Mini-Fleshers

Submitted by Bob in Nebr. on 2/18/1999. ( )

I do quite a few deer heads and a few antelope. I flesh my capes(green) with fleshing knives. I've done it this way for years with good results, except it's alot of work and takes a lot of time. I've seen many advertisements for mini-fleshers. I'm curious as to how well these work. Also, are these meant to be used on dry salted capes only, or will they work well on green capes. I'm contemplated buying one, but want, whatever I buy, to work on green capes. Anyone have any experience or opinions regarding this. Thanks, Bob in Nebr.

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My Opinion

This response submitted by Bob C on 2/18/1999. ( ******* )

Bob, In my opinion, the best thing to use on a green skin is a draw knife and a fleshing beam. I've been doing it that ay for over 20 yrs. As I said in a previous post some where I use to have a mini flesher at one point. I cant seem to find it and really dont care if I do. I can beam down a deer cape in about 10 min. Thats all the big stuff, not around the nose and eyes ,etc. That takes a little longer, so I dont feel a real need for one. Bob C


miniflesher

This response submitted by Rob on 2/18/1999. ( )

If you just want to flesh a green hide to remove all the red meat and fat I agree with Bob to use a draw knife and beam to pre salt prep them.If you want to shave them after pickling the miniflesher will work to shave down deer size game, but I would recommend a rotary fleshing machine for this job over the miniflesher.With some practice you will be able to shave and thin the entire hide including the lips, nosrtils, eyes, etc with the fleshing machine. I also have a miniflesher that is never used.


I like mine

This response submitted by Travis on 2/19/1999. ( )

I just got mine about a month ago and have done two coons and one coyote with it. It`s a handy little tool in my opinion. It has definately saved me a lot of time....yes we all want a round blade but for us newbies out here the mini flesher is a good start...


Mine works GREAT!!!!

This response submitted by Gary on 2/22/1999. ( gschoen@GREnergy.com )

This little machine saves me lots of time. It works best if the hide is
salted, but you can flesh a hide w/out salting just towel dry the skin
before shaving it.
GOOD LUCK


Mini-Flesher

This response submitted by Janie on 2/25/1999. ( )

I too have a mini- flesher that I never use. I purchased a fleshing machine
from Dixeland Taxidermy. I love it wouldnt be with out it. After saling hides
overnite i pickle them for a day or 2 and then flesh on the machine
I can get most all the cape but still find I have to use my sknife
knife to get close on the eyes and the nose pad and some of the lips
The fleshing machine has cut my flesing time in half. I guess its what ever u get use to



mini flesher needs a large compresser

This response submitted by bill on 3/16/99. ( mehaffey@hrtc.net )

dont forget that it takes a good size compresser to run it my 5hp 30 gal. runs continus ourhers my dissagree but i turn the blade backwards.if you dont have the compresser i suggest looking at van dykes cat. they have a smaller fleshing machine i got 1 this year and its great! if you still are wanting one ill sell you mine for i will never use it agin


Timing is the key

This response submitted by Duane on 4/30/99. ( )

Like any taxidermy tool,practice is important.I have found that there is a certain time limit after salting,where the hide has just the right stiffness that the mini-flesher will cut very nicely. Not everybody has $900 around for a fleshing machine.


Love my miniflesher

This response submitted by Joey on 5/14/99. ( )

I use my miniflesher all the time. It works best if the cape is salted for
at least 12 hours. I use a knife for rough fleshing the red meat prior to salting. I don't know what I would do with out it for removing the membrane and thinning. I can't afford a fleshing machine.


Love my miniflesher

This response submitted by Joey on 5/14/99. ( )

I use my miniflesher all the time. It works best if the cape is salted for
at least 12 hours. I use a knife for rough fleshing the red meat prior to salting. I don't know what I would do with out it for removing the membrane and thinning. I can't afford a fleshing machine.


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