Step 1:

Take care of the hide as soon as possible after it has been removed from the animal.  Remove the meat and membrane. It is especially important in warm weather to get the hide cleaned, prepared and salted as quickly as possible to prevent bacteria growth.

Prior to salting, it is recommended to spray the flesh side with a bactericide to help prevent possible bacteria damage and spray the hair/fur side with an insect deterrent.

Step 2:

Lay the hide flesh side up and apply a heavy layer of fine salt (table or canning salt, DO NOT use rock salt) and thoroughly rub in.

Leave the salted hide lying flesh side up for a minimum of 12 hours.

Step 3:

The next day, shake off the excess salt, discard, and re-apply a layer of new salt.  Let this sit again for a minimum of 12 hours.

You will see the salt starting to draw the blood out of the hide. Keep the up off the floor to prevent it from sitting in the drained fluid.

Be sure to get a nice heavy layer of salt on the hide.

Step 4:

Shake off excess salt again. The hide is now ready for the pickle/tan processes or if the hide is not going to be used right away, it can be folded flesh side to flesh side, stored in a cool, dried area or placed in a heavy plastic bag and frozen.