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Seasoning suggestions?
Teefus
Posts: 1,260
What rub for Raccoon? Asking for a friend.
Michiana, South of the border.
Comments
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Paging @SGH. Meanwhile I would marinate it in either buttermilk or Apple cider vinegar and apple juice. If I didn’t bury it in the garden that is.
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I fully concur with what @Gulfcoastguy said above about the buttermilk or even whole milk soak. As far as seasoning goes, I like a combination of Montreal Steak seasoning and a hint of cayenne.The truth is, you will like any seasoning on coon that you like on other meats. But again, I am especially fond of the MSS and cayenne combo.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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.......
"Dumplings are just noodles that have already eaten" - Jon Kung
Ogden, UT, USA
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Someone got tired of their coon?
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Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
How Doug check if it’s rabid before eating? Or does it matter?
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Do you
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Yeah it definitely matters. To save myself a lot of typing, check this https://www.wildlifexteam.com/about/blog/4-signs-a-raccoon-is-rabid-revealed.htmldanlbrown said:How Doug check if it’s rabid before eating? Or does it matter?Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
First, marinate in buttermilk for at least 12hrs, then rinse heavily, freeze it. Get some chicken legs and season with your favorite rub. I’d cook them raised direct until tender meat and crispy skin, about 185f. On trash day, take the trash panda and place in the trash can, and wheel it to the curb.Vióla!+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer.
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Thanks for that top photo, brought back memories of a good friend I had back in the day when I was in the navy...he was from South Carolina. Certain people will understand. I still remember his name, but he was commonly known as coon ****...lolSGH said:Owensboro, KY. First Eggin' 4/12/08. Large, small, 22" Blackstone and lotsa goodies. -
A couple of those trash pandas crossed the road when I was walking my dog last night.
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For those of you not in the know, coon rectum is quite strong and overwhelming. It has a real wang to it.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Trash in-trash out.SGH said:For those of you not in the know, coon rectum is quite strong and overwhelming. It has a real wang to it.Keepin' It Weird in The ATX FBTX -
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I think that only applies to computers 🤔The Cen-Tex Smoker said:Trash in-trash out.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
What do you know about skunk rectum? we got a lot of skunks round here.SGH said:For those of you not in the know, coon rectum is quite strong and overwhelming. It has a real wang to it.St Marys, Ontario, Canada LBGE -
I have honestly never ate skunk or pole cat. With that said, I would guess it is probably very similar to coon meat.keener75 said:What do you know about skunk rectum? we got a lot of skunks round here.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
And we have a winner!sumoconnell said:First, marinate in buttermilk for at least 12hrs, then rinse heavily, freeze it. Get some chicken legs and season with your favorite rub. I’d cook them raised direct until tender meat and crispy skin, about 185f. On trash day, take the trash panda and place in the trash can, and wheel it to the curb.Vióla!Michiana, South of the border. -
@SGH do you have a cam-lock hide gripper?
South Central Kansas
Instagram: @midwest_voyager -
I do not. I still do it the hard way. I hang then by the head and skin them by hand.butt_juice said:@SGH do you have a cam-lock hide gripper?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Here is my skinning machine 🤣
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
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