I dont usually care to drag the extra 30-50lbs out of the woods lol. I have heard that gutting them while hanging is way easier though which I dont doubt. I may try it if I get the chance.
I drag my deer to a hill, head side up. Let's the innards flow with gravity.
My primary goal is to let the meat cool asap.
My $.02
I don't think any sort of prepared hoist is necessary, but I'm sure it would be helpful. I live in an apartment so I don't butcher my deer at home. Maybe if I wasn't married I'd consider doing it in the bathtub (kidding).
I just carry some 550 cord and a couple gallon ziplock bags with me in my hunting pack. I field dress the deer where it falls. I put the organs that I like to keep (heart, lungs and liver if they're not shot out) in one plastic bag and the triple bag the scent glands from the deer's back legs separately (for use on future hunts).
Then I drag or carry the deer back to my camp or car using the 550 cord. Once there, I put a strong stick through the space between the deer's "Achilles" tendons on its back legs and tie rope to either side of the stick, and loop the rope over a sturdy tree branch. This is basically what Chris above has done using a metal pole from what I can tell. Then I use a little strength and body weight to hoist the deer up so that its hams are at about the height of my head, and tie the rope off to the tree. If it is cold out and I have time, I'll leave it to hang there for a day so that blood can drain and the muscle fibers can be stretched for tenderness.
But if I've got to get home I go ahead and butcher it on the spot and put all the cuts into ziplock bags. Once home, I put the meat into a few buckets of cold water and let it sit for a day to get most of the blood out of the meat (I got this method from the Firefox books). Then I dry the meat thoroughly and vacuum back it for the freezer (I did not get this from Firefox haha). However you do it, I think the most important thing is to take your time, be safe and careful, and enjoy bringing your own truly organic, free-range food to the table.
I dont usually care to drag the extra 30-50lbs out of the woods lol. I have heard that gutting them while hanging is way easier though which I dont doubt. I may try it if I get the chance.
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As long as temp are < 50F, I leave the cape on and hang for 3 days, then butcher. If > 50F quarter and use a cooler or refrigerator for 3 days.