SHOP and STUDIO TOUR
S H O W
R O O M
Skinning and Tanning Room - specimens are received and skins are processed.
The Rawhide Shaving Machine - physically shaving skins thin is the heart and soul of quality professional tanning.
One of two Drying Rooms - tanned skins are tumbled and polished in tumblers.
Mounting Room - where the vision comes to life!
Daniels Studios Main Office
HOW WE PRODUCE YOUR MOUNT
Accurate measurements on each individual animal. One of the first critical steps to a great mount along with proper identification of your trophy throughout the taxidermy process.
All capes (skins) are shaved thin on the fleshing machine. Physically shaving skins is the heart & soul of tanning.
All capes are thoroughly and professionally tanned, from fleshing and salting, to pickling and shaving to final tanning. A well prepared skin is critical in order to produce a great mount.
Every manikin is custom hand worked for excellent anatomical detail & accurate fit.
Your antlers are custom fitted and positioned to the proper & accurate angle.
Nostrils are hand-carved with inserted septum for anatomical accuracy.
The finest glue adhesives are used to capture great detail of the manikin.
Each mount is worked every day in order to capture maximum detail as the skin sets and dries.
Hours of finish work, airbrushing, along with artist brushes and layering of paints and textures finish off your trophy with artistic realism and anatomical accuracy.
The combined process of detailed mannequin work, shaved thin professionally tan skins, the finest adhesives, and working the drying mount culminates into superb anatomical detail and perfection!
Thank you for taking the time to view a small portion of our state of the art taxidermy process.
SELECTING YOUR POSE and MOUNT
The semi-sneak is a visually stunning mount and looks great anywhere and everywhere! As the name implies, the head and neck are lowered to a semi sneak, yet relaxed and natural pose. You can hang/display at eye level or higher towards the ceiling above the mantel, tv, or furniture. It may very well be the most popular pose among sportsman, collectors and admirers. The semi-sneak comes in right, left and straight.
The upright pose is an excellent choice and a great looking mount. The pose and position of the neck is more vertical/ upright which displays the neck of the mount a bit more. Because the mount is generally longer, vertically, you may be a bit more restricted in hanging/ display height. Overall, a great choice. It comes in right turn, left turn and straight.
Of all three standard poses, the full sneak is the most different looking mount to most admirers and observers. Not nearly as popular as the semi-sneak and upright, the full-sneak offers a unique style and look to your collection and trophy room.
PEDESTAL AND OTHER POSES
The pedestal mount has added another great option to the wonderfully artistic display of taxidermy shoulder mounts, adding fuller shoulder and extended body portion to the mount!
The cut-out or cupped section at the base of the mount brings style and artistic flair to a trophy animal and a great mount. The pedestal mount is displayed on a floor base or attached to your wall as a wall pedestal mount. This typically comes in right or left turn. Pricing can vary and increase according to the complexity of the mount.
1. Drag the carcass to sloping ground and place it on its back with the head of the deer uphill. In this position, the deer will drain toward the rear, keeping blood and other body fluids away from the shoulder, neck, and head.
2. Begin the abdominal incision (stomach incision) at the "V" formed by the breast bones where the two halves of the rib cage come together. DO NOT CUT any further up the chest! The chest area (brisket), shoulders, and arm pits are all part of the mounted deer. Any additional cutting is extra work for the taxidermist and could result in higher costs to the customer. See Figure A.
PREPARING YOUR DEER FOR THE TAXIDERMIST
You are now ready to skin the animal yourself or take the deer to a meat processor. When taking the deer to a meat processor, leave specific instructions to the butcher: 1.) that your buck is going to be mounted in a Full Shoulder Mount, 2.) except for severing the legs below the elbow, NO OTHER CUTS in the skin should be made, and 3.) leave at least 3-5 inches of the neck meat along with the head and skin for important measurements by your taxidermist.
Finally, you may let the meat hang in the cooler (35-40 degrees F) for several days. However, let the butcher know that your primary concern at this point is the head and "cape" (or skin). Ask for your head and skin as absolutely soon as possible - preferably within 24 hours - so that you can get it to your taxidermist. Figure D shows the proper cuts in the skin, if you are skinning the deer yourself.
As you skin the deer, roll the skin, like a sock, toward the head. When you reach halfway up the neck, sever the neck meat and bone with a hacksaw or bone saw. At this point, you must get your trophy to your taxidermist immediately.