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Deer skinning

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Pappy:
Some folks wanted to see taking the back straps out and saving the backstrap sinew
so here we go.I hang them by the back lesa .One thing you can see is always split skin from the inside out.If you don't you will get hair everwhere.I start at the hind quater and pull down to the ft. legs.I know for some of yall this is skining 1 0 1 but for some that have never done it ,it might help to see it. :)
  Pappy

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Pappy:
Cut off the ft. legs at the joint ,then split skin up to the chest cut.Pull out on
the ft. leg and start cutting under the shoulder while pulling out on it.It will come
right off.If any have any worry about the damage an arrow and sharp head will
do,look at the deers chest.
   Pappy

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Pappy:
Then make a cut across the back where the hind quarter meets the back,like in the last picture above.Then cut down the back against the back bone,be sure and keep knife tight against
the center of the back.Then start pulling from the top and trim as you pull out the backstrap.
Then I trim around the hind quarter and rear leg and debone the hind quarter while hanging.
You really need a video for this but maybe you can get the idea.It takes a little practice. :)
   Pappy

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Pappy:
Then lay the backstrap on the table with the silver side up,get the knife under it and work your way down the length keeping the knife angled toward the sinew.Once you get it cut off lay it
flat meat side up and take a knife using the edge and scrap the meat off,it will clean right up.Then just hang it up to dry.It is like filleting a fish. :)
   Pappy

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Pappy:
The leg sinew is what you had it hung on.All I save is the short bundles but if you want to take the time you can skin the leg all the way to the hoof and get a pretty long piece.On whitetail it is pretty small and I usually don't save it.. :) Mullet said he was going to do a hind quarter and show
how to get it all so I will leave that to him. :)I take the hing quarter and lay it out and you can see the muscle groups,there are 4.you can take a knife and follow along the sections and split it into
4 nice pieces,then you can make roast or cut them up into steaks witch ever you prefer. :)
   Pappy

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