ORIGINAL: rustynobles

wait until you can get to your gambrel. then once you've got it up by the hind legs, start skinning. once you've gotten down to the genitals, make your incision down to the sternum. keep pulling the skin down. remove the urine sack, try hard not to puncture it. cut the innards loose. let them fall into the chest cavity. remove your tenderloins. keep pulling the skin down to the shoulders. remove the backstraps. make your incisions around the elbows and back up to the sternum. pull the rest of the skin off. saw off the front legs at the incisions, and remove the shoulders. if you're going to keep the head, saw through the backbone where the skin ends. drop the innard filled cavity in a 5 gallon bucket. saw off backbone at the hips. split the hams. then saw off the back legs below the knees. it's not that hard, you haven't wasted any meat and you've made a lot less mess. ice your meat, and go dump your waste.