Well I skinned my first deer head last night,it went well,no holes
lips and lids still in tact,my problem is the thin membrane,it seems
the more red meat left on during skinning,the easier it is to flesh
because while removing the meat the membrane and all comes off very easily,my question is does all of the membrane have to come off if I am going to salt dry and send to a tannery or even krowtann,this stuff is driving me crazy,I gave up and threw back in the freezer.The stuff just slides around,I was able to get most of it with my scalpel,but its the membrane that is bloody that I cant remove without cutting holes.Please help me I'm at the end of my rope!
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Or give it a coat of STOP-ROT first then let it dry out a bit. this makes the membrane stiffer and it comes off very easy. Joe
If your sending it to a tannery, just split, turn, rough flesh, and salt. They should take care of the rest for you. If you plan on doing it yourself......keep practicing!
Thanks for the replies,I was about to lose it! over a thin slimy membrane.LOL