How do you prepare bobcat? If it's decent to eat that gives me reason to get after them. We have very limited hunting opportunities for then but I happen to live where it's allowed
Don't know how either could look like filet mignon. I've always compared beaver at least the way I do it in the smoker as like brisket. Mostly the hind quarters and backstraps. I cook and eat the front let's like chicken wingsI'm trapping for fur not for food. I've had coon over the open flame at a campfire. If we didn't char it would have probably been better. The Lewis & Clark Expedition feasted heavily on beaver meat due to its high fat content. Contrary to popular belief, a lot of their "going up the Missouri" river was portaging those huge boats with loads of gear........ they worked their butts off and needed high fat content meat readily available. Beaver fit the bill. Personally, I've never tried it but both Beaver and Muskrat seem like the most tender meat you could ever eat. Most of the beaver meat looks and feels like a big billet of filet mignon.
Mix beaver and bobcat, the ground meat is really good!How do you prepare bobcat? If it's decent to eat that gives me reason to get after them. We have very limited hunting opportunities for then but I happen to live where it's allowed
Oh absolutely! Let me know in advance when you'll be visiting and we'll arrange something for sure!Bemidji
That's very generous! I'm a hundred or so miles farther than that unfortunately. Maybe we can do a Twin Ports meetup at some point this season.
Are you required to take a trapping course in your state before you can trap? You’re in NY aren’t you? We are required to take a class if we use cable restraints but that’s it.Typically your state trapping booklet that you get when you attend a trapping course has a breakdown of each furbearer and pictures or drawings of their scat and tracks.
Yes there is no minimum age but you must take the course and pass the written exam. Still not allowed to use cable restraints except for beaver and only if you have a NWCO or are operating under a special beaver nuisance permit but you must have taken the cable restraint certification which is above and beyond the normal trapping course. But it’s not a long course or anything it’s only like 2 hours. The regular trapper course is 8 hours here in People’s Republic of NY better known as the United Soviet Socialist State of NY. Ok I’ll quit now!!! Sorry!!Are you required to take a trapping course in your state before you can trap? You’re in NY aren’t you? We are required to take a class if we use cable restraints but that’s it.
Yes there is no minimum age but you must take the course and pass the written exam. Still not allowed to use cable restraints except for beaver and only if you have a NWCO or are operating under a special beaver nuisance permit but you must have taken the cable restraint certification which is above and beyond the normal trapping course. But it’s not a long course or anything it’s only like 2 hours. The regular trapper course is 8 hours here in People’s Republic of NY better known as the United Soviet Socialist State of NY. Ok I’ll quit now!!! Sorry!!
YesThat is my understanding too, the certificate that you did take/pass the course
I've been a bit leery on the idea of eating trapped animals. Because I have no way to tell how long the animal has been dead before I process the meat. Yes, running water on a beaver set should keep it cool... but cool enough? What's the rule of thumb on eating warm-weather catches?Dont think the meat would be rank unless you killed it on a day over 40* and didn't skin it promptly. Canines and cats have a thin belly wall and spoils quickly.
Their anal glands are quite rank though or if they have lice it's not pleasant.
If it's warm weather, I try to live catch anything I want to each . By warm weather im talking water temps above 50*. Even at that temp I wouldn't worry at all on beaver if you can skin them on site or within a few hours. You could probably even gonna day but I just prefer to be safer. Muskrats I would only keep em for eating during the sub 40*.I've been a bit leery on the idea of eating trapped animals. Because I have no way to tell how long the animal has been dead before I process the meat. Yes, running water on a beaver set should keep it cool... but cool enough? What's the rule of thumb on eating warm-weather catches?
I've had no problem on beavers caught up here in mid May even after knowing it was trapped an hour after I set it (trail cam) and I couldn't check it till the second day. Our water is so cold even by May, that it keeps it fresh, IMO. (May 15 is the end of season)!I've been a bit leery on the idea of eating trapped animals. Because I have no way to tell how long the animal has been dead before I process the meat. Yes, running water on a beaver set should keep it cool... but cool enough? What's the rule of thumb on eating warm-weather catches?
We have a 24 hour check requirement in my state but you should still be getting it pelted pretty soon after catch if you’re going to consume.I've been a bit leery on the idea of eating trapped animals. Because I have no way to tell how long the animal has been dead before I process the meat. Yes, running water on a beaver set should keep it cool... but cool enough? What's the rule of thumb on eating warm-weather catches?