11/11/2023
💥💥💥Please read just another reminder💥💥💥
Took this from a friend but it’s true !!! It's that time of year when taxidermist start getting some not so nice capes in from your whitetail. HERES SOME TIPS IF YOUR PLANNING ON MOUNTING YOUR TROPHY:
-get your cape off the deer asap, don't let it hang for days, bacteria grows and causes slippage on the hide if not frozen, yes a walk in cooler under 40° degrees helps but it doesn't stop bacteria growth.
- don't split your deer down the back, that's old school…. We CHARGE for the extra sewing on long incision. We also CHARGE for any repairs needed for wrong cuts in the brisket area. So tube the cape CAREFULLY down the neck to the head joint.
- we don't need a 20lb neck roasts to do measurements! Keep your meat for your freezer! Skin it as low to the head as you can get, yes it gets tight but keep going!
-don't salt your hide, freeze it if anything.
- IF USING A PROCESSOR DONT LET IT LAY AROUND FOR 2,3,4,5 DAYS BEFORE YOU PICK UP YOUR MEAT.... YOU PAYED A CAPING FEE, THEY TOOK YOUR MONEY NOW GO GET YOUR CAPE AS SOON AS ITS SKINNED!!! THE TAG STAYS WITH THE ANTLERS NOT THE MEAT!!!!
- if packing your deer with ice, consider using frozen ice jugs(milk, pop, Gatorade bottles etc) so your deer head doesn't get "jelly" the water melting from ice bags gets clogged in the neck region...this is bacteria growth heaven!
-If you rinse the inside of your deer after gutting, try to keep the hide as dry as possible so the water doesn't cause even more bacteria to grow, drain it good before hanging.
-don't hang it from the neck, it will get rope burn, and you can end up with a lower quality cape. hang it from the back legs.
-the sooner you get your cape in, the better shape you'll be in!
- Euros, we are only accepting fresh or fresh frozen specimens. we will not be accepting in any smelly or rotten heads!
-best of luck to all you hunters hope these tips help!