The following cuts should be just above or at the first knuckle or knee of the animal (fig2B). The most effective method is to ‘tube’ the cape up to the back of the head. Stop approximately 2-3 inches from the back of the head where the spine and skull meet and cut the skull from the spine (fig3). The other optional, but inadvisable, cut is directly up the spine-line, stopping at the skull. This cut is very easy to mess up so it’s best to refrain from doing this in the field unless absolutely necessary.
After skinning care
After skinning the cape lay it out of the sun, hair-side down and let the flesh-side cool. After the heat has gone from the cape, fold it over on itself, roll it up (hair side out) and place in a cloth bag such as a meat bag – refrain from plastic bags! As soon as you can, unroll the cape and cool it again either by putting it in the freezer or packing on ice. Salting a cape should be your last option as it causes problems on ‘green skinned’ capes and should only be performed if your days away from a cooler or ice. Freeze if possible, ensuring the cape is not soaking wet as this will be cause freezer burn much sooner.
Things your taxidermist will appreciate
1. Keep the clean cape: Sometimes it’s next to impossible, but a clean cape free of debris and large chunks of meat are much appreciated and facilitates prepping the cape for form mounting.
2. When in doubt, leave more: Don’t try and guess where the skin needs to be cut for the minimum amount needed for the form. More is better! Granted, more skin equals more weight for the pack out, but it could save you money if the cape ends up being too short and additional work is needed for patching or moderate/major repairs. Some of the biggest mistakes are in the brisket areas…cut well back from the brisket areas.
3. Leave the head in: Unless you are proficient in removal of the skin over the head don’t try and attempt this yourself in the field. Eye, nose, lip, ear, and scent gland membranes must be retained for adequate and effective mounting. The best practice is to leave the head/skull in the cape and deliver to your taxidermist so they can take care of the final removal.
1. Cutting too close to the brisket: When gutting, it’s a common mistake to come too far up and cut into the brisket skin, inadvertently splitting part of the cape. This requires repairs by the taxidermist and can cause potential problems, especially for early season/warm weather animals that carry shorter hair.
2. Not making the round/midsection cut far enough back: Stay at least 4-6 inches back from the shoulder blades when cutting around the mid-section for the cape removal to ensure you have enough skin to cover a shoulder mount form.
3. Incorrectly cutting lines or using a dull knife: If you decide to make the cut up the back of the neck line, make sure your animal is squared up. A ‘wavy’ cut or one that goes down just one side of the neck presents potential problems and more work for the taxidermist. The best practice is to ‘glove’ the neck and leave the cut up to your taxidermist. Use the sharpest knife you can, a dull knife will make rough cuts and damage to the skin and hair.
4. Not cooling the cape down: Capes spoil almost quickly so make sure to cool it as soon as possible. Keep it cold (either in a freezer or ice) and get it to the taxidermist within 24-48 hours.
Remember, every taxidermist has their own method of caping and requests for care of trophies. Therefore, it is always best to contact your taxidermist if you have any questions before your hunt.