How do you hang your deer head up or down

[Cletus]

We usually hang with the head up. If we can we spray out the cavity with a garden hose. Nothing left to go rotten on the inside.

 

[dumbdawg]

or what are you hanging your critter with rope or cabel

 

[cdngunner]

The last timeI did any study on this. I ran across the line of thought that says hangin head down keeps a lot of the bacteria which is in the the throat etc out of the body cavity. Sounds good to me

 

[Elk man]

Down town julie brown

 

[fogducker]

well this debate is like....... is the glass is half full or empty....... well pour me a beer and i will solve it all

as to the glass.....is it half full or empty?.......if your drinking its half empty...... if your pouring... its half full...
thank you pour me a drink


how do you hang a deer ......quarter it and no questions asked... it will be legs in the air......


ty pour me another

 

[Rod]

Heads or Tails ?

Heads up because we leave the hide on as long as we can.I find it is much easier to give the animal a final clean up this way.I usually wash the cavity with a bit of vinegar on a rag.

We also wash the cavity with vinegar; an old trick my Dad and Grandpa
taught me. They told me it helps to lower the rutty taste too.

But we hang them head down. We split the backbone down the middle
and head down makes it easier. To tell you the truth I've never
given it any thought before why we hang them head down, just did
it that way.

Tell you the truth I don't think it matters much.

Oh, one thing though, we skin the animal as quick as we can ,
we think it helps to cool down the meat quicker.

--------------------- Rod ----------------------

 

[NCressman]

Head down.

Why? because it makes it alot easier when skinning the damn thing. yo don't have to deal with the head (and possibly antlers) bobbing around when you're trying to skin. A whole lot easier to just make a cut around each leg just above (or using this point of view, below) the hooves, and skin downwards, and when you get to the neck and front hooves, repeat the above procedure for.

 

[SuperCub]

We also wash the cavity with vinegar; an old trick my Dad and Grandpa
taught me. They told me it helps to lower the rutty taste too.

The best way to remove that "rutty" taste, is to remove all the fat and to fillet the carcass with a knife instead of cutting the bone with a saw. The addition of bone dust, when cut with a saw, will give bad flavour vibes.

Fast cooling of the meat helps improve flavour as well as hanging for a week to 10 days in a non-humid cooler.



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