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Thread: So who on the forum can

  1. #1

    So who on the forum can

    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

    ATB

    Max
    Last edited by Max; 22-08-2010 at 18:15.

  2. #2
    Quote Originally Posted by Max View Post
    So who on the forum can skin a Muntjac clean, by this I mean no meat on the skin.

    After 20 + years 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

    ATB

    Max
    Hi i have not seen a wild muntjac & heard they are a bugger to skin & would love to have ago at shooting & skinning them. Try a compressor in each leg & blow it up to free the skin away from the meat thats how i skin. Even on roe/red thats what i have skinned the haunches have a soft bit of meat that will come with the skin & a knife needs to be used on this area & i assume it to be the same for all but hope the compressor trick will work for you.

  3. #3
    Skin immediately and whilst still warm. I have a colleague who is a slaughterman by trade and he swears that it so much easier. Watching him skin is indeed a wonder to watch. Absolutely nothing left on the skin.

    How old are the animals that you are generally culling by the way ? Unless they are older than 3 ish don't bother to hang at all. I do know of 1 stalker who lets them hang for around 2-3 weeks (in the skin) but then most of the animals that he culls are the older ones.

    Rocky
    The pure and simple truth is rarely pure and never simple

  4. #4
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    I whole heartedly agree with your slaughter man friend. Skin ASAP.The old the beast the sooner you can peel off the jacket the better. IMO

    I skin from the neck down and use a roller pulley or quad to pull the jacket off. Head shot beasts skin off clean 90% of the time, you'll always get a bit of tearing with chest and shoulder shot beasts mostly around the exit wound . But then with Munties that hardly matters as the off side is usually scrap anyway and only fit for the dogs.

    I don't bother cooking the trimmings that get fed to the dogs. They don't seem to mind either way and it saves me fannying about getting the boiler fired up.

    A mate of mine simple cuts the rear end off around the 6th rib and chucks the whole front end, minus the head. in with his dogs, skin and all. They then spend the rest of the day pulling it apart and crunching their way through the bones. They do all right on it that way. What's left just gets dumped in the midden.

  5. #5
    Hi Max

    Good to chat with you the other day.

    There is no doubt that skinning when warm is so much easier but then you have to hang the deer 'naked' and as you no doubt know doing so in the chill it dries and blackens them.

    On Sika we normally run a blade down the middle of the back along the spine line and pull them off in 2 halves. So much easier than trying to take it off like a sock!
    Last edited by jamross65; 22-08-2010 at 18:35. Reason: spelling

  6. #6
    Thanks all

    Seems like skin when warm is the way to go. Not sure about the "compressor method" v-max but worth a try maybe

    Ditto jamross65

    ATB

    Max

  7. #7
    At kennels to skin cold we used to use a winch setup, head + legs off score up, then loop of skin on neck through a locking noose, another noose round forelegs onto a loop on the floor and away it went! Works every time.

    But skinning warm is easier, although as mentioned you get the chiller problem. Next time I am at the abattoir I will have a chat about it though

    Cheers

    Tom

  8. #8
    Max I to tend to skin Muntjac warm as the longer you leave them the tougher the buggers get to skin, I also butcher Munties immediately as I find hanging them niether adds to or takes away from the taste unlike larger Deer.
    www.anglocustomrifle.co.uk
    Anglo deer management and training
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  9. #9
    I used to shoot alot of them when i lived in the south east. I'd skin as soon as possible, working my fist between skin and flesh. Leave them a day or so and they are alot harder to skin.

    Smear oilive oil on the carcass before putting in the chiller to stop it drying out.

  10. #10
    I know you have meat handling issues in the UK but here in the US I like to go from field to freezer asap. I also will skin them while warm. The last three does were quite fat and the skin rolled off like it was attached with a smear of butter. Very little knife work. The carcasses were hung until morning then butchered and frozen. If we'd gotten in from the hunt earlier they would have been butchered that night.~Muir

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