I am sure this question has been asked before but I am curious as to how everyone hangs their deer/moose. Throughout the years I would have to say the majority of animals that I have seen hanging have been hung head up. After recommendation from my local butcher I started hanging them head down. The rational was that head down prevents fluid from building up or draining over the hind end. Also he said the meat around the hind end stretches better. I prefer head up for photos. Any thoughts or comments.
Head up or head down
- Thread starter lackeyse
- Start date
All the main arteries are in the neck, so hanging head down allows for the best drainage, that is what I have heard recently. We hang them head down now as that is how they end up after skinning, also the hind end is farthest away from any random dogs that may show up during the week, we lost a good chunk to a hungy hound a couple years back.
there is a huge tendon on the back of the hind leg just above the first joint down from the hip. if you cut the joint properly it makes a loop, an excelent place for ropes/gambrels to hang.
on an episode of "Canada in the Rough" they had a shot of pigeon with about a half dozen deer hanging from the trees by the neck in the background. real classy!
on an episode of "Canada in the Rough" they had a shot of pigeon with about a half dozen deer hanging from the trees by the neck in the background. real classy!
Head down. Dad was a butcher and beef moose deer whatever was always head down. As the meat firms up this leaves it stretched in such a way to make the cutting of everything much easier and better looking as well. Also, leave the hide on when you hang it ( I know this depends on temp and conditions etc. ) The meat will not darken and it ages better. If you have the proper cooler storage ability or if weather permits a week of hanging with the hide makes for a more tender and less gamey meat.
Don't let it freeze though skinning is a b**tch. I know this from experience
Don't let it freeze though skinning is a b**tch. I know this from experience
- Location
- The Conservative part of Ontario
This topic has been discussed to death.
It comes down to personal preference, and the circumstances of where you are hanging.
If you hang head down and it snows, you'll appreciate that very quickly. Head up sheds snow.
It comes down to personal preference, and the circumstances of where you are hanging.
If you hang head down and it snows, you'll appreciate that very quickly. Head up sheds snow.
Johnn Peterson
CGN Ultra frequent flyer
- Location
- Chemainus B.C.
Head down, for some of the reasons you've given, plus, that's what Dad always did. At my hunting cabin in the B.C. interior, we've had Black Bears 'visit' and we leave them alone for the most part. About the only thing they've done is nibble a bit at the neck, stew meat at best and I can live without that cut.
I forgot to mention we tarp them too, it is always warm here in Nov so we skin them quick, put on cheese cloth and use a tarp to keep the rain and snow off, but not enough to keep the air from cooling the animal. This year we have a higher game pole, I think it is 20'+ to the top, so we should have no worries about animals.
- Location
- Vancouver Island BC
Hanging head down does nothing to drain your deer or moose, all the blood is gone after gutting anyways.
With deer, the gland on the back legs can make deer taste bad if allowed to drain down on the meat.
Hanging with the head up allows the guts to fall out by gravity and not filling the chest cavity full of guts and blood and pooh.........
If you're having trouble with hungry dogs, then hang your game higher. I never seen a dog that could fly, except maybe with a little help from lead or your winch bumper.
Johnn Peterson
CGN Ultra frequent flyer
- Location
- Chemainus B.C.
If conditions are suitable, hanging allows the meat to age and thereby tenderises it somewhat. If distance and conditions are adverse, I've boned them out on the ground in order to get the meat out as quickly and easily as possible. My preference though is to bring the animal out at least in quarters and let it hang before butchering. In addition, I've found the less you cut it up before bringing it out, usually means less contamination period.
