Not head up or down. How bout skin on or off.

I always trim silver skin off so don't know bout dryin out.

I've never seen a beef hung with skin on.

Sure skin easier when ya first get them home.

I hate trimming all the dehydrated meat off the outside when you hang the fur off. Beef is a much bigger animal that needs to cool more mass.

I skin them, then cut the meat off and start processing as soon as I'm done hunting for the day. I don't age them at all or let them hang even overnight. Just the way I do it. Head down, lol.

This is a trapping website right? With people who trap and skin animals?

This time of year I like to hang them skinned. After first night it’s usually dry enough to put a game bag on it without it getting all bloody.

I always skin them right away. Quarter and hang in old fridge unless it's cold enough to let them hang in garage . Unless it's a hard drag out, then I debone them in the woods and carry out in pack. My old chicken legs don't like to drag deer.

Wait, what?

ADC, I'm tired and gettin older quick. Not getting done tonight.

Skin them the day you shoot them, leth them cool overnight, cut up the nexy day. No losd of meat, no need to "age".

The aging is the question that will go several pages.

lol.

Correct, I skin, quarter, put in fridge or cooler (above, not in ice) and then when rigor mortis is done, I process. Usually 24-48 hours.

I use the gutless method probably 75% of the time also.


Depends where I am at.

Never saw anything wrong with hanging with the hide on.

When we hunt other states, we shove a couple bags of ice inside the cavity and they keep a couple days like that.

You will if it freezes on them. lol I learned not to procrastinate and get it done after that nightmare.

Fer sure! In this weather I get the hide off asap

I hang with the skin on. I will hang a week or more if temps permit. I done taste test between aged deer and not aged deer. Given the same type of deer (1.5-2.5 year old does), the aged deer is always better.

Beef is usually aged in humidity-controlled coolers to avoid loss of meat from drying out.

Cool, I’ve heard folks doing blind taste tests. I can never tell the difference.

Geez, what a bunch of well.....

Depends on the weather, the environment, and your point

of view plus your ability at the moment

No straight 100 percent answer, stroke it up and down or sideways

It doesn't matter at all if you keep it iced in a cooler or hanging at 40 or below

I like to skin the deer the same day I shoot them. Butcher it the same day or next day.

Bit of a pain skinning a couple days later. Big pain thawing a frozen carcass to skin and butcher.

Until my last deer I always hung, skinned, broke down and put in food grade plastic bags in a cooler with ice. In a day or two we would process in the kitchen. The last one I hung and skinned, wrapped in an old sheet, and processed the next day by bringing the entire carcass into the kitchen. Breaking it down on the kitchen island was easier than while hanging. The outside was dry and easy to pick the hair off. A lot of times I can't do that due to the temperatures, but I will be in the future whenever temps allow.

Skin and into the walk in cooler for at least 14 days

I do the same as ADC