Maceration is a form of controlled putrefaction, a stage of decomposition in which the proteins of the body’s cells are broken down and consumed by bacteria in anaerobic conditions.
I
To prepare for this decomposition
peel off the skin,
expose the muscle and fat,
and separate the organs from the body.
Don’t worry, this does not need to be neat.
You will still have excess tissue affixed to the carcass.
II
Remove eyeballs and ears
because some structures are brittle.
Store severed parts in nylon panty hose for easy identification.
Remember to keep the tongue in place.
III
This process generates a strong stench.
Therefore, use a closed container in a ventilated area.
Maintain a constant temperature for optimal results.
Wear a respirator when you switch out
maceration baths and pull out tough material.
IV
Sometimes the degradation of tissue will stall
for even those well-versed in this preparation.
Be patient.
Proper incubation is required.
V
Cut any additional flesh.
Make sure to use gloves
and handle the cartilage with care.
It is likely some bits of vertebrae
may still be attached.
Soak until your water is clear.
VI
Gather the bones and let them dry.
Resist the urge to boil or bleach.
It will damage the remains.