Was the pun intentional?
Hanging Deer Horizontally
- Thread starter GMan14
- Start date
If you have plenty of space along the rail but not enough height, why cant you quarter the animal like you do when hanging a large animal like a cow? just split the carcass vertically down the spine then remove the fore quarters between 9 - 10 ribs and hand the fore quarters with a meat hook under rib No.9.
Nifty aren't they. There is evidence that aitch handing produces better meat
It's just a modular coldroom - plenty of companies supply them if you simply google "modular cold room". The company I got mine from is no longer trading so I'd not recommend them, and if I was doing it again I'd just get my local refrigeration person to supply one. They are basically a few camlock panels and a monoblock unit. If you've got a big estate nearby or hunt kennels then find out who services their kit.
@Tim.243Do you have a link to a post showing these in use? Tried searching but can’t find anything
baguio
Well-Known Member
Get one of these hooks Search: 21 results found for "s hooks" for £10.50. Very easy to hang anything from the aitch, meaning that you can utilise the full height of your chiller. The carcass even rotates so that you can get more in.Stainless steel so lasts forever! Looks like this is what @75 uses too. 
ReallyDo you have a link to a post showing these in use? Tried searching but can’t find anything
This is what I got from my search and any of the first 20 hits will take you to @Tim.243 's hangers...........................
I’ll be honest, I’m not the best at this forum malarkeyReally
View attachment 351649
I have since found the post!
John Gryphon
Well-Known Member
I would like to read the evidence, can you provide the link please?
I’ve not looked at this in detail but might be helpful https://www.mla.com.au/globalassets...derstretch-affects-beef-eating-quality-lr.pdf
Personally I just use an offset large s hook. Tight bend one end, big open bend the other. Poke the narrow end through the pelvis from “inside” the deer and the open end catches the aitch bone. Loads easier than faffing around with threaded hangers and the like.I’ll be honest, I’m not the best at this forum malarkey
A prototype - ignore the gambrel behind:
John Gryphon
Well-Known Member
Had a read and thank you. Its good in parts..its the forequarter that could do with help as it is never as tender as the arse end cuts no matter which way it is hung.
Qu" Although the tenderstretch effect is slightly negative in the tenderloin, (which is stretched in an AT carcase), it is strongly positive in most other hindquarter cuts and largely neutral in forequarter cuts other than the cube roll (ribeye).Tenderstretch is often a key factor in grading compliance for high tropical breed content cattle (see MSA Tips & Tools:
Have hung them normally and from the pelvis. I can't say I noticed the difference in meat quality, if anything it has got better but that may be due to other factors.
Hanging horizontally is dubious if the beast has not hung vertically long enough to fully drain it. Fluids may concentrate in some of the lower areas and taint the meat.
I was with a master butcher last weekend and his view was get it up within 3 minutes of shooting, stick the carotids then get the head off. Leave hanging for 30 minutes to ensure it is empty as far as poss. A bit beyond the so called best practice that is preached.
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