ITEM YOU WILL NEED:

Place to hang the deer, skinning hanger or gamble, Wash tub, Sharp knife, Bone saw!

(Note: If your deer is a buck and you want to have it mounted you will need to stop in the middle of the stomach area to get you cape right!)

Cut the deer's skin at the back leg joint as shown in the picture (be sure no to cut the tendon like the one that is on the back of you ankle ) insert the gamble, once you have both legs in it winch the deer into the air.  Start by cutting around the back leg 3 inches above where you just place the gamble. Cut all the way around the legs.  Once you have done this make a Y cut from the ankles down to the center of the stomach area, then from center go straight down to the bottom of the neck.   Now cut the tail off, cut the tail as close to the body ay you can. You will need to hold the cape away from the deer's body as you cut between the cape and the body.  (trying not to cut the cape or the meat)  __________Once you have most of the back hind done, grab the cape and pull down from the backside of the deer. Pull it as far down as you can go. Now you will need to cut around the front legs right above where the leg bends. then cut the cape back towards the body.  again you need to hold the cape and pull up and cut the cape off the meat. Once you have done both legs pull your cape down the neck as far as you want and cut the head.

Start by cutting the front legs off as shown in the picture.  If you are going the save the ribs you will need to open the deer up to remove the guts which can be a breath taking job if you are not careful where you cut. First thing I do is to cut the brisket or chest bone.  If not you have to hold the gut up as you try to cut it.  take the knife and stick it in the deer's chest with the sharp end facing down. Push it in and with 2 hands pull straight down.  It might take you a couple of try's to do it.  Once this is done start at the top of the stomach where the hide leg join the stomach make a hole big enough for you to place you hand in.  With one hand on the inside make a V with 2 fingers, using the knife cut the skin straight down to brisket cut and the gut will drop down.  Now you will need to trim around the lungs and the guts should fall into the wash tub.  To finish it off you will have to cut the wind pipe off and this completes the guts.  It is time to take the pee sack and shoot out.  Stick the knife up into the shoot sack as shown in the picture.  Go around in a circle cut and pulling as you cut until all parts come out.   What piece you want to save or give away is up to you.  I don't keep the neck or ribs, I give these parts away.

Now that mastered to skinning process we more onto the more detail work of taking the meat off the bone to cut up or make hamburger.

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