Skinning ?

Submitted by Jack on 9/8/99. ( )

When skinning a dear cape how much do you have to flesh before salting and putting it in the pilkle. I always hear take off the large chunks and then salt. What about the thin parts or real small pieces is it ok to salt then take it off that stuff with a mini flesher when it comes out of the pickle. Or is it better to have all the meat of before the pickle. Thanks

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Big Chunks

This response submitted by Keith Daniels on 9/9/99. ( )

Just take off the heavy stuff. The rest will come off easier after it's been pickled.

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