[Blue_Runner]

Thanks Tin and Mac!

Mac, if we get another one I'll take pics of the process we use.

We don't gut the deer. The reason is because in our opinion there's not much to gain by gutting besides inner loin (best meat but not much of it) and the ribs (never had em but bet thier good). Not to mention that I hate looking at and smelling guts!

We hang by the legs and skin from there down. Eventually skinning the cape all the way down to just under the chin. Take the front shoulders first, then the "backstraps", saw off head, and finally, take the 2 rear quarters.

How do ya'll do it when you hang from the horns? I've thought about trying that.

I know other people that skin them in a wooden trough, which seems unusual to me, but apparently works well.