Ep. 735: Dispatches from Africa - Skinnin’ For A Livin’

Steven Rinella https://www.instagram.com/stevenrinella/?hl=en talks with the Senior Skinner of Robin Hurt Safaris. Topics Discussed: Being in the skinning business for over 35 years; thick and thin hides; a highly skilled trade; and more. Connect with Steve https://www.themeateater.com/authors/steven-rinella and The MeatEater Podcast Network https://www.youtube.com/@MeatEaterPodcastNetwork Steve on Instagram https://www.instagram.com/stevenrinella and Twitter https://twitter.com/stevenrinella?lang=en MeatEater on Instagram https://www.instagram.com/meateater, Facebook https://www.facebook.com/StevenRinellaMeatEater/, Twitter https://twitter.com/MeatEaterTV?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor, and Youtube https://www.youtube.com/@MeatEaterPodcastNetwork See omnystudio.com/listener https://omnystudio.com/listener for privacy information.

Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.

• 0:00Speaker 00

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• 2:35Steven Rinella?

  Okay, everybody, welcome to Flock 5 Dispatches from Africa. And today, we are in the skinning area of camp.

• 2:44Steven Rinella?

  If you're listening, it'd be great if you went and watched. If you're watching, bear with us while we explain what you're looking at. Or no, not that. If you're watching, bear with us when we explain what we're doing as though you're not watching. That make sense? So, we're in the skinning area at the camp here. And we got a big skinning table made out of just rough hewn planks at working height. And allows a bunch of guys to get around a carcass to work on. They're right now skinning a sable antelope with, he's got big, sweeping, like U-shaped horns, if you bent the U kinda open. Maybe around 40-inch-long horns, we're gonna find out.

• 3:30Steven Rinella?

  We looked at, how many sable did we look at? Dozens and dozens. Yeah. Yeah, literally dozens. And this was the first one that we, the biggest we found and the first one we found that was like what we were after. Yep. And so, we were out in the field, maybe an hour drive, maybe an hour drive from camp. And because we weren't gonna stay out hunting, we were able to drive in, a lot of the places you can get a truck to. It's amazing where all you can get a truck if you really wanna get a truck there. Oh, yeah, absolutely. Yeah, yeah, we can cut a little makeshift road if we have to. So, we were able to get a truck right into where we killed the sable. What would you say the sable weighs?

• 4:08Steven Rinella?

  Yeah. Four? Five, five, four, five, yeah, something in that range. Got it right in the back of the truck hole, because we knew we could come back to camp. Now, sometimes when these guys are out hunting and maybe they're, maybe they get way far away from camp. Because nothing to get 30, 40 miles from camp. Oh, it's nothing. Yeah. Not at all. So, if you get something and you wanna continue hunting, they might skin it and put it in a big bucket of brine. Correct. Yep, absolutely. But today, we were, this is the last thing we were after today. We came back home, and so we bring it home, and then we got the guys that are here to skin. So, they got their skinning table, they got their gear, and they got a shed over here. Ready, Rick? Rick, practice this move. See how well he can do it. Ready?

• 4:49Steven Rinella?

  That is a predator-proof, hyena-proof shed where they dry skin, they hang meat in there. They put skulls in there and it's just meant to be that it's got great airflow and shade. But stuff can't come around at night and easily get in there and steal everything out of there. So that's, that's a super cool building. Uh, back to over here. Uh, Morgan's gonna explain a little bit about the, the skinners and these guys like are skinners.

• 5:18Speaker 00

  Oh, yeah.

• 5:18Steven Rinella?

  Like that's

• 5:19Speaker 00

  Professional skinner.

• 5:20Steven Rinella?

  It's an occupation.

• 5:21Speaker 00

  Hundred percent. Yeah. They're an integral part of the team on safari. You know, obviously trophy care and meat prep as well is a core part of what we do. And so there is a profession called the skinner that we have two of them usually in camp at any given time. And their job is to completely take care of these hides, horns, skulls, all the associated trophy parts, but also the meat as well.

• 5:44Steven Rinella?

  You can imagine, um, I don't know, it's gotta be like low eighties right now.

• 5:48Speaker 00

  Yeah, something like that. So

• 5:49Steven Rinella?

  Eighty-three, eighty-four. The, the weather would be warmer than like day in, day out, it's much warmer than what most people in the U S would consider like typical hunting weather. Cause we do a lot of our hunting, October, November. Um, not for everybody, but for a lot of the country, you associate hunting season with temperatures overnight at or near freezing. Right? Daytime highs, maybe in the fifties or sixties, occasionally in the seventies. Here it's much warmer, but very dry. And a thing that surprised me about this climate here is that the, the heat doesn't really matter that much because it's dry.

• 6:28Speaker 00

  Yep.

• 6:29Steven Rinella?

  And you can hang meat.

• 6:31Speaker 00

  For long periods of time.

• 6:32Steven Rinella?

  Beautiful.

• 6:32Speaker 00

  Oh yeah. It's fantastic. Yeah. It's like dry aging. Once that crust forms on the outside of the meat. And we always hang them in a shady, well-ventilated place where they're getting some wind and some shade. But you can hang that meat and once that crust forms on the outside, you can hang it for a remarkably long time. Even in this weather.

• 6:48Steven Rinella?

  Yeah. No, there's like zero smell.

• 6:50Speaker 00

  No.

• 6:51Steven Rinella?

  No bugs. It tastes wonderful.

• 6:53Speaker 00

  Yeah.

• 6:53Steven Rinella?

  Yeah. You can, you can just hang it.

• 6:55Speaker 00

  Yep.

• 6:55Steven Rinella?

  But the thing they worry about is, cause so many people come, like I'm having this made out, like I'm keeping the whole. The whole skin on this thing, right? I could do anything I wanted to with this skin. Um, the way I'm getting it taken care of. That, the hair would slip.

• 7:11Speaker 00

  Yeah, right, absolutely, yeah.

• 7:13Steven Rinella?

  So, these guys, the way they're working, they're doing what's called, I don't know what they call it. The skinners are doing what, what I would refer to as clean skinning, meaning

• 7:24Steven Rinella?

  it, it, it's a slower process, but what they're doing is they're taking the hide and they're leaving zero meat, zero fat. They're, they're, they're skinning it so it's coming off clean leather.

• 7:35Speaker 00

  That's right, yeah, exactly.

• 7:36Steven Rinella?

  And they cut, like, a lot of times if you're skinning a deer, picture you're skinning a whitetail deer, right? In your garage or whatever, you got it hung up. And you pull. The hide peels away, sometimes a membrane of muscle.

• 7:48Speaker 00

  Correct, yeah.

• 7:49Steven Rinella?

  You know, and if you were gonna turn that to leather, that's gotta come off.

• 7:52Speaker 00

  It does.

• 7:52Steven Rinella?

  They slice, they don't pull. They slice every, every ounce of, of skin.

• 7:59Speaker 00

  Yeah.

• 8:00Steven Rinella?

  Is removed, so it's just clean, clean leather.

• 8:02Speaker 00

  Yep, that's correct. And then they'll go through again after, and any tiny little fragments or little bits of blood or any remnants on there, gut juice, whatever, will be manually, like, scraped off.

• 8:13Steven Rinella?

  And then once they get it clean like that, um, in that room up there, they, they lay all that stuff out and salt it.

• 8:20Speaker 00

  That's right.

• 8:20Steven Rinella?

  And it gets dry like thin plywood.

• 8:22Speaker 00

  Yep, exactly. And then it'll be folded, kinda hammered, so it's a, a nice, flat little package, almost like it could slide into an envelope.

• 8:30Steven Rinella?

  Yep, yep. It's a really cool process. So, can, can we, uh, I'd like to ask, can, can you ask a couple of the, the guys who are skinners, like, how long they've been at?

• 8:39Speaker 00

  Yeah, yeah.

• 8:39Steven Rinella?

  How long they've had the profession?

• 8:40Speaker 00

  Absolutely. Samani bwana, anaswali kuhusu kazi enu. Um, ulifanya kazi kama hi kwa miaka mgapi. Thirty-five. Thirty-five years? Yeah. Sawa kapisa, muzuri sana pana.

• 8:55Speaker 04

  Mifundisha odu toengi sana.

• 8:57Speaker 00

  Uh huh.

• 8:57Speaker 04

  Pako wamekweni paka Namibia, South Africa wameenda.

• 9:00Speaker 00

  Uh huh.

• 9:01Speaker 04

  Kuajili ya kuafundisha nami na kuchuna.

• 9:03Speaker 00

  Uh huh.

• 9:03Speaker 04

  Na mara nyenge kama kiwanda kina itaji yu ya kuvalisha i.

• 9:07Speaker 00

  Uh huh.

• 9:07Speaker 04

  Yine tunafundisha. Wana kweni pali wana fundisha na kula jata kilakitufila. Kina jang na mdukisha kama alivyo.

• 9:15Speaker 00

  Uh huh.

• 9:15Speaker 04

  Kwa yu uwezo nau kufanya yu kazi na kufundisha.

• 9:18Speaker 00

  Okay.

• 9:19Speaker 04

  Kwa yu mifundisha mda mdufutun. Mimeka na wanasuwe nkituwa tao chwoni. Mimeka na nafunzuwa chwo, kutoka mwaka ulaifu. Mimeka na o, pasiasi, mimeka na o kwa mda mdrfu. Kwa yu, yu kazi mimi nengi nitala moskunyenge. Nasasa na madiza sabu nafundisha vidjana.

• 9:34Speaker 00

  Uh huh.

• 9:35Speaker 04

  Eh, kwa yu mara nyenge nazo ku yitu nafundisha vidjana. Yili uwa endele na yu kazi uwe endelefu.

• 9:41Speaker 00

  Ah, muzuri sana.

• 9:42Speaker 04

  Hmm.

• 9:43Speaker 00

  Santi bwana. Yeah, so he's been at it for thirty five years. He's gone to multiple different countries to learn. Oh, really? Yep, South Africa, Namibia. He's also trained people from other places. God. Um, he's gone to the, the National Wildlife College to train youth. Oh, you're kidding me? On the process. Okay. And he's, he's brought up a lot of young people through this profession. Um, and yeah, he's been a, a teacher and a student of this for thirty five years. That's great.

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• 12:18Steven Rinella?

  In Tanzania, I'm guessing in many other African countries, to be a Skinner in a camp, like a Camp Skinner, is an occupation that, like being a chef, like being a trained chef.

• 12:32Speaker 00

  Correct.

• 12:33Steven Rinella?

  You go to one restaurant, you can walk into another restaurant, lay out your credentials.

• 12:36Speaker 00

  Absolutely.

• 12:37Steven Rinella?

  Right? And so it's like, it's like a skill set that you could take to another camp and get a job, or, you know, move around a little bit and come in and present your credentials and get hired, right?

• 12:48Speaker 00

  For sure, for sure. Yeah, they can, they can really go into any of these safari camps with a resume like his and, you know, the places he's worked and the things he's done. He's a serious professional. I mean, there's, there's no doubt about it. This is a real trade.

• 13:02Steven Rinella?

  Can you ask who, did he start learning from his dad? Or start learning from other Skinners?

• 13:08Speaker 00

  Uh, ulipo kuwa kijana ulianza kufanya kazi hili ni na ulijifunza kutoka nani?

• 13:18Speaker 04

  Kutoka shirika la tawu ko Tanzania. Ndo tukwenda kufundisha baale yama piye kutoka pasia, kutoka mweka. Wakaja wanatufundisha. Kwanzia mwa kase ma nini na saba. Tukawa tuko hapo. Pagatulivo fuzu na kupata cheti. Chia kukamileka kwa mbata ruma, chia kuwa skina na mboni kwa mbata mahalibopote. Kwa tukapata certificate kwa oneza kwenye mahalibopote. Ni oneza hapo kwenye uganda ni kufanya kazi. Ni kenda sozafu kwenye kufanya kazi. Kusabu taru nani certificate tampa yena ni krusu. Kufanya kazi mahalibopote.

• 13:50Speaker 00

  Aha, aha, safi sana, sante. So he, um, he actually went to like the wildlife, the National Wildlife College?

• 13:58Steven Rinella?

  Okay.

• 13:58Speaker 00

  To, to study there.

• 14:00Steven Rinella?

  Oh, I got it.

• 14:00Speaker 00

  So he didn't come up through the trade learning from any particular individual? He had those.

• 14:04Steven Rinella?

  He pursued it.

• 14:04Speaker 00

  Yeah, he pursued it. And then, yeah, he went to, went to Uganda and, and South Africa to.

• 14:09Steven Rinella?

  Oh, no kidding.

• 14:09Speaker 00

  Really like hone his craft.

• 14:11Steven Rinella?

  Okay, great. Uh, well, so, so that's how the skin works. The, the skull, like the skin comes off, gets, it's clean skinned.

• 14:21Steven Rinella?

  As Morgan said, they then touch it up to make sure there's no fat, no bits of muscle or anything on there. It's just like what will become leather and it's salted. And then it's shelf stable.

• 14:31Speaker 00

  Yep, correct.

• 14:31Steven Rinella?

  Right? The skull, they'll clean it up pretty good and they'll pack it. If you look down there, we have a warthog skull laying down there. They'll pack it and salt just to dry it out. So zero flies on it, zero odor.

• 14:43Speaker 00

  Yeah.

• 14:44Steven Rinella?

  Um, and that can be taken care of later. Then the meat's kind of interesting that there's a bunch of different outlets for the meat. We every night, when we got here, we were eating some meat that they had had from other hunts. But we every night, me, you, our crew, every night, we eat the game animals that come in.

• 15:05Speaker 00

  Hundred percent.

• 15:06Steven Rinella?

  All the guys that work here are at the same time eating game animals that come in. That's like lunch, dinner, right, is what's happening. When something big comes in, like we came in with a buffalo, and I'm assuming some of this. If there's plenty to go around for everybody, guys will kind of divide this out. And now, you might come in and hanging on these trees might be different joints, shoulders, hams, whatever. And what's not going to get used immediately gets cut into drying strips. To make like a, there's some that's brined, if you made in like biltong, and some is just flat out dried.

• 15:43Speaker 00

  Yep.

• 15:44Steven Rinella?

  And guys will save up bags. So a couple of days ago, we took a trip into town and one of the guys that works here brought back to his family in his little neighborhood. Brought back like a sack of the dried meat, which is rehydrated. So picture that you're cutting meat, it's kind of like, I'm trying to think what would be the size, how you describe the size of the strip.

• 16:03Speaker 00

  Yeah, it's sort of twelve, eight to twelve inches long, potentially a little longer.

• 16:08Steven Rinella?

  Inch by inch square.

• 16:09Speaker 00

  Yeah, yeah, inch by inch square, exactly.

• 16:11Steven Rinella?

  And they hang it up, it's not seasoned, it's hung and dried. And then throughout the year, they say it lasts, one of the guys told us that he'll eat it for six months.

• 16:20Speaker 00

  Yep, yep.

• 16:21Steven Rinella?

  That meat, they cut up and just rehydrate it and cook it down, boil it, whatever. Until it kind of comes back to life.

• 16:30Speaker 00

  Yeah.

• 16:31Steven Rinella?

  It's pretty damn good.

• 16:31Speaker 00

  Yeah, it's really good. We ate it the other day, it was delicious.

• 16:34Steven Rinella?

  So it can't be used, what's not used fresh is dried like that. And what's kind of interesting, you see, it's like a very coveted, it's a coveted item.

• 16:42Speaker 00

  Oh yeah, absolutely.

• 16:43Steven Rinella?

  And coming back here, the day when we brought a buffalo in, coming back here, man, it was like, everybody was bustling around.

• 16:49Speaker 00

  Yeah, yeah, there's a lot of energy, getting it prepared before it goes bad, so they can, yeah, have their, start building up their stash to take back to the village at the end of the season or throughout the season, depending on where they live.

• 17:00Steven Rinella?

  Yeah, um, the tail, a lot of these animals, unlike in the US, a lot of these animals have a big tail.

• 17:07Speaker 00

  Yep.

• 17:07Steven Rinella?

  So we had like an oxtail soup off a buffalo. Tail on this is pretty small, but there's some pieces on there. Uh, liver. We see that get consumed. We've eaten and watched guys eat heart.

• 17:20Speaker 00

  Yep.

• 17:20Steven Rinella?

  Um, they take the stomach and empty all the grass out of the stomachs.

• 17:28Steven Rinella?

  Rinse that out, cut that into maybe inch and a half by inch and a half squares.

• 17:32Speaker 00

  Yep.

• 17:33Steven Rinella?

  Cook that down.

• 17:34Speaker 00

  Yep, that becomes a soup or a stew.

• 17:35Steven Rinella?

  When we left, like one carcass that we did in the field, we cut it up in the field. When we left, there was the stomach contents laying there.

• 17:42Speaker 00

  Yep.

• 17:43Steven Rinella?

  And some intestine.

• 17:44Speaker 00

  Some intestine and some lungs. That's it.

• 17:46Steven Rinella?

  Yeah, and Morgan said sometimes that intestine comes home.

• 17:48Speaker 00

  Yeah, yeah, with this one being here, I wouldn't be surprised. Sometimes you'll see they'll make like a sausage where they'll stuff a lot of things like heart, liver, kidneys chopped up into an intestine.

• 18:00Steven Rinella?

  Mm-hmm.

• 18:01Speaker 00

  And kind of roast that over a fire.

• 18:02Steven Rinella?

  Got it, yep. And Morgan commented on when some intestine was left there, Morgan commented on it and one of the guys said that, um, he's doing that so that the hyenas will be.

• 18:12Speaker 00

  Yeah, yeah, he was like, we'll leave that for the hyenas. Yeah, yeah.

• 18:14Steven Rinella?

  But other than that, man, that stuff gets eaten down.

• 18:16Speaker 00

  Absolutely. Yeah, the meat recovery here is, is exceptional. And even all the bones and that'll go into soups and broths.

• 18:23Steven Rinella?

  What I found was interesting about when we gutted one in the field. So they want the stomach to eat. So they dump all the grass clippings out. It's just like wet grass, you know?

• 18:33Speaker 00

  Yeah.

• 18:33Steven Rinella?

  And it was funny because in the end, like, you know, you, you work on a carcass in your hands, your tools are, get dried blood on them.

• 18:39Speaker 00

  Yeah.

• 18:39Steven Rinella?

  In the end, the, everybody goes up to that stomach contents.

• 18:44Speaker 00

  Yep.

• 18:44Steven Rinella?

  And use it because it's abrasive.

• 18:46Speaker 00

  Yeah, rinse their hands.

• 18:47Steven Rinella?

  Get everything clean, get all the tools clean. And then when you run water over it, just.

• 18:51Speaker 00

  Yeah, everything sloughs off.

• 18:52Steven Rinella?

  Yeah, yeah, you're like, it's like you come out of the shower.

• 18:54Speaker 00

  Yeah, absolutely.

• 18:54Steven Rinella?

  So even, so even that gets used.

• 18:57Speaker 00

  For sure. Yeah, it, it really works.

• 18:59Steven Rinella?

  That was cool, see. Morgan, do you mind asking the guys some of their impressions of like what, what they like to work on? What animals they, uh, when, when it comes in, they're like, I don't know, not one of those.

• 19:12Speaker 00

  Yeah.

• 19:12Steven Rinella?

  What might come in that they're excited to work on, you know?

• 19:15Speaker 00

  Yeah, yeah, absolutely. Sam, samani bana una weza kusema tena tafadali.

• 19:20Speaker 04

  Ko saabu ni kazi,

• 19:21Speaker 00

  Indio.

• 19:22Speaker 04

  Tumeshia zuea kila mnyama ne kujia.

• 19:24Speaker 00

  Uh huh.

• 19:24Speaker 04

  Siti atu naosuwasi na e.

• 19:26Speaker 00

  Uh huh.

• 19:26Speaker 04

  Ko saabu ni kitu atari matiro yagokichwani, ato kiyamuka kunyosingizi.

• 19:30Speaker 00

  Uh huh.

• 19:30Speaker 04

  Naambio onachuna tembo,

• 19:32Speaker 00

  Uh huh.

• 19:32Speaker 04

  Onajua naanzia wapi, onamalizia wapi. Koyo wanyama oti sumeshiwa na kama kawaida.

• 19:36Speaker 00

  Sawa kabisa.

• 19:37Speaker 04

  Eh, ni sawa kabisa. Ah, wanashida.

• 19:39Speaker 00

  Indio.

• 19:40Speaker 04

  Eh, ya ko saabu ni kazi kama kazi nyengine.

• 19:42Speaker 00

  Asante, bwana.

• 19:43Speaker 04

  Uh huh.

• 19:43Speaker 00

  He says that he doesn't really have a preference. Oh, yeah? Uh, it's, it's work. He, he takes it all seriously. He takes it all in his stride. It's all the same. Um, you know, even big things like elephants, they're, they're a challenge, but he, he just goes ahead and does his job. Got it. I would not have answered that that way. I have things that I'm like, oh, not one of those. No, I mean, again, you know, it's just testament to the professionalism. Yeah, no, I got it. You know, these guys have a, have a real drive about doing their job well. I understand. I understand.

• 20:18Speaker 00

  Okay, is there anything we, anything we missed or anything you'd like to add about the, the, the skinning end of the business? No, I think we've covered it. You know, again, just massive respect for the skills that these guys bring to our company. Um, and we, we really value their efforts, value their work, and so do our clients because their trophies come home in impeccable condition. And then all the meat that's used in the camp is in great condition too. So it's a, it's a serious job back here. Yeah, I've, I've picked up a few pointers just watching them. Yeah, yeah, yeah. You, you know when you're looking at someone that knows what they're doing? Oh, for sure, for sure. And again, basic gear, you know, no, no Havelon knives or any fancy razor blades. They just keep their gear really sharp, really well looked after and, and know how to use it. One of the things I like is, uh, instead of a sharpening steel, you're just doing knife on knife as a steel. Yeah, exactly.

• 21:03Speaker 00

  Knife on knife. And then every now and again, the stone will come out. Yeah. All right, well, thank you, man. Absolutely. Thank you. Well done on the sable.

• 21:28Steven Rinella?

  If you spend a lot of time outdoors, you got dogs, you got kids, you know how hard it is to keep the floor of your rig clean. A thing we do in our, in our little fleet of vehicles that have in my household, if you go look, open the door on any one of them, they all got WeatherTech. We get a car, we throw the mats out and put in WeatherTech. Cause that way, when there's a mess, it's like your kid's fault, your dog's fault, it's the weather's fault, doesn't matter. You take them suckers out and hose them off and you're back to being good as new. I'm telling you, if you've got a vehicle, put WeatherTech in there, you're gonna be happy you did it. And check this out, American-made floor liners and cargo liners, okay? They laugh in the face of all weather. Go take a look for yourself today at weathertech.com. Timeout in the field is not free, okay? Every time you go out in the woods, there's a trade-off

• 22:12Steven Rinella?

  happening. Like you leave work early, you miss your kid's game, whatever, you forego some family gathering. If that applies to you, what you gotta do is you gotta learn how to spend the right time out in the woods, the right time in the tree. An OnX Hunt's Deer Movement Forecast tells you when deer are most likely to be on their feet based on real conditions. So you're not missing the kid's game or burning paid time off on a day that's not gonna produce. The Deer Movement Forecast means missing fewer of the moments that matter, whether in the stand or back at home. Try it today in OnX Hunt. What if you could save up for that new car or vacation just by buying the stuff you're

• 22:52Steven Rinella?

  already buying? With the OnePay Banking App, you earn 3% cash back on up to $150 in monthly spending in categories you choose. So it's easy to save. So what are you saving for? Maybe you got your eyes on a new truck, or a new boat, or you're saving up for your first house. Download the OnePay App or visit onepay.com for banking that gives you more for what matters.

• 23:19Speaker 03

  OnePay is a financial technology company, not a bank. Banking services provided by Coastal Community Bank or Lead Bank, members FDIC. Cash back is earned as points. Go to onepay.com/rewards/terms for redemption options and additional details.

• 23:34Speaker 01

  This is an iHeart Podcast. Guaranteed Human.