01_inside_DSC_0028 (-1x-1, -1 bytes)

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
16_hacksaw_second_rib_strip_DSC_0077 (-1x-1, -1 bytes)

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.
 
 
01_suspend_for skinning_PC010006 (-1x-1, -1 bytes)
1 01_suspend_for skinning_PC010006
02_rope_thru_heel_PC010007 (-1x-1, -1 bytes)
2 02_rope_thru_heel_PC010007
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3 03_skin_folds_down_PC010009
05_hang_in 40F_protected_area_PC010012 (-1x-1, -1 bytes)
4 04_skinned_carcass_PC010010
05_hang_in 40F_protected_area_PC010012 (-1x-1, -1 bytes)
5 05_hang_in 40F_protected_area_PC010012
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