 A couple of things are important when finding a place to hang the deer. You need a cool place that's free of bugs and dust. A clean cutting surface, clean knives and clean clothing are also a must. If you choose to work on a table, make sure it's clean and can be easily washed with soap and hot water and rinsed thoroughly. If you choose to hang the deer for most of the cutting, start by removing the hind feet. This can be done by cutting through the flat joint behind the hawk and just above the musk gland located on the inside of the hind leg. If you cut into this gland, you are likely to get an undesirable odor from the meat. Next, make an opening between the tendon and the hawk and suspend the carcass.