Stop Paying Someone Else to Process Your Deer

If you're working toward a more self-sufficient lifestyle, learning to skin and process your own deer is a skill worth having. Not only can it save you money on professional processing, but it also gives you more control over the meat that ends up in your freezer.

And here's some good news: You don't need an expensive collection of butcher equipment or years of hunting experience to get started. A sharp knife, a little preparation, and some patience will go a long way.

Whether this is your first deer or you've been hunting for years but always let someone else do the processing, here's how to get started.

What You'll Need

You don't need to turn your barn or garage into a commercial butcher shop. Start with a few basic supplies.

Essential supplies:

• A sharp, dependable skinning knife

• A knife sharpener

• Disposable gloves

• Clean buckets and work surfaces

• A gambrel or sturdy hanging system

• Rope, hoist, or lifting equipment

• A clean area where you can work comfortably

A boning knife and a bone saw can also make certain jobs easier.

One important reminder: A sharp knife is safer than a dull one. Keep your work area organized, wear appropriate protective equipment, and never rush a cut.

Getting Your Deer Ready

Before removing the hide, the deer must be properly field dressed. Removing the internal organs helps prepare the carcass for cooling and further processing.

Many homesteaders find that hanging the deer makes the job easier. A sturdy gambrel and hoist can take much of the physical work out of the process.

If you're working alone, invest in equipment that allows you to lift and lower the carcass safely. There's no reason to strain your back trying to do everything by hand.

You can also work with a deer on a clean, stable surface, although hanging generally makes it easier to keep the meat away from dirt and debris.

Should You Hang Your Deer Head Up or Head Down?

You'll find plenty of opinions on this subject, and experienced hunters don't always agree.

Head up: Some people find it easier to work around the shoulders and front legs.

Head down: Gravity can help pull the hide away from the hindquarters and down the body.

Both methods work.

Choose the method that works best with your equipment and workspace. The important thing is having a secure setup and enough room to work safely.

A Few Tips That Make Skinning Easier

This is where a little experience can save you considerable time.

• 1. Don't wait until the carcass freezes.

Cold weather can make removing the hide considerably harder. Plan your work so you can remove the hide while it is still flexible, while also keeping meat temperatures under control.

• 2. Let gravity do some of the work.

Once the hide has been loosened, pulling it away can be easier than constantly cutting. Use your hands to apply steady pressure, and use your knife only where connective tissue needs separating.

• 3. Keep your knife out of the hair whenever possible.

Cutting through the hair can leave unwanted debris on the meat and make cleanup more difficult. Work carefully between the hide and the meat.

• 4. Watch the glands.

Pay particular attention to the glands on the inside of the hind legs. Avoid cutting into them or transferring contamination from them to your knife or meat.

• 5. Keep everything clean and cool.

Once the hide is removed, protecting the meat becomes your priority. Keep it away from dirt, insects, and unnecessary handling. Avoid soaking the carcass or washing meat with a garden hose. Follow established wild-game food-safety recommendations.

Taking the Hide Off: Work Carefully and Don't Rush

The basic process involves loosening the hide around the legs, separating it from the hindquarters, and gradually working toward the torso, shoulders, and neck.

As you go, use your free hand to pull the hide away from the carcass. Make small, controlled cuts through the connective tissue rather than cutting deeply into the meat.

Pay attention to the joints and tendons when preparing the hind legs for hanging. If you're unfamiliar with this process, have an experienced hunter or processor demonstrate it before attempting it on your own.

Continue working around the body, freeing the hide from the shoulders and front legs. Once you reach the neck, you can finish removing the hide according to whether you're saving the head, preparing a skull mount, or simply processing the animal for meat.

Planning to save the hide? Take extra care to avoid unnecessary cuts. A hide intended for tanning or taxidermy needs more careful handling than one you're simply discarding.

Don't Forget the Meat!

The whole reason for doing this work is to put good, nutritious venison on your family's table.

Once skinning is complete, move on to quartering and butchering. Keep the meat clean and maintain safe temperatures throughout processing and storage.

If you plan to age your venison, use a properly controlled cooler and follow established temperature and food-safety guidelines. Never assume that cold outdoor weather alone guarantees safe meat handling.

Also, check your state's regulations regarding deer transportation, carcass disposal, and chronic wasting disease (CWD) testing or restrictions.

Is Learning to Skin Your Own Deer Worth It?

Absolutely!

Learning to handle your own harvest is one more step toward a self-reliant homestead. You'll save on processing costs, know exactly how your meat was handled, and gain a useful skill you can pass along to your children and grandchildren.

Don't expect perfection the first time. Like gardening, canning, and butchering, this is a skill that improves with practice.

Start with the right equipment, take your time, and don't be afraid to ask an experienced deer processor for a little guidance.

Before long, you'll be glad you learned to do it yourself!