I posted this information under ďAlaska Meat and Trophy Care ForumĒ.
It may not have been the best place to put it, because it appears no one read it.
I think you will find my information helpful. There are many things a hunter needs to do to insure he returns from the field with eatable meat. I would think knowing how to skin an animal without contaminating the meat is a good start.
Skinning moose equipment and Notes:
You may think my list is a overkill, and I agree it is. A moose is a very large animal; a single hind quarter could weigh 200#. I weighed and measured a 3 year old bull moose ham it was 105#, 20 inches wide, 52 inches long and 10 inches thick, this was not a large animal. Manhandling an animal under all conditions and having meat fit to eat takes a lot of effort and experience. There are several videos and pamphlets on the care of game meat. I recommend you learn everything you can before that special day. Having the right equipment will make the job easier.
14Ē Carpenter saw, this is the best saw I have found for cutting up a moose.
Fish j-hook, for pulling back the hide, or cut holes for fingers.
3 pairs of Glove and rubber bands, protection from bugs, and getting cut. The rubber
bands help keep bugs out.
Knife and sharpening stone or steel, you only need a 4 to 7 inch knife to process an animal. If you want to save
the hide a skinning knife puts fewer holes in the hide.
4ea. locking strap, one person can lift a moose hind quarter with one hand.
String, to tie off the penis and anus.
Light 1/8 inch rope 50 feet, to help tie back leg while skinning.
Tarp, to help keep the meat clean and protect the meat from rain and the sum.
7 Game bags, 4 large and 3 small ones. On extended hunting trip removing and washing blood soaked bags is
essential to keep the meat from going bad. TAG game bags are the best bags for washing and drying in the
field. I use heavy cotton bags.
Headlamp and extra battery
Water to drink
2 Candy bars
Golden Malprin fly bait and plastic bag for fly trap.
Citric Acid and a spray bottle
Rope 50 feet
Chain-saw, for cutting brush and quartering a moose (use vegetable oil)
1. The first thing I do when skinning a moose or caribou is to tie off the penis and remove the skin and leave the penis attached to the ham. The second thing I do is to cut around the anus and tie it off with string. The reason I do this is because this area can be very nasty and the possibility of contaminations is high. After I have finished working on the back end I wash my knife and hands or put on new gloves.
I have also found if I start skinning a leg first, I will be tired and do a poor job when it comes to the butt end.
2. Cut the skin from the underside out to avoid getting hair on the meat.
3. When skinning an animal your hands become contaminated from touching the hair, do not touch the meat until you have removed your glove or wash your hands.
4. The best way I have found to debone the ribs is to remove ďallĒ the meat in one piece. Yes it can be done and it is very easy to do on a moose.
5. I now prefer flaying a moose instead of removing the guts. On Caribou I remove the guts because I can not get to the Tenderloins with out removing the guts.
6. If I debone the neck I put the meat in a separate bag. The reason I do this is neck meat in a rutting bull can contaminate the other meat.
7. Back straps and tenderloins are put in a separate bag.
8. I prefer removing the lower leg at the knee this can be done with a saw. I like using a small sharp pointed knife if I do it correctly itís a lot easier.
9. The best way to keep game meat in warm or wet weather is on the bone. For several years I would bring out the whole moose in 4 pieces. After skinning and gutting, I would split the moose in half at the third rib. I would then saw the back bone in half making a total of 4 quarters. This was the only method I used on over 10 moose. Most of these were solo hunts, how I was able to this by myself tells me I was a very motivated person when I was younger.
10. I have a bag that I put the small items in it saves time and I know I have every thing I need in one bag.
11. I process all my game meat for several reasons, the most important is I end up with the highest quality game meat, and it really is not that hard.
I hope you find my list and notes helpful itís not possible to cover everything with out writing a book.