Larder equipment for hanging, opening and processing deer.
- Gambrels — BushWear's own stainless steel gambrel, and the HME 4:1 gambrel with a pulley system for lifting a beast single-handed. The pulley is worth every penny if you are working alone or hanging heavy reds.
- Hooks — stainless S-hooks in 5mm and 10mm, singly and in packs.
- Chest spreaders — medium and large, in stainless, to hold a carcass open while you work and to let it cool properly.
Stainless throughout is not a luxury here — a larder is a wet environment and anything that rusts becomes a hygiene problem.
Beyond hanging: the rest of the larder
- Saws and knives — larder bone saws from BushWear and Fischer with spare blades, Mora boning and skinning knives, and round and oval honing steels to keep an edge through a long session.
- Weighing — hanging game scales, including the HME 880lb digital scale, for recording carcass weights.
- Temperature — dial, probe and fridge/freezer thermometers, so you check the carcass and the chiller rather than guess.
- Flies and hygiene — carcass fly nets for roe and larger deer, an LED fly killer, colour-coded chopping boards, aprons, cut-resistant gloves, sleeve protectors and centre-feed paper towel with dispensers.
- Prep and storage — stainless steel prep tables, magnetic knife racks, tote boxes and self-sealing bags for the finished meat.
If you supply venison to a game dealer or sell it on, food hygiene rules apply, so check what your local authority expects before the season starts.
See also deer extraction, knives, saws, game bags, stalking kit and food preparation.
