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.After the hide is cut from the lower jaw and neck, the alligator is ready to be skinned down the belly.Pull on the jaw muscle to tighten the flesh, allowing for easier skinning.Make a cut along the outer edge of the lower jaw skin.After the sides and legs are skinned, turn the alligator on its side and make outline cuts along the lower jawbone.The sides should be completely skinned and only the belly portion should be left unskinned at this point. Skin the hind legs and adjacent side skin the same as the front legs.Some pulling can be done on the upper leg portions.Slowly cut the hide away from the front legs and side of body.Begin skinning the body section with the front legs and adjacent side skin.Skin the tail completely along the sides.When you reach the single row of tail scutes midway along tail, cut through the base to the end of the tail (butterfly end of tail).
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