Rare for us to bring in a whole animal as rigs can't get into our deer and elk spots. That being: gut and skin on the ground (may hang head down for skinning if in a sandy or dirty environment and a tree is available), hang by the hocks for storage or aging, and butchered on a 4 x 8 ft bench.
When suspended by the neck to a single point, I find the carcass spinning and swaying to no end. With a two point hook up to the hocks about 90% of that issue goes away.
Will do the gutless deal if I am immediately headed home. Typically though, things may have to hang around camp for a week or more as the group tries to tag out. Then game comes in mostly in halves or quarters to minimize surface exposure. Hams are hung again by the hocks and front quarters by a line through a hole two ribs in.
Last edited by 1minute; 01/18/18.
