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Avoid dragging your sheep
If the sheep must be moved, roll it onto a heavy tarp before
dragging Lifting the sheep is ideal
Remove as much meat from the hide as you can and completely
open the neck
“Tubed” necks and excess meat promote spoilage
Transport the cape in a burlap sack or breathable deer bag
Bagging the cape protects hair from packing ropes and straps
Rub a non-iodized salt onto the flesh side of the cape
Canning salt works well, and is available at most grocery stores
Hang the cape in a cool place to drip
After about 2 hours, re-salt
Avoid over drying the cape to the point of stiffness
If you will be freezing the cape, place it in a plastic bag first
This prevents hair from sticking to the inside of the freezer