Figure 14.—Fisting over inside of legs.
From the breast, fist down the belly and around the navel to the opening at the crotch ([fig. 15]). The carcass is now ready to be hung.
PN-5033
Figure 15.—Fisting down belly.
Tie a heavy cord around the hindlegs, and suspend the carcass. The point of hanging should be approximately seven feet from the ground to provide a good working height.
Suspended method.—Tie a heavy string around one of the rear legs and suspend the carcass ([fig. 16]). On the leg not suspended, remove a strip of skin over the hock and past the dew-claws ([fig. 17]). Turn the knife outward and open the skin from the hock to a point in front of the anus. Skin around the hock and down the shank ([fig. 18]). Remove the foot at the last joint.
