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-   -   Hanging a deer (http://discussions.texasbowhunter.com/forums/showthread.php?t=670133)

John Paul 11-14-2017 06:46 AM

On the ground

Fishndude 11-14-2017 06:46 AM

Quote:

Originally Posted by Fishndude (Post 12924019)
Doesnít matter. Iím not gonna change anyoneís mind in how they skin a deer. :)

Quote:

Originally Posted by 60 Deluxe (Post 12924023)
About thirty thousand cattle are slaughtered every weekday. I don't know of a single one that is hung head up. Think about it, then mimmick the professionals.

Perfect example here...

Iím not changing my mind based on a commercial facility with equipment I donít have. ;)

WCB 11-14-2017 06:48 AM

Always head down if caping. Most of the time head down anyway. Always fielddress on ground to cool quicker then hang, skin and quarter.

Mayhem 11-14-2017 06:54 AM

Hang by the back legs in a gambrel.


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Dustinb09 11-14-2017 07:01 AM

Quote:

Originally Posted by snappertapper (Post 12923578)
If caping head down, otherwise hang by the head.

x2

Hoghunter101 11-14-2017 07:02 AM

Head down. Simple as that.

WCB 11-14-2017 07:06 AM

sometimes I hang it head down from my hitch winchup hagin thingy and drive around town airin it out. Keeps the meat fresh...:rolleyes:

http://discussions.texasbowhunter.co...d.php?t=669983

Death from Above 11-14-2017 07:11 AM

We have to weight gutted...that’s why we gut.

Way easier Head up for me.

Have done both hundreds of times.

I realized it isn’t a race or a challenge, to many folks get in a hurry

I like my meat to hang a bit...

nursejenn 11-14-2017 07:19 AM

Gut an on the ground, cape em and skin em head down...

cva34 11-14-2017 07:55 AM

My Way
 
Quote:

Originally Posted by nursejenn (Post 12924172)
Gut an on the ground, cape em and skin em head down...

gota agree ....gut on ground near kill site ..shoot hogs and yotes over gut pile next hunt...I always carry a Gallon Zip loc bag for heart and liver...Also I always carry a small blue tarp new still in pack ($2-$3) bucks at TSC/Harbor Freight..To lay animal on while you gut (keeps dirt and leaves off ) ....Best part of field gut is Reduce weight to load (probably 30%) and no guts to dispose of..I seldome try to clean tarp just trash and burn..I washed and TRIED to fold back to original size ...my time is more valuable ...

hogslayer78 11-14-2017 08:00 AM

Quote:

Originally Posted by snappertapper (Post 12923578)
If caping head down, otherwise hang by the head.

This. We skin head up. Head down only if caping.

TxAg 11-14-2017 08:14 AM

This thread is like debating which way the toilet paper roll faces

nursejenn 11-14-2017 08:15 AM

Quote:

Originally Posted by TxAg (Post 12924331)
This thread is like debating which way the toilet paper roll faces

Over the roll!

Drycreek3189 11-14-2017 08:50 AM

Quote:

Originally Posted by snappertapper (Post 12923578)
If caping head down, otherwise hang by the head.

This is it for me. Quartering is much easier for me when hung by the head. Skinning is easy either way. Nowadays. I prefer to gut em and let the processor skin em however he wants to. :)

TxAgBowHntr 11-14-2017 08:58 AM

One trick that I found helps if you are in the head down camp...split the rib cage down the middle w/ loppers. If you do this, the guts will roll out after you disconnect the diaphragm and are held by the esophagus. Makes gutting while hanging up a breeze.

chris1911 11-14-2017 09:05 AM

i have tried both and prefer to hang by the neck. when i get done at the skinning pole all thats hanging is the head. everything else is in the bucket or cooler.

catslayer 11-14-2017 09:06 AM

Done them both... if you do the rectum first and split hips then I like head up better... if you don't then head up. Pros in meat industry it's head down

HoustonHunter 11-14-2017 09:19 AM

Quote:

Originally Posted by catslayer (Post 12924563)
Done them both... if you do the rectum first and split hips then I like head up better... if you don't then head up. Pros in meat industry it's head down

Wait, what are we talking about here?

hogslayer78 11-14-2017 09:22 AM

Quote:

Originally Posted by HoustonHunter (Post 12924618)
Wait, what are we talking about here?

Lmao

Chad74 11-14-2017 09:27 AM

Quote:

Originally Posted by Shinesintx (Post 12923644)
I gut them laying down sideways...and let the processor skin it. I donít have the patience to process the meat myself nor the equipment.

X2

BigValley 11-14-2017 09:40 AM

Quote:

Originally Posted by TxAgBowHntr (Post 12924524)
One trick that I found helps if you are in the head down camp...split the rib cage down the middle w/ loppers. If you do this, the guts will roll out after you disconnect the diaphragm and are held by the esophagus. Makes gutting while hanging up a breeze.

^How we do it every time! Also pre-skin the legs and underside before hanging it up. Makes it very easy.

catslayer 11-14-2017 10:34 AM

Quote:

Originally Posted by HoustonHunter (Post 12924618)
Wait, what are we talking about here?

... umm should i reword this... or funny enough to just leave lol

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LittleMrHolmes 11-14-2017 10:40 AM

head up and TP rolls over the top

wdeisher 11-14-2017 10:48 AM

Head down. Cleaner, easier, and if your deer is infected with Nasal bots or a similar (non harming) disease it will rid your deer of that.

kmon 11-14-2017 10:56 AM

Depends on what I am doing with the deer.

All but the last gut/field dress on the ground

If it will be hanging in the cooler, hang from the head and skin with a few cuts here and there the skin is off quickly. then carry deer into the cooler and hang. Most processing places do it that way and many use a winch to pull the hide off like much like the rock method, is quick and easy.

If processing it at the house or where legal to process beyond 4 quarters like Texas requires I will hang from the back legs and bone it out hanging right there, just meat in the cooler after that. Will take the time to separate the muscles of the hams while hanging, pull tenders and backstraps. pull off the shoulders to bone later and trim off all extra for sausage.

then there is the gutless method. hang by rear legs, skin then pull shoulders, backstraps a small slit in the side at the right place and pull out the tenders. slice the meat off the pelvic bone and pop the rear leg off at the ball joint. guts and chest cavity never opened. At one time this method was not legal in Texas when you had to keep the rib meat. This method is the fastest but wastes some meat and I only use it if in a real hurry since I like sausage and want to get all of it I can.

EliteZ28Bow 11-14-2017 10:57 AM

Head down to skin. I will say I have not gutted a deer or hog in 3 seasons. No need to. I can usually drag kill close to road and get with vehicle. Skin, cape, take tenderloins, discard leftovers.

SaltwaterSlick 11-14-2017 11:01 AM

Quote:

Originally Posted by 60 Deluxe (Post 12924023)
About thirty thousand cattle are slaughtered every weekday. I don't know of a single one that is hung head up. Think about it, then mimmick the professionals.

Generally cattle are not processed down to taking the meat off the bone while hanging either. They are skinned and split down the middle leaving a whole side of beef hanging on one of each of the 2 hooks they are hung from. I seriously doubt you process a deer that way... You could but it sure would be a PITA. ;)b

BeerMe 11-14-2017 11:02 AM

Since I received my doctorate in Critter Inard Removal at the tender age of nine, I have performed all surgery in the field. Then hang head down back at camp.

You will be receiving a bill for this consultation.

Tx.Fisher 11-14-2017 11:09 AM

Gut them on the ground and hang them by the head, it’s how I learned and it’s just easier for me that way. I’ve tried the hang em by the head and gut them hanging routine, but everything just seems backwards and takes me longer. Really no right or wrong way to do it. The only time I hang them by the head is if I’m gonna shoulder mount them.

44mAG 11-14-2017 11:24 AM

If you have a place to hang the deer up quickly, there is no need to gut.

BigCohiba 11-14-2017 11:31 AM

Head down, loppers for the legs, don't gut - quarters, backstraps, neck meat, & tenderloins on ice - the rest for the buzzards and coyotes ....

AgHntr10 11-14-2017 11:35 AM

I'm in the head down group as well. No reason to gut them unless you are hanging in a cooler.

McClain 11-14-2017 11:41 AM

Quote:

Originally Posted by 60 Deluxe (Post 12924023)
About thirty thousand cattle are slaughtered every weekday. I don't know of a single one that is hung head up. Think about it, then mimmick the professionals.

This is because cattle are stored in a cooler during rigor mortis (and longer to age). Hanging by the hocks allows weight of carcass to keep more preferred muscles from contracting as much (improving tenderness of prime cuts) and blood doesn't pool in the primary muscles of the hindquarters. This makes some sense to do same for deer if hanging through rigor mortis or longer, but if quartering immediately there is no advantage to meat quality either way. I have always processed my deer and have hung both ways, but have simply found it faster and easier to hand by the head.

WamBow 11-14-2017 11:54 AM

Have done both and prefer head down. I find it easier to hang and quarter out.

mastercraftka 11-14-2017 12:04 PM

I always gut them on the ground. If I am caping out they go by the horns anything else goes by the legs head down.

reason I hang by horn when caping is so the blood will come out of the chest cavity.

SaltwaterSlick 11-14-2017 12:22 PM

Quote:

Originally Posted by mastercraftka (Post 12925228)
I always gut them on the ground. If I am caping out they go by the horns anything else goes by the legs head down.

reason I hang by horn when caping is so the blood will come out of the chest cavity.

I'd sure like to watch you cape a deer out that is hanging by the head! ;)b

Tx_Wader 11-14-2017 01:54 PM

Quote:

Gutting on the ground is pretty easy, the guts just roll out.
I cleaned every deer I shot and a lot of others doing just that or on the tailgate of my Jeep or truck.

Hurt my back in 96 and can't do that anymore so it's head down.

Plastic covered metal cable attached to a bolt in the concrete of the cleaning rack slab with a slip knot on the other end.

Make the cuts on the insides of the rear and front lets and around the neck (if not caping) then put the golf ball inside the hide up near the rump. Put the slip knot around the hide covered golf ball and start winching the deer up and it's skinned.

hogslayer78 11-14-2017 02:11 PM

Quote:

Originally Posted by SaltwaterSlick (Post 12925288)
I'd sure like to watch you cape a deer out that is hanging by the head! ;)b

You took the words right out of my mouth!:D

Hix 11-14-2017 02:57 PM

Yíall non gutters donít keep the heart, rib meat brisket and flank. There 10-15 # of sausage wasted.

MI use the heads down method and only field dress to reduce weight for a long drag or if i have a long haul and itís warm. The way i was taught and will prop never change. I have used the gutless method when the guts and organs are blown to pieces and i wouldnít eat the rib meat anyway. Then i just snag the tenders out and call it good.


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Gherkin05 11-14-2017 03:44 PM

Quote:

Originally Posted by HoustonHunter (Post 12923771)

I don't gut my deer. Haven't in 4-5 years. Hang them by their back legs and get to work. Easy peasy. And yes, I get the tenderloins every time.


This

No-gut method is all we do.

Do the same thing in the field if packing out.


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