Lay the skin wool-side down and flesh-side up on a slight slope so liquid drains away. Cover every part of the flesh with plain, non-iodised salt, 5–10 mm deep, paying particular attention to the neck, edges and legs.

• Leave for 24–48 hours.
• Remove all wet salt.
• Scrape away remaining meat, fat or membrane.
• Apply fresh dry salt for another 24–48 hours.

Scrape away all fat, meat, connective tissue and thick membrane without cutting into the skin. A fleshing knife is ideal, but a blunt drawknife or rounded scraper can work. A smooth, rounded beam or log makes this much easier.

Prepare enough water, salt and tanning-grade acid to submerge the hide. Use reliable pH strips or a calibrated meter and aim for pH 2–2.5. Turn and stir the hide periodically.

After pickling, partially neutralise the hide before tanning. Sodium bicarbonate is commonly introduced gradually into water—never poured directly onto the skin. A typical target is pH 4–5, but your tanning product’s instructions take priority.

For a first skin, use a commercial agent labelled for wool-on hides or sheepskins. Follow its quantities, temperatures and timings exactly. The order is: salt → flesh → pickle → neutralise → tan.

Apply tanning or fatliquoring oil to the flesh side. While the leather is damp rather than wet, repeatedly stretch, pull and flex it, working it over a smooth edge as it dries. Left hanging untouched, it will usually dry stiff.

Once completely dry and supple, brush the wool thoroughly. Wash it carefully only if needed, avoiding prolonged soaking and aggressive agitation. Dry naturally with good airflow, away from radiators, fires and strong direct heat.