is it just me and my method or is defleshing extremely hard and time consuming? i have to cut this tiny membrane little by little with a razor and it take forever!
thanks
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And that's all it is: fleshing. You just take red meat off. Leave the membrane for work during the prep. If you have a round knife, after the pickle is when you hit that. If you're using a paint on tan,as I do, then you shave the hide right before mounting.