hunter_mike Posted February 3, 2006 Report Share Posted February 3, 2006 When you are tanning hides, how do you get the hides so clean. It seems like I will be here for a year trimming off meat and fat. Im really frustrated and about to give up. Im trying to tan a coyote hide. Quote Link to comment Share on other sites More sharing options...
artisticwhitetails Posted February 3, 2006 Report Share Posted February 3, 2006 Re: Fleshing Slow down mike, your trying to hard. Just remove the big chunks of meat, split and turn everything and do your first salting. Let it drain for 12+ hours and shake off the salt. Now use a draw knife and beam to remove what's left, it will come off fairly easy. Re-salt and let dry or go to the pickle. Quote Link to comment Share on other sites More sharing options...
BowtechTurkeyHunter Posted February 3, 2006 Report Share Posted February 3, 2006 Re: Fleshing What he said.... Quote Link to comment Share on other sites More sharing options...
RTF Posted February 4, 2006 Report Share Posted February 4, 2006 Re: Fleshing Draw knife =fleshing knife. Get a good one and you will be in business. Quote Link to comment Share on other sites More sharing options...
Guest Michelles_Taxidermy Posted February 5, 2006 Report Share Posted February 5, 2006 Re: Fleshing What artisticwhitetails said.... It's easier to do a final fleshing after it is pickled.. Quote Link to comment Share on other sites More sharing options...
rockefeller66 Posted February 5, 2006 Report Share Posted February 5, 2006 Re: Fleshing I have a knife of my moms she got from Pampered Shef!! I have used that and it works perfect!!! Just took the first cape to figure out how not to put holes in it! Quote Link to comment Share on other sites More sharing options...
Guest Michelles_Taxidermy Posted February 6, 2006 Report Share Posted February 6, 2006 Re: Fleshing Don't tell your mom....LMAO. Quote Link to comment Share on other sites More sharing options...
1997xltlimited Posted February 8, 2006 Report Share Posted February 8, 2006 Re: Fleshing a filet 6 inch rapala fillet knife works very good Quote Link to comment Share on other sites More sharing options...
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