I am trying to skin-out a wild hog...the only thing is that it has thick shoulder pads..I am not sure if it is a thick layer of dense fat or if it is some kind of cartilage...whatever it is, does it have to be completely removed ? ...I am still doing it with a knife and not a fleshing machine' is that going to be a problem ? Advice , PLEASE !
John
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you are getting into what most refer to as the shield on a boar. It is very tough. I send mine out to be professionally tanned. When I prep them, I put a series of cuts through what I cannot remove to allow for the salt to penetrate. I find it easier to have them done. I used to do my pigs with a draw knife, way too much work. Enjoy.
yes it is thick sometimes, and yes it has to come off. Take your time and keep cutting and chipping away at it. There should be a thin layer of fat between it and the skin, be carfull when you get to that spot so you do not cut through the skin. Use a very sharp fillett or thin knife to lift it off the skin if you can. Enjoy.
Fleshing a boar should be like driving a manual transmission car: EVERYONE should be required to do one. It will give you greater incentive to tell your customers to shoot sows instead. LMAO
DVD269 shows the entire process.1 800 334 8012
iq test for taxidermy fleshing
make it manditory
I have fleshed them by the hundreds with a VERY sharp draw knife.The big 500 lb. plus take about 45min.the smaller average hog takes about 25 min. and I have never,never had one that you could just lift off the skin LMAO !And the dont have a thin layer of fat seperating the skin from the shield
George I own severel ulus' and must say they are great for skinning/quarting game. How would it be a good tool for this process? I'm not being smart. I am trying to learn as many techniques as possible.
As for the hard layer of ( I guess) cartalidge. That is why I don't shoot expandable broadheads.