Always hanging from the hocks on the hind legs. Once it’s skinned, the front shoulders pull off easier ( gravity ). The big advantage is that it’s easier to split the deer in halve, or to separate the two hind quarters.


Years ago, all the old time hunting camps here in Pa always hung their deer on the meat pole by the neck. But I think that was mainly for show.

We hang them by the back legs.

Hung by the head until ready to butcher.



Then hung by the back legs to skin and butcher



Halved, backstraps and front legs off and processed.



Hind quarters ready for processing.



Roasts vacuum-sealed and meat for sausage in freezer bags.

By 1 back leg, easier to start, easier to finish, easier to quarter. Have done it every way possible will take the 1 back leg method every time.

Lugnut, If you are going to hang from the back legs to skin and butcher, what is the purpose of hanging them from the head to begin with?

My guess is so the chest cavity drains out well. Also if it rains or snows its hitting the deer with the hair and slides off instead of seeping into the hair.

back legs , and I take off the hide asap,

There is no real purpose to it, it just makes more sense to me to do it that way.

I like to age my deer and will let them hang for 7 to 10 days weather permitting. If we get a nice stretch of weather with daytime highs that don’t go over 45° and nighttime lows that don’t drop much below freezing I will let them hang as long as possible.

When hanging to age, I like to have the opening at the bottom of the deer. Like RR said, that way anything that still needs to drain out can and also dust and debris isn’t gathering in the chest cavity. It doesn’t take but a minute to lower it down with the pulley, slit between the two back tendons, stick in a gambrel and hoist it back up.

I’m sure it would be OK to hang it from the back legs straight off, that’s just not the way I do it.