we hang by the neck (unless we plan to mount it). Lets the fluids drain out after cleaning them up.

 

we hang by the neck (unless we plan to mount it). Lets the fluids drain out after cleaning them up.

That would be considered as the head..Hanging that way ,let's the fluids drain into the best parts of the meat.

WE hang by hinds to let everything left drain to the head.

 

Head.

 

Having been around butchers for MANY years the hanging of deer should be a "no brainer". Hind quarter or upside down is really the only way an animal of this type should be hung before processing. The other pole that should be here is the "Hide on or off right after hanging". I'm a hide on person and let it hang for at least 4 days minimum. No glazed over meat to trim away.

 

By the head for draining and pictures then by the hind for skinning. I always leave the hide on.
Bucky

 

In camp by the head but when it's time to butcher by the hind quarters

 

I'm a hide on person and let it hang for at least 4 days minimum.

Me too

 

By the hindquaters, so the blood doesn`t run down the lenght of the deer. Hide off,want to cool the deer as quick as possible and makes cleaning upthe bullet wound easier.

 

Having been around butchers for MANY years the hanging of deer should be a "no brainer". Hind quarter or upside down is really the only way an animal of this type should be hung before processing. The other pole that should be here is the "Hide on or off right after hanging". I'm a hide on person and let it hang for at least 4 days minimum. No glazed over meat to trim away.

We processed for many years with a life long butcher (almost 50 years). There is no correct way IMO, just don't lay it in the dirt.

 

I always hang them hind quarters up, better for drainage and for examining the entrance and exit holes for bragging and examining with buddies!!

 

I always hang them by the rear hocks with gambrel hooks. The gentleman that processes my deer (every one since 1979) also taught me to cut the neck all the way up to the chin and remove the esophogas. This is done for a couple reasons. In warmer weather flies will congregate in the esophogas through the nose and, because the neck is such a large piece of meat, it allows the neck to cool quicker. Of course this isn't a good idea if a mount is in your future.
I hang mine for 3-5 days if possible as long as temps don't exceed 50 degrees during the day with cool nights. If temps are warm I rinse the cavity down with cold water ASAP and get it to the processor.
Although some may think otherwise, i look for some DRY mold to form on the inside of the chest cavity to indicate it's aged properly, slimmy mold is not good. If I'm donating the venison I let the reciepient decide or I take it to the processor immediately to be donated to the hungry.
BTW, I always hang them with hide on.

Big T

 

i usually hang all my button bucks by the hind quarters...that way the blood rushes to their head and makes their buttons bigger.

 

i usually hang all my button bucks by the hind quarters...that way the blood rushes to their head and makes their buttons bigger.

Old Chinnese secret revealed!

 

Always hang by the back hind legs.

No Chinnese secret here

 

By the head.
we have butchered many, many deer for years, and find that the best way (for us) especialy when you get to the hind quarters.
I have tried by the hind legs when needing to cape out a nice buck for mounting and i hate it.
But, whatever works for you is the best way.

 

I've always read that hanging them by the head allows all of the blood to collect in the rear quarters, but after butchering my own for 18 years now, I really can't say I've had a problem with this.

In a perfect world, I'd hang them by the head for the first day to make it easier to rinse out the cavity and at least let that dry out good, then flip them over and hang them from the rear. That being said, we hang them by the head at camp as it's easier for us and once it's hanging we've got other things to do than to flip it over.

As a total side story, I know a guy that used to hang them on a gambrel hook at camp, and apparently they didn't hang them high enough. One morning they got up and critters had been gnawing at the antlers, and other critters had been gnawing at the head/neck. This was a nice buck, one that they were planning to mount. Last I knew the rack was stuck on his barn.

As far as hide on/off - depends on the season and temps. If it is rifle season with normal temps, I leave the hide on as it's usually below freezing at night, and maybe high 30s to low 40s during the day. The hide is as good of insulation as I can get. If it's warmer, I'll skin right away, and depending on how warm, I'll either let it hang for a day or so, or I'll quarter it and then let it age in the fridge.

 

The annual "how do you hang your deer" poll.
I hang mine by the head, but I am sure FREEPOP nailed it...

We processed for many years with a life long butcher (almost 50 years). There is no correct way IMO, just don't lay it in the dirt.

To those that hang by the hind quarters, where do you open up the hole for drainage?
One thing to add... I was told by a veterinarian to avoid rinsing a deer cavity out with water. Water and moisture will actually promote bacterial growth. A wet deer at 50 degrees for one day could lead to some spoilage.
For gut shot deer- rinse em out and get them processed ASAP.
<----<<<

 

We hang by the head. I was told by a well respected taxidermist in Wisconsin that if you are going to mount a deer hang him by the horns not the neck. And never hang by the hind legs if you are going to mount it. This was to make sure the blood did not settle in the head.

 

I agree Joe. For hangin by the rear, I will split them all the way up and remove the esophogus (vacume cleaner hose) it spoils quickly. I also agree on the water, if I rinse i will wipe down too. Moisture and temperature = bacteria and not the kind you want.

 

I've never tried hanging them, there's no way I would be able to get a noose around their neck. It's safer to just shoot em.

 

In camp by the head so it can drain.
When we butcher it, by the hind quarters.

 

To those that hang by the hind quarters, where do you open up the hole for drainage?

I hang by the hind quarters. The mouth usually work fine for a drain although there is occasional pooling.

-G

 

The annual "how do you hang your deer" poll.
I hang mine by the head, but I am sure FREEPOP nailed it...


To those that hang by the hind quarters, where do you open up the hole for drainage?
One thing to add... I was told by a veterinarian to avoid rinsing a deer cavity out with water. Water and moisture will actually promote bacterial growth. A wet deer at 50 degrees for one day could lead to some spoilage.
For gut shot deer- rinse em out and get them processed ASAP.
<----<<<

The very first thing to spoil is blood, so for me the use of water is to remove any of the blood on the inside. I've also heard the same thing about water, but in all the years of doing it I've never had a problem. If the water were to pool somehow, I could see how it might be an issue, but it drains out and is usually dry to the touch within a couple hours of rinsing. I've also been known to wipe out the cavity, which helps as well.

Up in my neck of the woods, at least for rifle season, by the time I get home and then get around to butchering, my biggest problem is that I'm dealing with a deercicle, so for me spoilage isn't as much of an issue.

 

In camp by the head so it can drain.
When we butcher it, by the hind quarters.

 

The very first thing to spoil is blood, so for me the use of water is to remove any of the blood on the inside. I've also heard the same thing about water, but in all the years of doing it I've never had a problem. If the water were to pool somehow, I could see how it might be an issue, but it drains out and is usually dry to the touch within a couple hours of rinsing. I've also been known to wipe out the cavity, which helps as well.

Up in my neck of the woods, at least for rifle season, by the time I get home and then get around to butchering, my biggest problem is that I'm dealing with a deercicle, so for me spoilage isn't as much of an issue.

If it is that cold then I would hang head down so the mercury goes down and then is cut off - unless you make head cheese. I do the same with salmon and lake trout. It works on them very well also.
I do skin when warm if possible by pulling with a rope attached to a vehicle of some type. Even around gunshot holes it pulls off clean and not a hair left on the meat.