Re: hanging animals for cleaning....

Posted by Billy NY on December 15, 2018 at 09:58:42 from (74.70.73.136):

In Reply to: hanging animals for cleaning.... posted by DEnnis minn on December 14, 2018 at 16:34:09:

I haul em back to the house, and am fortunate to be able to do that because I own the land we hunt on. I hang from the head, make a neat cut through the hide, separate the hide as much as possible from top to bottom. Cut in all around the hole on the backside and when the guts drop out, I have a tub to catch all of it, and the weight of same works with you. Once done, I drive the loader to where the hose reaches, and rinse the carcass thoroughly. The weather dictates what I do next. Most times I leave them hanging from the head, tag visible in case a DEC agent shows up.

I like the carcass to cool off and in my opinion, it makes dealing with the fat a lot easier. It does not smear nearly as much and generally just easier to deal with. Usually, the next day after the kill, after a night of cooling, I then make the necessary cuts, rig up a hitch, and pull the hide right off. I load the carcass into the cart and bring it inside to my chain fall hoist with a spreader bar that goes through the hind legs. From there I do all the deboning of the meat. That is usually followed by cleaning the meat. Last thing I do is bag it up and mark the bags, date and type of cuts. I carefully bag in storage bags, no zipper, then a ziplock, pressing all the air out. Will last well over a year like this.

I filled 2 tags last week and had all the meat taken off the bones, stored same in bags, in a tote outside, been cold all week, perfect for this. This afternoons project is to complete the cleaning and trimming, then freeze.

This all changes if the weather is above freezing by much, say into the 40's. I agree that you want that hide off, and the fat trimmed off quickly. The warmer it is, the sooner the better to get it done. When it's cold, the above works great, there is no tainting of the meat by the fat causing a "gamey" tasting meat. I had a piece of back strap last week from the doe I got, it was extremely satisfying, fillet mignon texture right off the bone. You do not need to tenderize these cuts like some do, just cut the size you want, prepare as you desire, grill on each side 5 minutes each or less, depending on heat and ones grill, serve with a side and a beverage of choice, eat like a king and enjoy !

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