I got a buck! Finally!! Just finished skinning and I do not have much experience. As a result, there is a fair bit of hair stuck on the damp and bloody skinned carcase. I know a torch can be used to singe off some hair... are there other techniques that work better?? Thanks, Tom
Pick it off where visible and place in a damp towel. When you get the opportunity at another deer, cut from the inside of the hide out, use a swing blade or similar, pull the hide back skinning and pulling and try to avoid letting it flop back onto the meat. See Field Dressing 101 in game processing for a bit more.
Garden hose and patience After a good rinse, I would just clean each chunk after boning one piece at a time . I've been there and now I am just extra carful when I skin. It helps not to cut into the hair when you make your first cut . Start from the inside and cut towards the outside .. If that makes since . If you slice from the outside in .. You cut about ten million hairs, then every time you shake it while skinning .. Those little hairs fall Down on your clean carcass . Start from where you field dressed and continue that cut toward the head . Then cut from the inside out wards thru the hair ... Do this everywhere that has to be ringed , the head , the legs . Sent from my iPhone using Tapatalk
After you quarter it rinse of the pieces. They'll be easier to handle that way. Then while processing, de-boning etc; you can clean it further if need be.
Don't be to picky with it until it's been quartered out. When you flop a quarter down on your cutting board use a filet technique to remove fat,silver skin, coagulated blood and most of the hair will come with it. Washing the meat isn't very effective and just drives all the crap that's on top into the muscles. Trim it with your knife and you will see nothing but clean meat, pick off any more hairs you see just prior to packaging.
The Butcher really nailed it. I had someone tell me after I spent a good bit of time rinsing a deer that 99% of the hair comes off when you clean the mean to remove the silver skin and fat. I try to be careful when skinning but you will always get some hair on the meat. Skin like everyone above described and then quarter it out and clean the fat and silver skin off. I like to rinse my in cold water and pat dry with paper towels prior to packing and or grinding. Following that process I get as much of the hair off as possible.
