Rounded out my 2013 season
- TheHardWay
- 2 point
- Posts: 150
- Joined: Sat Jul 31, 2010 9:55 am
- Location: Hesperus, CO
Re: Rounded out my 2013 season
Awesome buck! Congrats on what sounds like a great season.
- MuleyMadness
- Site Admin
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- Location: St. George, UT
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Re: Rounded out my 2013 season
Agreed, sweet looking buck very pretty. Congrats and thanks for the sweet pics.
Re: Rounded out my 2013 season
Very nice! Congrats. Would love to see a full write up about it.
Re: Rounded out my 2013 season
I understand the bitter sweet part but you ended on a very HIGH note. Congrats on a great buck!
It ain't the size of the gun but the placement of the bullet.
Re: Rounded out my 2013 season
i wish i had that bittersweet feeling. ive had two tags go unfilled so far this year. one more chance next month, down here in so cal, but so far the scouting has been a bust. congrats on a good year
- TheHardWay
- 2 point
- Posts: 150
- Joined: Sat Jul 31, 2010 9:55 am
- Location: Hesperus, CO
Re: Rounded out my 2013 season
Thank you for the kind words everyone!
Re: Rounded out my 2013 season
Wow -- congrats on a great season. I'd really like to hear how you clean your skulls so well out in the field. Incredible job.
- TheHardWay
- 2 point
- Posts: 150
- Joined: Sat Jul 31, 2010 9:55 am
- Location: Hesperus, CO
Re: Rounded out my 2013 season
There is no real trick to getting the skull clean, other than I use a Havalon Piranta knife. The thin, narrow scalpel blades make removing tissue a snap and you can get into tight spots like the eye sockets with ease. I typically euro mount all my skulls, so the hide isn't of much use to me, so I she'd as much weight as possible. One day, when I get a 200" buck, I'll have to suck it up and pack the whole cape, because he will go to the taxidermist.
I start by making a cut from the back of the skull, over the top between the bases, and down to the tip of the nose. Then just peel back the left and right sides. A little clean up of the meat, and you are done. Takes me about 20-25 minutes on a deer.
I start by making a cut from the back of the skull, over the top between the bases, and down to the tip of the nose. Then just peel back the left and right sides. A little clean up of the meat, and you are done. Takes me about 20-25 minutes on a deer.
Re: Rounded out my 2013 season
That is a very nice Buck.