Is there a specific way to cape a trophy deer?

Preparing the Deer for Caping

Before you start caping, ensure your deer is properly cooled to around 40°F to prevent bacterial growth and tissue degradation. This will also make the process easier and more manageable. Remove the head from the body, and flip it over to access the skin. Use a sharp utility knife or caping knife to make a shallow cut along the base of the neck, about 1 inch deep, following the natural curve of the neck.

Caping Techniques

To achieve the desired 12-inch wide strip, make a series of cuts along the neck, working your way down to the front of the shoulders. Cut in a smooth, gentle motion, using a sharp knife, and avoid applying too much pressure, which can cause the hide to tear. As you make each cut, work from the inside out, to prevent the hide from rolling up. When you reach the front of the shoulders, make a final cut, and carefully remove the skin from the body.

Post-Caping Procedure

Once you have removed the cape, lay it out flat, skin side down, and inspect it for any damage or imperfections. Use a small brush to remove any dirt or debris from the hide, and then apply a liberal amount of salt to help preserve it. Allow the cape to sit for a few hours to overnight before storing it in a freezer-safe bag or container. When you’re ready to have the cape mounted, take it to a reputable taxidermist who can restore it to its former glory.