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Another thing I do, which I seldom see other hunters do, I first remove the scent glands on the inside of the back legs. It is the area of longer hair just above the joint where you normally hang the deer. I also skin the deer asap, usually when he is still warm. Cooling the meat down fast will make him taste much better and will prevent spoilage. I often hunt in 100 degree weather and field dressing and cooling the meat is first priority.

Oldpops

I have always cut them down the stomach and started from there