By the time Lugnut is done there ain't enough left to feed a small bird. He uses all but the eyelashes I think.

Slow cooked shoulder is delicious. Fall apart tender after 12-14 hours at 200. Put the meat in big roaster. Pour some bone broth in. cover with dry onion soup, then put the lid on. I hang up with a gambrel head down. Its easy and the way great grandad grandad and dad did it. I start gutting as soon as I get to them. On the ground. Easy and no mess. Less weight to put in the pickup and or drag. Always been said in my family to get the guts out right away and the meat is better.

Hanging wildlife/farm animals for gutting and skinning was traditionally done by the back legs. Was passed down for centuries when one was more concerned about cooling down carcasses in the days before refrigeration. Hind legs were spread by the whipple/grapple, opening the abdominal/chest cavity to the cool air.

Back legs usually. Unless I am packing it out quartered.

I like it that way, because I don’t gut deer for the most part. I use the gutless method. Easier to skin that way without messing with the guts pressing down on the hide and whatnot.
To each their own.

By the back legs always . I was told they hang beef that way so you hang a deer that way.

Reported.

Although, a good bait pile it would make.


So yeah.

By looking at all the answers here...and the location...

There is definitely a Yankee way .

And a Rebel way..

FWIW I don't really do that. I know there are a few here with no sense of humor. lol Those front quarters and neck meat make good ground meat for sausage and sticks and such.

…that’s how figured it was going to play out … but noticed a few southern hands are going about it the wrong way lol

…. I ain’t buying it … I have no sense of humor and take every typed word literally

… so you can go pee up a rope you wanton waste loving piece of garbage lol

Can't you just cut around the tail, step on it, grab the back legs and pull the hide off them jackrabbit sized deer down there like a squirrel? Or make a little slit in the middle of the back and pull the hide off both ways with your fingers?

…. We got the biggins in East Texas … twice the size of a jackrabbit!

That's how we do it here.

Hind legs; less/no hair on the meat.

Prefer by the hinds. Have done them both of the two ways and quite often on the ground.

lol

lol.

Back legs down. Because that’s how we always did it

Frankly it’s just nice to see trappers skinning their own and not taking them to a processor.


Carry on.