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How to Skin a Deer
Here are the basic steps for skinning a deer:
- Prepare the area: Choose a clean and well-lit area with a sturdy surface for skinning the deer. Make sure you have all the necessary tools on hand, such as a sharp knife, a bone saw, and gloves.
- Hang the deer: Hang the deer from a sturdy tree or hoist, using a gambrel or a pulley system to lift the animal.
- Make an incision: Start by making an incision along the deer's belly from the butt to the base of the ribcage. Be careful not to puncture any of the deer's internal organs.
- Peel off the skin: Use your hands to carefully peel the skin away from the deer's body, working from the belly toward the legs and neck. Use a sharp knife to cut through any connective tissue or muscle as needed.
- Remove the head and legs: Once you have the skin peeled back to the neck and legs, use a bone saw to remove the head and legs at the joints.
- Finish removing the skin: Continue to work the skin off the deer's body, using a knife to separate the skin from the carcass as needed.
- Remove the internal organs: Once the skin is removed, use a knife to carefully remove the deer's internal organs, being sure to avoid puncturing the bladder or intestines.
- Clean and store the meat: Rinse the deer's meat thoroughly with cold water and hang it to dry. Once the meat is dry, wrap it in butcher paper or vacuum-seal it and store it in a cool place.
Again, it's essential to follow proper safety procedures and have the necessary knowledge and skills before attempting to skin a deer. If you're not experienced in this task, it's best to seek guidance from someone who is or consult a professional butcher.