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...saw that video awhile back...pretty impressive. We do it differently around here because we don't mess with the ribs. We simply take both hams, both shoulders, back straps and tenderloins...that's all that's worth keeping anyway.
...I watched a guy skin one with an air hose a couple of years ago...but I still do it the old fashioned way, with a small VERY sharp knife.
 
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Impressive, the guy doing the skinning, is a one man show in His Self.....
 
Dudes a butcher Keep him away.........
 

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