how can i tell when my fleshing is done i dont see anymore fat but my cape still seams to be thick ?
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If you are rough fleshing before salting that is normal. You want to remove the meat and fat as much as possible. Then move on to salting on a slanted surface to drain liquids. After 24 hours shake off old and resalt and then move on to the next step. You can then rehydrate and pickle,tan. Or you can let it dry flint hard.