Remove a strip of skin along the suspended leg and cut the skin from the hock towards the anus, connecting with the cut from the other leg ([fig. 19]). Remove the skin around the shank. Fist along the cut between the legs, removing the pelt around the back of the legs, in the crotch and around the front of the legs. Suspend the carcass by the opposite leg and remove the foot on the loosened leg. Tie a heavy cord around both rear legs and suspend the carcass ([fig. 20]).
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Figure 19.—Skinning hindleg.
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Figure 20.—Both legs tied.
Remove a strip of skin along the back of the front legs from the knee to the foot ([fig. 21]). Make a split in the pelt beginning at each knee and connecting at the neck in front of the breast. Open the pelt down the neck to the opening made by sticking ([fig. 22]).