| The tools of the deer-care trade are a couple of | | | | at the joints then cut along the insides of the |
| skinning knives, a sharpening steel and a handsaw. | | | | front legs and skin them out. |
| Hang a field-dressed buck in a cool (40 - 50 | | | | If you DO PLAN to mount a buck, make the two |
| degrees) place as soon as possible. For easy | | | | primary caping cuts, again using a Buck Knife, |
| skinning, hang a buck from a gambrel. sing your | | | | around a buck's body behind the front legs, and |
| Skinning Knife, cut up and through the hide on the | | | | along the back of its neck and out to each antler. |
| inside of the hind legs. Make a circular cut around | | | | Pull and skin the hide down over a buck's head. |
| the joint of each leg. With the sharp point and | | | | Saw off a buck's head with long cape intact. Take |
| blade of a knife, skin out the hindquarters. Saw | | | | your trophy to a taxidermist or freeze it as soon |
| off the hind legs below the joints. | | | | as possible. |
| To open the rear of a deer for cooling and | | | | Check for any dirt or hair and if you find any |
| skinning, saw a little ways into the pelvis. Start by | | | | remove at once. Cut away any blood-shot meat |
| skinning down toward a deer's neck. Grab the hide | | | | around the bullet holes. If you want the hide |
| and pull, most of it will peel right off. Cut off the | | | | tanned, wipe the bloody side clean with a towel |
| tail. Don't let the long hair get on the meat. Keep | | | | lay it flat and spread borax or salt on the inside of |
| pulling and skinning the hide over the ribs and | | | | the hide. Fold it lengthwise, hair out, roll up, tie, |
| down to the shoulders. If you ARE NOT going to | | | | package and head for the taxidermist's shop. Or |
| cape a buck for mounting, cut down into the | | | | again, freeze it and bring it to him when you can. |
| brisket as far as possible. Saw off the front legs | | | | |