Hanging big game head up or down?

[chuckAA]

Hi
How do you hang your big game after gutting?
Head up or down
We always hang head down
Seems funny to our camp to hang head up

 

[hobophobe]

Down

 

[99Solutions]

Heads up while skinning because the head pulls the hide down, making it easier. After I turn it feet up to cut pieces off.

 

[156821]

I’ve done both ways. Doesn’t really matter.

 

[huntinstuff]

Sh$t rolls downhill so I use head up. I doubt it matters either way

 

[MRP]

Traditionally beef is hung head down. Or when quartered the front quarter is hung by the rib not the leg so when the meat sets the sholder cuts come out right. But non beef critters dont have them cuts so it doesn't really matter.

 

[Bigbubba]

They get skinned immediately then hung as shown - down - head removed

 

[AlbertaJohn]

Head down but head removed.

 

[Grizzlypeg]

Head down, because, and maybe I am mistaken, but its easier to hang from the hind legs.

 

[IronNoggin]

 

[desert spider]

I use a gambrel and hook it on the tendons on the deer’s hind legs, so face down.

 

[Smokinyotes]

Once you cut the head off how do you hang them heads up?

 

[Hollow Point]

I've heard its easier and cleaner (less hair on the meat) if you hang them head up. but I have found a sharp knife and taking my time and the meat stays clean so i'm in the head down group.

 

[yomomma]

Down, especialy if ypu have not taken out the windpipe and esophagus

 

[PSE]

Head down - Easier to hang deer from the large back leg tendons and the skinned hide and head end up at the bottom and are easier to then cut off and dispose of in a large industrial garbage bag. It's the way I learned and seems to work well.

Everyone has their own style.

 

[brybenn]

Face down ass up. Applies to more than just women

 

[scruffee]

Always head down.

 

[woodchopper]

once its gutted - head up

after its back home and for processing - head down

 

[jparent]

Both.

Years ago some agile raccoons managed to jump up and grab an antler and climb up and chew the neck out of a buck.

Since then Head and ass up. With the cavity open to below to let the air flow and blood drip out.

 

[SuperCub]

Head down. Skinned ASAP with the lower legs cut off. Throat opened up to remove the trachea. Ribs propped open and them rinsed off with cold, clean water which will remove all dirt, hair and blood while cooling the meat faster. Wipe it out and set up a fan to dry it off and let hang for 7-10 days.

Don't let any of the many housewives here tell you that rinsing ruins the meat. It doesn't, in fact it improves it.