I suspect most of us do it this way. Guy on here asked if I had a video of it but I don’t. Anybody???

A Native woman demonstrated it here at a workshop.I prefer the conventional way for speed,but the skin was fairly free of flesh when skinned from the mouth.

I believe it was ATA & ADFG that made a video. Joe Mattie demonstrates it. Ive seen them available for loan at various ADFG offices. I had several copies but have handed them out to new trappers through the years.

Its called Alaska guide to fur handling, I found it online.

https://www.youtube.com/watch?v=-2G7SUzWK3c

Thanks MP. I have an old copy of that in VHS. Glad to see it available to watch online.

I still do it "normal".

I tried it once, big bellies make it challenging. And pretty often they are fatty like a mink so I end up fleshing anyways.

I haven't tried the mouth method, I'm still too green, I guess.

I have done it but prefer the traditional way.

Skinned my first mink and marten by the mouth because that's how my grandparents taught me. Switched to the other way for some reason and prefer it now.

I have a Russian friend who skins marten from the mouth. I wonder if the Russians brought that method here?

My wife skins them the three ways, split, case and mouthed, depending on what she is going to sew with them. She will spilt or case Wolves, also depending on her end use.

No furrier involved, so commercial market isnt a factor.

Same for Marten as for the ways she skins Seals and the occasional Otter or Beaver , if shes needing a bag or the like.

I've tried skinning them from the back end but through the mouth seems faster and is much cleaner IMO.

I will do it either way .Through the back end or thru the mouth. Either way gets the job done.

I prefer mouth skinning them. They turn out very clean so there is no work to speak of as far as meat or fat left on the leather. To each his own though.

I'm tempted to try skinning from the mouth. The marten where I trap often have a significant amount of fat, however, if the mouth method causes the thin, saddle membrane to stay on the carcass that would make fleshing even easier. Does the saddle membrane stay on the carcass?

It does for me.

I remove fat and meat but prefer to leave the saddles on.
No fat under the saddle on marten here.

We skin through the mouth as described in AKDFG/Joe Mattie video. Works for us, nice and clean. Our Marten have little or no fat. I tried skinning a mink through the mouth once and it was a pain. Trickiest part for me is getting it started around mouth and jaw.