Deer hanger

[1farmer]

5 hours ago, BilletHead said:

Here is what I use @Dutch. Home made. From a set of rope blocks, chain and da bolt.  I have a friend who made one like you are looking at. I'm not into lifting into a trailer or onto ATV anymore. When deer is down and field dressed I set my decoy sled on it's side. Roll deer into it and tip sled back to pulling position. Hook rope on ATV Ball and pull deer home and under rope blocks. Pull up and snatch off. Easy peasy. No stress using pulleys.

I can't believe that you don't own a gambling stick made out of an osage orange limb.

[BilletHead]

9 minutes ago, 1farmer said:

I can't believe that you don't own a gambling stick made out of an osage orange limb.

                  Dang come to think of it you are right. That is going to be on my to do list. When wandering the woods, I will look for the perfect one.  Grab one of my draw knives and go to work!

[Johnsfolly]

I would love to be able to use an ATV, tractor, or other motorized vehicle. I rely upon myself and family to drag and a hand worked block and tackle pulley/rope in our detached garage. I have a couple of hooks and gambrels if we have two to hang before we process them.

[JestersHK]

We tie off bucks by the rack, does go through back legs the,  and have tow and ratchet straps thrown over a main beam in the out building.  We do not field dress in the field due to yotes and crows, so we load them up in SxS or truck and then just back into out building under beam,  hook em up, pull em up, and get to work.

[Dutch]

Does are rarely harvested.  If we ever get over populated that may change.   He doesn''t gut them.  He skins and debones them.  Minimal moving of the guts to get to the loins.  The antlers if wanted get cut off with or without the head.  If the head is saved it will be for a European mount.  Everything else gets left for the scavengers.

[Deadstream]

18 hours ago, BilletHead said:

                  Dang come to think of it you are right. That is going to be on my to do list. When wandering the woods, I will look for the perfect one.  Grab one of my draw knives and go to work!

Don't make just one, will be in much demand.

[BilletHead]

2 hours ago, Deadstream said:

Don't make just one, will be in much demand.

     Will see what I can do. Sounds like a good challenge. with all the self-bows I used to make I learned how special that wood is.  It is a beautiful yellow fresh made then kind of orange turning to a rich then dark brown almost dark chocolate to black. I would unstring my bow and hang in the sun to get it turning colors. Dang brings all kinds of various memories. 

[Flyfisher for men]

I've rarely hung mine as I have access to a walk-in cooler. They can be laid down, although I do make sure to wipe out the body cavity of any fluids. I've never had any problems with spoilage. 

When I butcher I use a cable hoist.  I have hung a deer with it on occasion.

[Johnsfolly]

24 minutes ago, Flyfisher for men said:

I've rarely hung mine as I have access to a walk-in cooler. They can be laid down, although I do make sure to wipe out the body cavity of any fluids. I've never had any problems with spoilage. 

When I butcher I use a cable hoist.  I have hung a deer with it on occasion.

I usually like to hang them with skin on for 3 to 4 days before.processing. that is if the weather allows. Needs to be less than 43 deg Ave daily temp. I feel that time allows the muscles to rigor up them relax even have the fibers separate some. Makes the venison more tender.

[BilletHead]

24 minutes ago, Flyfisher for men said:

I've rarely hung mine as I have access to a walk-in cooler. They can be laid down, although I do make sure to wipe out the body cavity of any fluids. I've never had any problems with spoilage. 

When I butcher I use a cable hoist.  I have hung a deer with it on occasion.

             Like you I use our gambrel just long enough to skin and quarter up. The quarters and backstraps get placed in game bags (flour sacks or pillowcases). Then placed in a spare fridge on racks to cool and age a few days until ready to break down. I don't like unregulated open-air temps with or without skin on in the Midwest.  We can and do have temperature swings. If I am going to eat it then it will be taken care of to the best of my ability.