I have found that if you rinse the deer off real well, before you skin it, you dont get near the hair on the meat. Ive been hosesing my deer down just before skinning and have found it to help a lot. Actually a butcher friend of mine suggested it.

Believe me, JNTURK is right. It also makes the skins easy to flesh out, that is if you are into tanning hides.

You Guys are worrying way to hard. I stick my deer, then take him/her to the cleaning station. Anywhere you can hang a Gambrial. Gut then skin the deer. In the cooler within 15 minutes. We are in south Texas where the temps are usually pretty warm. We keep ice on the carcaus for at least two to four days. Then we process it. Makes the best steakes and roast, you ever had.

I have been butchering my own deer ( and about 3 or 4 of my buddies deer) for about 20 years now. As many others have stated, after you get the hang of it you will not have alot of hair to deal with. But a few years ago I came up with the ultimate solution to removing hair. I was inspired by our cat, and I will never use any other method.
Now I just lick the hair off. It works great and really fulfills the primal hunting urges and makes the hunt so much more complete. After some trial and error, I will pass along the best tip for success. Take your time and go slow, and, most important, by all means, only do a quarter of the deer at a time. The first time I did it I got a little rambunctious and took me about 3 days to get the whole hairball out of my throat!!:s4:
Seriously now, what little hair is left, I also just run the propane torch over it quickly and it pretty much vanishes in thin air.

The reason most people get hair on the meat is because they dont know how to properly skin a deer. The best way to skin a deer or any animal is from the neck down. Hang them by the neck. When you skin youre cutting with the grain of the hair not against it. and then youre pulling with the grain. It should be common sense.

A good butcher
 

is careful and avoids, the hair in the meat, as much as possible. It takes some, more training and learning to get it right.

But a lot of hunters have no butcher training, so the process takes time and study. No easy quick answer. And butchers in the business have no interest in teaching their process.

carefull skinning and a propane torch for me also. works great and my wife doesnt go nuts.Venision is the only ground meat my family has eaten in around ten years.:barmy:

lol very funny

makes sense to me. thought he neighbor did it from the feet down. might have been the issue.

Ummm, hey Tim. If it had actually had feet, it probably wasn't a deer.:s4: