It got me thinking today while watching them.....tasty or related to the possum in terms of eating.
What about Beaver?....Not that Beaver the animal one.
I tried raccoon last year for the first time and I must say I was impressed. Up at our cottage last summer I busted one out from the winter I saved and we just picked meat off and cooked it right there over the fire. No salt or pepper and several of us said wow in surprise.
They're pretty much herbivores, like deer and cottontails.
Beaver is commonly cooked. I've had it smoked, grilled and simmered down in a crockpot long and low and served as BBQ sandwiches.
Get permission to trap them they are bringing good money.
I have had smoked beaver, and it is excellent. Those that are soaked in brine first, tend to be even better tasting....at least for me personally.....
Beaver meat is good but Fred Eichler gave his wife and me cooking instructions on how to cook the tail. He must of been darn hungry back then because though we all tried it, we never reached for another bite!
Smelled beaver used for bear bait once.... Don't think I could ever get that out of my mind if it was sitting on my plate....
Skinned OTOH.... different animal all together.... even when I was in jr high.... =D
Here's what our cooking instructions were: Throw it in a hot oven till it swells up like a football, peel the hard skin off and eat the inside. Was not good at all, even covered in salt or ketchup! We sure laughed as that one is now off our list of things to try.
Like most game animals the taste is very dependent on how you clean it. Nothing worse than a gamey tasting beaver! Yuk!!! ... I just threw up in my mouth a little.
Start a thread on crossbows or baiting and then watch how fast kindergarten comes to bowsite.
He would always tell me how beaver is a delicacy and the meat from the skull was the tastiest...Me...I pass...lol
Lord help us all. God forbid there is a little funny banter on Bowsite. A little humor never hurt anybody. If you don't find this stuff at least a little funny, then I feel sorry for you. Some of us don't have to be serious all the time and we enjoy some sophomoric humor. It's like having a good laugh around the internet campfire. Laugh a little, or laugh a lot... it's good for you!
I was gonna post the obligatory Naked Gun beaver clip.... but this works.... =D
While that has a small bit of humor to it on it's face... a smirk maybe..... Ghostbird had me choking on the coffee coming out my nose....
I'll second that degeneration ..... been called worse.... and took it just a seriously..... =D
I can't count how many people tell me squirrels are dirty because they are "a rodent." Visit a Tyson chicken facility I say. Take a tour of Smithfield Foods. If you can eat store bought bacon and chicken, you are eating the nastiest, most potentially hazardous food available. Not that there is anything wrong with bacon. Or chicken. I'm just asking for a smidgen of critical awareness and logic.
Your at the wrong place friend. This is Amurica! We don't need no stinking whatever it was you said! Lol, Mike
And I don't mind stepping back to the 7th grade occasionally, Those were the best two years of my life!
Check with Sito or my other friend, they'll vouch that I can laugh and cut-up. :-)
The documentary Food Inc. is an interesting video for anyone vaguely interested. I believe it's on youtube.
A friend brought some roast beaver to work a couple weeks ago and it was damn good!
You are clueless Owl. Go visit some farms instead of believing what you see on mainstream, liberal media. American farmers produce the safest, most economical food in the world. You sound like a PETA member.
I don't eat much beef nowadays, but when I do it's 100% grassfed by a friend of mine.
I cant speak for anyone else, but I caught the humor of that statement. You just proved you don't need provacative innuendo for humor.
Nice one, Writer.
I was always too picky to try it.
I know the snake Genesis and I'm not afraid.
I have BS, MS and PhD degrees in Animal Science and 30+ years in the livestock industry. I have served on the National Pork Board Food Safety Committee, I have served on the National Pork Board Animal Welfare Committee. I am on over 100 livestock an poultry farms a year. The goals of all of these farm are to produce products that are safe, healthy and nutritious at the lowest possible cost. These farmers are some of the best people you could ever meet.
And your qualifications are what?
Are they now farm raising muskrats & beavers?
Because the industry is proactive.
Let's hear some facts about the hazards of bacon. While you are at it please tell us how much beaver and muskrat you have eaten this year relative to chicken and bacon.
The rhetoric you spew, with no facts, comes right out of the HSUS handbook. Hunters and livestock producers should be sticking together against these radical, vegan-driven organizations. Taking pot shots with no facts is counter productive and childish.
I stopped Duck hunting when I saw Ducks swimming and feeding in the holding pond for the big Swine operations down there.
Once in Eastern NC, a holding pond dam broke, washed down into the New River, and killed hundreds of thousands of fish, all the way to Willmington, and into the ocean.
Noticed right off the warnings on the antibiotic feeds delivered to the hog farms.
Noticed every morning how the hog operations would place their "stress hogs" in a big dumpster.
(hogs that are penned from birth, shoulder to shoulder, never develop mentally, and can get stressed out and have heart attacks just by farm hands showing up to hose down the wood slat floors in the barns)
The stench from the hog barns, with crap from 10,000 hogs or more, would actually burn your eyes and nose. It did the same to the Whitetail, and thus I was very successful placing arrows in deer because they could not smell me as good.
I buy pork locally, from small farmers, not the big penned up 10,000 head operations from mass produced, stressed out, and full of antibiotics pork producers.
I do not believe that mass produced pork will kill you, but I do not believe it is healthy, either.
I think industrial grade farmers and processors are doing generally good work within the context of the industry and market. Does not preempt or change the nature of the conditions, however. Just the way it is.
Thank goodness for safe cooking temps., too. Safe temperature guidelines perform a really good "mop up" function in the farm-to-table safety paradigm.
Pig Doc's Link
"Thank goodness for safe cooking temps., too. Safe temperature guidelines perform a really good "mop up" function in the farm-to-table safety paradigm."
Owl. your comment on safe cooking temps is 20 years behind the times. Cooking temps are not a "mop up function". They are aimed specifically at trichinosis, Trichinosis in swine comes from garbage-fed pork, not confinement pork, as a snail is an intermediate host in the trichinae life cycle. Safe cooking temps have not been an issue in the pork industry since trichinosis was cleaned up years ago and in fact recommended cooking temperatures for pork have been reduced in the past several years. Pork from modern confinement systems has zero risk of trichinosis. Bigger trichinae risk would be from the backyard farmers tonyo is advocating.
Your quote Owl. You did not answer my question. How much muskrat and beaver have you eaten in the last year compared to bacon and chicken? Do I smell a hypocrite?
Too bad you are not as good a man as some of these farmers you talk about.
Yes, but they also strap dynamite to their chests and blow themselves up in cafes, believing that 72 virgins await them in heaven for doing so. I'm thus disinclined to take their dietary advice or anything else related to health and welfare.
We're having venison curry tonight :)
It's very reassuring sitting down with your family to eat meat that you killed and processed yourself. Besides the fantastic taste, this is why I'm a meat hunter.
I've heard beaver is fantastic but have never tried it. I've seen it eaten on Bizarre Foods and Dead Meat. Both shows seemed like the people cooking it knew WTF they were doing. Both hosts said it was very good.
I would bet that eating muskrat, you'd have to be really careful with the dissection.
I've seen the farms. I've been in the plants. If you want to say modern production is clean, you are on a fool's mission. If you want to prove that modern practices have greatly mitigated those conditions, you have a good case based on percentages. It does not contradict my point.
As far as cooking temps, trichinosis is not the only concern. E.coli is pretty wicked too...
To be fair, I am only basing my opinion based on my first-hand experiences. Since you have been on boards and visit hundreds of farms, give a few links of the clean industrial farms and I'll be glad to perform a little do diligence. I have no vested interest in denigrating industrial meat production.
Just for the record, I do not know of any Farmers that feed slop to their hogs. I do have two places locally to buy Pork. The latter is a local Farm that also runs a USDA inspected Butchery. His hogs are only penned about two weeks before slaughter. I think they call it "Corn Finished" or something like that.
He also advertises his beef cattle as grass fed and corn finished.
Free range for the most part.
PhD, Princeton . .
(Plain Highschool Diploma, Princeton, Kentucky)
Owl, how dare you to politely ask for a smidgen of critical awareness ? My God, man, this is Bowsite, you are supposed to use "Internet Blogging Rule No. 1", which is "Go ugly early".
Or you could leave a gut shot organic (non-GMO of course) deer out all night and recover it in the morning... gut it, drag it through the dirt and grass back to the truck, drive around a few hours showing it off, hang it in the garage for a week, skin it, cut it up on an old wooden table while knocking back a few with your buddies, who Lord knows have even washed their knives much less their hands.... then give half of it away to friends and relatives.... even with all that there are few widespread problems, just isolated incidents... or maybe the friends and relatives just toss it out anyway...
If a person may think the industry health standards are lax I would suggest they look into opening their own meat processing plant and find out how "lax" they really are.
In all honesty.... some folks are screaming "fire" and there isn't even any smoke, mostly just stirred up dust from a few with some agenda of their own, mostly one not ever directly related to their dust cloud .... they just think there could/should be a fire. But there is nothing out there resembling any crisis. Period.
I'll take a slab of bacon at the market over somebody handing me a dead muskrat carcass all week long and twice on sunday.... but to each their own....
Those are the primary reasons I hunt and self-butcher, and rarely eat out.
By the way, I am employed as an inspector in the public Food Safety sector.
I like muskrat and beaver.
We want to hear more about guys eating beaver or some of those musky "hood" rats.
We often wrapped coons, beaver and sometimes possum to give to folks to eat. I have seen so many parasites and worms crawling out of them that along with the musky scent, I simply do not regard them as a food item. If you like the meat eat it, not for me.
Jack, you left out "bait", "crossbow", "High Fence", "TV Hunter", and "Boat mounted ATV with spotlight".
I presume your comments mean you are supportive of putting downers into the food supply? Or do you support the HSUS anti-meat rhetoric as well?
Do you recall of the top of your head the USDA standard for the tolerance for salmonella contamination in chicken? Back when I was working for the California Beef Council and finishing my second degree in agriculture, I believe it was 30%.
My OP was only to frame the issue of eating wild game within the context of societal consumption habits. In hope to rephrase and allay further conflict, let me offer that anyone willing to eat industrially produced meat should easily accept the cleanliness, if not the palatability, of wild roaming critters.
I believe this crowd knows both the spirit and letter in which I made my comment. We all eat meat. We, better than the non-hunting general public, are informed as to the health and handling of our protein. We also partake of the food market and know the importance of proper preparation of both domestic and wild meat.
If the above leaves anyone unsatisfied, I ask he/they PM me and we'll sidebar anymore potential ugliness. Matt, we all hope to witness a reprise of your Bowsite contributions.
wait... no...my bad, you're legit ;)
Mole.... never eaten one of those either.... can't even make a joke with "innuendo" about em... well, ok, maybe a MM or Eva Mendes one if you call it a "beauty mark"....
I cannot claim that I saw him shoot that deer, but a retired Army LtCol told me he saw it. That same Colonel says that he has witnessed Owls kids shooting straight.
Mark Twain once said, "Southerners are polite to the point where they are mad enough to kill you." Owl is a true Southern Gentleman.
All that said, I have personally witnessed what Owl can do with a knife in mere seconds . . . . .
. . . . so, don't piss him off is my advice.
- Tony, you missed the furtive attempts at resuscitation and the 5 really embarrassing cell phone calls to JCC 911.
"All that said, I have personally witnessed what Owl can do with a knife in mere seconds . . . . ."
- That usually entails a few stitches, a co-pay and 35 letters from Riverside Medical mailed to the house. :)
(Looking forward to some upcoming bird hunts with you and the LtCol. soon)
Dave, you and Cecil know me better than most. So, by keenly honed reflex, I completely disavow anything you have to say.
Fuzzy, was that you that shut down 3 Chinese Restaurants in Fredericksburg? If so, don't stop with just 3, keep going, man !
Owl, keep them reflexes sharp, missing even one disavowal around me n Dave can get risky ;)
Was it because GhostBird reported some skanky smelling and tasting Chinese Beaver ?
Tony, check yourPMs.