Beaver meat is similar to muskrat. The flesh is
dark, tender and soft. This animal has scent glands that are found between
the front forelegs, under the thighs, and along the spine in the small of
the back. They should be removed immediately after the skin has been
removed, taking great care not to cut into them. Beaver fat has a
strong flavor and odor, and should be cut away completely before cooking.
Beaver meat was often soaked in salted water prior to cooking to draw out
some of the strong flavor. Another method was to cover it with boiling
water to which 1 teaspoon of baking soda has been added. Then drain and
cook in the usual way.
Take care to remove every speck of fat on the
surface of the flesh. Soak the meat in a vinegar bath overnight. 1/4 cup
of vinegar with enough water to cover the meat. Wash the meat in
cold clear water. Place in a roaster and cut several slits into the lean
meat. Sprinkle with salt and pepper, and put 4 stips of salt pork
over the slits, and dust with a little flour. Put 1/4 cup water in
the pan and roast with the lid on until half done. Add more water if
needed to keep pan from going dry. Cut into small pieces, onion,
celery, and carrots to fill a cup and sprinkle over the meat. Finish
roasting with the lid off. The meat should be falling off the bones. Add water and flour to the juices to make a gravy.
1 hog's head
4-6 cups water
1 medium onion
6 stalks celery
salt and pepper to
1 cup corn meal
Simmer the first five ingredients together
until meat falls from bones. Grind and chop meat fine. Neck bones
(chicken, turkey or lamb) may be substituted if hogs head is not
Strain liquid from meat. Boil down to reduce
amount or add water to increase to 4 cups. To boiling liquid add 1 cup
corn meal, adding more if necessary in order to make mush thick. Add 1
teaspoon salt. Boil over heat 3-5 minutes. Add ground meat and place over
boiling water for 10-15 minutes. At this time additional seasoning may be
added if necessary.
1 tsp grated onion, 1/2 tsp ground sage, 1/4
teaspoon nutmeg, dash pepper, cayenne if available
1/2 teaspoon ground thyme, 1/2 teaspoon
oregano, 1/4 teaspoon nutmeg, 1 teaspoon celery seed.
Pour meat and mush mixture into bread pan
rinsed in cold water. Cover and cool over night. Fry slices in slightly
greased pan using bacon fat.
From the guts of a young
Liver small amount
Cube the top five meats. Add them to a hot Dutch oven that has a small amount of lard melted in the
bottom. Brown the meats. Slice the marrow gut and add it to
the pot. The brains are cooked in a separate pan and a few
tablespoons of flour are added to thicken them. They are then added
to the pot. Add a diced onion, salt and pepper. Cover in water
and allow to cook for 304 hours (yes, we really mean 304 - not a
misprint.) Continue to stir and do not allow it to stick.
Fried Salt Pork
Soak the slabs of por in water overnight, or
boil and pour off the water. Dredge in flour and fry in a greased
skillet until golden brown. Instead of flour, you can dip it in a
thick batter of cornmeal, flour and water.
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