I want to attemt my first hog. When skinning the hog out the thick fat around the shoulder area do you remove it or not? If so what is the best way to do so?
Thank you,
Steve
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I know you're a beginner, but you gotta admit, that's a dumb question. EVERY BIT of fat and meat have to be removed and then that "shield" will need to be shaved down to almost wallet leather before you can attempt to mount the animal. I've done it with a scalpel and a razor blade and an ulu, but the best way will always be that round knife on your fleshing machine. Old boars can have a hide an inch or more thick and unless you get it shaved down, you won't carry any detail to your mount. You'll need to shave it down until it turns blue and begins to have the texture of pigskin. You'll recognize it when you see it.