Looks like a young raccoon. Not too many raccoon skinners in northern Alberta. Hopefully some of the southern trappers will post a tip or two.
NAFA has a good write up on pelting and boarding raccoons. It mentions the tips I would have suggested. Cool the fat and pelt before fleshing. Might be greasy too so sawdust might be handy to keep the grease off the fur.
page 6
http://www.nafa.ca/wp-content/upload...nual-E-web.pdf
Don't forget to let your wife know to get the stew pot ready. Would be good to know what cat food fattened raccoon tenderloin and drumsticks taste like. Let us know. 
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This country was started by voyagers whose young lives were swept away by the currents of the rivers for ten cents a day... just for the vanity of the European's beaver hats. ~ Red Bullets
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It is when you walk alone in nature that you discover your strengths and weaknesses. ~ Red Bullets
Last edited by Red Bullets; 04-03-2018 at 06:09 PM.
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