I am just starting to send capes to the tannery this year, and I want to make sure that I prepare them right. I heard that I should just get them salted dry and then send them, but my question is: how well do they have to be fleshed before salting them? I usually get all the large peices of red meat & as much of the small pieces and then salt and get the rest off during pickling. But I did not know how the tanneries do that-- is it okay to leave membrane and a few small peices of meat? Thanks for your help!
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Sorry for the stupid question, I could not find the search button-- until I came across a post that showed how to go straight to the site! Thanks!