Here is a short video about preserving skins for tanning. I demonstrate salting and talk about other options. There is so much more to say, but this is a good quick start guide anyway.
I slaughtered a goat a couple of days ago for meat and used the opportunity to make this video on proper skinning. I've skinned hundreds of animals to develop this simple strategy, which works well for me. It could be streamlined by anyone with enough practice and experience, but I think the approach is pretty solid. Yes, some of you aren't as big or strong as I am and may think this method is not possible for you. It may take quite a bit longer and you may have to do a little more cutting, but don't give up too easy! You may have to use the knife a little more, but use it only where you really actually have to and do your best to muscle and technique your way through the rest of it. Get all up in that carcass and use your bodyweight, and you may be surprised at what you can do! No need to be a purist. If you have to use a knife, then so be it, but it seriously takes FOREVER to skin an animal carefully with a knife and you will still slip up and cut the skin sometimes. Countless hides are ruined every day due to poor skinning which is by far and away the norm, even when people are well intentioned. Share this video with those hunters and animal raisers you know to help change that! Hides are a valuable resource and tanning is an accessible skill for homesteaders and small farmers. I'm still working on that tanning book, which is going to make it more accessible than it has every been, but this goat was a bit of a distraction among others. It's almost processed and put away now, just have to render the fat and salt the skin (which may also be videos) and wrap some stuff for the freezer, then I won't have to worry about meat... at least until buck season opens in a couple of weeks.
This approach is somewhat applicable to lambs and sheep as well, and some parts to skinning almost any animal.