ORIGINAL: CamoCop

i hang from the the rear legs and cut all the way down to the neck so all the blood and pour out into a bucket that i place under the deer. then i skin around each elbow and knee, making a cut along the inside of the leg up to where i made the initial cut down the middle. from here i skin around the rear legs and around the ham. once over the ham, i grab a fistful of the skin and pull the skin down to the shoulders where i start skinning around the shoulders. i'll skin as far down the neck as possible and then cut the head off. after the deer is skinned, i cut the legs off at the elbows and knees. then i remove the shoulders, back straps, tenderloins, neck meatand hams.