CAPING INSTRUCTIONS
STEP 1  Split the back of the front leg up to where the white hair meets the brown.  Avoid cutting through the white hair in the armpit area.
STEP 2  Continue to cut diagonally to the field-dress line, or to the center of the sternum.  Repeat for the other front leg.
STEP 3  Skin legs and brisket back to the body.
STEP 4  Split and skin out hind legs.
STEP 5  Continue to skin, pulling hide past the front legs.
STEP 6  Skin down on the neck, then cut the head off, leaving the whole hide attached to the head.
Click on Images to Enlarge
Criders Taxidermy
Paris, Missouri