Gutting and Skinning the Deer
Once you have successfully harvested your deer, it is time to begin the process of gutting and skinning it. This can seem like a daunting task, but by following these simple steps, you can do it quickly and efficiently.
Step 1: Gutting the Deer
1. Lay the deer on its back with its head pointing downhill.
2. Use a sharp knife to make an incision from the anus to the chest.
3. Reach into the body cavity and remove the entrails, including the stomach, intestines, and lungs.
4. Be careful not to puncture any of the organs, as this will contaminate the meat.
5. Once the entrails are removed, rinse the body cavity thoroughly with water.
Step 2: Skinning the Deer
1. Hang the deer from a tree or a gambrel.
2. Use a sharp knife to make an incision around the base of the neck.
3. Pull the skin down over the body, using your hands or a knife to separate it from the meat.
4. Be careful not to cut into the meat, as this will damage it.
5. Once the skin is removed, rinse it thoroughly with water and salt to prevent spoilage.
Now that you have gutted and skinned the deer, you can properly prepare it for processing and consumption.
Removing the Hindquarters
Step 1: Separate the hindquarters from the body
Using a sharp knife, carefully cut through the skin and connective tissue connecting the hindquarters to the rump. Work your way around the base of the tail and down the inside of each hind leg.
Step 2: Remove the anus and pelvic bone
Cut around the anus and remove it, followed by the large pelvic bone that sits just behind it. Be sure to use a sharp knife and maintain a steady hand to avoid damaging the surrounding meat.
Step 3: Separate the hind legs from the pelvic area
With the pelvic bone removed, you can now separate the hind legs from the pelvic area by cutting through the remaining muscle and connective tissue. Be careful not to cut into the knee or ankle joints.
Step 4: Remove the tendons and silver skin
Use your knife to carefully remove the tendons and silver skin from the hindquarters. This will help the meat become more tender and increase its presentation.
Step 5: Cut the hindquarters into desired cuts
Depending on your preference, you can now cut the hindquarters into various cuts such as steaks, roasts, and ground meat. Be sure to follow proper food safety guidelines to ensure the meat is safe for consumption.
| Hindquarter Cut | Description |
|---|---|
| Loin | Tenderest cut of the hindquarters, used for steaks and roasts |
| Round | Lean cut used for roasts, steaks, and ground meat |
| Sirloin | Prime cut from the top of the round, used for steaks |
| Flank | Thin, flavorful cut used for fajitas and stir-fries |
| Shank | Bony cut used for making soup and stew |
Removing the Forequarters
The next step is to remove the forequarters. Use the knife to make a cut through the hide at the elbow. Then, use the knife to cut around the outside of the leg, following the contour of the muscle. Cut through the muscle until you reach the shoulder. Use the knife to cut the shoulder joint, and then you can remove the forequarter from the body.
Use the knife to make a cut through the skin at the armpit. Then, use the knife to cut around the outside of the leg, following the contour of the muscle. Cut through the muscle until you reach the knee joint. Use the knife to cut the knee joint, and then you can remove the forequarter from the body.
Removing the Backstraps
Once the forequarters have been removed, you can proceed to remove the backstraps. The backstraps are the two long muscles that run the length of the spine. They are very tender and flavorful, and they are one of the most sought-after parts of the deer. To remove the backstraps, first locate the spine. Use the knife to make a cut along the spine, down to the rib cage. Then, carefully pull the backstraps away from the spine, using the knife to help sever any connective tissue. Once the backstraps have been removed, they can be cut into steaks and cooked.
Preparing the Cape
1. Remove the Hide: Use a sharp knife to make a cut along the deer’s belly from the groin to the chin, avoiding damage to the hide. Perform a second cut around the base of the antlers and ears. Carefully separate the hide from the meat, using your fingers to loosen the tissue and a knife to cut through any remaining attachments.
2. Remove Fat and Debris: Trim off large chunks of fat using a knife. Remove dirt and debris by wiping the hide with a damp cloth or sponge. You may also use a hose to spray the hide clean, but avoid excessive water.
3. Flesh the Hide: Using a fleshing knife or a beam, scrape away the remaining flesh and tissue from the hide. Work in small sections and remove as much flesh as possible without damaging the skin.
4. Salt and Preserve the Hide: This step is critical for preserving the cape and preventing spoilage. Spread a thick layer of non-iodized salt over the flesh side of the hide, rubbing it in thoroughly. Fold the hide in half, flesh side to flesh side, and sprinkle salt between the layers. Place the salted hide in a cool, dry place for 7-10 days, or until it becomes firm and dry to the touch.
| Size of Deer | Amount of Salt |
|---|---|
| Small (fawn) | 1-2 cups |
| Medium (doe) | 2-3 cups |
| Large (buck) | 3-4 cups |
Preserving the Cape
1. Salt the Hide
Once the cape is removed, it’s crucial to salt the hide thoroughly to draw out moisture and prevent spoilage. Use non-iodized salt, ensuring it penetrates all areas of the hide, including the hair and flesh sides.
2. Roll and Pack the Cape
Roll the salted cape tightly and secure it with twine or bungee cords. Wrap the rolled cape in plastic wrap or a tarp to protect it from moisture and dirt.
3. Store in a Cool, Dry Place
Store the rolled cape in a cool, dry location with low humidity. An unheated garage, shed, or basement is suitable.
4. Avoid Direct Sunlight
Direct sunlight can damage the cape, so keep it shaded or covered.
5. Inspect Regularly
Inspect the cape regularly for signs of damage, mold, or pests. If any issues arise, contact a professional taxidermist immediately.
6. Professional Taxidermy
If you plan to have the cape mounted, consult with a reputable taxidermist. They will properly tan and preserve the cape, ensuring its longevity and beauty. Here’s a detailed guide to the taxidermy process:
| Step | Description |
|---|---|
| Fleshing | Removing all remaining flesh and tissue from the hide. |
| Tanning | Preserving the hide by treating it with chemicals or natural substances. |
| Mounting | Attaching the tanned hide to a mannequin or form, recreating the deer’s original shape. |
By following these steps, you can successfully preserve your deer cape and ensure its future beauty and enjoyment.
Fleshing the Cape
Once the cape has been removed, it is essential to flesh it properly to remove all excess meat and tissue. This process involves using a sharp knife to carefully remove any remaining tissue from the hide without damaging the skin.
Tools Required
| Tool |
|---|
| Sharp knife |
| Fleshing beam (optional) |
A fleshing beam is a helpful tool that provides a stable surface for fleshing the cape, but it is not necessary. If using a fleshing beam, secure the cape tightly to the beam using bungee cords or twine.
Step-by-Step Instructions:
- Start by removing any large pieces of meat or tissue with your knife.
- Using the sharp edge of your knife, carefully scrape away any remaining tissue from the hide. Work slowly and gently to avoid cutting the skin.
- Use a smooth, even motion to remove the tissue, working in small areas at a time.
- If working on a fleshing beam, hold the hide taut with one hand while fleshing with the other.
- Avoid cutting into the skin, as this can damage the cape.
- Be patient and take your time to remove all excess tissue, making sure not to miss any areas.
- Once the cape is fleshed, rinse it thoroughly with cold water to remove any remaining blood or tissue.
Tanning the Cape
Once the hide is fleshed, it’s ready for tanning. There are several tanning methods, but the most common is using a commercial tanning solution. Tanning kits are available at most sporting goods stores and include everything you need to get started, including the tanning solution, a container for the solution, and instructions on how to use it.
Step 1: Mix the tanning solution
Follow the instructions on the tanning kit to mix the solution. The solution should be the consistency of heavy cream. If it’s too thick, add water. If it’s too thin, add more tanning agent.
Step 2: Submerge the hide in the solution
Place the hide in the tanning solution and make sure it is completely submerged. Use a weight or a stick to keep the hide under the solution.
Step 3: Let the hide soak
The length of time the hide needs to soak will vary depending on the type of tanning solution and the thickness of the hide. Follow the instructions on the tanning kit.
Step 4: Agitate the solution
Every few hours, agitate the solution to ensure that the hide is evenly tanned. You can do this by stirring the solution with a stick or by turning the hide over.
Step 5: Check the hide for doneness
Once the hide has soaked for the required amount of time, check it for doneness. The hide is done when it is soft and pliable. You can also test the hide by bending it. If it breaks, it needs to soak for longer.
Step 6: Remove the hide from the solution
Once the hide is done, remove it from the solution and rinse it thoroughly with water.
Step 7: Stretch the hide
Stretch the hide out on a flat surface and allow it to dry. You can use stakes or weights to keep the hide in place.
Step 8: Oil the hide
Once the hide is dry, oil it to condition it. You can use any type of leather oil, but neatsfoot oil is a popular choice. Apply the oil liberally to the hide and work it in with your hands. Allow the oil to soak into the hide for several hours before using it.
Stretching and Drying the Cape
Applying Salt
Once the cape has been removed from the animal, it should be stretched and dried to prevent spoilage. The first step is to apply a liberal amount of non-iodized salt to the flesh side of the cape. The salt will help to draw out moisture and prevent bacteria from growing.
Table: Recommended Salt Application Rates
| Cape Size | Salt Quantity |
|---|---|
| Small (less than 2 feet long) | 1 cup |
| Medium (2-3 feet long) | 2 cups |
| Large (over 3 feet long) | 3 cups |
Freezing (Optional)
If you plan on freezing the cape for later processing, do so after applying salt. This will help to further preserve the cape and prevent the growth of bacteria. Be sure to wrap the cape in plastic wrap or a freezer bag to prevent freezer burn.
Drying the Cape
If you do not intend on freezing the cape, you can dry it right away. The best way to dry a cape is in a cool, dry location with good air circulation. Avoid hanging the cape in direct sunlight, as this can damage it.
Storing the Cape
Once the cape is dry, it can be stored in a cool, dry place. It is recommended to roll the cape up and place it in a storage container to protect it from dust and insects.
Mounting the Cape
Mounting the cape is the final step in preserving your deer hide and displaying it as a trophy. It’s important to take your time and care during this process to ensure that your cape looks its best for years to come.
1. Preparing the Hide
Before you mount the cape, you need to prepare the hide. This involves removing any remaining flesh or fat from the skin and treating it with a preservative to prevent it from decaying.
2. Choosing a Form
Once the hide is prepared, you need to choose a form to mount it on. The form should be the same size and shape as the deer’s head, and it should be made of a material that will not damage the hide.
3. Attaching the Hide to the Form
The next step is to attach the hide to the form. This can be done using a variety of methods, including sewing, stapling, or gluing. It’s important to make sure that the hide is taut and wrinkle-free.
4. Shaping the Cape
Once the hide is attached to the form, you need to shape it to give it a realistic appearance. This can be done using a variety of tools, such as a sculpting tool or a hairdryer.
5. Detailing the Cape
The final step is to detail the cape to add realism. This can be done by painting or airbrushing the cape to add color and texture. You can also add features such as eyes, teeth, and fur.
6. Drying the Cape
Once you’re finished detailing the cape, you need to let it dry completely. This can take several days or even weeks, depending on the weather conditions.
7. Hanging the Cape
Once the cape is dry, you can hang it in a place of honor. It’s important to choose a spot that is out of direct sunlight and away from moisture.
8. Caring for the Cape
To keep your cape looking its best, it’s important to take proper care of it. This includes cleaning it regularly and protecting it from dust and insects.
9. Caping Measurement Table
The following table provides general measurements for caping a deer. These measurements can vary depending on the size of the deer and the desired appearance of the cape.
| Measurement | Length |
|---|---|
| From nose to base of ear | Nose to outside edge of ear |
| From nose to base of eye | Nose to outer corner of eye |
| From nose to antler base | Nose to center of antler base |
| From antler base to antler base | Outside edge of one antler base to outside edge of the other antler base |
| From top of head to back of neck | Crown of head to midpoint of neck at a level with antler bases |
| From nose to tip of chin | Nose to tip of jawbone |
10. Tips for Caping a Deer
Here are a few tips for caping a deer:
- Use sharp knives to make clean cuts.
- Take your time and be patient.
- Don’t be afraid to ask for help if you need it.
- Use a form that is the same size and shape as the deer’s head.
- Attach the hide to the form taut and wrinkle-free.
- Shape the cape to give it a realistic appearance.
- Detail the cape to add realism.
- Let the cape dry completely before hanging it.
- Hang the cape in a place of honor.
- Take proper care of the cape to keep it looking its best.
How to Cape a Deer
Caping a deer is the process of removing the hide from the head and neck of the animal. This is typically done in order to prepare the hide for mounting or tanning. Caping a deer can be a bit tricky, but it is not difficult with a little patience and practice.
The first step is to lay the deer on its back and make a cut down the center of the throat. The cut should be about 6 inches long and should extend from the base of the skull to the chest. Once the cut is made, you can use your fingers to loosen the hide around the edges of the cut.
Next, you will need to make a cut around the base of the skull. The cut should be about 2 inches wide and should extend all the way around the skull. Once the cut is made, you can use your fingers to loosen the hide around the edges of the cut.
Once the hide is loosened around the head and neck, you can begin to pull it off. Start by pulling the hide off of the skull. Be careful not to tear the hide as you are pulling it off. Once the hide is off of the skull, you can continue to pull it off of the neck. Again, be careful not to tear the hide as you are pulling it off.
Once the hide is completely off of the head and neck, you can flesh it and salt it. Fleshing is the process of removing all of the fat and muscle from the hide. Salting is the process of preserving the hide. Once the hide is fleshed and salted, it can be mounted or tanned.
