How do you hang and skin?

[GonzoK34]

On occasion I'm fortunate to kill one within a couple hundred yards from my truck. It's been a very rare moment. But with elk it's usually in deep steep terrain where the only thing that will get close is a mule. I don't own a mule.
My Dad and Uncles all did it the "Indian Way"! Today it's the Gutless Method.
As outlined by many here. With deer it doesn't matter if you do it on the ground or from a tree. If I can hang the deer I will. Again its the time of day, terrain and location that dictates to what extent I struggle. I carry a shower curtain and heavy construction trash bags jn my pack. I cut down from the base of the head to the tail. Skinning one side and boning out the meat. Roll it over and do the same on the opposite side. I bone out all the exposed meat. This includes the shank meat. I hang the animal head down. If it's on the ground I try to position the carcass with the head facing up hill. After all the exterior portions are removed. I cut the windpipe out continuing my cut to anus. Split the pelvic bone and rip out the guts. This give's me a clean clear access to the tenderloins. On elk there are two strips of meat that meet at the top inside of the rib cage and neck junction. About the size of a deer tenderloin. These get cooked on the spot over an open fire. Yum
I look at having an animal on the ground as the completion of the hunt. Now the hard, cold work starts. Build a fire, warm up and get to work, celebrate.

Having been in combat I would rather be up to my old butt dressing out an elk, than dragging my dead and wounded off the battle field.
Remember our Veterans in Harms Way!
Gonzo
SEMPER FIDELIS

 

[Hubby45]

Deer I've always packed out after field dressing. I hang them head down and skin.
Elk I've always gutted and then skinned them at the kill site. I quarter up, maybe boning it if I'm way back, the meat and pack out out.
I'm Intrigued by the "gutless" method and may give it a try.

 

[SapperRIP]

Yeah, I do mess with the innards. Sadly, the gutless method exempts the tenderloins from the equation - the very best of the animal. And, that elk was flipping HUGE once it was on the ground! Dealing with all those innards on the "outards" would have been a sideshow in the dark and 28 degrees and dropping. I am just a very food conservation minded chef in the field.

And there's nothing better that meat on the bone. My guide wondered why I was so game to take the shanks - those 12 lb elk hindshanks were the most amazing game dinner item for 8 I've ever served.

exempts the tenderloins? then you're doing it wrong

 

[SapperRIP]

I never leave the tenderloins. After I'm done I just reach through and cut them out. You can move the carcass so you can reach them without removing the guts. It is criminal in our state to leave eatable meat.

I wish it was in every state...

 

[RustyRick]

Advice from a beef man. The NA tradition of hanging our meat to cure is all wrong. Hanging by hock or front means that the weight of the carcass pulls tight the whole muscle mass. Especially when hung by the hock. Your best cuts come from the hind quarters, and that is pulled tight by the weight of the ribs and front.

The meat should be hung loose or relaxed in meat cheese cloth or meat bags. That way the muscle tissue is relaxed.

You will find the meat to be much more tender. Enjoy.

 

[levers4life]

I use the Kubota method whenever possible.....sorry, couldn't resist. Have a great day y'all

 

[SapperRIP]

Advice from a beef man. The NA tradition of hanging our meat to cure is all wrong. Hanging by hock or front means that the weight of the carcass pulls tight the whole muscle mass. Especially when hung by the hock. Your best cuts come from the hind quarters, and that is pulled tight by the weight of the ribs and front.

The meat should be hung loose or relaxed in meat cheese cloth or meat bags. That way the muscle tissue is relaxed.

You will find the meat to be much more tender. Enjoy.

https://www.realtree.com/deer-hunting/articles/you-ve-been-hanging-your-deer-wrong-for-years

like this?

 

[ajkellerusmc]

The Alaskan method for sure, now know as the gutless method I suppose. We have a problem with heat out here in the southwest so We use the Alaskan method to cool the meat quicker. We do not gut the Animal. Once you debone the animal there is nothing left for the coyotes but bones and guts. When an animal dies the internal temperature will increase slightly and sour the meat if you leave the hide on. The Alaskan method immediately lowers the temperature of the meat and gets it to ambient temperature quick. This makes for sweet tasting meat with no "gamey" flavor as some would say.
We do this with Deer, Bear, Elk, Antelope and yes even a Javelina will taste great. Growing up back east My father and Uncle would Gut, drag, Hang and then skin, sometimes the skin would be left on for a week and this was in cold below freezing conditions. The meat was always RANK and tasted like crap. Try the Alaskan method, once you try the meat you will never gut an animal again!

And the last thing you do is move the guts aside to get the tenderloins out!

 

[Dolphin]

i'm amazed at the different ways people hang and skin deer. iv tried several but the way i do it anymore is to hang from back legs on a single tree( redneck for gambrel). then just skin him down. how do you all do it?

 

[Dolphin]

i'm amazed at the different ways people hang and skin deer. iv tried several but the way i do it anymore is to hang from back legs on a single tree( redneck for gambrel). then just skin him down. how do you all do it?

 

[Dolphin]

My brothers and I have killed hundreds of animals over 50+ years of hunting. We pull the hides off faster and much cleaner. Depending on your equipment lay the carcass on a tarp, use a stationary pole or vertical and pull with another vehicle. You can find the details on line

 

[theosmithjr]

If at all possible, gut and take the whole animal (white tail deer) out of the woods. Liver, hearts, kidneys and caul fat get packed out in freezer bags for quick consumption - venison liver is best never refrigerated, fresh from the field. Hang from hind legs by gambrel in well ventilated cool dark shed/garage. Remove tenderloins and enjoy - venison tartare is so good it will make you cry. Once on the gambrel, 12" above the floor, wipe interior down with heavy salt solution, cleaning the cavity. Cut sternum up to top of rib cage and prop open cavity for ventilation. Hang for as long as temperature and humidity allow and to your preference. (Best I ever hung was a 28 day very large doe). Remove skin by hand beginning with the hind legs - aging will make this task less difficult - take your time and leave on any fat that you can. Fabricate into desired sub-primal parts, leaving on silver skin or fat to be trimmed just before cooking (prevents freezer burning). Vacuum seal if possible. I will usually fabricate large roasts - or whole top rounds to be used for 2-3 meals after defrosting. The more you break the animal down, the less time you can keep the parts frozen. We have two whole bone-in hinds that will feed 3 of us for a week or more.

Was exposed to the gutless method on elk hunt last year and see the necessity, but ---- the coyotes get some good stuff. Would love to shoot one close enough to the truck to take the whole beast back to a processing spot - I can imagine how good dry aged elk ribeye would be...

TOO MUCH WORK!

 

[imartin]

Hang on a gambrel in garage and get to work.

 

[imartin]

View attachment 124372 View attachment 124373
I use the Kubota method whenever possible.....sorry, couldn't resist. Have a great day y'all

I have used the Kubota method as well, lol.