Hang the split carcass
in a clean, dry place, 40 F
1-2 weeks
SKINNING A DEER
© David B. Fankhauser, Ph.D.
Professor of Biology and Chemistry
University of Cincinnati Clermont College
Batavia OH 45103
Cutting slabs of ribs
Created 12 February 2008
Under construction. Will have commentary shortly.
Here is a link to my page on
butchering the deer
.
1 01_suspend_for skinning_PC010006
2 02_rope_thru_heel_PC010007
3 03_skin_folds_down_PC010009
4 04_skinned_carcass_PC010010
5 05_hang_in 40F_protected_area_PC010012
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