The salt will do it's job faster if you do some clean-up fleshing first. Meaning, don't leave on any big wads of meat or fat and try to salt over them.
The salt won't be able to penetrate it, leaving it moist underneath and it will rot the skin in that area.
You don't have to have it perfectly fleshed. It won't hurt if you do, but it's not necessary at this time. Besides, fleshing is much easier once the skin has gone through a complete dehydration stage and rehydrated again.
Once you have her scraped down real good, lay the hide out flat, flesh side up and cover every square inch of that flesh with a good coat of fine grade salt. Roughly 1lb of salt to 1lb of hide weight. Rub it in and don't leave any flesh uncovered.
Roll the hide up flesh to flesh, and set it somewhere to drain over night.
24 hours later, shake off all the old salt, and give it another complete rub down with fresh salt, covering the entire flesh side again. Don't reuse any salt that came off the hide from a previous salt down.
You'll have to to this up to three times to drain the moisture from the skin.
Once the hide begins to stiffen up, as it will during the saltings, you can shake off as much salt as you can and then hang the hide somehwere as dry as possible for several days to finish drying.
The hide will become rock hard, paw pads, nose tip, everything. That's what we're waiting for.