09/28/2026
This North Georgia buck wandered into bow range yesterday morning while one of our newer members was hunting the back side of the recent cold front from a ground blind in Cherokee County.
A 25 yard shot that clipped the top of the buck’s heart brought the hunt to an abrupt end. Just over 24 hours later, with the help of a little Georgia sunshine, this buck’s meat was secured at the local processor, and the 8-point rack is already wall-hanger ready.
We have outlined the steps we took to make this happen so quickly after the hunt.
1. Bring a very large pot of water to a simmer (not a boil) using propane or some other type of heating element.
2. With a very sharp knife, skin the buck’s skull (or any critter) taking care to remove all of its fur and any large chunks of meat.
3. Wrap the portion of the antlers near the base with plastic, or tin foil, to protect them from direct steam which can discolor the antler. Submerge the skull and antlers just enough to cover the entire skull with water.
4. After about two hours, or when the skin starts to split and separate from the bone, it’s time to clean off the remaining meat and tissue from the skull using a pressure washer.
5. Once you are working with just bone and antler, it is time to cover the skull with beauty salon gel peroxide taking care not to get any directly or indirectly on the antlers.
6. Let the Georgia sunshine do the rest! As the sun heats the peroxide, the heat and the UV light will bleach your skull bright white while you get to sit and reminisce on the hunt.
There are a number of methods for a DYI euro mount, but this is one of our favorite due to its efficiency. If you’re curious about doing your own euro mount this fall, we have placed a link in our bio outlining a slightly different method for anyone lacking any of the aforementioned supplies.
