I skinned out a Canada goose for a friend and after fleshing on the wire wheel for +3hrs. and washing the skin in dawn dish soap, the skin has a foul smell to it that I have not experienced before. After talking further with my friend, he admitted that the goose had not been frozen immediately after it was shot, rather it was kept out side in cool weather (30-40 degrees) for a couple of days before being frozen. This goose was also exceptionally fat. My question is, did the non freezing immediately after shooting cause the skin to smell. I did not detect a bad smell from the meat while skinning which one might expect. I'm curious as to wheather this skin can be salvaged and make a mount that won't smell. I'm open for suggestions on what to try next. Currently, the skin is frozen damp, wrapped up in towls and sealed in plastic bags. I have mounted various birds before and I'm trying to establish a business in this profession. Any help would be greatly appreciated. Thanks.
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It will be fine. I have lost count of the number of stinky geese I have had the honor of preparing. It seems that eating grass and being gut-shot is a deadly combination that can cause a nice stinky green belly in record time. When they first begin to slip, only the down will come off. If you catch them at this stage they will mount up just fine. Next, the belly feathers themselves will go. Still salvageable, but with some limits as to the best poses. If the face feathers are loose I usually trash it.
In any case, If the skin is defatted and washed correctly it will dry with no unusual odor at all.
Nancy M.