :D


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Re: How they hanging?

Unread postby Sam Ubl » Thu Jul 22, 2010 9:48 am

Fondling of the rack - I understand completely.

The reason I flip it from one to another is simple, because if I hang it head up, it's because I intend on it being hung until the end of the trip or when we decide to do the butchering later on. Then, the next day or two when we decide to butcher because we're home from deer camp and the deer are now in the back of the truck or in the trailer, we hang them one at a time by a gambrel hoist head down to skin and butcher.

I think my original post was confusing. I didn't mean to imply that I hang head up, then go in for a while, come back out when I'm ready to butcher and go through the hassle of flipping it.

If I plan to butcher soon after the kill, I hang it head down and get to work.
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Re: How they hanging?

Unread postby dirt nap giver » Thu Jul 22, 2010 2:04 pm

I see your point Sam. If I were away at camp, then raising again then it makes sense. I hunt close to home and typically skin that night before the body cools. Then within a day or two start butchering. To each his own! If a butcher tells me there is no rime or reason and it doesn't matter then hey.....I will try the head up and help with the truck trick this year.
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