Skinning the hind quar­ters

NZ Lifestyle Block - - Notebook -

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).

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