i open the fan up as if strutting, cut away as much meat as possible, and pour salt all over the other area,i didn't clean,then nail it down on a piece of plywoodwith the back of the fan faceup. i put some weight around to help it lay flat, i leave it this way for about 4 weeks. adding salt and clean as needed.after this process it'll be dried and ready for a plaque. heres one thats about seven years old.