When I hoist a deer (or hog for that matter) up on the gambrel for processing (gutting/skinning) I do it 'head up', while (I think) most do it 'head down'.
Why do I do it 'head up'?
It's easier.
How's that?
After my vertical skin cut, (being careful not to slice the innards) from throat on down, I reach in for the top of the wind pipe, cut it horizontally, which I then use as a handle, behind which I carefully cut and gently pull and cut until the entire organ package (if you will) falls out all in one bundle.
Am I in the minority processing using this approach?
What say you?
Why do I do it 'head up'?
It's easier.
How's that?
After my vertical skin cut, (being careful not to slice the innards) from throat on down, I reach in for the top of the wind pipe, cut it horizontally, which I then use as a handle, behind which I carefully cut and gently pull and cut until the entire organ package (if you will) falls out all in one bundle.
Am I in the minority processing using this approach?
What say you?
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