Skinning a Deer
Posted: Monday, January 11, 2010
by Jack H. Schick
I like to skin my big game animals as quickly as possible for several reasons. First, it's easier to get the hide off when the animal is still warm, or at least has not completely chilled or frozen. Second, with the hide off I can spot any potential problems with the meat. There may be blood clots, dirt or 'guts' material entrained in the meat that will promote spoilage. Third, the hide, that often harbors parasites (ticks, fleas, worms), will keep in body heat which will also promote spoilage. And, finally, with the work out of the way, I can relax and enjoy the traditional "finer aspects" of Deer Camp.
Hanging:
It's important to have a strong cross beam (or branch, or pipe, or rafter), that is high enough to suspend the carcass completely off the ground.
It's also important to have two pieces of strong rope or nylon strap. I'd say 8 feet long. Nothing is more frustrating than having the rope break while you're trying to hoist it up, or finding it's too short to tie off properly.
I've had both cross beams and ropes break on me. It really complicate the process, especially if you're trying to do it by yourself. I'm usually already pretty beat from the hunt and from dragging it out anyway.
I hang my animals nose down. It allows the blood, etc., to drain away from the hind quarters where most of the meat is. When I gut, I split open the chest and throat, too. The liquids will drain right out and not accumulate in the chest cavity.
I cut a slit through the skin above the animal's 'knee' joint, between the leg bone and the big tendon. I slip one end of a rope through the slit and securely tie it around the leg. I toss the other end of the rope over the cross beam. Then I lift and pull the carcass up until the nose is about a foot off the ground and tie it off to a branch or something (it's a lot easier with more than one person).
I secure a rope to the other leg similarly, and tie it off in such a way that the legs are spread as far as possible.
{A coat hanger shaped Deer Hanger can be purchased, and a small pulley/hoist can be used to lift the carcass. I'd like to say "I'm Old School", but I'm just too cheap to buy the stuff}
Skinning:
It helps to have a sharp knife. I prefer one with a curved blade at least 4 inches long. Depending on where you've got the animal hung, it's handy to have a step stool to stand on. I usually roll the biggest stump from the wood pile over and use that.
Cut the skin completely around both rear legs just below where the ropes are tied. Be careful to not cut the tendon. Peel the hide down a couple inches so you can get a grip on it. You'll need to do alot of 'slicing loose' from the tendon and bone in that area.
Next, slice the hide down from your leg cuts to the tail across the back of the hams. I find it best to pinch up the skin in one hand and slice sideways rather that keeping the knife perpendicular. You don't have to worry about cutting into the meat, then.
The hide is now split from rope to rope across the 'top' of the hanging animal.
Cut off the tail and pin it to your hat. I usually hunt in the Allegheny National Forest in N. W. PA. The great-grandfathers of some of the guys up there actually were in the Buck Tail Regiment during the Civil War {A doe tail's okay too. Who can tell the difference?}
Get a good grip on the skin at the leg cut. Pull down and away from the tendon and bone while slicing it loose as needed. Get it worked down to the thicker part of both legs. This is the most tedious part.
Begin peeling the skin away from the crotch and tail areas exposing the hams and the inside of the legs. Pull up on the edges and keep the knife at a shallow angle while slicing to avoid cutting into the meat.
When you get larger flaps of hide hanging loose you can start to yank harder, continuing to slice as needed. Get the hide completely off the legs and hams.
Pull up the edges of hide along the 'gutting split' on the belly and chest and peel it back a few inches. Make sure it is loose from the inner thighs and crotch areas.
Get a good grip with both hands on the hide about where the tail used to be. Pull down hard with all your weight. The hide should peel off the back with minimal cutting. Keep ripping it off downward. Slice loose any meat that might be tearing off with it.
Continue working it down with brute force, off the shoulders. Cut it loose as needed. Work it down off the front legs past the knee, like pulling off a sock inside out. Get the hide as far down the neck toward the head as possible.
Take a break! Your hands will be cramped and you'll be short of breath (if you're fat and old too).
I use my game saw to cut off the front legs at the knee and the neck as close to the head as possible. Done!
If you plan to have the head mounted you can take the whole thing in, or you can cut off the back half and just give them the cape.
At this point, after catching my breath, and getting the feeling back in my hands, I take some time to finish cleaning out the body cavity. I remove any remaining 'guts' and maybe wash it out. I remove any badly damage meat around the bullet holes and cut out any blood clots. I leave the skinned carcass hang, usually for a couple days (If it's hot out, I usually bone it out right away and put the meat in the refrigerator). A rind will form on the carcass. The outer layer will become dry and stiff. That's perfectly fine. Blood and fluids may continue to drip out. The carcass can be covered with a 'cheese cloth' game bag you can buy as some sporting goods stores. Don't wrap it or cover it with plastic or any other non-breathable material until the rind has formed. I always bone out and butcher my own, but a professional will accept the carcas as it is.
There are, of course, other ways to do it; but, that is how "I" skin my deer.
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Top-level comments on this article: (2 total)Very interesting. Never knew all that goes into skinning. Like hanging the animal nose down to drain the fluids.Thanks for reading.
Great article, Jack. Lots of information. I've had to do this before..and the first time, I had no clue what I was doing...the guy who was teaching me...spent most of the time laughing.
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