u/latanante

Hi, i'd like to tan my first moose hide. I've read some books and youtube ect... my husband is going in the bush and hopefully gets a moose or deer (if not in rut). I am not going as i have to take care of the kids. What do we do with the hide before it gets to me. I could be a few days/week. He would not do the fleshing. It might be cold (usually gets first snow) but it may not... What should he do to the hide before i get it. i have no clue and i dont want it to go bad. We cant freeze it, or flesh it. Roll it up and hope for the best? Does he salt it until it gets to me? Im really lost. Thanks !

So this is my first time making it. I am using the fermentation kitchen recipe. 281.5 grams of koji, 1407.5 grams of fresh mushrooms (enoki, black oyster, shiitake and baby king), 422.25 grams of water and 77.41 grams of salt. pulsed mushrooms into small chunks, then added rest of ingredients and mixed well. Put in a clean glass container and a cartouche and put a ziplock back of water on top then covered with a cloth.

I started it March 1st and strained it today. I was left at basement room temp (laundry room) for the whole time. Palate is pretty simple and im not sure if i did it right.

The color looks like muddy water. Every where else i look its a nice dark brown/caramel color.

It smells alcoholic/soy saucy. Tastes salty in the beginning and earthy/mushroomy on the back of my tongue. I dont drink alcohol so im not sure if im tasting alcohol. Its kinda smells like a hungry sourdough starter. I dont know. We dont have garum where i live and i dont have anything to compare it too.

Ideas, suggestions, input are all welcome. I wanted to post a picture of the garum but for some reason it wont let me.

Thanks