1. Dry salt method Facing downwards, lay the tile on the center of the upper plate, spread evenly on the meat surface with 25%~30% dry weight of tare, and then apply another piece of raw hide on the leather. Do the same. This stacks up to 1 m to 1.5 m in piles. Care must be taken to level out all creases and bends and spread salt evenly. Thick places are more scattered. Salting period is about 6 days.
2. Brine method The raw hides were immersed in a 25% salt water bath. The water temperature was maintained at 15°C. After 24 hours, they were taken out, drained for 2 hours, and then dried with 25% dry salt for accumulation. To prevent salt spots, add 4% sodium carbonate to the salt.
3. The salt dry method is salted and then dried to a moisture content of 20%. This method has strong anti-corrosion and can avoid hardening, fracture, etc., when the raw hides are dry, and the storage period can be prolonged. Generally used in hot weather in the South.
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