Field Care of Trophies
Make
initial cut in back of neck, cutting upwards with
the knife, stopping between ears, and a second cut
forming a "Y" running to the base of the horns. Cut
carefully around the horns or antlers and cut the
skin away from the base. On antlered game a heavy
screwdriver is useful in prying skin loose around
the antlers. Cut ear cartilage from skull on the
inside and clean meat away from the base of the ear.
Skin down the skull, being careful not to cut
through the skin, especially around the eyes. Use
the fingers from the free hand as a guide on the
outside to be certain you are not cutting into the
eyelids. The lips should be cut close to the skull,
leaving the lips attached to the skin. Make sure
that the cape is cut long enough for the type of
mount desired. Capes for these mounts should be cut
at least 12" BEHIND the front legs in order to
include enough of the brisket for full shoulder
mount. The top of the skull with horns or antlers is
all that is needed. Merely saw off the top of the
skull through center of eyes after skinning is
completed. Do not let skin air dry. Freeze or keep
cool as possible. Do not salt the skin unless you
have taken all the flesh and fat off first and
turned the ears, eyes, nose.
Make the initial incision a straight cut about 5" from the chin to the base of the tail. Always make a clean, even cut with the grain of the hair and never against it. The second cut starts on the back of the rear legs and follows a line directly up the center of the back of the rear legs and thru the anus. The third cut is on the back of the front legs up to the cut on the belly. Sever the head from the body and peel skin away from back and down to feet. Always cut around genitals - NEVER through them. For skinning head, and care of hide, see instructions above. Leave hooves, and paws attached to the hide. Clean hide of all flesh, freeze or salt.
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