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Tools for processing skin-off cuy.

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Tools for processing skin-off cuy.

Post Number:#1  Unread postby Ghost » Sat May 18, 2019 11:48 am


In this thread I will discuss the tools that I reference in the how to prepare western cuy. In this thread I can allow myself space to write about my tools and why I chose them. This post will be a reference to my skin-off cuy preparation how-to post. After my how-to is written and I get more input from the community, I may add or remove tools from the list as my technique evolves.

I come from a tech background, so I tend to prefer a larger selection of tools. Many homesteaders my prefer to have a small number of tools. As I get more experience, I may decide to use fewer tools for the process. One of the main disadvantage to using a large tool-set is having to clean and maintain tools the can easily become dull an unsanitary when processing animals.

My organization skills along with my remembering to clean things "right away" are not the best. I also take months off between processing animals. I taken these facts into account when selecting tools. I have chosen tools with good handles and disposable blades. If a blade is left uncleaned it can get rusty and dull, if that happens, I choose replacement. The handles that I have chosen allow me to either boil them in water or sanitize them by soak in bleach. I also have a jar with mineral oil to store disposable blades protecting them from moisture. The jar of mineral oil I use can be heated over 100C/212F and sealed with a lid. Which is a good way to sanitize them and drive away water. I am especially interested in reusing blades that cost over $1 apiece. I try harder to remember cleaning these. I use drug store mineral oil (not the same as baby oil) that qualifies as a medical grade laxative. If I were to consume a small amount of oil on the meat, it would be 1000 times smaller that a laxative dose.

Because my skin-off preparation is a form of open skinning, you will need some sort of curved blade to cut the connective tissue that holds the hide to the muscle/fat layer under the skin. I have decided to use exacto blades as my curved blades.
exacto-blades.jpg
exacto-blades.jpg (52.6 KiB) Viewed 86 times

Exacto blades come in a verity of standardized sizes and shapes. Pictured above I have labeled the #23 #22 and #10 blades. All three are curved blades that will work. The #22 and #23 are larger blades that require a larger #2 handle, while the #10 uses a more common smaller #1 handle. I feel that the larger size works best for skinning. I prefer the #23 because it is sharp on both sides and allows me to work in tight spaces. The #23 is harder to find than the more common #22 and #10. It must usually be mail ordered and usually cost 8-20 USD for a 5 pack including shipping. Because of the rarity and cost I will remember to clean these blades first. I also avoid cutting against bone. I also have a strop (straight razor sharpening leather) that I can use to keep it at peak sharpness.

Note: I am using the term "exacto" as a generic version of X-acto®, Excel® and Techni-Edge® along with no-name version of similar blades. The company X-acto along with the others have a sort of de facto standard. In this standard, a #20 blade from X-acto will be approximately the same size and shape as one from Excel and will fit on the same handle as a #20 manufactured by Excel.


A tool that is unusual to use in the contest of butchering animals is a seam ripper.
ripper.jpg
ripper.jpg (62.96 KiB) Viewed 86 times

I am still in the experimental stage of using this tool. I do like that the tool is sort of three tools in one. The tip can be used to start an incision in unbroken skin. I also like the bow (pronounced like the bow of a ship) that I can use to pull the hide away from the underlying tissue before it is cut by the blade. The one drawback to using the ripper is, the process is dependent on holding the ripper at the right angle. For this reason, I would suggest that the carcass be at a height that is comfortable to work at.

Using pliers to pull the blade allows me to separate the blade from the handle. I can then re-insert the blade and it is secure during usage. Separating it this way makes the sanitation process easier. the blade can get the hot oil treatment. The handle can be sanitize the by soaking it in a bleach bath. The plastic handle is impervious to bleach, so it can be stored in bleached or rinsed&dried whichever works best for you.

You will want to use the large size ripper rather then the standard size. I can order 4 rippers for about 3USD from China on eBay. Many stores where I live have them in stock for about $2 apiece.

__________ Sat May 18, 2019 10:48 am __________

To serve as a gut hook and to cut the hide without cutting the underlying tissue I prefer to have a hook blade.
trapiziod-knife.jpg
trapiziod-knife.jpg (53 KiB) Viewed 64 times

I really like this folding handle that holds hook blades along with trapezoid blades. I found it in the discount bin at Tractor Supply. For now, I do not use trapezoid blades, I am only using hook blades in my knife. What I like the best about this handle is that it comes open completely. It does not have nooks and crannies that can trap bits of blood and tissue that results from butchering. After I have finished processing, I can remove the blade open it up and spray it out with a hose. To sanitize the handle, I boil it in water for a few minutes and remove while still hot so it dries faster. After drying, I use a bit of mineral oil to suppress rust. The blade can be given the "hot oil treatment".


I good tool for cutting between bones and through tendons is a sturdy set of sheers. Some people use poultry sheers. I prefer to use EMT shears sometimes called combat shears.
sheers.jpg
sheers.jpg (64.27 KiB) Viewed 64 times

I found a pair at Walmart for about 4USD. I also found them in Harbor Freight under the name "Super Sheers". They can be found on eBay, but beware, many are made of flimsy metal.

Due to the combination of metal and plastic, I use boiling as my sanitation method. So as to avoid melting the handles, I heat the water to boiling, then I remove the water from the heat, then I put the shears in. So far, the handle haven't melted, yet.


There are a few times when processing cuy that a flat blade can come in handy. For this I went all-out cheap.
knife-9mm.jpg
knife-9mm.jpg (43.04 KiB) Viewed 64 times

At my local grocery store I found a 9mm snap-off blade and knife for under 2USD. I was also able to find a 10 pack of replacement blades on eBay for $1 including shipping.

There are two drawbacks. One is that the blade can be flimsy and even break if you cut too hard. This where you would use the shears instead. The blade holder can also be a bit wonky when the blade is fully extended. The blade does have a tendency to move around inside the holder. So I only recommend it when precision cutting is not needed. The plus side is that these blades are so cheep, I am not so worried about cutting against/near bone. Also I can clean them, but it is not the highest priority.
You have to do the most good for the most. You must remember that a few won't make it. Don't be ashamed to shed a tear for the ones lost along the way, we will not hold it against you. Just remember "the herd goes on".

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