Post by Tony Howard on Nov 26, 2009 21:32:01 GMT -5
I have seen lots of folks have trouble cleaning around the ears on coons. A lot of the fat and meat can be left on the carcase if you take a little time to learn the cuts then they become second nature. Here is a pictoral of what I am talking about.
Hide is pulled down to the base of the skull getting ready to trim the ears.
Here you can see that I have made the first cut on the meat to leave it on the carcase. This will get you down to the fat behind the ear.
You can see how I am leaving the meat on the carcase and still rolling the hide down. I am applying pressure to the hide in a down ward pull getting the hide to the base of the ears.
Here you can see that I have cut the ears off in one slice not cutting way down into the skull and dulling my knife.
Here I am heading for the eyes. You can see that I have a thin layer of meat all from the ears to the nose area.
I have taken the hide all the way to the eyes and sliced the eye lids out so there are small holes for the eyes. They may not pay more for small eye holes, but they sure look better.
Hide is pulled down to the base of the skull getting ready to trim the ears.
Here you can see that I have made the first cut on the meat to leave it on the carcase. This will get you down to the fat behind the ear.
You can see how I am leaving the meat on the carcase and still rolling the hide down. I am applying pressure to the hide in a down ward pull getting the hide to the base of the ears.
Here you can see that I have cut the ears off in one slice not cutting way down into the skull and dulling my knife.
Here I am heading for the eyes. You can see that I have a thin layer of meat all from the ears to the nose area.
I have taken the hide all the way to the eyes and sliced the eye lids out so there are small holes for the eyes. They may not pay more for small eye holes, but they sure look better.
