The way I hang deer after skinning, I leave all the guts inside the chest cavity. Then I remove the backstraps, shoulders, neck meat, tenderloins, and finally the hams.

The guts never leave the chest. Then what is left is hauled off to a gut pile away from camp for the buzzard (aka county road crew) and coyotes.

Last edited by Dixie_Rebel; 07/27/20.

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