Olly's in a tree stand! Keep me company

[Flightstopper]

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Any tips on dealing with the hairs? Or is picking them off little by little the best way.

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I find licking them off works best

[Eric Haynes]

Why are you cutting it up so soon? Let that sucker hang for at least a few weeks

[Olly]

I just skinned it. Gonna let it hang for a week now.

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[BrewGUN]

Nice work Olly, now that we have cold weather you can let it hang, kinda sad when you see one hanging in a tree for a weeek at 50+ degree temps in early season
Gonna go try to hammer a doe or two tnight where Jgun was last night.

[Eric Haynes]

I just skinned it. Gonna let it hang for a week now.

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Ahh, I always leave the skin on. Mine usually sit for 2-3 months before butchering.last year was warm so I only got 2 months, but the year before I went 4 months. You'll never eat better venison.

[Flightstopper]

I just don't think there is anyway I could possibly walk around a hanging deer for 4 months and still eat it

[JGUN]

I know some use a propane torch to burn the hairs off. Best way is not to get them on there in the first place.

[Eric Haynes]

I just don't think there is anyway I could possibly walk around a hanging deer for 4 months and still eat it

Do it with cows, whats the difference.

[Olly]

I just skinned it. Gonna let it hang for a week now.

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Ahh, I always leave the skin on. Mine usually sit for 2-3 months before butchering.last year was warm so I only got 2 months, but the year before I went 4 months. You'll never eat better venison.

I figured I'd get the skin off before it froze... It's gonna take a whole day to warm the garage up enough to even butcher it in a week or so when I do it. It'll be a solid block by tomorrow.

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[Flightstopper]

I just don't think there is anyway I could possibly walk around a hanging deer for 4 months and still eat it

Do it with cows, whats the difference.

Garage < walk in cooler.

[assateague]

I just skinned it. Gonna let it hang for a week now.

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Don't worry about the hairs. When you peel the tack of when you butcher it, the hairs will come with it. And then you soak them in a sink of cold water. And then rinse and pat dry before bagging, so any stray hairs should be gone. Just pay attention and you'll be fine.

[huntfishnv]

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Way to destroy the future of the deer herd.

[Olly]

That destruction is gonna taste so good.

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[huntfishnv]

I just skinned it. Gonna let it hang for a week now.

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Ahh, I always leave the skin on. Mine usually sit for 2-3 months before butchering.last year was warm so I only got 2 months, but the year before I went 4 months. You'll never eat better venison.

Are you serious? Most I've ever hung one was 2 weeks, max. Just seems like something would go bad after that long.

[Eric Haynes]

I just skinned it. Gonna let it hang for a week now.

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Ahh, I always leave the skin on. Mine usually sit for 2-3 months before butchering.last year was warm so I only got 2 months, but the year before I went 4 months. You'll never eat better venison.

Are you serious? Most I've ever hung one was 2 weeks, max. Just seems like something would go bad after that long.

It stays below freezing here for the majority of winter. Only thing I tale out are the inner loins. As I said though, if it gets 50 for more than a couple days, its time to cut it up.

2 months is typical, 4 months is rare, but was very good. There wasnt a piece of meat on it that wasnt as tender as a filet.

[Flightstopper]

Nope no way, positively couldn't do it

[Eric Haynes]

Nope no way, positively couldn't do it

You will be enlightened someday.

[Eric Haynes]

But your from Texas, I wouldnt do it there either unless I knew someone with a walk in.

[3legged_lab]

Awe, his antlers match your mustache. Just starting out

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[assateague]

What I want to you know is, how long did it take Olly to get the four wheeler unstuck.

[Olly]

Not as long as you'd want. Had a buddy come and help pull out my frozen winch cable then I winched to a tree. Maybe 20 min tops.

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[Tiler_J]

Congrats Olly! A dead deer is a good deer! Wish I would have got one this year.

[3legged_lab]

Oh ya, congrats Olly. Everybody here saw my deer, little ones eat just fine.

[Ajverret]

That's actually a big doe where I'm from marsh deer are small a 120lb doe is big for us I've actually shot them 60lbs and no spots at all

[Bulldog0156]

That's actually a big doe where I'm from marsh deer are small a 120lb doe is big for us I've actually shot them 60lbs and no spots at all

It was a small buck. Your deer herd may be slightly fucked up

[Ajverret]

That's actually a big doe where I'm from marsh deer are small a 120lb doe is big for us I've actually shot them 60lbs and no spots at all

It was a small buck. Your deer herd may be slightly fucked up

Nah we get some bigger ones every now and then but all they have to feed in the marsh are the marsh peas and a few acorns

[QH's Paw]

Congrats on the tablefare Olly.
BTW, for those that age your game, freezing or allowing to freeze stops the aging process. If it is going to freeze you might as well cut it up now.
In most cases, aging is a waste of time. I'm sure alot of those that age will argue with that. The indians used to age with hide on and, when the hide started to slip, they pulled the skin off no tools or knives used.
Had a friend that worked at the Oregon State prison camp years ago(he was a so called Native American). It was part of his job to pick up and process road killed deer to feed the prisoners. He only used a knife or flat metal bar around the rump and neck and skin everything else, except initial incisions, with his bare hands.
They can't feed it to prisoners anymore because some prisoner sued under the pretense it was cruel and unusual punishment to serve meat (not inspected by USDA first) to prisoners. I guess the rest of us have been treating ourselves cruel and unusually for years.

[Olly]

My garage is still around 40 inside so it hasn't frozen yet. I'll cut it up on Friday evening either way.

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[Redbeard]

Just read the last few pages here. Great job Olly you deer huntin stud you

[assateague]

I like mine to freeze for tenderizing purposes. I only hang for about 5 days, not necessarily for aging, but for taste, and when it freezes at least once during that time, the meat is far, far more tender.