A week at the farm... - Graybeard Outdoors
 
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post #1 of 6 (permalink) Old 02-25-2018, 12:19 PM Thread Starter
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Default A week at the farm...

Got back Friday. Had a lot of fun, got stuff done and plenty of exercise. Unfortunately my trapping efforts had minimal impact on the 'coon and coyote population...

My total take for the week was ONE boar 'coon!

I can't really understand why I did so poorly... I set 6 dog proof sets in the bottoms of the 2 creeks that run thru the property. There was so much sign around I swear the 'coons had to hire a 'possum to direct traffic!

And that one coon I got... he came from a dirt hole set I put on the edge of planted pines for coyote.

But I learned a lot. AND, I trapped my first animal in sumpin' like 60 years!

I tell ya, I got a bunch of skinning and fleshing experience from that one coon! AND he will provide me with practice in sewing up all the holes in the hide (from said fleshing) and tanning the skin.

Can't wait 'till next year!

Richard
Former Captain of Horse, keeper of the peace and interpreter of statute. Currently a Gentleman of Leisure.
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post #2 of 6 (permalink) Old 02-25-2018, 11:40 PM
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Glad you weren't skunked.Did you eat that coon? I did once,but after seeing some of others I have caught,I haven't eaten another one.Though there is a good market for them as a food item in some places.When I trapped in Mississippi,the fish markets paid a buck a pound for them,had to leave on the head and feet,guess it was to make sure it wasn't a cat or dog.
Tom

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Wiebe knives and fleshing tools ,Too.
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post #3 of 6 (permalink) Old 02-26-2018, 02:07 PM Thread Starter
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Quote:
Originally Posted by Bogmaster View Post
Did you eat that coon?
Hey Tom!

No, didn't eat it... this time! My hunting partner, whose wife owns the farm, stood there watching me skin the critter. He commented on how nice, red and clean the meat looked. So, next year one may be on the camp menu!

Richard
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post #4 of 6 (permalink) Old 03-04-2018, 07:46 PM
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Nothing wrong with coon, butcher it properly , remove glands on legs, remove all the fat you can. You can grind up and serve like BBQ. Or roast in oven , add taters, veggies OR sourkraut... mmmm good. As long as you cook coon thoroughly like pork you are fine....
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post #5 of 6 (permalink) Old 03-04-2018, 08:27 PM Thread Starter
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Nothing wrong with coon, ...
Thanx RdFx! I was planning to marinate it overnight then slow roast it butterflied over coals. Next year for sure!

Richard
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post #6 of 6 (permalink) Old 03-05-2018, 08:51 AM
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That cooking process will work fine atllaw..... i usually grind up the big older coon for BBQ and the younger ones for roasting. I like baking and putting kraut on with the veggies like a pork or beef roast. Wish coon prices were up there some to put a little cash in pocket but that wont be for awhile. Munch on....LOL
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