Go easy on me here. Like most people I was taught by dads, uncles and friends and it was word of mouth tradition.
I would like to ask what is different and similar about the traditions you were taught or follow.
I was always taught to skin an elk carcass to prevent spoilage.
I leave it on deer regularly and have never had any trouble.
In particular I was to be certain to get the thick skin off the back and shoulders if I had to leave the hide on any length of time. Also to slit the meat on the hams following the bone up to the socket and opening the sockets.
The only time I didn't do this I did lose a couple of handfulls of meat from each hip socket and maybe a handfull from under the shoulders.
