Post by taxidermywoman23 on Jun 12, 2005 14:57:46 GMT -5
OK...lots of folks like to field dress their deer befor they move it. If you are one of those type DON'T split the rib cage. When you cut open the stomach to gut it stop the cut at the rib cage that way you leave plenty of skin and you don't split the brisket.
OK I will go through the caping process...I am going to descride it as though the deer is hung by the back legs. ( I CAN'T DRAW ). Black dashes are your incisions.
Once you get your deer hung up and you are ready to begin skinning. Pick up one of the front legs. On the back of the leg their will be a line where the white and brown meet. Start your knife at the knee and cut up that line and follow it all the way up til you get to the deers rib cage...now make the incision up the ribcage back to the mid center of the deer. Repeat with the other leg. Now Take your knife and cut the hide around the middle of the deer....Atleast 6 to 8 inches behind the shoulder. Now all you have to do is work the hide down around the neck. Now Cut off the head and leave aleast 4" to 5" of neck meat on the head with the cape. The Taxidermist needs this to take neck measurments.
Get your deer caped out and in a walk in cooler or in the freezer ASAP after you kill it. With in an hour or 2. If you put the deer head in the freezer double bag it to prevent freezer burn...If you have to put it in the walk in cooler (NOT A BEER COOLER) at the Deer Processor make sure it doesn't stay in their longer than 24 hours befor you take it to a taxidermist.
DO NOT......
1. Leave the deer head/cape in the cooler longer than 24 hours
2, Get the deer/head wet
3. Drag the deer dehind a 4-wheeler when bringing it out of the woods.
4. Cut the neck to bleed the deer out
5. Ride it around in the back of your truck all day showing freinds and family. Tell them to meet you at the deer processor or take pictures.
OK I will go through the caping process...I am going to descride it as though the deer is hung by the back legs. ( I CAN'T DRAW ). Black dashes are your incisions.
Once you get your deer hung up and you are ready to begin skinning. Pick up one of the front legs. On the back of the leg their will be a line where the white and brown meet. Start your knife at the knee and cut up that line and follow it all the way up til you get to the deers rib cage...now make the incision up the ribcage back to the mid center of the deer. Repeat with the other leg. Now Take your knife and cut the hide around the middle of the deer....Atleast 6 to 8 inches behind the shoulder. Now all you have to do is work the hide down around the neck. Now Cut off the head and leave aleast 4" to 5" of neck meat on the head with the cape. The Taxidermist needs this to take neck measurments.
Get your deer caped out and in a walk in cooler or in the freezer ASAP after you kill it. With in an hour or 2. If you put the deer head in the freezer double bag it to prevent freezer burn...If you have to put it in the walk in cooler (NOT A BEER COOLER) at the Deer Processor make sure it doesn't stay in their longer than 24 hours befor you take it to a taxidermist.
DO NOT......
1. Leave the deer head/cape in the cooler longer than 24 hours
2, Get the deer/head wet
3. Drag the deer dehind a 4-wheeler when bringing it out of the woods.
4. Cut the neck to bleed the deer out
5. Ride it around in the back of your truck all day showing freinds and family. Tell them to meet you at the deer processor or take pictures.
