preping capes for tannery

Submitted by Chad on 12/15/04 at 1:58 PM. ( )

I have done all the turning and splitting...and have taken all the red meat off. I have had trouble getting the membrane off and wondered will salt penetrate it enough so thier wont be slippage

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Yes it will..

This response submitted by tomdes on 12/15/04 at 2:08 PM. ( )

It will draw it out of that connective tissue and down into the skin and everything. Even if you left small pieces of meat salt it and check it out after the cape is dry, meat is like jerky..

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