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Location: Butte, MT
Joined: 01/02/2006
Posts: 234
Hanging/skinning a deer.

A friend and I went on a little hunt in the foothills a couple of weeks ago. We both had mullie doe tags for that area and we both filled them. On the way back we were talking about hanging our deer in our respective garages to be skinned and processed the next day. I generally tie a rope around their neck and hang them w/ head in the rafters. He hangs them by the hocks on their hind legs. He swears it is easier to skin a deer if it's hung that way. I find it pretty easy to skin them the way I do it, but he said something else that made me think a little. He said that one reason that he doesn't hang them head-up is that he is concerned that if their hanging over night you'll get fluid leaking down from the brain and spinal cord and into the rest of the meat. I'd never heard that before, so I asked what exactly might leak into the meat and why would it matter. He really didn't have an answer, but said it was just a wierd paranoia he's always had. But it got me to thinking about CWD and other diseases that might reside in the central nervous system. Any of you guys ever hear something like that? Think there's any merit to that concern?

Think

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Hanging/skinning a deer.

I always hang game from the hind quarters. More blood will drip from the animal. The last thing I want is for blood to settle"cool" in the hind quarters. I have never seen beef in a slaughter house being hung from the neck . As far as skinning is concerned I can't see much of a difference, I have done them both ways for folks.

No idea about the CWD and SNS theory Think

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Location: Antelope, Ore
Joined: 03/24/2005
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Hanging/skinning a deer.

I alway's hang from the hock's. I've never tried skinning the other way. I also get the hide and head off ASAP. The hide keeps heat in as well as it keeps cold out! If the head is removed, any fluid just run's out the neck.

What Hammer said about not draining blood on the hind quarters makes sence too. Never though of that. Always though we did it that way because it was easier to skin. I learned how to skin animals from my grandfather letting me help with rabbit's, he raised them for food.

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Location: Central NY
Joined: 09/16/2003
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Hanging/skinning a deer.

I have hung and skinned them both ways. I actually had two little meat bucks in my shed last week one hung from the neck the other from the hocks. As far as skinning I find no difference, If I really had to pick one way it would be from the neck just because that is he way my family has always done it.

As for brain and spinal fluids dripping into the cavity, not a lot of chance in that. As the body cools and rig sets in the body fluids tend to solid up some. Also the brain and cord are contained in bone covered chambers. Now given time and temp they could start to leak but your meat would be spoiled by then anyways.

Now a hunting buddy of mine always hangs them by the hocks. His claim is that no one ever cleans out high in the chest cavity well enough. So the wind pipe and esofogus (need some spell check here?) pcs of the lungs etc. can all drip down onto the hind quarters. This argument makes a little more sence than the brain and spine argument to me (but hey who the heck am I?)

I have hung them both ways, more from the neck than from the back legs and have never had on get tainted while hanging. I hang them (deer) as long a possible depending on the temps and try to ge around 5 days worth if I can.

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Hanging/skinning a deer.

Now that we got our animal skinned and hanging in the barn there are two important options, have it cut up tomorrow or attempt to "age the meat". If you can hang the meat at a temperature of 32-40 deg F for at least a week,preferably longer, enzymes beak down etc, tenderizing or "aging the meat" A Most preferred method. Aging doesn't begin for at least five days according to the experts, and unless you are climatically lucky or the butcher will hang it for that period, you are not getting the tenderness and flavor that you could.
Here's a link you might want to view:

http://www.askthemeatman.com/dry_aged_beef1.htm

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Hanging/skinning a deer.

Just thought of this. My deer hunting is over but maybe someone who can still hunt and is successful could age one side for a couple of weeks or so and do the other side sooner and see how the two methods comparefor tenderness and flavour.
I have done both and every variation in between but not with the same carcass I will be doing it next year but I want to know SOONER.

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Location: Pennsylvania
Joined: 10/28/2003
Posts: 1647
Hanging/skinning a deer.

I have always hung them from the neck. My thinking is that I don't want the urine or the other stuff running into the meat. I want it to drip off. I think all these methods are probobly fine though as long as you don't let the meat stay or get warm.

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Location: Summit, IL
Joined: 10/22/2006
Posts: 706
Hanging/skinning a deer.

As usual Im in agreement with hammer...For one to me the skinning is a little easier but I cheat....I have a rig set up with a ring bolt in the floor that I hook a cable to and loop that cable into a started part of the skin....I have my gambrial in the hocks and use an electric hoist that I have a foot controler set up with...I raise it slowly knifing on the way up Lazy s.o.b. I know but Im gettin old and this is MUCH easier on the old hands, ESPECIALLY on them cold below 30 days. This method takes the hands pretty much out the picture and does a great job...Its REALLY nice if you do alot of deer like I usually do (mine and half ton of friends) The winch cost me 50 bux , Ringbolt was 1.39....Gambrial I made myself with some rebar I had...Cable was 10 bucks...Saving my hands for the remote control of the T.V...PRICELESS Thumbs up As far as Hanging I tend to hang mine for a week if possible...If Not I use the refridge method of aging....I dunno if its in that link that hammer put up ...If it aint and you wanna knwo Buzz me and Ill tell ya...

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Location: Antelope, Ore
Joined: 03/24/2005
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Hanging/skinning a deer.

Boy I hate to admit this, but I got in a hurry once with a deer and hooked the started skin to the trailer hitch on the pickup. Pull's it right off! The best ageing I've ever done was a spare refridgerator in the barn. Skin, bone and into the refridgerator. Meat didn't glaze and cutting cold meat is really easy. Unfortunally, when my wife left she took the refridgerator and all the beer. I should have kept her. All I needed to do to get a new gun in the house was to bring it home with a half case of beer! It's not a challenge any more. Think

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Hanging/skinning a deer.

My husband is so distraught after hearing about your most unfortunate loss .How much beer was actually involved? Cry Cry Cry Cry Cry

Big smile Hammerette Big smile

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Location: Summit, IL
Joined: 10/22/2006
Posts: 706
Hanging/skinning a deer.

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