While it may not be the most exciting job in the world, skinning a deer is important when returning from a hunt or when still actually on the hunt. This information will be handy for that day on which you will need to skin a deer.
Skinning a deer can take hard process if you are not experienced yet. But it will soon be easy if you follow the steps. Physically, deer has separate skin and muscle tissues that make it easier to skin.
Before skinning, you should hang the deer down so that the skinning process can be thorough and the meat can be cleaner. Basically, you should do skinning within two hours since the deer died to keep the meat fresh and healthy.
When skinning, make sure you use a really sharp knife so that you do not go through the same part over and over again. Stab somewhere between the deer's large tendon at the lower leg and bone. After that, use your finger to feel the lump.
Once you have found that lump, sever the lower leg at the lower end of the two parts of the double joint. Cut the skin and the tendons here and then snap the deer's leg over your own leg, using your body's leverage to break it.
After you have broken the deer's legs, make several incisions around and near the tendon areas. There should be a whole between the tendon and the bone of the lower leg, as well as several incisions near the front legs.
After that, we move deeper to the front legs. Break and make openings just like you do with the lower legs. Get inside the skin near the lower leg openings and pull it off to start the skinning process.
Since deer's skin is tight, you may find it hard to pull it off at the beginning. But the process will be easier after some parts are pulled. Just keep to the techniques.
Skinning a deer, while not particularly romantic, is a process that should take around ten to fifteen minutes and relies almost entirely on your own body weight and strength.
Skinning a deer can take hard process if you are not experienced yet. But it will soon be easy if you follow the steps. Physically, deer has separate skin and muscle tissues that make it easier to skin.
Before skinning, you should hang the deer down so that the skinning process can be thorough and the meat can be cleaner. Basically, you should do skinning within two hours since the deer died to keep the meat fresh and healthy.
When skinning, make sure you use a really sharp knife so that you do not go through the same part over and over again. Stab somewhere between the deer's large tendon at the lower leg and bone. After that, use your finger to feel the lump.
Once you have found that lump, sever the lower leg at the lower end of the two parts of the double joint. Cut the skin and the tendons here and then snap the deer's leg over your own leg, using your body's leverage to break it.
After you have broken the deer's legs, make several incisions around and near the tendon areas. There should be a whole between the tendon and the bone of the lower leg, as well as several incisions near the front legs.
After that, we move deeper to the front legs. Break and make openings just like you do with the lower legs. Get inside the skin near the lower leg openings and pull it off to start the skinning process.
Since deer's skin is tight, you may find it hard to pull it off at the beginning. But the process will be easier after some parts are pulled. Just keep to the techniques.
Skinning a deer, while not particularly romantic, is a process that should take around ten to fifteen minutes and relies almost entirely on your own body weight and strength.
About the Author:
Ben Vinson is a fan of many things including writing about his hobbies. You can read more from Ben at the Cheap Butterfly Knives shop. See you there!
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