I've just been re-reading Kevin Roberstons book "Africa's Most Dangerous" and he says that they dip buff capes in a brine solution before salting. What would the brine do? Why not just salt?

The brine helps "pull" the blood out of the skin. After soaking, the capes and hides were salted in the traditional manner. I have never used that technique but saw the ph's use it in RSA, my capes came back perfect.

When salting capes you normally salt just the flesh side of the skin.

Salt only penetrates about ¼” so for the thicker hides you can run in to issues if it is not thinned down enough before salting.

With a brine you are submerging the cape in liquid salt solution (salt brine), so for thick skins this is ideal.

Thanks guys. This method sounds ideal for pig skins that have a large sheild?

Thanks guys. This method sounds ideal for pig skins that have a large sheild?

No it isn't. The shield must be removed before salting. It is made up a gristle/fat and not the same as a hide. It will get rancid.

Hugh