I have read in the archives that you should salt a fox hide as you're skinning to help prevent hair slippage. What kind of salt do I use? Also, are there any other precautions I should take? This will be my first one. It's a whole frozen fox in case that matters. Thanks!
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Iodized or non iodozed table salt is fine to use. Remove all meat and fat after skinning and turning, than double salt.
It is best to use plain salt - the kind that has no added chemicals that are used for keeping salt from clumping up. You can use canning and pickling salt - it is for sale in most grocery stores, or buy 50lb bags at a feed store.