Fur on, into the cooler for 1-7 days. Make a few cuts, then peel the hide off with a winch.

I skin them as soon as I get home. I only age them if it’s a mature buck in rut, otherwise blacktail are good to eat as soon as they hit the ground

I skin then usually cut up a few days later. Two years ago I got a place with a walk in cooler but an unheated building with a walk in cooler in Sask is no good. The best deer roast I ever had was off a 6.5 year old buck that I let the roast age in the fridge for two weeks. Once I get heat in the building my cooler is in I’ll hang deer 10 days. That’s what I hang my moose and elk

You mean to tell me you guys don’t eat the skin?
I’m gonna be the first one to eat the pelt and the antlers just to spite you all

If I ever get one

Lol

Always try to get em skinned and quartered soon as i get back to the garage. They go on ice in a cooler with the drain open. As for aging i cant really taste a difference on the does. I like deer though so it gets ate reguardless. Will generally cut the throat im the field and try to let them bleed out as much as possible. Will gut with the deer hunt from hind legs.

the waggler way head up

if it's one I killed, skin comes off asap, that being said most of the deer I get come from the farm, and are skin on frozen, so I hang in my shed to thaw

Hide on
Only takes a couple minutes to skin a cold deer

Ive skinned countless cold animals the next day, only tough ones are coyotes for my neck of the woods.

Hide off ASAP.

Hunting away from home, ours always hang for a couple three days, maybe more, all depends on the weather and when we get back home.
Dad grew up hunting in the mountains in CO, and their deer hung for the full week they were up there.

So it's been a progression on technique...Early on, gutted, skin on, hang head down up to a week depending on temperature..Got tired of peeling cold deer.

Now.... gutless, skin immediately and bone out, put in game bags then march them out in the framed pack...No more dragging deer up hill and dale....bags go in cooler with ice on the bottom , with a rack to keep bags above ice....Rest there for a few days , up to a week if it's cold out and theres still ice.
Cut up, and freeze.
Everything is in stages, so not a lot of work all at once.

Years ago the owner of the meat packing house I worked at

hunted all over Canada, he flew his piper cub everywhere

He always had a chainsaw with mineral oil as the chain oil

Sawed what he killed into quarters skin on and put it in coolers

It was always interesting when he got back home and

put the coolers in the cold storage warehouse

How do you cut out the tenderloins being gutless ?

Once you pull the backstraps out you can cut through and access the inner loins. Easy peasy.

The only thing you sacrifice with the gutless method is all of the trimmings/rib meat. You are getting shoulders, rear hams, inner/outer loins, and the neck roast. Probably 85% of the meat

Just a small cut into the cavity behind a hind quarter, reach in and cut out, practically tears out...if you can position the head of the body down hill it's even easier.


That 15% you leave behind , and of course all the bones, is what makes the packing job easy.

I can usually hang, skin, and bone out the meat in 30 minutes or less. If I can't find a hanging tree, I'll do them on the ground like moose and elk. I've killed one, have it packed up and go kill another and pack both out together several times, as long as they're med. size.
I keep a small self locking block and tackle , my knife, meat hook, and bags in the pack. My murder kit...lol

Thanks Brat, you just taught a old dog a new trick, preciate it