An improved method for infusing or marinating a rawhide product with additives such as color and/or flavor is provided. In the method, the animal hide is infused with additives such as flavor and/or color during the washing process. The additives permeate the interior of the hide after first opening the pore structure of the hide by altering the pH, then closing the pores in order to trap the additives. The additives are entrapped, thereby preventing release when moisture is applied.
↧
