Is salt preservation essential for deer capes?

Importance of Salt Preservation

Salt preservation is a crucial step in caping a deer for a shoulder mount. It involves applying a layer of salt to the cape to prevent bacterial growth and decay. This process can be done immediately after the deer is harvested or within a few hours. The goal is to cover the entire cape with a layer of salt, making sure to get it into any crevices or folds.

Techniques for Salt Preservation

To salt preserve a deer cape, you will need about 1-2 pounds of kosher salt or a similar type of non-iodized salt. Sprinkle the salt liberally over the cape, making sure to get it onto both sides and into any crevices. It’s essential to get the salt into the areas where the meat is thickest, as this is where bacteria are most likely to grow. You can also use a brine solution (1 cup of kosher salt, 1 gallon of water) to help preserve the cape.

Preparing the Cape for Freezing and Taxidermy

Once the cape is salt preserved, it’s ready to be frozen. Place the cape in a freezer-safe bag or container and store it in the freezer at 0°F (-18°C) or below. Before presenting the cape to a taxidermist, make sure to rinse off any excess salt and pat it dry with a clean towel. This will help prevent any salt residue from interfering with the taxidermy process. It’s also a good idea to take clear, well-lit photos of the cape from multiple angles to share with the taxidermist, allowing them to create an accurate representation of the deer for the shoulder mount.