Cape elk for shoulder mount in the field.

[briancorneal]

So I've checked out the posts here, but I'm not seeing a method to cape an elk without exposing the ground side of the neck to dirt and debris.  Since I will be mostly solo hunting, hoisting that bugger into a tree is a no go.  I just don't see a way to cape an elk one side at a time unless you leave it for last.  I'm assuming that if you get the hind quarters and rib/back meat done from both sides before you approach the caping of the neck that it would be easier to position the elk head and neck to skin as far up the neck as possible.  Does anybody have a good way to do this, or should I bring trash bags to cover the dirt and cape the shoulders, neck, and head first?  Or am I just over-thinking this?

[Arteman]

It can be done and kept clean, I had to do it for my buddy this year.  I had his elk on side, took both front legs off at knees and made the cut around mid chest cavity around the body just a little farther past the backbone and brisket, I then slit up the back of both front legs and made the cuts back to the main body cut then proceeded to to skin the hide off the upper front leg and shoulder, then the brisket and just the inside off the shoulder laying on the ground.  Once that whole side was deboned except the neck I pulled the cape down to keep the neck meat clean and flipped it to work on the other side, once this side was done I cut the neck off low and stuck the antlers in the ground neck up and skinned all the way down to the jaw then cut off neck and deboned it.  It's not bad to do but for whatever reason I never slit the hide all the way up the back of the neck, ill let the taxi do what he wants with it.

[briancorneal]

Cool.  Do you cape it before or after the rest of the meat is harvested?

[Arteman]

Do you mean did I cape it out before or after I took its quarters off and boned out the rib meat?  I worked both ways from the the cut I made on the body, which would be the very back of the cape.  I basically had all the meat off the the one side of the elk before I flipped it to work on the other side, took the meat off and caped it as I went.  While doing it you will figure it out, it sucks taking elk quarters off skinned by yourself without them touching the ground though, you won't be holding up a hind quarter with one hand and cutting with the other so I suggest you leave the hide on them when you cut them off, then hang, skin, and bag them. Front shoulders will have to be skinned out since your caping it, but they are not as bad since there is no joint attaching them.  The other side of the elk still has the hide on but You'll be able to work the backstrap and rib meat off up under the cape, just the neck is hard to get to.  The second side goes much faster and is easier because you'll be able to start rolling the cape up for easier access.  Not saying its the best way, its just the way I've done it.  I've only caped out 4 bulls, but numerous deer.

[PA BEN]

I take a 8x8 or 8x10 plastic tarp in my meat pack. 

[400out]

I did mine after a quartered out the rest of the bull  it takes some time but it can be done  good luck

[jackmaster]

cut the bull in half about middle of the rib cage, hoist his but up in a tree it only takes a small snatch block, aluminum is real light, but anyways hoist him up until he just clears the ground and cape away, the use of a small block will be your best buddy, one piece of advice, get good rope not that cheap ass nylon crap