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Step 9Skinning
Now place the knife flat against the skin near the neck and gently slice it away from the meat beneath. The skin will come away with a decently thick layer of fat, so don't be alarmed if it seems to thick. The good meat is underneath.
If you're planning to use the skins for anything, be sure not to cut through them right now. This can be tough to do, so don't get frustrated if you botch it. Keep practicing. You'll get it.
Cut along the chest and ribs toward the back legs. When you reach the legs, cut through the skin to free it from the leg bones.
Cut the skin all the way off one side and then turn the carcass over and do the other side. When you are finished, lift the skinned carcass and have your helper (you brought one, right?) place the skin wool-side down on the floor and pitch the butcher paper. Now place the carcass on the clean table and you're ready to divide it up.
If you're planning to use the skins for anything, be sure not to cut through them right now. This can be tough to do, so don't get frustrated if you botch it. Keep practicing. You'll get it.
Cut along the chest and ribs toward the back legs. When you reach the legs, cut through the skin to free it from the leg bones.
Cut the skin all the way off one side and then turn the carcass over and do the other side. When you are finished, lift the skinned carcass and have your helper (you brought one, right?) place the skin wool-side down on the floor and pitch the butcher paper. Now place the carcass on the clean table and you're ready to divide it up.
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