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If you hang them by the head the meat is better and the skinning is superfast - just do your cuts on the ground, pull em up by the head. Tie a bit of bale twine around a good handful of neck skin...

Good fatties they are. I see you have them hung by the back legs, I find that if I hang by the head or with a hook in the brisket the leg and saddle meat will be much more relaxed when it is cut up...