Thread: When to skin a animal?

Plenty of ways to think about this and to be fair none are right or wrong.

I only shoot deer that I can get home whole when hunting for myself and the freezer.

I hang for 10-12 hours to set in a cool place then hang in chiller.
I just remove the head, guts, pluck and ring gear. I chill for around 5 days if a yearling or 10-11 days if older.
I always leave the skin on.
Depending on chiller you can dry the meat out and form a surface crust you just have to cut away if chilling as long as I do with the skin off.

Skin is always easier to remove when warm but I can still punch it off when chilled easy as. Always start from the bottom (around the gut incision) when punching a skin and it will come off a lot cleaner. Do enough headskinning and you will work this out.
Get any bit of damaged meat and gut content out of the carcass or you're buggered due to bacteria whether you chill or not. Especially on body shot animals.
Bacteria will ruin the skin as easy as the meat if you ever plan to keep one.





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Thanks man appreciate the info and your time