hanging game and from which end

just a general question to the forum. if conditions are right, for example cool days and nights how long should a deer or moose hang, next question should it hang head down or hind legs down. my opinion is let it hang as long as possible and always hind legs up just as you would see in a butcher shop. just wondering

Cool..well that depends, if you have steady temps around 4C or so I've let mine hang up to 10 days, a couple more if it's colder. Upside down or right side up, every one has a theory. I believe butchers hang them butt up because they can get the hooks through the rear legs just above the ankle joint. I've always done mine the other way, easier for me to take the hide off and, if there's any amount of tarsal gland dripping, it's not going to get onto the major part of the animal.

great answer, I have thought that letting the vein furthest from the pressure point, that being the heart should drain first, let gravity do its thing but I agree removing the hind end from the bottom is easier should I be successful in next weeks shotgun hunt I will try it that way thx

We always hang our animals head down. We were told by a butcher years ago to do this. We use spreaders through the tendons. Works good.
How long to hang it? Depends of course on the weather but that aside a couple other things factor in as well.
We have a shed that we put the animals in so we skin them right away. Way easier for skinning and the meat cools much quicker.
If you are getting all sausage or pepperettes made, you could probably take the animal in right away.
If you are getting roasts, steaks, etc. and the weather conditions are good. I'd say a full week for sure.

Head up if hanging outside( so leaves and twigs dont fall into the cavity) Head down if hanging inside ( much easier to knock the skin off and butcher) I have done both, and there is no noticeable difference in the quality of the meat. Length of hang, I generally butcher ASAP.

AGREE

Have to agree as that is how we do it as well!

If temps are 40'f or lower,hang inside(if possible),skinned, for up to 2weeks. Aged meat cuts like butter and tastes great!! 🙂

Btw,hang deer with gambrel, hind legs up. 🙂

Depending on the daily and nightly temperatures dictates how long we hang our deer and moose. The cooler/colder days and nights, the shorter the meat hangs. Usually we hang them head down, was told this way drains blood better. But if we were going to mount the deer's/moose's head and and bust, we would hang it head up. The theory behind this is, the less blood on the fur/hide the better the mount will be. Was told the blood wrecks the fur and loosen hair from the hide, creating possible bald spots. We would also skin the animal from behind the front legs up to the back then up behind the neck. So the taxidermist wouldn't have to stitch the front neck area.

Bang on in my opinion....

For all those wanting to get a nice head mount done on their deer .. Hang deer hind quarters up , working your way down ,skin right down to base of neck ,seperate head from body by cutting through neck a t base of skull...You will now have the head with the full hide attached, this will allow the taxidermist to do you a nice full shoulder mount .. "NEVER" cut the throat area of the head , if you have to cut go up the "BACK" of the neck ..

Makes for a better mount and let's the taxidermist show his skills ..

Dave

Head down, even if outside. I have had many a butcher confirm this. Blood follows gravity, thus it will drain out of the largest muscles and keep your meat tasting great. If you are worried about stuff getting caught in the chest cavity you can cover with cheese cloth. I will be honest never had any issues. I also use home made gambrels for spreading the rear legs, and will prop the chest cavity open for a day or two after harvest to help with cooling.

Always (almost) head down,but bad weather comes at hunting camp we may switch it to protect the cavity. As we remote and stay in for 8 days.

So you have discovered the anti gravity device. Upside down dead dear.