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Speaker 1: Hey, everybody, welcome to FLAP five dispatches from African Today.

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Speaker 1: We are in the skinning area of camp. If you're listening,

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Speaker 1: it'd be great if you went and watched. If you're watching,

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Speaker 1: bear with us while we explain what you're looking at.

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Speaker 2: Or no, no, not that.

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Speaker 1: If you're watching, bear with us when we explain what

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Speaker 1: we're doing as though you're not watching, that makes sense.

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Speaker 1: So we're in the skinning area at the amp here

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Speaker 1: and we got a big skinning table made out of

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Speaker 1: just rough hewn planks at working height and allows a

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Speaker 1: bunch of guys to get around a carcass to work on.

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Speaker 1: They're right now skinning a sable an elope with he's

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Speaker 1: got big sweeping like U shaped horns if you bent

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Speaker 1: the U kind of open, maybe around forty inch long horns.

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Speaker 1: We're gonna find out.

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Speaker 3: Uh.

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Speaker 2: We looked at how many stable do we look at?

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Speaker 3: Dozens and dozens? Yeah, yeah, literally dozens.

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Speaker 4: And this was the.

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Speaker 1: First one that we uh, the biggest we found in

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Speaker 1: the first one we found that was like what we

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Speaker 1: were after.

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Speaker 4: Yep.

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Speaker 2: And so we were out in the.

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Speaker 1: Field maybe an hour drive uh maybe an hour driving

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Speaker 1: camp because we weren't going to stay out hunting. We

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Speaker 1: were able to drive in a lot of the places

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Speaker 1: you can get a truck to. It's amazing where all

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Speaker 1: you can get a truck if you really want to

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Speaker 1: get a truck ow.

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Speaker 4: Oh yeah, it's around here. Yeah. Yeah, we can cut

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Speaker 4: a little makeshift around if we have to.

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Speaker 1: So we were able to get a truck right into

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Speaker 1: where we killed the sable. What would you say to sable?

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Speaker 2: Ways?

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Speaker 4: Yeah and four five five full five, yeah, something in

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Speaker 4: that range.

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Speaker 1: Got it right in the back of the truck hole

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Speaker 1: because we knew we could come back to camp. Now,

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Speaker 1: sometimes when these guys are out hunting and maybe they're

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Speaker 1: maybe they get way far away from camp. Beca it's

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Speaker 1: nothing to get thirty forty miles from camp.

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Speaker 4: Oh it's nothing. Yeah.

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Speaker 1: So if you get something and you want to continue hunting,

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Speaker 1: they might skin it and put it in a big

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Speaker 1: bucket of brine.

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Speaker 4: Correct. Yeah, absolutely, But today this is the.

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Speaker 2: Last thing we were after to day.

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Speaker 1: We came back home and so we bring it home

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Speaker 1: and then we got the guys that are here to skin.

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Speaker 1: So they got their skinning table, they got their gear,

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Speaker 1: and they got a shed over here.

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Speaker 2: Ready.

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Speaker 1: Rick practiced this move see how well he can do it. Ready,

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Speaker 1: that is a predator proof, hyena proof shed where they

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Speaker 1: dry skin, they hang meat in there, they put skulls

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Speaker 1: in there, and it's just meant to be.

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Speaker 2: It's got great airflow in shade.

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Speaker 1: But stuff can't come around at night easily get in

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Speaker 1: there and steal everything out of there. So that's that's

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Speaker 1: a super cool building. Uh back to over here. Uh,

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Speaker 1: Morgan's gonna explain a little bit about the skinners and

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Speaker 1: these guys Like are skinners?

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Speaker 2: Oh?

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Speaker 3: Yeah, like that that's professional skinn It's an occupation. Yeah,

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Speaker 3: they're an integral part of the team on safari. You

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Speaker 3: know obviously trophy care and meat prep as well as

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Speaker 3: a core part of what we do. And so there

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Speaker 3: is a profession called a skinner that we have. Two

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Speaker 3: of them usually encamp at any given time, and their

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Speaker 3: job is to completely take care of these hides, horns, skulls,

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Speaker 3: all the associated trophy parts, but also the meat as well.

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Speaker 1: You can imagine, I don't know, it's gotta be like

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Speaker 1: low eighties right now, yeah, something like that.

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Speaker 2: Three.

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Speaker 1: The weather would be warmer than like day in, day out.

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Speaker 1: It's much warmer than what most people in the US

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Speaker 1: would consider like typical hunting weather, because we do a

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Speaker 1: lot of our hunting October November. Not for everybody, but

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Speaker 1: for a lot of the country. You associate hunting season

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Speaker 1: with temperatures overnight at or near freezing right daytime highs

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Speaker 1: maybe in the fifties or sixties, occasionally in the seventies.

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Speaker 1: Here's much warmer, but very dry. And a thing that

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Speaker 1: surprised me about this climate here is that the heat

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Speaker 1: doesn't really matter that much because it's dry, yep, And

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Speaker 1: you can hang meat.

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Speaker 3: For long period and it's beautiful. Oh yeah, it's fantastic. Yeah,

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Speaker 3: it's like dry aging. Once that crust forms on the

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Speaker 3: outside of the meat, and we always hang them in

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Speaker 3: a shady, well ventilated place where they're getting some wind

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Speaker 3: and some shade. But you can hang that meat once

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Speaker 3: that crust forms on the outside, you can hang it

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Speaker 3: for a remarkably long time, even in this weather.

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Speaker 2: Yeah.

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Speaker 1: No, there's like zero smell, no bugs. It tastes wonderful. Yeah,

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Speaker 1: you can just hang it, yep. But the thing they

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Speaker 1: worry about is because so many people come like I'm

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Speaker 1: having this made out, like I'm keeping the whole the

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Speaker 1: whole skin on this thing, right, I could do anything

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Speaker 1: else want to with the skin the way I'm getting

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Speaker 1: it taken care of, that the hair would slip.

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Speaker 4: Yeah, right, absolutely. Yeah.

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Speaker 1: So these guys, the way they're working, they're doing what's called,

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Speaker 1: I don't know what they call it. The skinners are

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Speaker 1: doing what I would refer to as clean skinning, meaning

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Speaker 1: it's a slower process. But what they're doing is are

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Speaker 1: taking the hide and they're leaving zero meat, zero fat.

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Speaker 1: They're skinning it, so it's coming off clean leather.

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Speaker 4: That's right, Yeah, exactly.

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Speaker 1: And they cut, like a lot of times, if you're

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Speaker 1: skinning a deer, picture your skin in a white tail deer, right,

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Speaker 1: and your garage whatever you gotta hung up, and you

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Speaker 1: pull the hide peels away, sometimes a membrane of muscle. Correct, Yeah,

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Speaker 1: you know, and if you were going to turn that

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Speaker 1: to leather, that's got to come off it does.

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Speaker 2: They slice, They don't pull, They slice.

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Speaker 1: Every every ounce of skin is removed, so it's just clean,

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Speaker 1: clean leather.

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Speaker 3: Yeah, that's correct. And then they'll go through again after

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Speaker 3: and any tiny little fragments or little bits of blood

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Speaker 3: or any remnants on their gut, juice, whatever will be

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Speaker 3: manually like scraped off.

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Speaker 1: And then once they get it clean like that in

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Speaker 1: that room up there, they lay all that stuff out

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Speaker 1: and salt it. That's right, and it gets dry like

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Speaker 1: thin plywood yep, exactly, and then it'll be folded kind

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Speaker 1: of hammered, so it's a nice flat little package, almost

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Speaker 1: like it could slide into an envelope.

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Speaker 2: Yeah, it's a really cool process.

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Speaker 1: So can we uh, I'd like to ask, can you

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Speaker 1: ask a couple of the guys were skinners, like.

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Speaker 2: How long they've been at Yeah, they've.

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Speaker 3: Had the profession absolutely, Sasu Kazi Ulifana Kazi Kamai Kwagapi

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Speaker 3: thirty five years.

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Speaker 2: Mebia.

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Speaker 5: So it's after Amanda uh huh Quadi Valia in Fudha.

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Speaker 5: But Fundation now I feel like and I leave you

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Speaker 5: now your cousin Fundia journey now.

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Speaker 6: Becaus you know, because you went they level son.

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Speaker 3: Yeah, so he's been at it for thirty five years.

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Speaker 3: He's gone to multiple different countries to learn, really so

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Speaker 3: Africa and maybe he's also trained people from other places.

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Speaker 3: He's gone to the National Wildlife College to train youth

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Speaker 3: on the progress and he's he's brought up a lot

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Speaker 3: of young people through this profession. And yeah, he's been

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Speaker 3: a teacher and a student of this for thirty five

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Speaker 3: years in Tanzania.

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Speaker 1: I'm guessing in many other African countries. To be a

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Speaker 1: skinner in a camp, like a camp skinner is an

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Speaker 1: occupation that that like being a chef, like being a

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Speaker 1: trained chef. Correct, you go to one restaurant, you can

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Speaker 1: walk into another restaurant, lay out your credentials absolutely right,

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Speaker 1: and so it's like it's like a skill set that

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Speaker 1: you could take to another camp and get a job

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Speaker 1: or you know, move around a little bit and come

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Speaker 1: in and present your credentials and get hired, right for sure?

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Speaker 4: For sure, Yeah they can.

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Speaker 3: They can really go into any of these Safari camps

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Speaker 3: with a resume like his and you know the places

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Speaker 3: he's worked and the things he's done. He's he's a

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Speaker 3: serious professional. I mean, there's there's no doubt about it.

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Speaker 3: This is a real trade.

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Speaker 1: Can you ask who did he start learning from his

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Speaker 1: dad or start learning from other.

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Speaker 3: Skinnersa Ulianza Ja Kazi Ni No Nana Quani and.

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Speaker 7: Kin and beneath certificate to certificate.

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Speaker 3: So he he actually went to like the Wildlife the

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Speaker 3: National Wildlife College to study there, so he didn't come

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Speaker 3: up to the trade learning from any particular individual he had. Yeah,

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Speaker 3: he pursued it and then yeah, he went to went

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Speaker 3: to Uganda and South Africa to clearly like hone his craft.

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Speaker 2: So that's how the skin works. The skull like the skin.

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Speaker 1: Comes off, gets clean skinned, as Morgan said, they then

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Speaker 1: touch it up to make sure there's no fat, no

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Speaker 1: bits of muscle or anything on there. It's just like

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Speaker 1: what will become leather and it's salted and then it's

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Speaker 1: shelf stable. Ye correct, the skull. They'll clean it up

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Speaker 1: pretty good and they'll pack it. If you look down there,

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Speaker 1: we have a war hoog skull land down there. They'll

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Speaker 1: pack it in salt just to dry it out, so

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Speaker 1: zero flies on it, zero odor, Yeah, and that can

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Speaker 1: be taken care of later. Then the meat is kind

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Speaker 1: of interesting that there's a bunch of different outlets for

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Speaker 1: the meat. We every night when we got here, we

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Speaker 1: were eating some meat that they had had from other hunts.

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Speaker 2: But we every night, me.

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Speaker 1: You, our crew, every night we eat the game animals

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Speaker 1: that come in. All the guys that work here are

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Speaker 1: at the same time eating game animals that come in.

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Speaker 1: That's like lunch dinner, right, is what's happening when something

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Speaker 1: big comes in, Like we came in with a buffalo,

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Speaker 1: and I'm assuming some of this. If there's plenty to

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Speaker 1: go round for everybody, guys will kind of divide this out,

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Speaker 1: and now you might come in and hanging on these

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Speaker 1: trees might be different joints, shoulders, hams, whatever, and what's

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Speaker 1: not gonna get used immediately gets cut into drying strips

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Speaker 1: to make like there's some that's brinding made in like Billtong,

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Speaker 1: and some is just flat out dried, yep. And guys

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Speaker 1: will save up bags. So a couple of days ago,

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Speaker 1: we took a trip into town and one of the

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Speaker 1: guys that works here brought back to his family and

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Speaker 1: his little neighborhood brought back like a sack of the

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Speaker 1: dried meat, which is rehydrated.

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Speaker 2: So picture of your cutting meat.

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Speaker 1: Is kind of like I'm trying to think what would

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Speaker 1: be the size of how you describe the size of

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Speaker 1: the strip.

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Speaker 3: Yeah, it's sort of twelve eight to twelve inches long,

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Speaker 3: potentially a little long inch by inch square.

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Speaker 4: Yeah, yeah, inch by inch square exactly.

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Speaker 2: And they hang it up.

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Speaker 1: It's not season, it's hung and dried, and then throughout

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Speaker 1: the year they say it lasts. One of the guys

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Speaker 1: told us that he'll eat it for six months yep.

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Speaker 4: Yep.

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Speaker 1: That meat they cut up and just rehydrate it and

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Speaker 1: cook it down, boil it whatever, until it kind of

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Speaker 1: comes back to life.

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Speaker 2: Yeah. It's pretty damn good.

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Speaker 4: Yeah, it's really good. We so it the other day.

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Speaker 4: It was delicious, So.

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Speaker 2: It can't be used. What's not used fresh is dried

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Speaker 2: like that.

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Speaker 1: What's kind of interesting, you see, it's like a very

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Speaker 1: coveted it's a coveted item. Oh yeah, absolutely. And coming

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Speaker 1: back here the day when we brought a buffalo in.

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Speaker 1: Coming back here, man, it was like everybody was bustling around.

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Speaker 2: Yeah.

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Speaker 3: Yeah, there's a lot of getting it prepared before it

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Speaker 3: goes bad so they can have their stop, building up

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Speaker 3: the stash to take back to the village at the

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Speaker 3: end of the season or throughout the season, depending on

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Speaker 3: where they live.

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Speaker 2: Yeah. The tail.

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Speaker 1: A lot of these animals, unlike in the US, A

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Speaker 1: lot of these animals have a big tail.

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Speaker 4: Yep.

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Speaker 1: So we had like an oxtail soup off a buffalo

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Speaker 1: a tail on this is pretty small, but there's some

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Speaker 1: pieces on there. Uh liver, we see that get consumed.

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Speaker 2: We've eaten and watched guys eat heart.

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Speaker 4: Yep.

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Speaker 1: They take the stomach and empty all the grass out

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Speaker 1: of the stomachs, rinse that out, cut that into maybe

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Speaker 1: inch and a half by inch and a half squares, yep,

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Speaker 1: cook that down.

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Speaker 4: Yep. That becomes a super stew.

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Speaker 1: When we left, like one carcass that we did in

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Speaker 1: the field, we cut it up in the field.

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Speaker 2: When we left, there was the.

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Speaker 1: Stomach contents laying there, yep. And some intestine, some intestine

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Speaker 1: and some lungs that's in.

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Speaker 2: Yeah.

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Speaker 3: And Morgan said, sometimes that intestine comes home. Yeah, yeah,

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Speaker 3: with this one being here, I wouldn't be surprised. Sometimes

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Speaker 3: you'll see they'll make like a sausage where they'll stuff

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Speaker 3: a lot of things like hot liver, kidneys chopped up

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Speaker 3: into an intestine.

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Speaker 4: H and kind of roast that over a fire.

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Speaker 2: Got it.

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Speaker 1: Yeah, and uh, Morgan commented on when some intestine was

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Speaker 1: left there. Morgan commented on it, and one of the

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Speaker 1: guys said that he's doing that so that the hyenas

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Speaker 1: will be Yeah.

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Speaker 4: Yeah, he was relieve that for the highness yea.

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Speaker 2: But other than that, man that stuff gets eaten down.

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Speaker 4: Absolutely. Yeah.

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Speaker 3: The meat recovery here is exceptional, and even all the

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Speaker 3: bones and that'll go into soups and broths.

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Speaker 1: What I found was interesting about when we gutted one

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Speaker 1: in the field. So they want the stomach to eat,

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Speaker 1: so they dump all the grass clippings out.

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Speaker 2: It's just like wet grass, you know.

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Speaker 1: Yeah, And it was funny because in the end, you know,

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Speaker 1: you work on a carcass in your hands and your

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Speaker 1: tools or get dried blood on them. Yeah, in the end,

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Speaker 1: everybody goes up to that stomach contents and use it

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Speaker 1: because it's abrasive.

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Speaker 4: Yeah, rinse their hands, get everything.

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Speaker 2: Clean, get all the tools clean, and then when you

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Speaker 2: run water over.

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Speaker 4: It, just everything's left.

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Speaker 2: So yeah, you're like, it's like you come out of

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Speaker 2: the shower.

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Speaker 4: Yeah. Absolutely, even so even that gets used for sure. Yeah,

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Speaker 4: it really works. It was cool.

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Speaker 1: See Morgan, do you mind asking the guys some of

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Speaker 1: their impressions of like what what they like to work on,

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Speaker 1: what animals they when it comes in They're like, oh, no,

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Speaker 1: not one of those, but what might come in they're

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Speaker 1: excited to work on, you know.

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Speaker 4: Yeah, absolutely, some some when.

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Speaker 5: I when you're sing easy when you got my cousin.

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Speaker 3: He says that he doesn't really have a preference. It's

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Speaker 3: it's work. He takes it all seriously, he takes it

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Speaker 3: all in his stride. It's all the same, you know,

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Speaker 3: even big things like elephants there, they're a challenge, but

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Speaker 3: he he just goes ahead and does his job.

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Speaker 2: I would not have answered that that way. I have

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Speaker 2: things and I'm like, oh, not one of those. No.

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Speaker 4: I mean again, you know, it's just it's just a profession.

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Speaker 2: You know.

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Speaker 4: These guys have a have a real drive about doing

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Speaker 4: their job welland understand.

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Speaker 2: Okay, is anything we.

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Speaker 1: Missed or anything you'd like to add about the skinning

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Speaker 1: end of the business.

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Speaker 4: No, I think we've covered it.

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Speaker 2: You know.

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Speaker 3: Again, just massive respect for the skills that these guys

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Speaker 3: bring to our company, and we really value their efforts,

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Speaker 3: value their work, and so do our clients because their

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Speaker 3: trophies come home in impeccable condition, and then all the

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Speaker 3: meat that's used in the camp is in great condition too,

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Speaker 3: So it's a it's a serious job back here.

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Speaker 2: Yeah, I've picked up a few pointers just watching them. Yeah,

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Speaker 2: you know, when you're looking at someone that knows what.

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Speaker 3: They're doing oh for sure, for sure and again basic

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Speaker 3: gear you know, no no havil on knives or any

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Speaker 3: fancy razor blades. They just keep their gear really sharp,

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Speaker 3: really well looked after and know how.

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Speaker 4: To use it.

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Speaker 1: One of the things I like is instead of a

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Speaker 1: sharpening steel, you're just do a knife on knife as

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Speaker 1: a steel.

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Speaker 3: Yeah, exactly, knife on knife and then every now and

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Speaker 3: again the stone will come out.

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Speaker 4: Absolutely. Thank you, well done on the sable.