What to do once you shoot your trophy –
|Field dress: DO NOT cut any of the hair above the breast bone as this cuts into the brisket area that is needed for a shoulder mount. (i.e. make sure not to cut hair that is within 4″ of the front legs.)|
|Removing from the Woods: When dragging your deer out of the woods, DO NOT tie a rope around the neck as this may damage the hair. Either grab the horns with your hands or tie the rope around the horns.|
|Cool down: Do this immediately without thawing and refreezing your specimen to prevent bacteria from ruining your trophy. Treat your cape as well or better than your meat because heat and moisture cause bacterial growth, the main cause of hair slippage.|
|Picture taking tips:
How to Cape a Whitetail for a Shoulder Mount
2. Make the initial cut around the entire belly of the deer approximately 4” above the armpits as shown below in the right picture. Cut around the entire animal at that height
4. Connect the cut in the belly with the one on the legs by cutting the hide up the leg on the outside of the white hair as shown by the tape in the pictures. (i.e. don’t cut thru the armpits which are needed)
5. Carefully skin the hide starting around the belly and working your way down as above. Be careful in the armpits since the hide is thin.
7. Once you’re as far up as possible, cut through the meat at the top vertebrae and twist the neck off.
8. Bring to the taxidermist or freeze immediately in double plastic garbage bags to prevent damage. Do not allow thawing and refreezing of your specimen. Keep it dry, cool and bug free for the best results.