The carcass is now ready to be suspended. Clean the feet by cutting away the soles of the feet and cutting between and around the toes ([fig. 12]). Expose the gambrel tendons by cutting through the skin on the backs of the rear legs from dew claws to hock ([fig. 13]). Cut down each side of the tendons, being careful not to cut the tendons ([fig. 14]). Insert the spreader or gambrel under both tendons on each leg. Secure the legs to the spreader bar and suspend the carcass ([fig. 15]).
PN-5312
Figure 12.—Cleaning feet.
PN-5313
Figure 13.—Exposing gambrel tendons.