Proper handling of your 'possum meat begins in the field when you first harvest your animal. I trap all of mine and dispatch them with one single shot to the top of the skull with a .22, which is humane and also avoids damaging the meat.

Skin the opossum as soon as possible after harvest. Remove the skull, feet, tail and organs from the carcass, and trim off any excess fat. Rinse the meat under cold water, until the water runs clear. Result should look like the photo above.

>As an extra tip, I like to allow jerky meat to freeze slightly before cutting it, because this makes it easier to cut thinner slices. To do this, put your meat in the freezer for a few hours or until it feels "firm" to the touch, but not frozen solid.