January 31, 2007 at 9:30am
I use the "simmer" method on my deer heads and macerate (or rot)smaller heads such as coyotes, bobcats and even hogs. I like to macerate the hogs because of less damage to the tusks. When I do a deer head I cut all the hide off and then bring my water to a rolling boil and then turn it down to a simmer. Add the skull and simmer for about an hour and then cut off the lower jaw, eyes and as much meat as possible. I take a pressure washer and blow out the brain and as much tissue as possible. Then it is back to the hot water for about another 30-40 minutes. After that it is just a time consuming process. I use scalpels and a pair of long needle-nose pliers to get the remaining tissue off. I have yet to completely finish this stage in one day. I usually let the skull sit in the water over night and finish the next day. Just because the brain is gone does not mean that you are finsished with the brain cavity. There is tissue surrounding the brain that has to be cut and pulled out or the skull will STINK. I then degrease for a couple of days (on hogs I degrease for about 2 weeks!!) and then I whiten. Hope this helps.