So who on the forum can skin a Muntjac clean, by this I mean no meat on the skin.
After 20 + years the hell if I can.
I have tried skinning from haunch to neck and neck to haunch, hanging from the winch and in a cradle.
Hung a few days, hung a week, although I have yet to try it still warm. It does go against the grain somewhat NOT to hang the carcass for a week.
Just once I would like to to skin one without just tearing the flank meat off with the skin.
I know the flank meat is niether here no there but it does come in handy to cook up and mix in with the dogs dried food.
Really, i just want to crack it once without it taking all day
So what is your sure fired way