Skinning the hind quarters
I like to expose the entire hind, fore-legs and brisket (chest) before hanging the animal because it makes removing the skin from the back much easier. The remaining skin on the sides of the abdomen up to the hind quarters can be removed by punching it off – you close your fist and use a punching motion with one hand, pulling the skin off with the other. It's better than using a knife because of the risk of cutting through the skin on the pelt (see number 14).