CAPING FOR A SHOULDER MOUNT :
Skin the deer from the hind legs to the shoulders. At the shoulders, make a cut at the hair pattern on the back of the front legs where the white and brown hair meet. Use this as a guide to cut along the back of the front legs toward the body, avoiding the armpit area, to the sternum (center of the ribcage). This will make a V-shaped cut on the bottom of the rib cage that will accommodate any form that you select. You will then skin down past the shoulders, cutting the head off at the base of the neck leaving the skin attached. We take measurements from skin only so it is not necessary to leave any neck meat attached. Most deer processors are familiar with the skinning technique necessary for a shoulder mount.
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