Thread: Hindquarter carry

I should add to my post about gutting - open deer up from brisket to groin if you are gutting on the ground - obviously if you had it hung it up it would be the other way around

Originally Posted by Barry the hunter

I should add to my post about gutting - open deer up from brisket to groin if you are gutting on the ground - obviously if you had it hung it up it would be the other way around

Deer and pigs are much faster and cleaner to skin hung up from the head ( or neck ) than by the ham strings. Esp. if the skin is split down the spine and pulled off in two halves. Better meat quality for the hung carcass too, because the leg muscles are not stretched and held under tension.