Hanging the deer

[dakids]

We always used to hang our deer from their heads.  About 20 years ago an old indian told us that it will make the meat get old real fast.  He explained that all of the liquid from in the brain will drain downward into the rest of the meat.  We though we would give it a try.  The next year we shot two deer right away.  One was hung from the head the other from the back legs and left for a couple of days to age.  After skinning the 2 deer we noticed that there was a distinct differance in the 2 deer.  The one hung from the head was more of a grayish color while the other was nice and bright red.  The meat also tasted better, not as wild tasting.

[Faceman]

Good info. I had never thought about that. I have always hung mine from the hind legs.

[22lex]

I'm going to try that this year if I have the opportunity. I have always hung them by the legs 'cause that is what I was taught when learning to skin the animal.

[NDGUY]

I'll give it a try,let us know when any of you try it 

[Cody Gruchow]

im with 22lex on this one i was taught to hang them by there hind legs. easyier to skin and whatever blood is out runs out. also easyier to pack the chest cavity (sp) with ice and wash it out.

[thunderpout]

That and if upside down, you wont get as much hair all over... another one is dont rinse out the cavity with water, especially when warmer out, better to keep it dry as possible and not start a bacteria experiment by adding more moisture....

[Spinach]

That and if upside down, you wont get as much hair all over... another one is dont rinse out the cavity with water, especially when warmer out, better to keep it dry as possible and not start a bacteria experiment by adding more moisture....

Good post.... I agree

[deadeye]

Well, after carefull review and some research, I will have to change my opinion and say there is most likely some benefit to aging a deer.  It looks like the majority of the benefit is realized in the first several days but some additional benefit (primarly on older bucks) can be had by hanging them 4-6 days.  Of course, the biggest impact is cooling the deer fast and maintaining a somewhat even temp around 40 degrees.  Live and learn I say.  Thanks guys.

[wischunter08]

My father and I process deer and bear professionally.  He is a butcher.  We have always hung the deer from the hind legs.  Way easier to skin, and quarter. 

[HD]

We process a lot of deer at the shop, we lop off the legs just below the knee. Poke a hole through one of the back legs between the bones with a meat hook, and hang um in the cooler, head down.

Hunter

[repoman]

interesting   

[wischunter08]

We process a lot of deer at the shop, we lop off the legs just below the knee. Poke a hole through one of the back legs between the bones with a meat hook, and hang um in the cooler, head down.

Hunter

We do pretty much the same thing......front legs lopped off at about the knee, and back legs just below the ankle.  Then we hang the from what is pretty much the "achillies tendon."

[greenpool]

We always used to hang our deer from their heads.  About 20 years ago an old indian told us that it will make the meat get old real fast.  He explained that all of the liquid from in the brain will drain downward into the rest of the meat.  We though we would give it a try.  The next year we shot two deer right away.  One was hung from the head the other from the back legs and left for a couple of days to age.  After skinning the 2 deer we noticed that there was a distinct differance in the 2 deer.  The one hung from the head was more of a grayish color while the other was nice and bright red.  The meat also tasted better, not as wild tasting.

thanks for the insight, i will try this year, chris

[Auggie]

 :offtopic:Another little fact about the brains. Did you know every animal has enough brains to tan its own hide? Another problem with hanging deer by the head is you will damage the cape if you are planning to mount the animal.

[fubar]

back legs fa show

[proangler16]

We always hang our deer too by the hind end, at least what my Father past along to me from his father, you get the idea, they did their own butchering on the farm back then.  In theory, all the blood drains from the good steak meat (hind quarters-roasts, tenderloins, back straps) towards the head which when skinning a deer (way easier) when hanging from the hind end the head is the last thing to get lopped off and all the hide should be there too.  I've helped out buddies in the past butchering their deer which hang the other way buy their heads and thought their steaks were much more gamey tasting due to most of the blood settles in the steak meat area rather then drainign the blooad away from that area.  Who knows huh????