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Thread: Got my NAFA check....

  1. #31
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    Yup, We are going to nail them all to the barn wall and get a group pic at season end. Hope to add a quite a few more before the snow is completely gone.


    Hope you line all yours up as well, Be a good pic.
    "If guns cause crime, all of mine are defective."

    -Ted Nugent

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  3. #32
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    I have not trapped for years and at that time it was a hobby. When preparing fur for sale I never salted them as I thought it was not the proper way to prepare them for sale. Perhaps this has changed. Others with more experience could confirm.

  4. #33
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    Quote Originally Posted by Hardluck View Post
    When preparing fur for sale I never salted them as I thought it was not the proper way to prepare them for sale. Perhaps this has changed.
    I too have never heard of anyone salting a pelt that goes to a fur auction and when I first read that I thought that could be why the low payout but I am not a pro and could be totally way off base. Maybe trappermatt can enlighten us as to weather this would of had any bearing in the dollar amount. The guy who skins all our yotes out also traps coons, rats, mink....... and I have never seen him use salt.
    I love fishing but REALLY it is just a way to pass time until hunting season!!!!

  5. #34
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    No salt on furs put up for auction. Skin, sretch, and dry. Coyotes and foxes stretched fur in and then turned fur out before they get too stiff and hard. Wait too long and they can tear on you when turning. Final drying occurs after turning hides. Rats and coons are stretched fur in and remain that way for auction. Only hides i have ever salted are beef,deer and moose hides to preserve them until they are sold or processed. Properly salted hides can easily last several months if care is taken to thoroughly salt pretty much every square inch of them. I have seen stacks of beef hides 5-6 high . Abbatoirs would salt and hold onto hides if prices were depressed hoping for an increase in hide prices.

  6. #35
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    Sorry I should of jumped in earlier but these ones sent to market weren't salted...
    All the other ones I have hanging that have been tanned or still need to be tanned have been salted... Again these particular ones sent to auction weren't salted i should have clarified that at the beginning....
    I am guessing the low price is a combination of poor market, poor coyote fur and poor prep job on my part....

    It would be interesting to see what some others around here have received for some of their pelts this year... Post them up lets compare.......
    "Everything is easy when you know how"
    "Meat is not grown in stores"

  7. #36
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    Geez 8$?You hate to not skin them and have them go to waste but thats pushing it.Excpet for mangy ones I could never leave one lying there and not skin it out though.
    The tanned ones look so cool and you can give some away or whatever.But a lot of time there to.And once you have one or two of each species then?
    Makes you think just buying a tanned one for 70-100$ is the way to go.
    Ah keep skinning them out and get a little beer money the way to go I guess/or give them to someone who will:-)

  8. #37
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    Quote Originally Posted by kurt tealo View Post
    Geez 8$?You hate to not skin them and have them go to waste but thats pushing it.Excpet for mangy ones I could never leave one lying there and not skin it out though.
    The tanned ones look so cool and you can give some away or whatever.But a lot of time there to.And once you have one or two of each species then?
    Makes you think just buying a tanned one for 70-100$ is the way to go.
    Ah keep skinning them out and get a little beer money the way to go I guess/or give them to someone who will:-)
    Same here..... so I will continue to skin them (unless they are really bad).... Planning on giving a few tanned ones back to the farmers as gifts.... They seem to like that sort of thing....

    I have no regrets, it was a good learning experience....1 more thing off the bucket list accomplished...
    "Everything is easy when you know how"
    "Meat is not grown in stores"

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