This is really helping alot, thanks guys! To hang them do you string them up by the hamstrings or is this where the tarsal gland is(where hamstring meets leg)? OK, got the gutting- GI tract, lungs, & heart; likewise got the skinning.
How do you quarter? I imagine by removing the torso from the pelvis, splitting the pelvis, and cutting torso in 1/2- lengthwise or accross the shoulders? Any use for the head(I will be meat eating not trophy)or neck? Also do you cut/amputate the legs at the knees to save on weight? Where is the best shot on deer and javelina?
Sorry for the 1001 questions.
Just so you know I had heard somewhere that it is best to bleed the animal for taste. I was thinking that when something dies the blood goes into the venous system and that by cutting the jugulars you could drain it(slowly) by hanging by the hindquarters. But, there I go thinking again, you would imagine I'd learn
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Again, thanks for being patient with a newbee.
Olazul