Trophy Preparation
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Flat Skins
1. Skinning
Skinning lines on forelegs, centre and dewlap, hindlegs and butt. note slight curve on round of butt. skin all the way up to the chin for flat skins. skin up to the base of the neck for rug mounts. skin up to the middle of the legs for full mounts.
2. Correctly Skinned Hide
Note square shoulder and dewlap and well rounded butt. Please salt it very well ½ inch thick of salt and rub it into the skin. fold it over for two to three days and make sure that the skin can drain of all fluid. Please do not leave it on the floor. Then shake the salt out and fold the skin up with the hair inside.
Shoulder Mounts
1. Skin Heads
Skin heads as shown in the diagram. make initial cut circling the body behind the front legs. A second cut up the back of the neck to the base of the skull to form a “v” (see illustration). Cut carefully around the horns and cut the skin away from the base.
2. Cut Ear Cartilage
Cut ear cartilage from the skull on the inside and clean meat away from the base of the ear. Skin down the skull being careful not to cut through the skin, especially around the eyes and nose, preserve the eyelids. Use the fingers of the free hand to guide on the outside to be certain you are not cutting into the lids and nose. Before skinning past the lips, with the head facing you, reach inside the mouth cutting against the jawbone on the lower lip, circling around the upper lip, leaving about ½ inch of lip attached to the skin. then turn the head around and continue taking off the cape. Once the cape is off, you must split the eyelids from the inside. But make sure not to cut right through. Then the nose and lips must be split. All excess meat must be removed.
3. Saw Top Of Skull
Saw off the top of the skull through the centre of the eyes and above the ear hole. Remove the brains, cut off the excess meat around the skull cap. Wash well with running water. Cape and skull must be heavily salted ½ inch thick all over the skin.
4. Skin up to the head base
Skin up to the head base, cut the head off. Clean well with running water of all blood. If this is the way, put the head into the deep-freeze until you come to town, or bring the head into us as soon as you have shot it. If left too long, hair slip can occur.




FIELD PREPARATION ADVICE
For flatskins or rugs: Cut from the tip of the tail along the centre of the belly to the centre of the chin to ensure an even colour pattern.
Capes for shoulder mounts: Cut a V-line from the top of the head to the horns, cutting carefully around the horns without cutting off the hair. Then cut straight down the back of the neck to well behind the shoulders. Take off the cape by carefully skinning around the eyes, turning the ears and splitting the lips.
For animals with manes, make the cut on the side that the mane is hanging to, down the back of the neck about 2cm away from the mane. Otherwise, if the animal is to be mounted looking to the left, cut to the right of the main.
Leave the skull in a bucket of clean, cold water for a few days. Change the water daily to prevent discolouration of the skull.
Salt the skull well and leave to dry or cook the skull for a short while and remove all flesh. When you handle the skulls, whether you cook it or not, make sure not to damage any parts of the bone. Especially the lip and nose bones. This is important especially in the case of European mounts.