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Old October 11th, 2017, 09:27 PM #11
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I usually try to hang deer head down for 2 days more so just to drain plenty of warm days I have killed deer and had them quartered and on ice in no more than an hour or two after I harvested them. Couldn't tell a difference in taste.
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Old October 11th, 2017, 10:06 PM #12
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Quote:
Originally Posted by MikeTF View Post
I like the ones with spots! They fit perfectly on the grill.
Like Pan Fish, Pan Deer!
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Old October 12th, 2017, 09:13 AM #13
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I thought you hang the deer by it's neck until the body falls from the head. Then the meat is ready!
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Old October 12th, 2017, 09:16 AM #14
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Quote:
Originally Posted by outrider58 View Post
Ah, so that's what that hole is for...
Jimmy Two-Times approves.
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Old October 12th, 2017, 11:57 AM #15
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This is just one person's opinion. My dad butchered all types of meat for more than 40 years. He never used that method. As a matter of fact, I don't know anyone who uses that method. A butcher is going to do whatever he can to allow for tender meat. I question the accuracy of that article.
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Old October 12th, 2017, 05:01 PM #16
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Quote:
Originally Posted by outrider58 View Post
Ah, so that's what that hole is for...
had to laugh at that one!

But Im going to try this on the next deer we get!
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Old October 13th, 2017, 10:44 PM #17
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I'll tell what I don't like is waterheaded bucks from hanging upsidedown. I'm not sure why this happens and only on a small # of them, but it is a major PIA when caping out the head and turning/fleshing the face. Another term is jellyhead. If you want a shoulder mount, I advise caping it ASAP, not letting the deer hang unskinned for days.

I hang my deer from the rear hocks, but I have never tried aging. It's always too warm. They are all does and fawns anyway, good and tender as they come.
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Old October 14th, 2017, 05:46 AM #18
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We have always hung them according to whether or not you were going to get a mount. The taxidermist will ask you to either bring it to him immediately, so he can cape it out, or if need be, hang it by the head as foxtrapper explained, for those very reasons.

The butcher will hang them by the hind legs to maximize the blood drainage from the hindquarters, so it's a tradeoff. I have been eating venison for many years that was hung head down, no issues... We usually let our deer hang for about a week in the cold box before they get cut.
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Old October 14th, 2017, 07:24 AM #19
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Quote:
Originally Posted by foxtrapper View Post
I'll tell what I don't like is waterheaded bucks from hanging upsidedown. I'm not sure why this happens and only on a small # of them, but it is a major PIA when caping out the head and turning/fleshing the face. Another term is jellyhead. If you want a shoulder mount, I advise caping it ASAP, not letting the deer hang unskinned for days.

I hang my deer from the rear hocks, but I have never tried aging. It's always too warm. They are all does and fawns anyway, good and tender as they come.
^^^This. My mounts get skun ASAP, before any hanging occurs.
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Old October 15th, 2017, 06:56 AM #20
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We've been talking about saving old twin sheets and skinning them and wrapping with a wet sheet. The skin comes off easier at first and harder later on.
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