Brian Schmidt
ALL SEASONS TAXIDERMY
W9711 Beechnut Drive
Wautoma, WI  54982

(920) 765-1078

brian@allseasonstaxidermy.net

With the animal on its back, make a shallow cut through the skin just below the breastbone.  Make sure that you start your cut well away from the brisket, allowing plenty of uncut skin for your shoulder mount.  Insert two fingers of the free hand, cradling the blade, to hold the skin up and away from the entrails.








Cut straight down the belly and around the genitals, separating but not severing them from the abdominal wall.  Slit the belly skin all the way to the pelvic bone.  Be sure to start the incision below the cape line.





Cut deeply around the rectum, being careful not to cut off or puncture the intestine.  Pull to make sure the rectum is separated from tissue connecting it to the pelvic canal.  Pull the rectum out and tie string tightly around it to prevent droppings from touching the meat.  Lift the animal's back quarter a bit, reach into the front of the pelvic canal, and pull the intestine and connected rectum into the stomach area.




Do not cut open the chest cavity or into the brisket.  Cut the diaphragm away from the ribs all the way to the backbone area.  Reach into the forward chest cavity, find the esophagus and wind pipe, cut them off as far up as possible and pull them down through the chest.







Roll the animal onto its side, grab the esophagus with one hand and the rectum/intestine with the other.  Pull hard - the animal's internal organs will come out in one big package with a minimum of mess.

Wash off any blood and/or debris on the hide.