I went hunting in NM with my son and we got a couple cow elk. My son wanted to have one of the elk hides tanned so we brought it home planning on taking it to North Texas Tannery and having it tanned.
I called this morning and the answering machine said that they weren't taking any new frozen hides until January, I couldn't talk to a real person. The hide is in my deep freeze but my processor just called saying that both elk were processed and now I need the freezer space for the meat.
I read a little about salt preserving but I have some questions on how to do it.
Does the hide need to be completely free of meat and fat to preserve it with salt? Basically how thorough do I need to be with it?
I don't have any specific fleshing knives, do I need to try and find some or can I use a regular hunting knife?
After covering with salt what would you store the hide in until the tannery is ready to take it? How long will it store salted?
Thanks guys.
I called this morning and the answering machine said that they weren't taking any new frozen hides until January, I couldn't talk to a real person. The hide is in my deep freeze but my processor just called saying that both elk were processed and now I need the freezer space for the meat.
I read a little about salt preserving but I have some questions on how to do it.
Does the hide need to be completely free of meat and fat to preserve it with salt? Basically how thorough do I need to be with it?
I don't have any specific fleshing knives, do I need to try and find some or can I use a regular hunting knife?
After covering with salt what would you store the hide in until the tannery is ready to take it? How long will it store salted?
Thanks guys.
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