Hanging a deer after kill
11-05-2002 | 06:34 PM
#1
Thread Starter
Joined: Feb 2003
Posts: 135
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From: IL USA
Hanging a deer after kill
Usually after i shoot my deer the check in station is already closed so i have to hang it over night and take it in the morning. What is the best and right way to hang a deer?
Forever Hunter
Forever Hunter
11-05-2002 | 06:43 PM
#3
Joined: Feb 2003
Posts: 444
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From: Afton IA USA
RE: Hanging a deer after kill
I agree. I always field dress the deer and then slit the jugular veins and hang them from their back legs. This allows all excess blood to drain from the carcass. I believe this also helps get rid of some of the 'gamey' flavor of the meat.
11-05-2002 | 06:49 PM
#6
Nontypical Buck
Joined: Feb 2003
Posts: 3,903
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From: Wisconsin
RE: Hanging a deer after kill
I hang mine from the hind legs. I'm not sure if it's "right" or "better" , I just always have. I was taught that hanging a buck by the neck is disrespectfull to the buck.
"Nocked,cocked & ready to rock"
"Nocked,cocked & ready to rock"
11-05-2002 | 08:26 PM
#9
Joined: Feb 2003
Posts: 341
Likes: 0
From: Fairfield Ohio USA
RE: Hanging a deer after kill
I too also hang them from the hind legs. I spray the deer out in the back of my truck before I hang it. I also try to cut away some of the excess skin from where I cut to field dress.
11-05-2002 | 08:33 PM
#10
Joined: Feb 2003
Posts: 235
Likes: 0
From: Sioux Falls SD USA
RE: Hanging a deer after kill
I'll get on the other side of the fence...
Forgetting for the moment the mount - we hang our deer from the head/neck. We prop the cavity open with a stick (or limb) then (as stated) splash water inside & clean out the cavity until the water running out is clean - no blood running out of the cavity.
The jugular in a whitetail is small - about 1/4 inch - I can't believe cutting that gets 'extra' blood out of the system...
Also - for what it's worth - I'd recommend hanging that deer a week or so if your cold weather permits. After about 36 hours the enzymes start to break down and the meat will 'season' and prove to be better tasting - I'd also recommend de-boning all meat and trimming all tallow!!
GREAT EATS!!!!
Aim small miss small
Forgetting for the moment the mount - we hang our deer from the head/neck. We prop the cavity open with a stick (or limb) then (as stated) splash water inside & clean out the cavity until the water running out is clean - no blood running out of the cavity.
The jugular in a whitetail is small - about 1/4 inch - I can't believe cutting that gets 'extra' blood out of the system...
Also - for what it's worth - I'd recommend hanging that deer a week or so if your cold weather permits. After about 36 hours the enzymes start to break down and the meat will 'season' and prove to be better tasting - I'd also recommend de-boning all meat and trimming all tallow!!
GREAT EATS!!!!
Aim small miss small