How to butcher a raccoon dog? - briefly
To butcher a raccoon dog, start by hanging it upside down and skinning it from the tail end towards the head. After skinning, remove the internal organs carefully, ensuring not to puncture any of them.
How to butcher a raccoon dog? - in detail
Butchering a raccoon dog requires careful attention to detail and safety precautions. Here is a step-by-step guide to ensure a clean and efficient process:
First, it's essential to have the right tools at hand. You will need a sharp knife, a saw or hatchet for splitting bones, a hook for hanging the carcass, a cooler with ice, and disposable gloves. Safety is paramount, so wear appropriate clothing that you don't mind getting dirty or stained.
Begin by securing the raccoon dog in a safe and humane manner. Ensure it is thoroughly dead before starting the butchering process to avoid any potential injuries. Once confirmed, place the animal on its back on a clean surface.
Start by making an incision from the anus up to the ribcage. This will allow you to remove the internal organs. Be cautious not to cut too deeply and puncture the intestines or other organs. Gently pull out the entrails, being mindful of the bladder and any fecal matter that might be present.
Next, carefully separate the anus from the rectum and discard it. This part is delicate, so take your time to avoid contamination. Once the internal organs are removed, wash the carcass thoroughly with cold water to remove any remaining debris or blood.
Now, split the ribcage open using a saw or hatchet. This will give you access to the lungs and heart. Remove these organs and discard them along with the kidneys and spleen. The liver can be set aside for cooking if desired.
Once the carcass is clean, hang it by the hind legs using the hook. Make sure the carcass is in a cool place to prevent spoilage. Allow it to chill for several hours or overnight to make the skinning process easier.
To skin the raccoon dog, start by making an incision from the tail to the base of the neck. Peel back the skin carefully, ensuring you don't cut too deeply into the meat. Work your way around the carcass, removing the skin in one piece if possible. Dispose of the skin appropriately.
Finally, cut the carcass into desired portions. You can remove the front and hind legs by making cuts at the joints. The backstrap, which runs along the spine, is a valuable cut. Remove it carefully by slicing along the backbone on both sides. Cut the remaining meat into steaks or other preferred sizes.
Package the meat properly in freezer bags or wrap, labeling with the date. Store in the freezer for future use. Always ensure that proper hygiene practices are maintained throughout the butchering process to avoid contamination and ensure the safety of the final product.