Soak the hide in a 5- to 10-gallon plastic container or a wooden barrel to remove flesh and grease. The soaking process makes the hide soft and easy to manage. Avoid using a metal container prone to rust.
Scrub off the fats using a dull knife to avoid piercing the hide. This process is known as scudding.
Weigh the hide using a scale to determine the amount of salt you need for the preservation. Use one pound of salt per pound of hide. Salt absorbs moisture and speeds up the curing process.
Spread the hide, hairy side down, on a flat, shaded slanting surface. Ensure the hide's edges are not curly. A slanting surface prevents accumulation of water beneath the hide. Spread the hide using a wood rack or a stretcher if you require the hide to be rigidly stretched when dry.
Spread non-iodized salt on the hide's fleshy side. If the hide is from a freshly slaughtered animal, wait until it is cool before spreading the salt. Apply the salt within a few hours of removing the skin from the animal to avoid losing the hair during the curing process. This is vital if you are to deliver the hide with the hair intact.
Let the skin dry naturally until it is crispy. The skin does not change or deteriorate when completely dry and this can take 10 to 14 days depending on weather conditions.
Store the thoroughly dry hide in a cool, dry place to maintain its quality.