Post by Paleolithic on Apr 18, 2013 5:24:03 GMT -5
First hit the acorns with a rock and extract the meat.
Next you will have to crush them up into the consistency of corn meal. This helps speed up the leaching process. I use a rock and my coal burned bowl to do this.
After that you'll have to leach the acorns in water, shaking them up, and changing the water once every few hours. The reason behind this is because the acorns contain tannins. These tannins are bad for our kidneys and livers and also impart a bitter taste to the acorns. Continue to shake up the acorns and change out the water until the water runs clear. The water may be saved for use in "vegetable tanning." This is where we get our word tanning, from the chemical tannins. I use cold leaching to leach my acorns because hot water tends to "fix" the bitter flavor into the acorns. Some people prefer one over the other. The amount of time it takes to make the water run clear depends on the type of oak. Some species have more tannins and take longer than others that have less tannins. It also depends upon how diligent you are in mixing it up and changing out the water. One trick is to put them in a burlap sack and place them in the reservoir on the toilet. This way they get fresh water and changed out often.
mmmm acorn meal
“The man who goes afoot, prepared to camp anywhere and in any weather, is the most independent fellow on earth.” – HORACE KEPHART
I was just wondering if the process was much different than say brain tanning. Iwould like to try my hand at tanning a deer hide this fall/winter so I'm looking into the different methods. However, if you will be acorn tanning this hide that will show me what I need to know! Thanks bro!