Pony Soldier
WKR
I find this thread enlightening. Whether you wear gloves or not is your choice- I don't care. However I am fascinated by the number that write about all the blood and hair let alone stink on their meat. Cuts : use a knife with a blade that is 3 inches or less. It allows you to know what and where you are cutting at all times. Hair: A little parachord to pull the hide back can save you most of this. I cut everthing from the inside. The most that is exposed to your blade is about an inch where you start. I rarely have any hair on anything.
Blood: May I suggest a close look at the anatomy of the animal you are cutting up. I rarely get much blood on my hands. I don't cut the pelvis or rib cage until the animal is skinned completely except when I quarter them for packing. A reciprocating saw cuts quickly and you can keep the hair out of the way. There should be minimal blood in the carcass by then.
I'm guessing my skills come from years of trapping in the 70s. You learn a lot from skinning beavers and cats. I have killed and processed nearly 200 elk and deer and other the first one or two, things haven't changed.
I'm really not sure how you get blood while processing. I cut mine up on the kitchen table and rarely have any blood anywhere. Smell? Not that I know of and my wife could located pheasants with her nose.
I must have rare animals here. Just thoughts for you to ponder.
Blood: May I suggest a close look at the anatomy of the animal you are cutting up. I rarely get much blood on my hands. I don't cut the pelvis or rib cage until the animal is skinned completely except when I quarter them for packing. A reciprocating saw cuts quickly and you can keep the hair out of the way. There should be minimal blood in the carcass by then.
I'm guessing my skills come from years of trapping in the 70s. You learn a lot from skinning beavers and cats. I have killed and processed nearly 200 elk and deer and other the first one or two, things haven't changed.
I'm really not sure how you get blood while processing. I cut mine up on the kitchen table and rarely have any blood anywhere. Smell? Not that I know of and my wife could located pheasants with her nose.
I must have rare animals here. Just thoughts for you to ponder.