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Skinning
Before meat processing can begin, the animal must be skinned. This is usually done back at home, but can be done in the field if the temperature is hot and the animal needs to cool down to avoid spoilage. If done in the field, be sure to have a quality game bag to keep dirt and insects off the carcass. Tools required are:
• Saw
• Sharp skinning type knife
• Flexible boning type knife
• Gambrel
• Hoist
Step 1
While the deer is on the ground, make a circuitous cut around each rear leg right around the knee joint. From this cut, slice through the hide (from the inside out) to the abdomen opening created when you gutted the carcass.
Step 2
Insert the gambrel hooks between the space between the tendon and the leg right above the knee. Hoist the deer to a comfortable height (the working area should be approximately eye level).
Step 3
Skin each leg out to the tail. At this point there are two choices. Traditionally the tail is cut through at the vertebrae closest to the body. However, if you are hunting in a known CWD area and want to avoid cutting through any part of the spinal cord, simply split the skin of the tail and skin it out. Leave the skinned tail attached to the body.
Step 4
Once the tail is separated, remove the skin from the rest of the carcass. This is most easily done by pulling downwards on the skin while cutting the thin membrane as needed between the meat and skin. When the skin is free to the front shoulders, the front legs will need to be separated.
Step 5
From the front leg elbow joint, make a slit several inches toward the shoulder. Slightly above the knuckle joint saw each leg off.
Step 6
Continue skinning the hide down the carcass, over the shoulders to the last joint in neck. At this point you can either saw through the spine, or cut through the spine with a knife between the vertebras. If you are hunting in a CWD area and don't want to cut through the spine, simply cut through the skin all the way around the neck, and leave the head attached.
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