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Written by BenVinson
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Wednesday, 10 March 2010 |
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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.
by BenVinson
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.
First of all, skinning a deer is not that difficult as you imagined before. Deer has protective membranes that separate their skin and muscle tissues, which make it easier for the skinning process.
You should first hang the deer creating a greater leverage point for skinning the deer. This also ensures that the meat will stay clean. It is important to try to skin the deer within an hour or two of the deer's death.
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.
When you have found the lump, find the two parts of double joint at the lower part, then split the deer's lower leg there. Start skinning some parts. Break the deer's leg using your power. It sounds cruel if you are not used to do it.
Once the legs are broken, you should make some other openings around the tendon and near the front legs. Keep an opening between the tendon and bone at the lower leg. Just remember to make some openings near the lower leg areas.
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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