Excess meat supports bacterial growth and can lead to "red heat" or " slipping" scales. Excess meat and fat can degrade the hide during this process. It often takes several months to store and ship alligator hides overseas for tanning. Removing meat and fat from the hide is very important. Scrape with dull objects (blunt knives, beveled pipes, paint scrapers, spoons, etc.), taking care not to cut or tear the hide. Meat and fat remaining on the hide must be removed.Both pull and cut the hide from the remaining tail section.Cut carefully around the anal opening (vent) so this area won't tear if pulled.Pulling is easier on small alligators, with careful cutting required otherwise. Skin the underside of the alligator by both pulling and cutting.
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