Frozen cow hide

[kihekahkid]

Hello all.
I haven't tanned a hide in a long time, and never bigger than a rabbit. I am going to tan the first cow with my own brand on it, despite the difficulty. I already ate her, the hides been frozen a year. I am seeking to clarify advice I have received.
I was told to soak it in a vinegar water mix, adjusting with additional vinegar until the Ph stabelizes at around 1 Then rinse very thoughorly, and then begin with the salting to dry it out, and then move on to fleshing.
My goal is fairly flexible hide, with the hair on. I will be naking Chaps of it.
Thanks for any advice,
Zay H.

[Jims Wildlife Studio]

That's one big rabbit your trying to tackle. First let the hide thaw out and completely flesh all the meat off. Then salt heavy probably 2 or 3 times depending on the moisture in the hide. Basically decide on what tan you are going to use and follow the direction's. I would send something that big out to a commercial tannery. Just my 2 cents. Good Luck, Jim

[kihekahkid2]

Thanks, Jim. I know it'll be atough one, but sometimes ya just have to walk through the fire. I have another hide from this year, and I'll know in a week or so if I'll send that one in.
 I had originally planned to just do the salt, but was told to "pickle" the hide, as the length of time between slaughter and thawing the hide to work it would increase the odds of the fur slipping. I have seen a few references to "pickling " in the forums here, but no clear description, and the comments I've seen seem to refer to a slightly different process.
Happy tanning,
Zay H.

[PLTannery]

Zay,

I was in your boat just over a year ago. And now I run a small scale retail tannery.

First of all I never did a beef hide without commercial equipment and can imagine doing so, but it can be done.

First of all you will need to thaw your hide out...Just set it on the floor somewhere about room temperature and check it every 15 minutes or so and pry anything that might be partially thawed apart. The faster you can open it up and lay it flat the faster it will thaw and the less likely it will slip. Do not try to pickle or soak the hide in anything during thawing. Done this way I thaw beef hides in about 3-5 hours. After that you will need to remove all the meat and fat, and I mean ALL of it right down past that annoying slippery membrane that seems like you can't cut it with a knife. Then you will need a flat surface that is in a building or shed and not on the dirt to lay your hide out flat. Then you will need a minimum of 4 bags of "Fine Hay Salt" but buy 8 just for kicks(in case you do decide to tan this beast yourself). Sprinkle one bag evenly onto the floor to absorb any moisture remaining in the hair from blood etc. Rub that salt into every square inch of the meat side of that hide and then sprinkle salt to a depth of about 1/2 inch all over the hide, making sure not to miss the edges. Don't do this in the sun, it will ruin your hide. Let your hide sit for at least 48 hours 72 would be better making sure the hide doesn't sit in temperatures at or below 32 degrees but at 50-60. After 3 days you will need a rack to hang your hide on, don't skimp on this you will use it probably 30 times if you decide to tan it. Oversided(8'long, 4' tall) saw horses work well. You will need to then pull your hide out of the salt and hang it Hair side up on the rack first. Then once the hair is dry to the touch flip the hide over and dry some more. Once the hide looks and feels dry (it will start to get whitish patches you will need to fold it as small as you possibly can. Try to make it smaller than 2' by 2'. Now that you have done that you will need to decide if you really do want to tan it. If you don't Ship it to the tannery that you feel comfortable about and wait 4-12 months for a nice clean soft hide.

Other wise you will need some basic equipment.

a large 50 gal plus PLASTIC container (rubbermaid stocktanks work well)
a large knife called an English knife (two handed and super sharp)
a very good knife sharpener or someone who knows how to use a stone
Your choice of acid (I would not recommend vinegar but would reccommend Formic or Saftee they are much more reliable )
Your choice of commercial degreaser(Knoblochs, Rittels, or others)
Your choice of tan ( Lutan F, Krowtann, EZ100, or any of the submersion tans, my personal fav is Lutan F)
Your choice of Oil (Get at least two gal.)
pH measuring device, papers work but are horribly inaccurate, (simple electronic meters run $20-30)
a fleshing beam.

You have options with your hide. Because you are going to make Chaps out of it you could figure out where you wanted to cut out the two main pieces of hide and cut your hide into two or three or even 4 smaller more manageable pieces accommodating those two areas.

To clarify pickling:
Pickle is a solution of salt, acid and water maintained at a pH of 1 to 3 depending on the type of acid. Salt is usually added at a rate of 1 lb per Gal of water. It is used to retard the growth of bacteria and help "plump" the hide to facilitate shaving or thinning. It is the step between rehydration and tan. De-greasing is done while a hide is in the pickling stage.

If you are unclear as to these directions or would like more information on tanning your hide feel free to email me directly.

Good Luck.

Shelby
Promise Land Tannery

[kihekahkid]

Shelby, thanks for the awesome reply. I can now move ahead with confidance. I think I will send this hide to have it tanned, and split the next hide, tan half and rawhide half.

I sure appreciatte you taking the time to share your knowledge.

Have a great day,

Zay H.

[Rush]

I have a small tannery here in Michigan,and do a few beef and buffalo. I also work for Arlington Cape (Keith Daniels) in Ohio. If you need any help with your beef let me know. Thanks.

[oldshaver]

Good post Shelby. I was looking for the salt in the pickle, and you covered it in the end. You might make me eat crow afterall!

[Kim Owens]

Save yourself the trouble, send it off.  You are right to make this decision.  We are not all 'taxidermy and oil change' businesses.

[David Patton]

Hey!! Now we know where Rush works! Give Keith an elbow for us!

[Rush]

No elbows coming from here,I dont want to be put to work on that damn 12 inch for the day!! and I owe him money!!