ALWAYS hang by the hind legs! The majority of the meat is in the hind quarters. You want all the blood to drain from these muscle groups ASAP. If you hang your deer from the neck blood will pool in the hind quarters and as a result you will be wrapping bloody meat. I've done it both ways and I must say upside down is the best.
Here's another reason for upside down...
As we all know, when cleaning the deer you stand a real chance of rupturing the bladder. When this happens in the upside down position it drains away from the hind quarters and contaminates little except the chest cavity. In the upright position it contaminates the BEST meat especially where you cut out the tail and pelvic bone.
Always keep water on hand to clean off any contamination as soon as it happens.
Here is a way of skinning that has worked well for me. Tie the head of the deer to the bumper of your truck or tree. Place a tarp under the deer to keep it clean. With your gut hook cut allong each leg, down the belly, and around the neck. Skin down the neck about one foot and tie on a good peice of rope around a fist size rock that you have placed in the hide on the back side of the neck. Attach to your winch or favorite 4 wheeler and pick a gear.
It sure beats pulling, cutting, and kneeling on the hide.
Then hang him upside down.
or....take him to a processor and bend over. :lol: jm .02 .....spit