im amazed at the diiferent ways people hang and skin deer. iv tried several but the way i do it anymore is to hang from back legs on a single tree( redneck for gambrel). then just skin him down. how do you all do it?

Head up. Or head down if I am saving the cape. The back legs are easier to cut off with a knife head up.
The newest thing I started doing to speed up skinning is to cut the skin from the head to the tail down the center of the back. Taking the skin off in 2 halves is much easier. It just pulls most of the way off.

Hang head down.

I also run a knife down the back and skin in halves

Been skinning about 15 deer a year this way for a long time. It's what works for me.

I hung a deer by the head this year just to see. And everything just felt wrong.

-Jake

Head down when I used to hang em but I went gutless several years ago.

Head down from a gambrel.

By the right legs.
Cut around the body like spiral slicing a ham.
Peel the hide right off.
Don't pull too hard, if you exceed 100rpm, the eyes pop out, making the meat tough.
Gut through the throat, this keeps things clean.
Then open body cavity, use.ing a fillet knife core the anus from the cavity, pulling it
out from inside.

From the legs head down. The single tree left over from Grampa;s meat market was intended for hogs, so too big for deer. Easy to make. Cut half the legs off to get them out of the way with big branch pruners. Usually I'll do that before loading into the truck. Be careful with the hind legs or you'll have fun when you try to hang it. I want the hide whole for the fur buyer. If the weather is reasonable let it hang overnight or so. Hide loosens. Should be able to almost pull the hide off when it's ready. In fact some people do - with a truck. And it helps the meat.

The best trick if you're doing one for a farmer is hanging from a fork lift or a bucket. No reaching up or bending down. At home I use a cheap chain hoist.

Head down. We use a saws-all to sever the legs, and usually split down the spine to make it easier to hang in the walk-in cooler. We did try using compressed air to loosen the hide a couple of years ago, but it didn't speed up the process much. Our camp has a covered skinning shed with lights, water, elec. winch, and cement floor with drain. we "rough" it!!!

Head down, but usually they're in pieces.....

Head down from a gambrel, in a make shift cold room in a neighbour's shop.

Skin on, due to freezing temps, until time to butcher.

Makes for a b!tch to skin, but the carcass freezes if the skin is removed.

you're supposed to skin them? no wonder nobody likes my venison.

Haha

Head down from a gambrel for me, unless I have to hike it out in whi h case it's quartered with bone left in

Like this.

https://www.24hourcampfire.com/ubbthreads/ubbthreads.php/galleries/13767122#Post13767122

it's hot even during hunting season here in Florida. I field dress, get the animal back to base, then skin it and quarter it. I pack the meat on ice and leave it for a week, maybe two. Replenish the ice as needed. Last step is to butcher and bag the meat, vac pack, grind or whatever.

gutted in the woods.

head's down.

skin from the top to the bottom.

if family is around make it a show.

full moon rising, and wind adds to the theatre.

all the parts go into a cold water bath before freezing.