Prepare somewhere suitable to salt your skins. This must be where your livestock (all species) cannot get access to it. It is best to lay the skins on a sloping board for drainage. Buy DVP salt from agric merchant (Dry Vacuum Packed - comes in either 20 or 25kg) Wait at the abattoir until your sheep are killed, collect the skins (by prior arrangement) and rush home with them - ideally salt them within 2 hours of slaughter. Lay each one out wool side down, on a board covered in polythene or similar. Wear waterproof clothing and rubber gloves. Check for lumps of fat or meat and scrape these off with a knife, taking care not to pierce the skin. Remove the 'purse' if it's still there. Split the leg skin so it will lie flat. Trim any scrappy bits from the edges if necessary but don't overdo this - they will trim at the tannery. Use a scoop to spread salt all over the skin, unrolling the edges as you go, and rub in of necessary. I spread a layer thick enough so that I can't see any bare skin. The next skin can be stacked on top, up to 3 or 4 at a pinch, again wool side down. Repeat the spreading. I then cover the pile or piles with a loose piece of polythene, or old feed sacks as this reduces the amount of moist air which will wet the salt and also keeps the mice off. Store your unused salt in an airtight container or it will absorb water from the atmosphere and be spoilt. Check every day and add more salt if it gets pink and wet. I usually change the positions round so the same skin is not always on the bottom of the pile. After about a week if it's cold and dry or several weeks if it's warmer and damp, the skin will be salted - no more moisture should be coming off it. Shake off all the old salt (choose your spot - it will be wet with blood) and respread a thin layer. Roll the skins like a sleeping bag ie each edge into the middle so it's 3 layers thick, only wool showing, then roll tightly from one end. Place the roll in a plastic feed sack and roll up. Once you have two or three rolled, put all the sacks into another feed sack and close with waterproof tape ready for posting. Make sure the outer sack doesn't leak. Your skins should store like this for several months if they are properly salted.