Originally posted by Fishndude
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You left out the and why part.
I'm curious to see how y'all that hang them by the head skin them. They do seem easier to gut that way if not already field dressed.
I'm surprised how many of y'all gut them and head to a processor without even skinning the deer. I am my own processor. I hang them from the hind legs on a gambrel. I skin and gut the deer, then hang it in my walk in cooler. Of course I can only do this when I'm at my home lease.
Last year I got on two other leases, and had to start quartering deer for ice chest again. Prior to last season I can't remember the last time I killed one and couldn't just carry it to the walk in cooler.
I still preferred skinning it head down. I hang it from a gambrel and use loppers to remove the legs at the knees. I usually don't remove the guts at all. I will just trim down enough to expose the tenderloins then remove them. Then I peel out the backstraps and neck meat. Next I cut the front shoulders off. Then I use a bone saw and cut the backbone below the hind quarters. After that I split the quarters in half, and I'm done.
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