By the legs, its the way I was taught. i've also heard from some other members that they also do it by the feet so the blood drains from the back through the neck.
Im not sure it really matters. The only advantage of hanging from the head that I can see is that you dont get possible meat contamination from whatever may be left from the intestines. But hunters are pretty carefull about not puncturing those in the first place while feild dressing.
I usually hang from the back legs, but hose out the cavity really well.
as a butcher my whole life .if i shot a deer in wet weather i will gut it and hang it by the head for one day to let bthe hide dry out and the cavity to drain as i rinse them with cold fresh water .once dry i hang them by the back legs to let them strech out and age .the hide will pull off a deer if it is hanging by its back legs .walk in to a butcher shop and see how many animals are hanging by the head . the reason for hanging them upside down when wet is becoues the cooler has to work way to hard to cool the animal if the hide is wet .this is the way it has been done by pros fore many many years and i donot see this changoing any time soon.gamberals will not work well aroung the neck DUTCH
We have hung them by back legs ferther back than my great G'pa could remember. Said take heads off all animals let the blood drain out thru big veins in the neck. Yer qtr meat won't be near as blood filled!
vixenmaster wrote:Do you have a problem with me posting on a Excal forum cause i am from USA ? Sure seems you have a bone stuck in yer throat ?
If you are asking me sorry my post was for everyone not directed to just one poster I was just showing how we do it not that my way is right or wrong My meat has never gone bad or been wasted by how we hangem for a few generations
Last edited by MADMAX2 on Sun Mar 07, 2010 5:00 pm, edited 1 time in total.