Trapping season

[Possom]

Good morning everyone. Who else is excited that trapping season is about to open up? Well I am sure it is already open up north but us southerners are just about to kick it off.

I am not sure why there are not more trappers out there. Granted that pelts aren't worth what they used to be but it is still a good hobby to have and maintain. SHTF you might need a few sets to help supplement your food supply.

I trap coon and beaver on a regular basis during trapping season. With the occasional bobcat and fox in the mix.

Coons (or raccoon for you northern folk) are actually quite good to eat. I only make about 6 dollars for a coon hide but the meat is worth going trapping for.

Beaver has a bounty on it here in Arkansas. $15 per tail on my side of the state. Central and east part of the state is paying $20 a tail. And the meat is used for bobcat and fox sets and the hide brings $4.

Who else out there is a trapper?

[mitunnelrat]

Its still coon here in the north! lol. At least to me. Then again, I still catch hell for calling "pop" soda...

I've yet to get a foothold set but I've caught a few things in live traps. Grinners mostly, with a couple stinkers and two of those coon you've mentioned as well.

Seems like this is another of those things I just don't dive as deeply into as I'd like in any given year...

[helomech]

I have a couple catchem alive traps, but need to get some other types. I catch raccoons on a regular basis, but usually just throw them away.

[Possom]

Don't throw them away. That's some good stuff!

Here is a good BBQ recipe for them. Can also be fried. If you are wanting to fry them, depending on how old the coon is you will need to cut them up and boil them 30 min or so before hand. Make sure to cut off what fat they have on them and the kernels (hard little knots mainly under the front legs) if you leave fat on them they will come out tasting gamey. If you are still getting a gamey taste in them cut them up and put them in a bowl of water and mustard overnight in the fridge and the mustard will cut the gamey taste. I have heard soaking them in milk over night will cut the gamey taste as well but I have always had good luck with mustard.


~ 4 - 6 lb. raccoon, cut into serving pieces
~ 1 cup red wine
~ 2 onions, sliced
~ 3 bay leaves
~ 1 tbsp salt
~ 1 tsp pepper
~ 3 cloves garlic, sliced
~ 2 cups of your favorite barbecue sauce
~ 1 tbsp paprika

Place the raccoon pieces in a large pan. Add the wine, onions, bay leaves, salt, pepper and garlic. Add enough water to cover the meat.

Bring to a boil. Cover and simmer for 1 hour.

After 1 hour, remove the meat and drain. Place the raccoon in a greased baking dish. Mix the barbecue sauce and paprika together and pour over the meat.

Cook at 325 degrees for 50 - 60 minutes.

Serve and Enjoy!

[2die4]

I am not sure why there are not more trappers out there. Granted that pelts aren't worth what they used to be but it is still a good hobby to have and maintain. SHTF you might need a few sets to help supplement your food supply.

Part of the reason why I decided to sit through the trapper education class. It would be a handy skill in a SHTF scenario. Another reason is that I want a hat. A nice fluffy raccoon hat.

[helomech]

The ones I tried to clean had so much fat that I just got tired of trying to mess with them. May give the next one a try like you suggested. Thanks

[Sniper-T]

the only thing open here is beaver right now, and at $4.00 a hide the only thing they are good for is bait. waiting...

[Possom]

We were in the same boat with beaver for a while. Trap one for bait then go to trapping bobcat and fox. No one trapped beaver regularly for several years. Now they are over populated to the point they are blocking and destroying most of the waterways in Arkansas. So the conservation office put a bounty on them.

[Possom]

Well it's fresh coon for dinner tonight!

[Sniper-T]

post of some pics of the meal you're making! should be room in the food porn thread.

Once skinned out coon's look a lot like a chubby cat!