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SHEEP-fed-barely-sprouting-fodders, page : 227
Care of Pelts:
You may decide to send your pelts to a commercial tannery, or do it at home. Fleshing out pelts is not the most pleasant of jobs and will be discussed in the next section. If you send them to a commercial tanner, care must be taken as soon as you get them home.
If you decide to do it yourself, attach an 8 inch (20 cm) PVC pipe about 4 feet long (1.2m) between two sawhorses and work sitting on a kitchen stool. The pipe provides a good contact surface to scrape against.
If for one reason or another you decide not to tan the skin the day it comes off the sheep, you should salt it heavily so that it can be tanned later on, because salt draws the moisture out of the skin. As soon as you get the pelt, rub common pickling salt – do not be tempted to use products that are labeled "deicer salt" – into the flesh side. You will need 5 pounds (2.3 kg) or more of granular salt on large skins, or 2 pounds (0.9 kg) or more on lambs. This job must be done thoroughly, and don't forget to salt the edges as well. Once this is done spread the pelt out to dry, flesh side up.
When salting several hides, stack them leather side up and raise them off the floor on boards after they have been salted. Stress is placed on doing a very good job on fleshing and salting a pelt. If it is otherwise you will have a pretty nasty mess on your hands. A well fleshed, salted hide can be stored for a long time.
After 3 – 4 days your hides will be ready to be taken to a tannery. Pack the pelts, salted and folded inside a large carton. Don't forget to write your address and phone number and put it inside the box. You should also state whether you want "natural" or "washable tanning" which will cost a little more.
Fleshing pelts:
Well, this is not the most pleasant job in the world, and is best done straight away.
To flesh a pelt:
1. Scrape the flesh side with a heavy, very sharp knife to remove the meat, tissue, fat and grease. Try to get all of the "stuff" off without damage to the skin or exposing the hair roots.
2. Scrape off all tough membranes and inner muscular flesh coat. If it is not properly cleaned then you run the risk of bug damage or rot.
Don't forget, if you can't attend to the pelt immediately, salt it thoroughly as described in the previous section.
You may decide to send your pelts to a commercial tannery, or do it at home. Fleshing out pelts is not the most pleasant of jobs and will be discussed in the next section. If you send them to a commercial tanner, care must be taken as soon as you get them home.
If you decide to do it yourself, attach an 8 inch (20 cm) PVC pipe about 4 feet long (1.2m) between two sawhorses and work sitting on a kitchen stool. The pipe provides a good contact surface to scrape against.
If for one reason or another you decide not to tan the skin the day it comes off the sheep, you should salt it heavily so that it can be tanned later on, because salt draws the moisture out of the skin. As soon as you get the pelt, rub common pickling salt – do not be tempted to use products that are labeled "deicer salt" – into the flesh side. You will need 5 pounds (2.3 kg) or more of granular salt on large skins, or 2 pounds (0.9 kg) or more on lambs. This job must be done thoroughly, and don't forget to salt the edges as well. Once this is done spread the pelt out to dry, flesh side up.
When salting several hides, stack them leather side up and raise them off the floor on boards after they have been salted. Stress is placed on doing a very good job on fleshing and salting a pelt. If it is otherwise you will have a pretty nasty mess on your hands. A well fleshed, salted hide can be stored for a long time.
After 3 – 4 days your hides will be ready to be taken to a tannery. Pack the pelts, salted and folded inside a large carton. Don't forget to write your address and phone number and put it inside the box. You should also state whether you want "natural" or "washable tanning" which will cost a little more.
Fleshing pelts:
Well, this is not the most pleasant job in the world, and is best done straight away.
To flesh a pelt:
1. Scrape the flesh side with a heavy, very sharp knife to remove the meat, tissue, fat and grease. Try to get all of the "stuff" off without damage to the skin or exposing the hair roots.
2. Scrape off all tough membranes and inner muscular flesh coat. If it is not properly cleaned then you run the risk of bug damage or rot.
Don't forget, if you can't attend to the pelt immediately, salt it thoroughly as described in the previous section.