![]() The raccoon meat is now ready for your favorite recipe:Īn old coon may have to simmer for 5 to 6 hours in order to remove all the greasy, gamey-tasting fat. Trim away any remaining fat or cartilage. Discard the vegetables:Īllow the coon to cool and then strip the meat from the bones. Remove the raccoon from the pot, drain and rinse with hot water. Reduce the heat and then simmer the coon for 2 to 3 hours or until the meat falls off the bones: Raccoon penis bones are considered by some in the South to be lucky charms. You can even buy them on Amazon, although based on the reviews ('It is about half the size of a normal adult coon dick toothpick'), you may not want to. Add some salt, 5 or 6 cut-up carrots, a sliced onion, whole Bay leaf and enough water to cover the coon. Taxidermists sell raccoon and skunk bacula on the Internet for just a few cents apiece. If necessary, repeat this step, change the water out again, if there's still fat on the raccoon.ĭrain the pot and rinse the raccoon meat off in hot water. Drain and then rinse the meat in hot water. Simmer the raccoon in the solution for an hour or so, enough to help melt off the fat left on the coon. In a large stew pot make a solution at a rate of 4 tablespoons of salt and 2 tablespoons of baking soda to 1 gallon of water. Remove meat from solution and rinse off in cold water. Soak the raccoon in the solution for 4 to 8 hours: Make a solution at the rate of 3 tablespoons of salt and 2 tablespoons of vinegar with 1 gallon of water. Trim off as much fat as you can and then rinse in cold water: Cut the raccoon into pieces to fit a large stew pot. Care should be taken when removing the glands to avoid cutting into them or bring them in contact with the flesh. Remove the glands from the armpits and the groin. Avoid cutting into the intestines and never use coon meat that has come in contact with its feces, never ever. It will be a challenge to put this one on the table, the older ones have so much fat:Īlways wear surgical gloves when handling a raccoon. He was making a living in the hawthorne trees out along the Bear River. We did catch a fair sized buck for the stew pot. "Never seen that before in a DP trap." my son-in-law says. All that was left in the trap was a coon foot. Had a small raccoon in a dog-proof trap that, I guess, tore his foot off. Ah, it's fun.as long as I don't have to do it all the time. “ It’s placed in the outlet of a moonshine still to help the distillate to flow smoothly into the collection vessel.Dangit, it's the last day of my bull elk and additional doe antelope season and I'm out running traps with my son-in-law. ![]() ![]() Online sources confirm that the pecker used in the moonshine distilling process is a penis bone of a racoon. If any viewers of Moonshiners have noticed the phrase ‘pecker’ being used, then wonder no more what it means. ![]()
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