Figure 7.—Skinning neck.
Skin the opposite leg the same way, meeting the cut made in front of the breast. Open the pelt down the neck to the opening made by sticking ([fig. 8]). This will form a V-shaped strip of pelt over the breast. Remove the pelt over the breast by pulling the pelt up and back. Once started, it is best to complete by fisting. Push the fist under the pelt with the knuckles next to the carcass and the thumb over the first finger ([fig. 9]). Press the fist up against the skin working it away from the carcass. Work slowly and avoid tearing through the fell and muscles. After the pelt is loosened over the brisket ([fig. 10]), stop and skin out the rear legs.
PN-5026
Figure 8.—Skinning neck.
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Figure 9.—Fisting brisket.