Hi, I live in northwestern California and have shot a lot of hogs. But now I am finally looking forward to mounting one;
I am unsure of what I need to do to preserve/prepare the head and shoulders. I have some idea's that it is similar to caping a deer but I would love to get some specifics.
Thanks
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If you want to get a video Check with WASCO. Rick Carter has a mounting a wild boar from A-Z that you can get on DVD or VHS(I think)I have the dvd. You wont be disappointed. It will have everything you need to get started and more.
Joey - hey thanks - but...I'm not going to try to mount it myself, I just want to make sure I prep it right so that it can be mounted by a pro.
That is good information though...who knows maybe next year - I'll try it myself. I wonder if I'm being too optimistic - hell it'd probably end up looking like an alien if I did it myself.
...I read your post as you would be mounting it, Sorry...Call your taxidermist and see how he would like you to care for it. I assume you have one in mind. But yes it is just like a deer without the antlers as for as I am concerned. Just a little harder to skin that's all. Then that depends on the shield if present. Are you going to be caping it out yourself or just skinning it and leaving the head and neck in. By caping I mean complete removal of skin. I still think you should call your taxidermist. You will want to get it to one ASAP.
If I can mount one anybody can, so don't sell yourself short...Good luck with your hunt..
leave all the lip skin on the cape that you can, make sure there is lots of eye lid material left on the cape, Cut the ears off as close to the skull that you can. Leave the nostrals deep, Leave the front legs on the cape, do not cut up the front of the brisket, leave the chest long and take the cape/hide off just like you would take your t-shirt off. Do not cut up the back, leave the whole hide tubed all the way to the nose. Or take the whole hog to the taxidermist.
I'll assume that you have a clue about caping and go from there.
1) Cut the cape around the belly in a full circle midway between the front and rear legs like you were cutting the hog in half width-wise.
2) From that cu, cut up the belly toward the brisket, but stop short of cutting into the brisket bone
3) on each front leg, cut around each ankle through the skin.
4) from those cuts, cut down the front leg being careful to have your cut follow the hairline thats on the back side of the front leg. This is where it is critical. Have those cuts follow this hairline past the arm pits and continue back toward the belly cut, connecting the two cuts. Be careful not to cut into the hairless part of the arm pits as this will make your cape short on the bottom when it has to be fitted on the mannikin. So STAY WITH THE HAIRLINE the whole way!
5) DONT CUT DOWN THE BACK OF THE NECK LIKE A DEER. Tube the neck out.
6) Go in from the mouth and cut cut the lip close to the gumline and start caping it back from the face. Cut the nose far back, through the cartilage and let the taidermist worry about cutting anymore on the nose.
7) Working from the face side and the neck side, cape off the face being extra careful with cutting the ears away from the head. Again, stay deep so that you get the whole ear canal attached to the ear. And be very careful when cutting past the eyes, Poke one finger in the eye and grab the lid and pull it outward with one hand while cutting through the connective tissue underneath with the other. The cape will now slide off of the head.
The advice given by the others is very sound. Im just being more literal and giving you what you asked for. If you arent confident in what you're doing I'd suggest you do as they advised.
Thank you all for your time and your thoughtful and very helpful advice. It seems as though the best advice is to save more than I think the Taxidermist needs. But I have read and will follow your advice.
Thanks Again
Scott