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<blockquote data-quote="Maddog" data-source="post: 354799" data-attributes="member: 5355">@LB&nbsp; &nbsp;&nbsp; Try skinning head up and then you don't have to flip. That is why we also hang head up.&nbsp; Once we tried skinning head up we found we got a lot less hair on the meat and if one is judicious at the cut around the neck, you won't get any.&nbsp; Also LB, try to removing the sections to wrap in piece meal on the hang.&nbsp; Meaning don't remove the entire quarter.&nbsp; It take a leap of faith (mental) to do it this way.&nbsp; In essence debone it while it is hanging - deboning in pieces as to be wrapped. Then one doesn't have to manhandle &quot;quarters&quot; on your wrapping stations.&nbsp;&nbsp; It is so much cleaner as you aren't getting blood/tissue/etc onto the area where you process the deer meat.&nbsp; Plus it actually goes much more quickly.&nbsp; Especially if you have two people deboning into wrappable pieces on the hang.&nbsp; It also so much easier to remove that tougher outer cartilage layer along the backstraps when it is hanging.&nbsp; Take it off in one piece starting at the top and work your way down.&nbsp;&nbsp; By doing it this way I bet we cut our process time to easily less than half of what we used to spend the other way.&nbsp; &nbsp;&nbsp; Good luck.</blockquote>

[QUOTE="Maddog, post: 354799, member: 5355"] @LB Try skinning head up and then you don't have to flip. That is why we also hang head up. Once we tried skinning head up we found we got a lot less hair on the meat and if one is judicious at the cut around the neck, you won't get any. [B]Also LB, try to removing the sections to wrap in piece meal on the hang[/B]. Meaning don't remove the entire quarter. It take a leap of faith (mental) to do it this way. In essence debone it while it is hanging - deboning in pieces as to be wrapped. Then one doesn't have to manhandle "quarters" on your wrapping stations. [B]It is so much cleaner as you aren't getting blood/tissue/etc onto the area where you process the deer meat. Plus it actually goes much more quickly. Especially if you have two people deboning into wrappable pieces on the hang. It also so much easier to remove that tougher outer cartilage layer along the backstraps when it is hanging. Take it off in one piece starting at the top and work your way down. [/B]By doing it this way I bet we cut our process time to easily less than half of what we used to spend the other way. Good luck. [/QUOTE]

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