![]() Heat remains in the body longer when it’s left on the ground and heat hastens spoilage. Hanging the carcass up aids cooling, too. Keep the animal as clean as possibleĬool promptly and thoroughly by propping the chest cavity open with a stick to allow air to circulate freely. Wipe the gutted cavity with a dry or damp cloth. The animal should be dressed out (entrails removed) as soon as possible after it is killed to ensure rapid loss of body heat. If the head is to be mounted, do not cut the throat because this will damage the cape for mounting purposes.įigure 1.The dotted line shows where to sever the blood vessels to bleed out the carcass. Elevate the hind quarters of the carcass to aid in bleeding. One quick method is simply to slash the throat, severing the major blood vessels at the base of the neck where it joins the chest cavity (see Figure 1). ![]() However, if it has been shot in the head, neck or spinal cord, it should be bled. Generally, the animal you shoot will not have to be bled out because enough blood vessels will be severed by the bullet. ![]()
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