See cleaning page for the following topics:
Skull
Prep
Ear Bone Removal
Removing Pronghorn Sheaths (Horns)
Pressure Spraying / Power Washing
Macerating:
This is where you “rot” the meat off your
skull. Arguably this can be the most effective method, and is recommended by
professionals. This is a preferred method for small skulls that can't be
simmered or beetled due to delicate bones/tissues. Other pros: One: very little
money/energy investment. Two: the bacteria naturally breaks down the grease and
make it easier to produce white skull. In summer it can be done with a 5 gallon
pail and a long distance from your house. In winter, it requires an insulated bucket
(bubble wrap etc.) and a good aquarium heater (probably the best option) or bucket heater (could corrode and overheat and quit working) than can heat
the water to 80 or 90 degrees. The head can be left in the water for a couple
weeks until you can pull the head out and most or all the meat falls off. Some
find it beneficial to dump out half the water after a week and re-fill, others
don’t change the water. Watch that the end bones of the nose or teeth aren’t
lost in the process. When it appears that sufficient meat has fallen from the
skull, take a hose with good spray nozzle on the end, and spray it clean. If
the skull won’t be in the house, then it isn’t as necessary to get every single
little piece cleaned off (namely the back of the skull). Use rubber gloves due
to the bacteria and nasty smell (it can even penetrate rubber gloves and will
stick to your clothes). I handle nastiness and dead things very well. But when
I temporarily use my degreasing tank as a rot tank, I gag at the smell
beginning on day 3 and immediately regret macerating.