Shoulder Mount Game Heads (deer, elk, antelope, etc.) -------------------------------------------------------------------------------- After field dressing, most take the animal to a meat locker for processing and have it caped there. If you do it yourself, follow these steps: Start around the mid-section and ring the animal. Go down above the knee on both legs and ring them. From the ring, cut up the back of the each leg and back to where you went around the mid-section. Skin forward off the leg fronts and up the neck to the base of the skull and cut off. Put the hide flesh to flesh and freeze, or drop it off at your taxidermist. Cape as soon after harvest as possible for easier skinning. MAKE SURE YOU DON'T CAPE IT SHORT!!! The newer game head forms have more shoulder in them so don't limit yourself by cutting it short. Also remember to keep the hide cool to prevent hair slippage. Birds (waterfowl, upland birds, turkeys) -------------------------------------------------------------------------------- The first thing to remember is DO NOT SKIN THE BIRD OUT. Depending on the bird, I skin them several different ways. Waterfowl - Wrap a doubled-over paper towel around each leg and also around the bill and head. You can pull the head around and put it under a wing before putting it in the freezer, or drop it off at your taxidermist. Also wet the paper towel if the bird will be in the freezer for a long period of time. Turkeys and Upland Birds - Simply put the bird into a plastic bag big enough to cover the whole bird. Make sure the feathers are laid out smooth, wrap any excess bag around the bird, and wrap a strand or two of tape around the bag to keep everything smooth. Put it in the freezer or drop it off at your taxidermist. I skin all turkeys and upland birds between the drumsticks and NOT down the breast. If you want your meat, you may call your taxidermist and have them skin it out if he or she has time. The skinning directly effects the results. Mammals (bobcats, coyotes, bears, etc.) -------------------------------------------------------------------------------- The best or most common incision on mammals is dorsal or down the back. On small mammals, simply place it in a trash bag and freeze immediately after harvest, or drop it off at your taxidermist. On larger mammals such as bears, mountains lions, etc., they have to be skinned. If you want a full body mount, skin using a dorsal incision. If you are on a guided hunt, request the way you want if skinned. For a rug, a belly incision should be made. With the animal on it's back, cut down the center from the throat area to the vent. Then go out to the center of the heel pad and cut ON THE BACK OF THE LEGS to the belly incision. With both types of incisions, leave the skull in if you've never skinned one out. The eyes, tear ducts, nose, and lips are tricky areas and should be done correctly. Fish -------------------------------------------------------------------------------- As soon as possible, place the fish flat on a wet paper towel, wrap up, and put it in a plastic bag. Place a strand or two of tape around the bag and freeze it, or drop it off at your taxidermist. In "catch and release" situations, take length, girth, and weight measurements of the fish and release. Pictures are also helpful when doing reproduction fish mounts. Other Things To Remember -------------------------------------------------------------------------------- A salted hide will not freeze. If you or your guide salt a hide before transport, it will not freeze. Re-salt the hide for 24 hours, then hang and let the moisture drain, or get it to your taxidermist. Keeping the hide in the freezer or cool temporarily does help. Freezing is always the best option. Deer, mammals, birds, and fish all have to be cool or frozen quickly prior to taxidermy work being done. If a specimen stays warm too long, the skin will loosen which allows feathers and/or hair to slip or fall out. If you are taking a hunting trip, guided or unguided, it is a good idea to call your taxidermist and ask questions on what to do, or to set up a drop off time or shipment. FINALLY, do not choose a taxidermist based only on price and turn-around times. Go to their shop and look closely at their work. Everyone has a different style and quality of work. And last but not least, be creative. A bird on a piece of wood is just that. But a bird on a piece wood preening or stretching is different. If you have an idea, tell your taxidermist to see if it can be done and at what cost. You'll enjoy your mounts that much more. If you have any questions or concerns please contact us at Honey Creek Outdoors or call us at 319-330-8294. |
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| Deer Jerky Recipe |
This is a fun, simple and cheap way to utilize the deer meat that has been harvested and to incorporate group involvement, whether it be making it or eating it! I have given many seminars on wild game processing, especially deer. One of the never ending questions have been, "what do I do with all of this meat"? As we know, it takes time and money to go hunting with the tags, ammo and/or weapon of choice and then to process the meat professionally can become very costly on the family budget. So here's an easy method to make your own deer jerky and save "Big Bucks"!. Venison Jerky Ground venison (can add other ground wild game as well, pheasant, duck etc to help with low cholesterol concerns) Or Thinly sliced muscle meat (sliced using a meat slicer or sharp knife Jerky Cure and Seasoning (use according to directions) Jerky gun or rolling pin for ground meat. (If using a rolling pin, make sure meat is pressed and packed tightly before you roll and cut it.) Drying racks An oven A healthy appetite! Place in oven for 1 1/4 hours at 200 degrees with the oven door cracked a bit. Please make sure after cooking that you place in the refrigerator or freezer with any left overs. This makes easy and healthy snacks for the outdoor enthusiasts always on the go and brings an opportunity for everyone to enjoy the bounty, economically! Please feel free to call me at 319-330-8294 or email at vileta@honeycreekoutdoors.com and I will be happy to help you with any wild game processing questions you may have. Lisa Honey Creek Outdoors Coordinator Some of the misconceptions and not so great "turn outs" regarding venison is the fact we tend to over cook the meat. Please note, venison has very little fat so in cooking it slow will enhance the flavor along with the tenderness. Honey Creek Outdoors Guide Service and Video (319) 330-8294 Honey Creek Taxidermy and Custom Archery (319) 330-8294 or (319) 330-4714 The Honey Creek Gang wishes you a safe and a bountiful hunting season! |
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