Quick Answer
To prevent spoilage while caping a deer, handle the meat with clean equipment, keep the cape cold, and apply a salt-based preservative within 30 minutes of making the cut. This will slow bacterial growth and prevent spoilage.
Handling the Cape
When handling the cape, wear gloves to prevent the transfer of bacteria from your skin to the meat. Use a clean, sharp knife to make the skinning cut, and consider using a skinning tool to help remove the hide from the meat. Keep the cape on a clean surface, and avoid touching the skin with your bare hands.
Salt Preservation
Apply a salt-based preservative, such as Morton’s or DQ, to the exposed meat as soon as possible after making the skinning cut. Use a ratio of 1 cup of salt to 1 gallon of water, and make sure the solution is cold before applying it to the meat. Use a brush or spray bottle to apply the solution, making sure to cover all exposed areas. Allow the solution to penetrate the meat for at least 30 minutes before rinsing it off with cold water.
Freezing and Taxidermy Prep
After applying the preservative and rinsing the cape, wrap it in plastic wrap or a plastic bag and place it in a freezer at 0°F (-18°C) or below. This will slow bacterial growth and prevent spoilage. When you are ready to take the cape to a taxidermist, wrap it in a towel or cloth to prevent damage and keep it clean. Be sure to communicate with the taxidermist about the preservative used and any special handling requirements for the cape.
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