Is it possible to cape a deer without a taxidermist?

Preparation and Equipment

To cape a deer, you will need the following equipment: a sharp, thin-bladed skinning knife (preferably with a curved or hooked blade), a skinning hook, a pair of skinning gloves, a sharp utility knife or scissors, and a cutting mat or other protective surface. It is also essential to have a good understanding of the deer’s anatomy and the caping process. Familiarize yourself with different caping techniques, such as the “shoulder mount” or " European" caping style.

Caping the Deer

Start by making a shallow incision along the deer’s spine, from the base of the neck to the hindquarters. Use the skinning hook to carefully pry the skin away from the meat, working from the incision towards the hind legs. Continue to make small cuts along the skin, using the skinning knife to carefully separate the skin from the meat. For a shoulder mount caping job, you will want to cut the skin around the shoulder blades, leaving a small amount of meat attached to the skeleton. Use the utility knife or scissors to make clean cuts around the eyes, nose, and mouth.

Preserving the Cape

Once you have removed the cape, you will need to preserve it. The most common method is to use salt to dry the skin. Mix 1 cup of salt with 1 gallon of water to create a brine solution. Submerge the cape in the solution and let it soak for several days or up to a week, depending on the size of the cape. After soaking, remove the cape and let it air dry, either by hanging it or laying it flat on a surface. It’s also possible to freeze the cape, but this method is generally not recommended, as it can cause the skin to become brittle and difficult to work with. For taxidermist prep, you can use a combination of salting and freezing to help preserve the cape and make it easier to work with.