The Process Of Skinning A Deer

By Ben Vinson

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.

Hang the deer down to start the skinning process. This way, it is easier to clean the deer from dirt and dust it gets during the journey home, and also from the skin itself. Do not wait too long for the skinning. Two hours is the maximum time. If you wait more than two hours, the skin may be more difficult to drag and the meat will no longer be fresh.

Your knife should be especially sharp. Supposing the deer is hung by the legs, find the large tendon connecting the lower leg segment to the rest of the deer's leg. You should poke a whole with your knife in between the tendon and the bone there, then use your fingers to feel the lump that is created by the deer's bone.

After that, find two parts of the double joint at the lower part of body to be torn. The leg should then be broken to ease the skinning process.

Once the legs are broken, you should make some other openings around the tendon and near the front legs. Keep an opening between the tendon and bone at the lower leg. Just remember to make some openings near the lower leg areas.

You will then sever and snap the front legs as well, making the skinning process easier. Use your finger tips and thumbs to get inside the skin near the lower leg incisions and begin to pull the skin off.

The skinning process may be hard in the beginning since the skin is quite tight. But once you can pull off some inches, the rest will be easy to finish. And even more after you see the meat, the reward of your hunt.

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. - 31490

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