ok now about this macre...something something um yea the "water bacteria" if you will like how long would it take for something like the size of an..oh i dont know a beever skull? i left all the meat on that was probably a gigantic mistake right? thanks for you info god bless
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I'm not into hip hop language, but I'm ASSUMING you mean MACERATION not "something something" and "beever" is a new one as well.
Maceration depends greatly on size of the object and temperature of the water. Bacteria grow quicker in tepid/warm water and will decay the meat faster in more temperate settings. There's no set "time" as each animal is different. As much meat as possible should always be removed before starting the process.
yea i didn't know how to spell maceration sorry it was really tired lol still am well do you think if i poured out some of the water and pour in hot water it would help it any?
Hot water isn't the cure. Tepid water works better with bacteria since boiling water kills them.
losing it, Faster method is to bag the skull in black bag, place in protected area where sunshine can heat the bag, after several days hose off and repeat the process till it all comes clean. enjoy, Aaron H.