Quick Answer
To clean and preserve harvested coyotes, use a sharp knife to make a clean incision from the anus to the throat, then remove the hide, organs, and entrails. Next, soak the carcass in a salt brine solution or a commercial dehairing solution, followed by a final rinse in cold water. Finally, refrigerate or freeze the coyote at 32°F or below.
Field Cleaning and Gutting
Begin by making a 6-8 inch incision in the coyote’s belly, extending from the anus to the throat. Use a sharp knife and apply gentle, even pressure to avoid tearing the hide. Remove the entrails, being careful not to puncture the stomach or intestines, which can cause contamination. Next, remove the hide by cutting along the neck, shoulders, and legs, working from the skin to the bone. Use a dehairing tool or a sharp knife to remove any remaining hair.
Soaking and Rinsing
To remove any remaining debris and preserve the coyote’s hide, soak it in a commercial dehairing solution or a salt brine solution (1 cup of salt per gallon of water) for 2-4 hours. Alternatively, soak the carcass in a solution of 1 part white vinegar to 2 parts water for 30 minutes to an hour. Finally, rinse the coyote in cold water to remove any remaining impurities.
Refrigeration and Storage
Refrigerate or freeze the coyote at 32°F or below to prevent spoilage. If freezing, wrap the coyote in plastic or aluminum foil and store it in airtight containers to prevent freezer burn. When thawing, allow the coyote to thaw slowly in the refrigerator or thaw it quickly by submerging it in cold water.
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