The Great white hunter, indeed!
Ferro is a stunning short film that uses iron filings to depict a deadly night in the snowy mountains.
A menacing storm on a mountainous wasteland. A lone boat sways slowly in the middle of a lake. A shot breaks the silence in a deep forest . Someone lies dead on the cold snow…
‘Ferro’ is the first personal project from Norte Estudio. A dream trip to an exotic landscape of Scandinavian reminiscences but it is also anomalous and threatening, a place made up of foreign matter in constant movement that challenges the laws of gravity.
“Using an air compressor to skin a deer may sound strange at first,” notes Quincy Compressor, “But it’s actually one of the simplest and easiest ways to cleanly and quickly skin a deer after your hunt.”
What does deer hunting have to do with air compressors? More than you might think. The saying “there’s more than one way to skin a cat” also applies to deer… literally!
Using an air compressor to skin a deer may sound strange at first, but it’s actually one of the simplest and easiest ways to cleanly and quickly skin a deer after your hunt. Check out our new infographic and learn for yourself:
How to Skin A Deer With An Air Compressor by Quincy Compressor is licensed under a Creative Commons Attribution 4.0 International License.
- Hang Your Deer
You start out the same way you would normally skin a deer. There are different thoughts about if it’s better to hang the deer head up or head down, but we’ve found that when you’re using an air compressor it doesn’t make a difference. Pick whichever way you’d like or are used to and hang the deer at a level where you can easily reach the whole thing.
- Cut A Hole
Once your deer is hanging securely, it’s time to make the first cut. Use a knife to cut a small hole in the skin that covers the deer’s thigh. This hole should be just big enough to fit the nozzle of the air compressor. Ideally you want to make it so that no air can get out once you have the nozzle in. If you find that you’ve made the hole too big you can put a piece of cloth or tape around the nozzle so it fits.
- Insert Nozzle
Next, simply insert the nozzle from the air compressor into the hole you made in the deer’s thigh. If it doesn’t fit, either make the hole larger or use tape or cloth around the nozzle to make it air tight.
- Turn On The Air
Now it’s time for the fun part. Turn on the air compressor and watch as the deer starts to puff up light a balloon!
What happens is that the force of the air pushes under the skin and causes it to push itself off of the meat. The air separates the skin cleanly and neatly without causing any meat to go to waste.
- Repeat As Needed
Usually this works very well, but every once in a while there will there be parts that are still stuck. If that happens, simply cut another whole near that spot and repeat the previous steps. After doing this a couple times you’ll have the skin completely separated from the rest of the deer.
- Skin The Deer
Last, all you have to do is cut the skin along the deer’s back legs and then start to peel. The skin should be very loose from the air. Start at the top and peel the skin downward. Use a knife to cut through any spots that still might be stuck.
Then just like that, you’re done! You’ll have a perfectly skinned dear without any wasted meat.
The elk or wapiti (Cervus canadensis) is one of the largest species of the Cervidae or deer family in the world, and one of the largest land mammals in North America and eastern Asia. It was long believed to be a subspecies of the European red deer (Cervus elaphus), but evidence from a number of mitochondrial DNA genetic studies beginning in 1998 indicate that the two are distinct species. Key morphological differences that distinguish C. canadensis from C. elaphus are the former’s wider rump patch and paler-hued antlers.
This animal should not be confused with the larger moose (Alces alces), to which the name “elk” applies in the British Isles and Eurasia. Apart from the moose, the only other member of the deer family to rival the elk in size is the south Asian sambar (Rusa unicolor). Male elk have large antlers which are shed each year. Males also engage in ritualized mating behaviors during the rut, including posturing, antler wrestling (sparring), and bugling, a loud series of vocalizations which establishes dominance over other males and attracts females.
Elk range in forest and forest-edge habitat, feeding on grasses, plants, leaves and bark. Although native to North America and eastern Asia, they have adapted well to countries where they have been introduced, including Argentina, Australia and New Zealand. Their great adaptability may threaten endemic species and ecosystems into which they have been introduced. Elk are susceptible to a number of infectious diseases, some of which can be transmitted to livestock. Efforts to eliminate infectious diseases from elk populations, largely through vaccination, have had mixed success.
Some cultures revere the elk as a spiritual force. In parts of Asia, antlers and their velvet are used in traditional medicines. Elk are hunted as a game species; the meat is leaner and higher in protein than beef or chicken.
If you’re interested in how to butcher your own deer harvests, you might like this illustrated deer meat guide.
This illustration by artist Nadia van der Donk shows where the different cuts of meat come from on a deer.
A single deer can provide a lot of meat that can last for months if rationed properly. The hide can also be used for a wall hanging or carpet.
Butchering at home requires a lot more than a deer meat guide. You’ll need the right knives for skinning the hide, a hacksaw, wet stone and gloves for cleanliness.
Plus, the process can get a little dirty, so having a safe place to do it without risking a seriously messed up kitchen is key.
If you don’t know what you’re doing, you’ll be much better off taking it to a deer processing facility or experienced butcher.
But, if you’re up for the challenge of learning how to do it, this handy guide will help out big time.
Getting a deer from the field to the freezer starts with properly field dressing the animal. Make sure to store and hang the meat in a cool and dry environment that is below 50 degrees Fahrenheit. Meat should hang for at least five days to ensure the meat gets tender.