Has anyone experimented with the fact that your pickle could become saturated with protein and no longer remove the protein from the pelts as they sit in the pickle? I did. I put a few small pelts into 4 gallons of pickle made from salt and saftee-acid. I let them sit a week. The water turned brown and when I would stir the pickle you could clearly see something stir up in the pickle. I then created a new pickle, briefly washed the pelts in tap water and placed them into the pickle. I stired them in, and the pickle looked the same. (i.e. I did not see any residue swooshing around). BTW, the color of the old pickle compared to the new pickle was MANY shades darker. I let them sit for 24 hours and then stired them. You could clearly see residue now coming off of the pelts. Moral of story, change pickle every few days until it doesn't turn and no residue comes off?