The problem of moose hair whilst skinning

It is easier to skin while they are still a little warm.
When opening the animal up, cut from the inside so you are not cutting the hair. Same when skinning, from the top down, and like the man said, let the hide fall over the hide that is still attached.
I wonder if one of those sticky rollers used for cleaning your best suit would work or duct tape wrapped around you hand with the sticky side out.
I talked to the local butcher who had 2 - 700 pound moose carcasses hanging that had been left with the hide on for too long . . . he salvaged the loins from one.
 
I have trick that I learned from an Ausie lady who raised sheep, she uses an air compressor. As long as the animal is still warm , a good air nozzle will rip through the fat to separate the skin from the meat. I hunt two hours from home and have no problem doing this with most animals, it works great with no added hair on the meat. For the hair that does get on the meat, as said above, use a torch and any hair or loose hairs or its oil will burn off. I regularly use a torch on any animal that I skin to remove hair.
 
colin455 said:
The wife bought me a nice Game Processing Kit for Xmas and it came with a good -informative video. Learned a couple things I didn't know and saw a few tricks on deboning I didn't know either. He showed that when you cut down into the hide through the follicles the hair comes out easily and gets into the meat. If you use a gut hook or two fingers under the hide and your knife cutting up and out through the hide then the follicles it sheds less. He demonstrated it in the video pretty convincingly. I will be trying his technique out this fall (hopefully) and see how well it really works.
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This is a standard technique practiced for generations.
Even when making the cuts preparatory to skinning, you should always cut from the underside of the hide.
It will also keep your blade sharp much much longer. Nothing in meat cutting dulls a blade faster than cutting hair.
 
deadhead said:
I'm not a big fan of pressure washing because I'm concerned that all you are doing is pushing the bacteria into the meat.
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My oldest boy arrowed a bull(47") about 5 PM 2nd week of bow hunting in September a couple of years ago. We tried pulling him out whole(but gutted) but there was so much Loon s**t on the newly bulldozed road(done with a Skidder) that his big 4-wheeler couldn't get traction...even with me pulling with my 300 Explorer. So we ended up cutting the bull in half...cross ways and towing each half out two miles out to the truck and trailer...my 4-wheeler wouldn't even pull out half a moose so my son had to go back two miles and tow the other half out....did I mention that it was raining .
It's a good thing we were hyped up with calling out the bull and then making a double-lung shot at 30 yards (only went another 30 yds) or we would have been pretty frustrated by the time we drove home about 35 miles and got the moose hung up in my garage by 1:30 in the morning .
After a couple hours of sleep I skun out that mud pie moose, Lordy was he dirty (inside and out) and had one half of him lying on a small utility trailer by the time my son showed up with his power washer .
We power-washed each half, split them down the back bone with a sawzall laid the quarters on clean plastic in the back of his half ton and hauled them to the processor....he said it was the cleanest moose he ever butchered .
All that cold water sure cooled off the meat too .....and was very tasty...one of the better tasting moose .
He sure stunk though (from being in the rut ) when we were field dressing him .
We usually butcher our own but it was very warm and we wanted to get back in the bush to try and fill my tag...
 
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