In the northern states, weather permitting we often hang our deer to cure the meat a little before processing. Just curious, how do you hang your deer after you get it home (back to camp, etc.) and why? We have always hung them up by their heads. I think this way lets any remaining blood to drain away from the head (and chest cavity) and it lets the deer's natural hair direction protect it from the elements.

Hang from the back hocks and skin immediately. I have found the sooner you get the animal cooled in and out the better the taste on the table. I also will bone asap and freeze if the weather is not cool enough to keep the meat from spoiling. Seen many a animal rot from the inside out due to guys thinking it was cool enough to leave it hang.

I know many butchers who say curing wild game is just not essential and a myth, the only thing it promotes is skrinkage and skinned over muscle. Since I haven't found a difference from hanging for a a few days and butchering on the spot in taste, I tend to agree with this thought. I remove all the fat, hair, damaged meat, bone and to the freezer. Does sometimes make for a long day, but it is done and I know it won't spoil hanging.

thats how i do it if i dont have house dogs around.when i did the steaks went up...we were right the dog would have messed with it..he tore the ear tag off i had to hunt the yard for it so i could get it processed....other than that its head up...blood comes out alot faster and your right if it would rain the water would come right off the hair...

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we always hang them with a gambral(sp?) head down. The gambral spreads the legs and allows air to circulate through. We have NEVER had any meat spoil here in northern WI. Sometimes they hang for the full 9 day season. We actually like to hang them this way because then each lucky hunter can stand next to his kill for the group picture and have the rack visable in the picture.
-ost

usually hang with head down. We also skin and bone as soon as possible.

" Anyone can be a father, but it takes a real man to be a Dad"

Hang them head down and gut them, then slide them into the cooler.

I do exactly like Bowtiex2 said.

I hang them with the head up. I don't want fluids collecting in the neck area. Also I think they are easier to skin this way.

On that note, I did the golf ball skinning technique on the last deer. It worked pretty well but I had to slit the skin on the front legs (I was told you didn't have to). I don't think I would have had to if I had some stronger rope but all I had was clothesline rope and it kept breaking until I slit the front legs. Other than that, it peeled the skin off in less than 30 seconds.

Head down on gambrel is how our group hangs them. I still haven't figured out the golf ball skinning thing.