my question is this I have a coyote rug to do ,the animal is skinned all "chunks" of meat and fat are removed,lips, nose split, ears turned and carlage removed,there is still a thin layer(maybe a little thicker then a quarter)of red meat on the majority of the hide.Do I need to remove all this or will the salt penatrate enough to take care of it before it gets cleaned up during pickle prosess.I ask this because I'm not the fastest skinner in the world and have concerns of it being in the raw stat and spoiling before I can get salt on it. Thanks oaktree
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I do quite a few yotes. I have found that after you salt them for 12hrs or so, That thin layer of meat comes right off with a beam and knife. I then re-salt for another 12-24hrs and it goes straight into the pickle. You may have most of the fat off now, but yotes have a lot of fat in the skin and a degreaser is a must. I am now a true beliver of "Fat-B-Gone" from WTDS. Have a good one! Joe