11/08/2024
There’s a lot of debate when it comes to hanging your deer after a successful hunt. Head up or head down? Age for a period of time or get it to the butcher right away? Everyone wants to have the best tasting/tender meat as possible. Honestly, I’m no expert on this topic, but as a taxidermist, here is what matters.
Get the skin off asap. The longer you leave the skin on, the more potential problems I’ll have. This benefits your meat AND your future mount. Below are some pictures showing the proper way to skin your animal before bringing it to me. Once this is done, don’t leave the head/hide anywhere that’s more than 40 degrees. Bacteria growth leads to spoiled hides and anything over 40 degrees accelerates bacteria growth. My walk in cooler stays at 33-35 degrees and I don’t want a fresh hide staying in there for more than 5 days before I can flesh/salt it. If you know you can’t get it to me quick, drop it in a chest freezer. In a perfect world, I want your head/hide the minute your done skinning it. From this point you can do whatever floats your boat when it comes to hanging/aging…and you’ll have a quality mount. One last thing, either hang it by a rope around the antlers or from the rear legs. DO NOT wrap a rope around the neck and hang it. Not even at the weigh station.
My family goes through a lot of game meat. I usually get a few deer each year and I always skin them right away and hang the carcass in my walk in cooler for a couple days. Then off to the butcher. It may not be the best way, but weather it’s a 100lb doe taken downstate or a 200lb+ buck taken up here, our deer meat has always been excellent.