Video: How To Skin A Deer The Right Way

You ruined the hide!! Start your skinning on the belly and preferably with the animal hanging, if not hanging the bed of a truck is preferable to laying on the ground. With the animal hanging you don’t have quite as much dirt and foreign material to worry with washing off. You do have to be a bit more careful skinning from the belly, so you don’t puncture the gut sack, but it’s worth it so you have a workable hide in the end. Buy your own grinder and stuffer and it saves you a ton a money and insures the quality of your finished product. If you can kill it you can learn the entire processing process. Processing a white tail takes my wife and I about three hours. We do a three day ice and salt cure of the quarters, straps, and tenderloins in an igloo cooler. Simply cover the meat with ice then cover the ice with table salt. Rinse and change the ice/salt each day. We do the actual processing on day 4. This takes away some of the gameness flavor that some folks complain about. We process the shoulders and some of the smaller chunks of the hinds into sausage/hamburger, we pull roast and steaks from the hinds, and cut the straps into filets. Wrap the strap filets in bacon put them on grill and you can’t taste a difference between them and store bought filet mignon!!