I skinned my first Mountain Lion, It turned out great, I salted it two times, and I noticed that there is a lot of fatty tisue on the tail area and the bully area? Do I need to remove this fat now or will a good degreaser remove it after its pickled? I will be letting it sit salt dryed for about four months. Any sugestions weather this is good or bad would be great.
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I don`t mind leaving a little red meat but fat is one thing I always try to remove before salting...just my 2 cents...