how do you hang and skin?
#1
Fork Horn
Thread Starter
Join Date: Oct 2008
Posts: 114
how do you hang and skin?
im amazed at the diiferent ways people hang and skin deer. iv tried several but the way i do it anymore is to hang from back legs on a single tree( redneck for gambrel). then just skin him down. how do you all do it?
#2
Typical Buck
Join Date: Jan 2008
Location: kentucky
Posts: 577
RE: how do you hang and skin?
hang him up by the back legs and start skinning cut out the back straps and everything that you want,then cut the hams and seperate them from the pelvis ball socket and let the meat chill for a couple of days before I cut it up and freeze it.yum yum back straps!!
#3
Fork Horn
Thread Starter
Join Date: Oct 2008
Posts: 114
RE: how do you hang and skin?
ORIGINAL: coyote#68
hang him up by the back legs and start skinning cut out the back straps and everything that you want,then cut the hams and seperate them from the pelvis ball socket and let the meat chill for a couple of days before I cut it up and freeze it.yum yum back straps!!
hang him up by the back legs and start skinning cut out the back straps and everything that you want,then cut the hams and seperate them from the pelvis ball socket and let the meat chill for a couple of days before I cut it up and freeze it.yum yum back straps!!
#4
RE: how do you hang and skin?
ORIGINAL: okcaveman
sounds exactly like i do it. im curious why so many ppl hang them from the neck
sounds exactly like i do it. im curious why so many ppl hang them from the neck
#5
RE: how do you hang and skin?
First of all, if the heart is not beating and you are hanging it where it is cold then the blood isn't going to travel a whole lot. At least, that's what I would assume but I'm not an expert on that kind of thing. Second, who cares if the blood pools in the neck. Unless you shoot a monster there isn't a whole lot of meat on the neck that is worth messin with. It's not the most tender meat by any means. And if that is his reasoning then hanging them by the neck would mean the blood pools in the hind quarters where you can get some great meat from. Never understood the hanging from the neck thing but I guess to each his own. Oh, and when you hang from the back legs the blood always drains through the wind pipe and out the mouth.
#6
RE: how do you hang and skin?
i hang from the the rear legs and cut all the way down to the neck so all the blood and pour out into a bucket that i place under the deer. then i skin around each elbow and knee, making a cut along the inside of the leg up to where i made the initial cut down the middle. from here i skin around the rear legs and around the ham. once over the ham, i grab a fistful of the skin and pull the skin down to the shoulders where i start skinning around the shoulders. i'll skin as far down the neck as possible and then cut the head off. after the deer is skinned, i cut the legs off at the elbows and knees. then i remove the shoulders, back straps, tenderloins, neck meatand hams.
#8
RE: how do you hang and skin?
ORIGINAL: CamoCop
i hang from the the rear legs and cut all the way down to the neck so all the blood and pour out into a bucket that i place under the deer. then i skin around each elbow and knee, making a cut along the inside of the leg up to where i made the initial cut down the middle. from here i skin around the rear legs and around the ham. once over the ham, i grab a fistful of the skin and pull the skin down to the shoulders where i start skinning around the shoulders. i'll skin as far down the neck as possible and then cut the head off. after the deer is skinned, i cut the legs off at the elbows and knees. then i remove the shoulders, back straps, tenderloins, neck meatand hams.
i hang from the the rear legs and cut all the way down to the neck so all the blood and pour out into a bucket that i place under the deer. then i skin around each elbow and knee, making a cut along the inside of the leg up to where i made the initial cut down the middle. from here i skin around the rear legs and around the ham. once over the ham, i grab a fistful of the skin and pull the skin down to the shoulders where i start skinning around the shoulders. i'll skin as far down the neck as possible and then cut the head off. after the deer is skinned, i cut the legs off at the elbows and knees. then i remove the shoulders, back straps, tenderloins, neck meatand hams.
#9
Nontypical Buck
Join Date: Feb 2003
Location: Garfield NJ USA
Posts: 3,067
RE: how do you hang and skin?
I hang from the hind legs, when it comes to skinning some people like to leave the cape on to prevent any meat from drying out, some like to get the cape off while it's still warm and easier to remove. I always leave the fat that's covering the tenderloins though, others trim the tenderloins out right away.