Hide pullers?

[RJD]

You know when you’ve got an old muntjac buck and someone has super glued the hide on? … Has anyone used ‘hide pullers’?Im so right hand dominant that it darent pull with the right and use a knife in my left hand, struggling with awful hand cramps in left hand, maybe this is the answer?

 

[deerstalker.308]

Have you tried releasing a bit of the hide and then cutting a hand hole in it to allow you something to grab rather than pinch between fingers and thumbs?

 

[VSS]

If you've got a mechanical carcass hoist, use that for hide pulling:
With the animal hanging from the hoist, skin the back legs as far as the tail. Cut through the tail bone, leaving it attached to the skin. Get a noose of rope around the tail just above the bone, and attach the other end to a floor anchor. Then simply press the "up" button on your hoist. Take it steady, and use a knife here and there if it looks like the muscle might tear.

 

[lochty]

As @VSS says above. If you don't have an electric winch, use one of the 2" ratchet straps. More than enough force, but much more fiddly.

 

[Tim.243]

You know when you’ve got an old muntjac buck and someone has super glued the hide on? … Has anyone used ‘hide pullers’?Im so right hand dominant that it darent pull with the right and use a knife in my left hand, struggling with awful hand cramps in left hand, maybe this is the answer?

Just tease it as you go....no rush also as Andy said cut 2 pull holes and lets be honest a few cut marks on the meat is not going to loose you any points, but the key is give them a bit of time on the hook to relax, I turn off the chiller and leave them for a while.

 

[big ears]

If you haven’t got a hoist. Skin as @VSS says then tie it to the hitch of a Toyota hilux and drive away slowly.
Works a treat

 

[devon deer stalker]

On one of my deer culling days we used this method on a fallow deer, worked really well.

But we tried it in a muntie and those things do not want to give up their skin even using a Hilux

 

[RJD]

Have you tried releasing a bit of the hide and then cutting a hand hole in it to allow you something to grab rather than pinch between fingers and thumbs?

Great idea !

 

[RJD]

Just tease it as you go....no rush also as Andy said cut 2 pull holes and lets be honest a few cut marks on the meat is not going to loose you any points, but the key is give them a bit of time on the hook to relax, I turn off the chiller and leave them for a while.

I hadn’t thought of allowing them to warm a little, thanks

 

[nun_hunter]

I used mole grips on the last fallow I skinned (after hanging at 2⁰C for 2 weeks) and it made it so much easier. It's not the most difficult but the mole grips were a game changer.

 

[RJD]

I used mole grips on the last fallow I skinned (after hanging at 2⁰C for 2 weeks) and it made it so much easier. It's not the most difficult but the mole grips were a game changer.

 

[RJD]

I’ve been looking for plastic square end mole grips today

 

[RJD]

This may work

https://www.amazon.co.uk/Chiloskit-Locking-Holding-Welding-Pliers/dp/B08G8GDXDT?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=A99KSXF8JPETJ

 

[RescueMe0007]

I've no experience of Muntjac, but for Sika & Fallow I've used a couple of golf balls, some cord and two pieces of wooden dowel. Allows me to get my full weight to pull the hide off a suspended carcass. Keeps the hair off the meat (largely).

 

[Pete6.5]

Try skinning the muntjac when still hot.

 

[old 30-06]

I am with nun_hunter, Molegrips. It takes the cramp inducing "grip" out of the equation, whilst giving you some thing to pull on. Keeps your fingers away from the blade. Costs nothing, and works really well.

 

[Pete6.5]

Also run a cut all the way down the spine it will divide the hide in two making it a bit easier

 

[Thoburns]

If you can skin while hot all the better 5mins tops. when I was slaughtering even lambs could be tough if allowed to chill down while we were having breakfast or a breakdown in the line. I do all mine hot inc roe then into the chiller, once cool then use cling film to stop the meat getting hard/dry while hanging.

 

[Mike L]

I skin one side then the other, did a 36 kg fallow yesterday in 16 mins and a 40 kg one today in 17 mins.

 

[RJD]

If you can skin while hot all the better 5mins tops. when I was slaughtering even lambs could be tough if allowed to chill down while we were having breakfast or a breakdown in the line. I do all mine hot inc roe then into the chiller, once cool then use cling film to stop the meat getting hard/dry while hanging.

Yep they are so easy ‘fresh’ but I only do that it going straight into freezer, I prefer to hang for a week or so but I like the clingfilm idea !