Quick Answer
Yes, using the right type of salt for preservation is crucial when caping a deer for a shoulder mount, as it helps prevent spoilage and maintain the quality of the skin for taxidermist prep.
Choosing the Right Salt
When it comes to preserving a deer cape, you’ll want to use a high-quality, non-iodized salt specifically designed for meat preservation. This type of salt is usually labeled as “curing salt” or “meat preservative salt.” Look for a product that contains a minimum of 93.75% sodium chloride (NaCl) and has been certified by a reputable organization, such as the USDA or NSF International.
Applying the Salt
To apply the salt, start by sprinkling a thin, even layer over both sides of the cape, making sure to cover all areas, including the edges and any exposed flesh. A general rule of thumb is to use about 1 cup of salt for every 5 pounds of deer meat. You can also use a salt-to-water ratio of 1 part salt to 2 parts water to create a brine solution, which can be applied to the cape using a spray bottle.
Drying and Storage
After applying the salt, allow the cape to air dry for a minimum of 24 hours before storing it in a cool, dry place. The ideal storage conditions for a preserved deer cape are between 32°F and 50°F (0°C and 10°C) with a relative humidity of 60-70%. Avoid exposing the cape to direct sunlight, moisture, or extreme temperatures, as this can cause the skin to deteriorate or become damaged.
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