Geoscience Reference
In-Depth Information
Once gutted, wash the carcass with clean water, if available. You can eat the organs too, just
not the entrails (meaning the stomach and intestines).
Skinning and Cleaning
Mammals should be bled, and all animals must be gutted to avoid rapid spoilage. Birds should
be plucked, saving their feathers for use as bait, insulation, arrows, or for tying fishing flies.
You can usually leave the skin on birds, but skin lizards and other animals, being careful not to
damage the pelt if it is to be used for something else. Blood is a rich source of vitamins and
minerals and can enrich and thicken stews.
When cleaning an animal, take care not to puncture the entrails or scent glands. Use your
eyes and nose to alert you to signs of disease in the organs (funny color and smell) and discard
them if there is any question of their quality. If you have any skin cuts, take precautions to pre-
vent infecting yourself from the animal.
Cleaning Procedure
1. Hang larger animals by the rear legs, with ropes tied just above the knees, and cut the large neck
vein (jugular) to bleed thoroughly. If the blood is not drained, the meat will spoil quickly.
2. On males, tie off the penis to avoid getting urine on the meat. Remove the scent glands, which
might taint the meat. Some deer have scent glands located on their rear legs, just behind the knee.
3. Cut a ring through the skin around each leg and arm by the knee joint.
4. Cut down the inside of the rear legs from the knee to the crotch, making a circle around the genit-
als.
5.Makeashallowincisionthroughtheskinfromthetailallthewayupthebellytothechin.Pointing
the knife's sharp edge outward and working your fingers behind the blade will help keep it from
cutting too deep.
6. Make cuts on the inside of the forelegs to the chin.
7. Peel the skin from the flesh. To keep from damaging the pelt, use your knife minimally while
peeling.
8. Pinch the flesh in front of the anus and sex organs, and then make a shallow incision into the
abdominal cavity. Using the fingers to guide your knife, open the abdominal cavity all the way
to the windpipe and gullet, being careful to avoid piercing the entrails. The bulk of the internal
organs will spill out and may be inspected and stored for use. The anus should be clear, showing
daylight through it.
9. Provided the weather is cool, hanging the carcass for several days will tenderize the meat, and
harmful parasitic bacteria will die. Keep flies off the meat. Protect your meat from predators and
scavengers.
