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Scoring Sheets,
Scoring Instructions
Federal Duck Labels, Miscellaneous
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 Put
on gloves.
Belly-cut, for rug. Back-cut, for mounting on a form. Tube-skin,
if not sure.
 Take
measurements. Nose to base of tail. Girth. Nose to eye.
 Take
first cuts around base of teeth, just like with game heads. Skin down
past gum line on top and bottom. Skin around sides until you run out
of room
.
 Turn
animal onto belly (if back cutting). Start cut with tip of knife at
base of neck. Insert blade, sharp edge up to continue cut down back
toward tail. This will cut the skin first, limiting loss of fur due to
cut hairs.
Skin down the back and sides as far as possible. Skin up toward the
head, keeping in mind that you're looking for the ear butts to cut off well
below the ear canal. Ears can be turned later, after carcass is
removed from skin.
Series shows ear butt cut off properly. Knife is pointing at ear
canal.
Skin up around skull.
Cut off head.
Skin down to ankles. Cut legs and tail off, freeing carcass from fur.
Skin head from back of skull up toward nose. Skin down toward eyes,
being careful to not cut the backs off the eyelids.
Skin down bridge of nose, remembering how tightly the skin clings to the
bone right here. Skin hard against the bone, going slowly.
Skin down sides of nose toward cuts made around the teeth when you first
started. This releases the skull. Ear butts, feet, and tail are
left in the fur. (Skull on many animals in valuable, or at least
interesting. Many customers want their skulls saved and cleaned.
Follow link to contact the lady we
use in Montana.)
Cut from pad of foot up to elbow, cutting from inside again to limit fur
loss.
Skin down from leg, going toward foot this time, stopping at top of toes.
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Put
on gloves.
