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. If you have taken down the deer, elk, antelope or goat of your dreams in a glorious hunting adventure, you will need to know how to skin the deer and how to get the most out of your kill. If you are just learning about hunting, this information will also be incredible handy for that remarkable day on which you will finally be able to skin a deer.
The act of skinning a deer is thought of to be quite simple. The basic important guideline behind it is to follow the built-in lines of the body of the deer and work from that standpoint. The skin and muscle tissues of the deer are physically separate from one another because of the protecting membranes, making the procedure of skinning a lot more like following a built-in blueprint. The skin should easily peel from the meat because of these membranes, creating a very slight risk of tearing the skin or the meat.
The most important aspect in skinning a deer is the use of your hands and the pull of your own body weight. With these two integral tools, the aspect of skinning a deer becomes incredibly simple. In fact, skinning a deer can typically be completed in about ten to fifteen minutes without any serious complications.
You should first hang up the deer. This makes it easier for you to use your body weight in the skinning procedure and creates a greater leverage point for skinning the deer. This also makes sure that the meat will stay clean. Whether you hang the deer from the neck or from the legs, there is no particular difference. It is vital to try to skin the deer within an hour or two of the deer's death, making the skinning process a whole lot easier.
Your knife should be very 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, and then use your fingers to feel the lump that is created by the deer's double-jointed bone. 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 in this fashion, 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. You will then sever and snap the front legs as well, making the skinning process easier. After you have made the initial incisions, you will begin the process of undressing the deer of its skin. Use your finger tips and thumbs to get inside the skin near the lower leg incisions and begin to pull the skin off.
Essentially, the pulling of the deer's skin should work a lot like pulling a tight jacket or pair of blue jeans off. It may be a little bit awkward, but the layer of meat revealed below the skin should be a more than ample reward. After the skin is pulled off, you will notice the meat is ready to go and the separation of the meat thanks to the deer's membrane has made the whole process a lot simpler than you ever thought possible.
Skinning a deer is a process that should take around twenty minutes and relies almost entirely on your own body weight and strength to pull the skin off of the deer's body. It really is that simple. You compensation is a healthy tasty meat for you to enjoy.
The act of skinning a deer is thought of to be quite simple. The basic important guideline behind it is to follow the built-in lines of the body of the deer and work from that standpoint. The skin and muscle tissues of the deer are physically separate from one another because of the protecting membranes, making the procedure of skinning a lot more like following a built-in blueprint. The skin should easily peel from the meat because of these membranes, creating a very slight risk of tearing the skin or the meat.
The most important aspect in skinning a deer is the use of your hands and the pull of your own body weight. With these two integral tools, the aspect of skinning a deer becomes incredibly simple. In fact, skinning a deer can typically be completed in about ten to fifteen minutes without any serious complications.
You should first hang up the deer. This makes it easier for you to use your body weight in the skinning procedure and creates a greater leverage point for skinning the deer. This also makes sure that the meat will stay clean. Whether you hang the deer from the neck or from the legs, there is no particular difference. It is vital to try to skin the deer within an hour or two of the deer's death, making the skinning process a whole lot easier.
Your knife should be very 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, and then use your fingers to feel the lump that is created by the deer's double-jointed bone. 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 in this fashion, 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. You will then sever and snap the front legs as well, making the skinning process easier. After you have made the initial incisions, you will begin the process of undressing the deer of its skin. Use your finger tips and thumbs to get inside the skin near the lower leg incisions and begin to pull the skin off.
Essentially, the pulling of the deer's skin should work a lot like pulling a tight jacket or pair of blue jeans off. It may be a little bit awkward, but the layer of meat revealed below the skin should be a more than ample reward. After the skin is pulled off, you will notice the meat is ready to go and the separation of the meat thanks to the deer's membrane has made the whole process a lot simpler than you ever thought possible.
Skinning a deer is a process that should take around twenty minutes and relies almost entirely on your own body weight and strength to pull the skin off of the deer's body. It really is that simple. You compensation is a healthy tasty meat for you to enjoy.
About the Author:
Deer hunter and Author Ethan O. Tanner explains the different types of Whitetail the checklist for field dressing for your treasured Gutting a Deer gift for years to come.
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