first deer of the year

[QH's Paw]

Congrats! Head down! Or never hung at all.

funny, guys out west don't know how to hang deer or count the points

That's especially funny coming from the guy(Johnny) who won't elk hunt because there are no showers in camp.

[Eric Haynes]

Congrats! Head down! Or never hung at all.

funny, guys out west don't know how to hang deer or count the points

That's especially funny coming from the guy(Johnny) who won't elk hunt because there are no showers in camp.

Id love to Elk hunt in OR. Just walk up to an elk, shoot it, win.

Sent from my LG-L38C using Tapatalk 2

[assateague]

New property, new stand. Going in blind. Hard to see from the pic, but I'm in the middle of about a 30 yard wide choke point, with nasty thick second growth gum, beech, and greenbriars on my right and a thick cypress swamp on my left. This whole flat is full of shag hickory, which the deer don't really eat. But these bastard squirrels sure do. I've been here 10 minutes and seen about 15.

ImageUploadedByTapatalk1380311039.246333.jpg

[capt1972]

New property, new stand. Going in blind. Hard to see from the pic, but I'm in the middle of about a 30 yard wide choke point, with nasty thick second growth gum, beech, and greenbriars on my right and a thick cypress swamp on my left. This whole flat is full of shag hickory, which the deer don't really eat. But these bastard squirrels sure do. I've been here 10 minutes and seen about 15.

ImageUploadedByTapatalk1380311039.246333.jpg

Gamo

[QH's Paw]

Congrats! Head down! Or never hung at all.

funny, guys out west don't know how to hang deer or count the points

That's especially funny coming from the guy(Johnny) who won't elk hunt because there are no showers in camp.

Id love to Elk hunt in OR. Just walk up to an elk, shoot it, win.

Sent from my LG-L38C using Tapatalk 2

I can't wait to see your hunting video. Let me knw how that works out for you.

[3legged_lab]

Congrats! Head down! Or never hung at all.

funny, guys out west don't know how to hang deer or count the points

That's especially funny coming from the guy(Johnny) who won't elk hunt because there are no showers in camp.

Id love to Elk hunt in OR. Just walk up to an elk, shoot it, win.

Sent from my LG-L38C using Tapatalk 2

I can't wait to see your hunting video. Let me knw how that works out for you.

Don't worry Q, he's high on maple syrup.

[quackhead]

Congrats! Head down! Or never hung at all.

funny, guys out west don't know how to hang deer or count the points

I take it you don't butcher your own? It only makes sense to have the hind quarters solid when you cut the rounds,tips and sirloins off the bone

[jehler]

Congrats! Head down! Or never hung at all.

funny, guys out west don't know how to hang deer or count the points

I take it you don't butcher your own? It only makes sense to have the hind quarters solid when you cut the rounds,tips and sirloins off the bone

butcher them in the field, hanging from the head, it's a very fast efficient process

[Eric Haynes]

Congrats! Head down! Or never hung at all.

funny, guys out west don't know how to hang deer or count the points

I take it you don't butcher your own? It only makes sense to have the hind quarters solid when you cut the rounds,tips and sirloins off the bone

butcher them in the field, hanging from the head, it's a very fast efficient process

Blasphemy!

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[jehler]

Ok, if you have it hanging from the back legs how the hell do you cut the rear hams off? So illogical. I hang from the head and skin it out (not gutted) cut out the neck roasts, front legs and then lift it a little. Next the back straps and then the rear quarters, All the while I've not put a knife to its belly, haven't messed with the shitter, bladder or stomach contents, meat is clean as hell and right into a cooler with ice where it stays for the next ten days or so. Last thing I do is spill the guts enough to grab the heart and the inner loins which get ate straight away. I really wish I liked liver, been trying to like it since I was a kid, but for now that bit stays.

If its a 4 point or better we hang it right from the horns

[The Duck Hammer]

Deer don't have horns....


Sent from my Vox Mortem

[jehler]

Deer don't have horns....


Sent from my Vox Mortem

yep

[QH's Paw]

Ok, if you have it hanging from the back legs how the hell do you cut the rear hams off? So illogical. I hang from the head and skin it out (not gutted) cut out the neck roasts, front legs and then lift it a little. Next the back straps and then the rear quarters, All the while I've not put a knife to its belly, haven't messed with the shitter, bladder or stomach contents, meat is clean as hell and right into a cooler with ice where it stays for the next ten days or so. Last thing I do is spill the guts enough to grab the heart and the inner loins which get ate straight away. I really wish I liked liver, been trying to like it since I was a kid, but for now that bit stays.

If its a 4 point or better we hang it right from the horns

So when you say 4 point, your count, is that a spike with eyeguards(brow tines) or is it a forked horn or (?).

[Eric Haynes]

Ok, if you have it hanging from the back legs how the hell do you cut the rear hams off? So illogical. I hang from the head and skin it out (not gutted) cut out the neck roasts, front legs and then lift it a little. Next the back straps and then the rear quarters, All the while I've not put a knife to its belly, haven't messed with the shitter, bladder or stomach contents, meat is clean as hell and right into a cooler with ice where it stays for the next ten days or so. Last thing I do is spill the guts enough to grab the heart and the inner loins which get ate straight away. I really wish I liked liver, been trying to like it since I was a kid, but for now that bit stays.

If its a 4 point or better we hang it right from the horns

So when you say 4 point, your count, is that a spike with eyeguards(brow tines) or is it a forked horn or (?).

Pretty easy. It has 4 points.

Sent from my LG-L38C using Tapatalk 2

[jehler]

Ok, if you have it hanging from the back legs how the hell do you cut the rear hams off? So illogical. I hang from the head and skin it out (not gutted) cut out the neck roasts, front legs and then lift it a little. Next the back straps and then the rear quarters, All the while I've not put a knife to its belly, haven't messed with the shitter, bladder or stomach contents, meat is clean as hell and right into a cooler with ice where it stays for the next ten days or so. Last thing I do is spill the guts enough to grab the heart and the inner loins which get ate straight away. I really wish I liked liver, been trying to like it since I was a kid, but for now that bit stays.

If its a 4 point or better we hang it right from the horns

So when you say 4 point, your count, is that a spike with eyeguards(brow tines) or is it a forked horn or (?).

Pretty easy. It has 4 points.

Sent from my LG-L38C using Tapatalk 2

no kidding, it's like asking what shape or a cheerie-O

[assateague]

[bill herian]

Ok, if you have it hanging from the back legs how the hell do you cut the rear hams off? So illogical. I hang from the head and skin it out (not gutted) cut out the neck roasts, front legs and then lift it a little. Next the back straps and then the rear quarters, All the while I've not put a knife to its belly, haven't messed with the shitter, bladder or stomach contents, meat is clean as hell and right into a cooler with ice where it stays for the next ten days or so. Last thing I do is spill the guts enough to grab the heart and the inner loins which get ate straight away. I really wish I liked liver, been trying to like it since I was a kid, but for now that bit stays.

If its a 4 point or better we hang it right from the horns

We're gonna get along, me and you.

[rebelp74]

Ok, if you have it hanging from the back legs how the hell do you cut the rear hams off? So illogical. I hang from the head and skin it out (not gutted) cut out the neck roasts, front legs and then lift it a little. Next the back straps and then the rear quarters, All the while I've not put a knife to its belly, haven't messed with the shitter, bladder or stomach contents, meat is clean as hell and right into a cooler with ice where it stays for the next ten days or so. Last thing I do is spill the guts enough to grab the heart and the inner loins which get ate straight away. I really wish I liked liver, been trying to like it since I was a kid, but for now that bit stays.

If its a 4 point or better we hang it right from the horns

Mix the liver in with sausage or use it in dirty rice. hence the dirty in dirty rice.

[assateague]

Ok, if you have it hanging from the back legs how the hell do you cut the rear hams off? So illogical. I hang from the head and skin it out (not gutted) cut out the neck roasts, front legs and then lift it a little. Next the back straps and then the rear quarters, All the while I've not put a knife to its belly, haven't messed with the shitter, bladder or stomach contents, meat is clean as hell and right into a cooler with ice where it stays for the next ten days or so. Last thing I do is spill the guts enough to grab the heart and the inner loins which get ate straight away. I really wish I liked liver, been trying to like it since I was a kid, but for now that bit stays.

If its a 4 point or better we hang it right from the horns

Because you gut it and let it hang. Who the hell ages deer in wet ice? No way it'll ever tack up. Yuck.

[rebelp74]

Ok, if you have it hanging from the back legs how the hell do you cut the rear hams off? So illogical. I hang from the head and skin it out (not gutted) cut out the neck roasts, front legs and then lift it a little. Next the back straps and then the rear quarters, All the while I've not put a knife to its belly, haven't messed with the shitter, bladder or stomach contents, meat is clean as hell and right into a cooler with ice where it stays for the next ten days or so. Last thing I do is spill the guts enough to grab the heart and the inner loins which get ate straight away. I really wish I liked liver, been trying to like it since I was a kid, but for now that bit stays.

If its a 4 point or better we hang it right from the horns

Because you gut it and let it hang. Who the hell ages deer in wet ice? No way it'll ever tack up. Yuck.

I "age" it in wet ice so to speak. I keep em in an ice chest for at least 3 days up to a week.

[assateague]

But you can't "age" something when it's wet. Well, I guess you can, but you certainly never hear of a steakhouse serving "wet-aged steak". If it's just gutted and hung, all the moisture and outer fluids (in the sinew and exposed muscle casings) on the outside will form a plastic "skin" in about an hour. The deer is dry to the touch. Bugs, flies, whatever cannot get past this. This helps keep the inside from drying out to much, but still allows the meat to start breaking down. Keeping things in a wet environment encourages the wrong kind of bacteria for good breaking down. But by all means, do what works for you. Not saying one's right or wrong, but I've done both. All the deer I shoot in the summer I have to put in a cooler on ice, because it's too hot to hang, and they have never been even close to as tender or tasty as one which was gutted and hung. Not even close.

[rebelp74]

But you can't "age" something when it's wet. Well, I guess you can, but you certainly never hear of a steakhouse serving "wet-aged steak". If it's just gutted and hung, all the moisture and outer fluids (in the sinew and exposed muscle casings) on the outside will form a plastic "skin" in about an hour. The deer is dry to the touch. Bugs, flies, whatever cannot get past this. This helps keep the inside from drying out to much, but still allows the meat to start breaking down. Keeping things in a wet environment encourages the wrong kind of bacteria for good breaking down. But by all means, do what works for you. Not saying one's right or wrong, but I've done both. All the deer I shoot in the summer I have to put in a cooler on ice, because it's too hot to hang, and they have never been even close to as tender or tasty as one which was gutted and hung. Not even close.

I used to hang em for a week or so in my dad's walk-in. I will say they seemed much better that way but the cooler works better than just going straight into the freezer. I do however keep the plug pulled off the cooler.

[assateague]

Yeah straight into the freezer=tough as hell.

[realunlucky]

34-40* temperature to age meat hard to regulate with ice

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[jehler]

It's above the ice assa, not in it or under it, I have one of those big ass 7 day Coleman's, keeps ice a long ass time in the fall, I'll admit it's not a dry age, its humid but not wet. would be awesome to have a walk in cooler like the guns do but until I do I'm not hanging a hairy dirty ass carcass in completely random temps to feed the shit flies and garbage bees

[assateague]

After the first hour, it's tacked up, and the shit flies and shit beetles can't get to it. The that tack peels off like a layer of plastic when you butcher it. Works like a shitcharm.

[Goldfish]

Where do you hang them Assa? Would my garage be ok? And just so I'm clear, gut and leave the skin on, or do I take the hide off?

sent from a phancy fone

[3legged_lab]

Guts out and skin off asap

[Eric Haynes]

Guts out and skin off asap

skin off? Leave that shit on...oh wait...it doesn't get cold there.

[bill herian]

I leave skin on until I'm ready to cut. Skin the whole animal, hack out the back straps, then the front quarters, then the hind quarter that the deer isn't hanging by, then cut the neck roasts out and hack off the rib cage so all thats hanging is the last hind quarter.

We hang them in the garage, we never have to worry about temps. We've hung deer at camp with daytime temps approaching 60, as long as it cools down at night and they aren't in direct sunlight ( such as you would find in a garage) you should be ok.

We usually have to heat the garage to get the bastards to thaw.