Seems more and more people are trying these, sorry if y'all are sick of these posts. But I wanna chronicle this as potential list of what to do and what not to do for this - implying whatever I screw up this time around. It's not yet finished, but just started it this morning.
A little buck that I'm very happy with. I am glad it's not some booner otherwise I would be a little more tepid about only my second euro attempt on it.
Pulled it out of the freezer last night. Spent some time removing the large chunks of meat, removed eye balls, and got the mop bucket with 2.5 scoops of oxi clean ready to go.
I'm starting at 140 for 24 hours. I've borrowed much of this from @wllm1313 and his Elk Euro Sous Vide methods. I've combined his methods with a touch of methods from Whitebone Creations. I'm considering changing the water even before that - which would be this evening at 12 hours. Then change again at the beginning of the next 24 hour period. Plan is to step down in temp after the first 24 hours, perhaps 130. Still deciding.
12 hrs @ 140
Change water
12 hrs @ 140
Change water
24 hours @ 130
Then rinse, pick, rinse, whiten. I stray from wllm with a clear peroxide/hot water bath. Not planning a degrease specific step, but I've been thinking about it.... thoughts? Not sure it's entirely necessary. Especially with young deer.
The spare bathroom work station (if there wasn't a functional fan sucking to the outside I would never get away with this. Though, in my humble opinion it barely smells regardless):

Just a little more hair to cut off. I don't worry too much perfection with removing hair around the antlers, the first hot bath takes care of that.

I also don't worry about perfection on getting the base of the antlers totally wrapped. I consider it a foregone conclusion that no matter what the base of the antlers will lose some color if you do a boil/sous vide/hot water soaking method. I will re color with wood stain at the end, CAREFULLY.

2.5 scoops of oxi clean, filled to cover the head with the hottest water your hot water heater can put together, stick in the sous vide at 140 with a 24 hour timer, cover with plastic to minimize evaporative losses

I'll keep this updated as steps are completed over the next two days. I haven't perfected this method, only my second try, so this isn't a gospel post on how to do this.
A little buck that I'm very happy with. I am glad it's not some booner otherwise I would be a little more tepid about only my second euro attempt on it.
Pulled it out of the freezer last night. Spent some time removing the large chunks of meat, removed eye balls, and got the mop bucket with 2.5 scoops of oxi clean ready to go.
I'm starting at 140 for 24 hours. I've borrowed much of this from @wllm1313 and his Elk Euro Sous Vide methods. I've combined his methods with a touch of methods from Whitebone Creations. I'm considering changing the water even before that - which would be this evening at 12 hours. Then change again at the beginning of the next 24 hour period. Plan is to step down in temp after the first 24 hours, perhaps 130. Still deciding.
12 hrs @ 140
Change water
12 hrs @ 140
Change water
24 hours @ 130
Then rinse, pick, rinse, whiten. I stray from wllm with a clear peroxide/hot water bath. Not planning a degrease specific step, but I've been thinking about it.... thoughts? Not sure it's entirely necessary. Especially with young deer.
The spare bathroom work station (if there wasn't a functional fan sucking to the outside I would never get away with this. Though, in my humble opinion it barely smells regardless):

Just a little more hair to cut off. I don't worry too much perfection with removing hair around the antlers, the first hot bath takes care of that.

I also don't worry about perfection on getting the base of the antlers totally wrapped. I consider it a foregone conclusion that no matter what the base of the antlers will lose some color if you do a boil/sous vide/hot water soaking method. I will re color with wood stain at the end, CAREFULLY.

2.5 scoops of oxi clean, filled to cover the head with the hottest water your hot water heater can put together, stick in the sous vide at 140 with a 24 hour timer, cover with plastic to minimize evaporative losses

I'll keep this updated as steps are completed over the next two days. I haven't perfected this method, only my second try, so this isn't a gospel post on how to do this.