the smart way to skin an elk pt 2.

read the description of the first installment.

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Education

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[assadd1]

When you get time, you should put one up about how you cook them and how it ends up tasting. Do you eat venison in sandwiches, soup, or as filets, for instance? Also, I wonder how you soften it up?

[worldDuck7]

@assadd1 what we actually do is take all the best stuff like the back strapp, loins, tender-loins and sometimes the front shoulder and just turn those into steaks. the rest we grind into burger or sausage and usually add about 15% pork or beef. i know that sounds like a damn waste to do to elk but it actually works really well. we don't soften it up, it actually comes out plenty soft if you cook it right.

[mikemufknjones]

After you zip down the back, pull skin toward the front of the animal. and finish the skinning then you gut it last. Trust me this is easier!

[worldDuck7]

@mikemufknjones we gut it first because generally we have to carry the elk through a mile or two of terrain that our trucks cant get too. gutting it makes it alot lighter to drag or carry.

[mikemufknjones]

If you had zippered down the spine and not the belly it would have worked better.

[worldDuck7]

@mikemufknjones the reason it was cut down the belly is because thats where you have to cut in order to gut it

[LAZYjoranch]

You guys are lazy...i like it a lot!

[mikemufknjones]

If you pull from the front the skin comes off the legs very smoothly and you wouldn't have to use your knife after you start pulling!

[sshayful]

kokanee in a can!??