How they hanging?
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- chadhaucke
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Re: How they hanging?
Head down for sure
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Re: How they hanging?
head down for me too
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Re: How they hanging?
I hang them heads up. If getting a head mount I hang them by the front legs and tie the rack to hold up the head. I always try to gut ASAP, wash out ASAP, skin and cut up ASAP. I have heard that soaking the meat in ice water over night makes it taste much better, but I have not tried it yet. Maybe this year.
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- virginiashadow
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Re: How they hanging?
I experimented a bit this year and I quartered a couple of doe on the ground. I layed em on the ground and quartered them up in no time. It saved me a lot of time when I was exhausted at night and allowed me to get up in the morning to hunt. Quarter em up and throw them on ice when you are putting deer down in rapid succession.
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Re: How they hanging?
Head down.
- Hodag Hunter
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Re: How they hanging?
Head up for me.
When I shoot a mounter (wish every year) then it's head down for skinning. I don't know how to skin around the head so the whole head gets lopped off and brought in.
The other deer head up, just taught that way from my old man and easier for me to skin. Our family and most in our area are head uppers.
When I shoot a mounter (wish every year) then it's head down for skinning. I don't know how to skin around the head so the whole head gets lopped off and brought in.
The other deer head up, just taught that way from my old man and easier for me to skin. Our family and most in our area are head uppers.
- Spysar
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Re: How they hanging?
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.
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.
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- AC Rider
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Re: How they hanging?
I think it's easier to use a leg spreader and hang them head down. That's how I do it ussually. I also just take them apart of the ground some times.
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Re: How they hanging?
Head down, because its the easier way to pull the hide down. Just do it that way cause thats the way I was taught and makes sense to me to do it that way to use a leg spreader.
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Re: How they hanging?
Head down, the blood drains to the neck where I usually don't take too much meat and not on the hams where the better meat is, also for a buck you don't run the risk of damaging the cape and it is obviously easier to skin head down.
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Re: How they hanging?
Another reason I thought of for head down is the leg spreader separates the hind legs for cooling of the meat. How long do you wait to pull the loins?
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Re: How they hanging?
I pull the tender loins right away, I actually try to de-bone and skin as soon as possible.........I'm not a big believer in aging while hanging, just a personal preferance.
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Re: How they hanging?
Head up unless I'm going to cape it. I skin them with the aid of my truck.
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Re: How they hanging?
I haven't tried the truck trick yet, but I have tried the air compressor just behind the skin. That seems to work well. And it's supper funny to see them all blown up. After a few cuts, the hide just rolls off.
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