I recently shot my first buck (a spike), I wanted to put it in a felt mount but need to know the best way to prep the horns. The people at the processor cut the horns off and the top half of the skull. I was told to let it sit in an ant pile, but this is not working. If anyone can help I would greatly appreciate it
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you can either simmer the skullcap in water with either some baking soda or sal soda until the meat falls of or soak it in a tub of water until the meat is rotted of. Considering the smell and the time of year you may want to opt for number one. Do it outside so it won't stink up your kitchen. Simmering the skull for about 10 to 20 minutes ought to do the trick. After the meat is off of the skullcap rinse it with clean water and let it dry for a few days or weeks.