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Skinning Guinea Pigs

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Skinning Guinea Pigs

Post Number:#1  Unread postby Ghost » Mon Oct 30, 2017 2:44 pm


Quotes from http://rabbittalk.com/hi-gbov-and-others-with-cuy-experience-t32305.html

akane wrote:Skinning seems hard at first but it can be learned and is popular for some people who don't like the fatter, greasier skin. I think it's also most appealing when crisped specifically and a lot of people slow roast them instead so it probably depends what you are preparing.


I know skin-on cooking is how cuy are traditionally prepared, but it just does not seam appealing.to me. Once I was old enough to understand that chickens often sit in there own poop and feathers do not form a shield against poop, the idea of eating chicken skin-on lost it's appeal.

akane wrote:Scalding works but takes really really hot water. I found hotter than they say for regular hogs to get the easiest removal, which is difficult to boil that high plus a bit dangerous, and scrape a lot.


For a variety of logistical reasons, I would rather avoid scolding if possible.

akane wrote:Skinning seems hard at first but it can be learned <snip> Don't try to do it like a rabbit where you work down. Try not to go through the muscle of the belly cutting the skin and then work around the guinea pig until the skin is left stuck to the spine before separating it down the spine. The increased fat and connective fibers make it not peel down like rabbits so you have to cut the connections up each side and legs to the highest fat area on the spine where it gets the most stuck. More like deer than rabbit.


This is probably why I had such a hard time skinning my first guinea pig. Plus, the fact I did not have the best tool-set available at the time.

akane wrote:Skinning was horrid at first because I was used to rabbits but you get used to it if you practice. Older breeders were still difficult because the fat builds up after the first couple years even if you keep them active and fed on a lot of low calorie, low fat fresh foods so there's a lot more tissue to seperate. The young ones though at 1lbs for American bred and around 2lbs for Peruvian imports or crosses I was eventually doing cleanly in minutes. They are just extremely different from rabbits and do require a knife for slicing up between the hide and meat. You have to use "open skinning" instead of "case skinning" or any variation that usually works to peel a skin on small animals. Their similarity more to large meat animals and hogs is why they are often scalded or torched and the skin crisped but they do skin like heavier hided game animals. It just seems like so much more work for a small thing when you normally can quickly peel the skin and they often case skins even on things like beaver and coon.


Cool, I would very much learn how to skin guinea pigs efficiently without having to spend an hour to get one pound of meat. You really need to consider me like as a city-slicker that only learned to process rabbit from the Internet. Judging from your description, the method I learned for rabbit was a form of "case skinning". It is similar to the video I highlighted in this thread http://rabbittalk.com/rabbit-processing-video-t32295.html. I really don't have any "back-woods" skills, so saying skin them like a beaver does not have any meaning to me. I suppose it's kind of odd to learn back-woods skills from the Internet. But locally the people with the most back-woods skills are not in my friends circle, and I now live 250 miles from the couple that I did the meat rabbits with.

Looking on YouTube for how-to animal proessing videos is realy a mixed bag. Some videos are well deocumented like the one I linked to in that thread, others are not. I like most videos by girlwalkswithgoats AKA ohiogoatgirl, but her video showing proceesing a guinea pig does not function as a how-to. Does anyone here on RT know were I can find a good how-to guide for open skinning. It does not have to be video, a good diagram works well. If no one one can find one, I suppose, I can borrow some plush animals and between pictures and photoshop I can understand what akane is talking about.

Whould you mind critiquing my tool selection? By the next time I have another guinea pig available, I should have the following equipment. Knife with disposable trapezoid blades https://www.carlkammerling.com/graphics_cache/4/e/3458-t0954-3-600.jpg, hook blade http://www.irwin.com/uploads/products/large/carbon-hook-utility-blades-930.jpg, exacto 22 blade https://www.draftingsuppliesdew.com/resize/images/xacto/xacto-no22.jpg?bw=600&bh=600, and combat scissors http://www.taiwangun.com/img/imagecache/ea46ffb1f5b7f7a1a4ab980d49e2de8e431e3124.JPG. I am also concidering getting an exacto #23 blade http://www.ovrtrains.com/images/P/_0039_X223_A.jpg, but I will try out the #22 first because I can get them cheeper. When processing rabbits, I loved the hook blade, because it allowed me to hold the skin away from the carcass and cut without letting the blade touching the meat. The hook-blade also worked well as a gut hook for small creatures like rabbit. The combat scissors work well for cutting tendons and cartilage between bones (beware the $1 ones on eBay are flimsy metal, Walmart has a good pare for about $4). What do you think of my asortment of GP processing tools?
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Re: Skinning Guinea Pigs

Post Number:#2  Unread postby GBov » Mon Oct 30, 2017 3:05 pm


BUT!!! Chicken skin is the POINT of chickens! All crispy and yummy! :D

I have no idea how you could easily skin a gpig, they all seemed REALLY attached to their skin when I was cooking them. But as we all love fat the skin made the difference in worth it or not land. Without the skin I cant see the little things being worth cleaning.

But then again, it took me ages to learn to skin squirrels and now I can do them with little trouble. Still more work than rabbits but worth it, flavor wise.

Perhaps if you scalded, cooked and then took the skin off?

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Re: Skinning Guinea Pigs

Post Number:#3  Unread postby KimitsuKouseki » Mon Oct 30, 2017 3:21 pm


You've watched my video, I cant imagine it being too much harder then skinning the legs and head on a rabbit, just take your time with it, also I use embroidery scisors.

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Re: Skinning Guinea Pigs

Post Number:#4  Unread postby Ghost » Tue Jan 23, 2018 5:10 pm


GBov wrote:I have no idea how you could easily skin a gpig, they all seemed REALLY attached to their skin when I was cooking them. But as we all love fat the skin made the difference in worth it or not land. Without the skin I cant see the little things being worth cleaning.


Hi GBov,

I have been wanting your input in the whole eating guinea pig issue, but I suppose my use of the term cuy may have been confusing. I intended "cuy" just to refer to guinea pig meat and guinea pigs that are raised for food regardless of whether or not they were the larger South American breeds of cavia porcellus. Did you still raise them? How yummy do you find them? I see you eat yours skin-on. Should I ask :shock: ,do you cook them head-on or head-off?

added:

I see you answered my questions in the other thread. I will ask all non-skinning questions there

__________ Tue Jan 23, 2018 4:10 pm __________

For reasons I won't go into, It has taken longer than I thought to get a second guinea pig to eat. However I am still looking forward to another delicious meal of cuy.

I stumbled on a well produced video that shows open skinning on a hog https://www.youtube.com/watch?v=lx8u34wnsuo. As with guinea pigs, hogs have a fatty layer under the skin that make case skinning very difficult.

I plan to use this as a basic model where I will start the initial skinning with the carcass on paper/plastic. Then I can start with the front legs and remove the front feet. The video shows how to slit the skin down the ventral side. Then slit the skin around the anus. I would then cut down the hind legs as demonstrated in the video. However I would not remove hind feet, I will simply cut around the feet and free the skin from the leg. From there, I can hang from the tendon around the feet on two hooks. From There I will remove the skin much as the way shown on the video.

After the skin is removed instead of following video, I will probably follow the Hidden Thicket video https://www.youtube.com/watch?v=r9D5tJZSZrk after 8:18. I thinks it demonstrates the the best way to eviscerate the carcass. I think it is great at showing how to remove the large intestine.
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Re: Skinning Guinea Pigs

Post Number:#5  Unread postby Zass » Thu Jan 25, 2018 1:22 am


As for critique of the skinning products, I see you have selected mostly short strait blades for cutting. I actually prefer a curved tip, like that of a number 10 surgical scalpel for delicate skinning. They have a nice way of being able to sever connective tissue without penetrating skin, or anything you don't want broken open. ;) The hooks look like they could be pretty useful on baggy skinned critters like rabbits.

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Re: Skinning Guinea Pigs

Post Number:#6  Unread postby akane » Thu Jan 25, 2018 4:50 am


Actually a small sharp pair of scissors is one of my best tools. Except when I decide to use one side for slicing instead of bothering to grab my knife and cut my hand holding the other half. :lol: Usually scissors, game bird or fish bone shears, and my 4" pocket knife with a half serrated blade and good point is all I use. I have a deer processing kit somewhere but totally not worth it over any sharp, little blade and something to snip the initial hide or through thinner bones. Unlike rabbits where I slice the skin off and use the feet to hang them until the end I usually snip the feet off the guinea pigs right away and use the space to get under the hide for snipping or slicing it off the legs easier.
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