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If possible, use a carcass with "heavy" fur around the sides of the body. In addition, select a suitable location where the prevailing wind will not blow dirt and/or insects onto the carcass. If you are not using a firearm, use a suitable size bowl (or other container) that is at least one foot deep to avoid airborne contaminants, or put the carcass directly on the ground where it can be exposed and covered with wood chips, leaves, or other suitable mulch.

Monitor carcass freshness by examining the carcass regularly and remove offending sources of contaminent (flies, raccoons, mice, squirrels, etc.). Routinely clean the body cavity or other areas with a wet towel to remove fecal deposits. Try to hang it out in a shady place, or set up a tent or tarp for shade. Generally, carcasses can be hung in the weather for 1-2 days before starting the butchering procedure.

Prepare a cutting board by setting it up near the freezer. Using sharp knives, go down to the tail and cut the tail off. Cut up the hind legs and remove the hide. Unlock and remove the shoulder-bones, and then cut off the legs at the hip joint.

Cut off the thighs and refrigerate until ready to process. Once the meal is complete, dispose of any remaining gore with blood-test kits. The remaining meat can be hocked and frozen for future use. d2c66b5586