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.
The skin and muscle tissues of the deer are naturally separate from one another because of the protective membranes, making the process of skinning a lot more like following a built-in blueprint than like trying to lift a rug in the dark.
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.
Take a shard knife and stab between the lower leg's large tendon and bone. Keep focusing on the part and put your finger in to sense 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.
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.
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