Skunkape....not sure exactly what you mean by caping out the head....you really shouldnt get anywhere near the head when you are caping a deer for the taxidermist. The taxidermist will do the head. Most guys cape out a deer while its hanging from a gambrel our single tree and hanging upside down. So to give the taxidermist plenty to work with (for a full shoulder mount including the brisket), start about half way between the front and rear legs and ring completely around the deer and start skinning very carefully working the skin downward toward the head. When you get to the front legs its ok to split them on the back side of the legs and then skin toward where it joins up to the body....then just keep skinning everything down around the neck. When you get halfway down the neck stop and cut off the head right there....some people think they have to skin all the way as far as they can get close to the ears but not so....it is actually better for the taxidermist to get a better measurement if you leave 3 or four inches of the neck below the ears. It also makes it easier for the taxidermist to complete the skinning of the head if you leave this meat....The next important thing is to keep it cold....dont go around showing your deer off for 2 or 3 days before getting it in the freezer, especially in Florida. This is what causes the fur to slip out, the bacteria starts working on it and there it goes....So once you get the head off....wrap it good in a plastic trash bag and tie it so the antlers are still sticking out and get it in the freezer somewhere.....once its frozen it will keep a long time and will survive a trip home, just put it in a cooler with some ice ...you probably wont be able to close the lid on the cooler so maybe stuff rags or a small rug or whatever around the top to keep in the cold and to keep it from thawing while you drive home....a fully frozen head will take a least a day to that out and thats if its left out completely so if you have it in a cooler (with some ice) and with some stuffing around it, it will be fine.....Hope this helps...if you need any more info let me know....sorry about the delay in answering, but been in the woods myself but only got one doe so far....want to get a couple more before I start making my sausage for the year.....dave
Thanks Dave t. I was meaning skinning the entire head out.the skull,ears,nose ,and lips. My friends killed some elk out west and it is imposible to freeze an entire elk head like that for transport back to Fl. Also I am currently in Missouri till Sun and would have had the same problem if I decided to mount the deer I killed.It's a little small for mounting but I would like a Euro mount if your interested PM me and you can do it. Also how long do you think meat can stay good packed in fresh ice,draining any water? I know they hang cows for over 21 days to age them.
Yeah, I got on to what you wanted to do after I read your post more closely....sorry. Anyway, unless you have skinned or caped out a head before....I would suggest you either proceed with the utmost care, or not do it. The reason is that you are working around the part of the mount that is closest to you and the most visible when it hangs on the wall ..AND.. skinning out the lips, eyes, tear duct area, nose, ears, antlers, can be a little tricky if you havent done it before and it is extremely easy to make a hole in the cape. The deal is, holes in these areas can be pretty hard to fix or hide, especially around the nostrils, eyes, ears, etc. The skin around the eyes, ears, is pretty thin and holes happen easy. If you do it, use very small strokes with your knife so you make small holes and not big ones. The other thing to consider is that you have to remove the skull cap (properly so it can be remounted on the form) with the antlers intact, in the middle of this skinning process after making the Y incision (only as large as necessary) down the back of the head, and skin around the antler pedicles which is also an area you dont want to mess up in. You have to do this to get the skin off the head completely, cuz you dont want to make a big slit down the back to get it around the antlers. I can almost guarantee that if you havent done one before, you will make holes. Especially if you dont have someone who has done it before sitting with you to tell you when and where to cut etc. Its ok if you slip a couple of times around the chest, shoulders, legs, back, etc....these are easy to sew and close just like a bullet hole, but on the face is not so good. Ok enough about that. As far as keeping meat, I have seen a lot of things done before but can only speak about what I know. If the weather is cold, like in the 30's, you can hang the deer for a while after gutting, even with the hide on. I have seen this done in Kentucky winter as a routine practice to age the meat as you say. Just like beef, it tenderizes it. If I cant age my venison when I shoot it, I generally age it in my fridge after I thaw out a steak or roast or whatever, I let it sit in my fridge for two or three days...same effect, before cooking it. I have no problem keeping a deer iced down good in a good cooler in cool weather for a week after it has been quartered, straps out, etc. Just keep the cooler drained and the meat out of the water. I have done this many, many times. I also know a guy who has kept a deer this way for two weeks and said it was fine...thats a little long for me, but the guy who told me is not a B_S_er so I believe him. The last thing I have seen done is after the deer has hung for 3 or 4 days in cold weather to age, they quarter him, etc. and then soak all the cuts in an ice/water/white vinegar slurry for a day. One of them Kentucky boys I know does this to all his deer to sweeten the meat and bring out the blood. I dont do it, but I have eaten his fried backstrap and its pretty fine. Anyway, there are probably a hundred other ways or opinions, but thats what I have seen. But for sure, back to the head, whatever you do.....keep that thing as cold (frozen if possible) as you can and get it to the taxi guy ASAP to make sure their isnt any fur slippage. Hope it helps...
dave
Thanks Dave,I have kept meat in a cooler of ice for around a week before,always draining the bloody water out,somebody put some doubt in my mind about it though. I did a lil research on google and there are as many opinions and ideas as there hunters. I checked my meat this morn and it was fine,actually put it in garbage bags and then in a deep freeze till I leave tonight then will re-pack in ice for the trip home. I'm not at all concerned about the one I killed Wed. I would like a skull mount though,do you have time for one? I will PM you with my info. Thank you,Jeff.
Absolutely....ready whenever you are.....just send me your info whenever and let me know when you want to get together on it...
dave
