smdesign28

I guess that makes sense to hang head down. the plan is to cut off the lower limbs and just stuff the thing inside the fridge. The fridge won't be big enough for me to actually hang it. Not very scientific, but at least I'll have temperature control.

This year I am going to try dry-aging and butchering my deer. I just bought a big freezerless fridge to use to age it. The plan is to put the whole, field-dressed deer in the fridge, skin on, for a week. then butcher. My question is this, I've read a lot of posts about bleeding out deer, in ice chests, by quartering and skinning them and hanging them in the fridge, etc. If I'm not going to skin my deer (which is what the farmer that usually butchers my deer for me recommends) is there some way to drain out the blood? Also, should I hang it head up or head down? Thanks