Field Care
The foundation to any successful mount begins
with proper field care and skinning. The procedures outlined here will
apply to any animal, large or small, and if followed closely will assure
you a trophy you can be proud of for years to come.
The first thing to remember is to never cut
the animals throat under any circumstances. It is not necessary to bleed
an animal as many people think. The blood will drain during the normal
field dressing procedure. If the animal is not dead it should be dispatched
at a safe distance with your rifle or bow.
Measurements taken from the animal before skinning
are very useful when mounting your trophy. Necessary measurements for a
shoulder mount are taken from tip of the nose to the front corner of the
eye and around the neck at the base of the head. Additional measurements
needed for a life size mount are taken from the tip of the nose to the
base of the tail and circumference of the body at the largest point.
SHOULDER MOUNTS
The first step in skinning for a shoulder mount
is to cut a circle around the body at point A (see illustration). Then
cut circles around both legs as illustrated by line B with a cut up to
the back of the leg as illustrated by line C. Peel the skin forward until
you reach the junction of the head and neck. Sever head at this point.
You should now call the studio as soon as possible
to make arrangements to bring your trophy in for mounting. If you cannot
bring the head in that day we recommend the head be refrigerated or frozen.
If cold storage facilities are not available
the head needs to be skinned completely. To do this make another cut from
between the antlers or horns down the back of the neck joining cut A. Then
make a cut forming a "T" with the cut you just made between the base of
each antler or horn. Carefully cut the skin away from the base of the horns.
On antlered game a heavy screwdriver is useful in prying skin loose around
antler bases.
Continue skinning forward until you reach the
ear base. Cut the cartilage close to the skull. Skin down the skull being
careful not to cut the eyelids. Use the fingers of the free hand to pull
the lid away from the skull as you cut. The lips should be cut close to
the skull leaving them attached to the kin.
Once the scalp has been completely removed
special attention needs to be given to the ears, lips and nose. The ears
need to be opened down the back between the cartilage and the skin on the
back of the ear. Work down the back of the ear to within a quarter of an
inch of the edge. Clean all meat from the ear butt. Next split the inside
of the lips to near the edge of the inside of the lips to near the edge
and split the nose cartilage, separating the nostrils.
Salting - Remove all flesh
and fat, salt well on the flesh side. Rub the salt in with your hands until
the skin is completely covered. Fine diary salt or table salt is best.
Do not use rock salt.
Should any of these instructions be unclear,
or you are just not sure of yourself, please call the studio at (316)788-3304,
or bring the animal by on the carcass and we will be glad to show you.
LIFE SIZE MOUNTS & RUGS
Turn the animal on its back. Cut the skin open
by a clean straight cut down the mid line of the animal. On antlered or
horned game start this cut at the brisket and finish about 3" from the
anus. On furred animals start at the throat. Cut to one side of the genitals.
Split the legs open down the back of the leg following the pattern of the
hair. Cut with the lay of the hair not against it.
Skin the head and prepare the lips, ears and
nose then salt as described for shoulder mounts.
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