Thanks! I really appreciate that a lot! I just like taking my camera out and have a little fun with it, and hope I can show others what the outdoors truly has to offer. Thanks for the support!
Yup beaver are plentiful just about everywhere. We have a very healthy population around us here which is good for my freezer. I’m glad this helped and thanks for watching!
Thank you! I love some bbq back strap, cooked right it’s nice and tender. I figured I’d show another way of skinning compared to the normal round skinning. Figured it might help someone out one day.
Man that looks so good i could sit and watch your video all day your such an inspiration keep up the good work I'll make sure to look u up when I'm in your town
I enjoy trapping and eating beaver as well. I would have liked to see how you remove the glands. I do a Mississippi pot roast turns out great. You do I great job editing your videos. Keep it up
Thank you I appreciate it. I will try and get a video of removing the glands and how I quarter one up. Beaver is a very versatile meat and I have a lot of ideas for some recipes.
Man I know you like that sweet baby rays but you should try the Budweiser classic bbq sauce, I think you would like it. But Munster tops it off with the egg and mushrooms. Nice how you caught 2 did you end up weighing either of them? Curious what they were at, nice job on skinning it carefully my guy! Now I’m just waiting on my sandwich 🤣
I’ll make a special one just for you! I didn’t weigh them but the bigger one I would guess at about 40 lbs and probably 20 for the smaller one. I’ll give that sauce a try!
That look so good I'm goin to trap a beav next season just to eat it, still sceptical on the the porky lol. I'll look but do you have a video on how you butcher the beaver? Is it backstraps and hind quarters?
Lol thanks, I still recommend the porky though! I don’t have that vid yet but this fall I’ll make one. I cut out the back straps, hind and front quarters and I split the rest in half. Slow cooking makes it easy to pull the meat off everything so you get a good amount.
Love the vid man, all inclusive from pond to table!!
Thanks I appreciate it! I figured might as well show the whole process for those who are new to it.
this guy has become my favorite UA-camr. You are so underrated.
Thanks! I really appreciate that a lot! I just like taking my camera out and have a little fun with it, and hope I can show others what the outdoors truly has to offer. Thanks for the support!
I researched and found out that they are not endangered species. I learned a lot how to cut it properly. Thank you very much for the video.
Yup beaver are plentiful just about everywhere. We have a very healthy population around us here which is good for my freezer. I’m glad this helped and thanks for watching!
Got 2 beaver traps out right now. I’m going to give this a shot. Thanks for the video. Subscribed
That looks so good. Nice job
Thank you!
that sandwich makes me hungry , we are doing crockpot beaver back strap bbq . great job on the skinning job .
Thank you! I love some bbq back strap, cooked right it’s nice and tender. I figured I’d show another way of skinning compared to the normal round skinning. Figured it might help someone out one day.
WOW brother that looks amazing!!! You know I love eating beaver you're right it's the best!! Great video!!
Thanks man I appreciate it!
Man that looks so good i could sit and watch your video all day your such an inspiration keep up the good work I'll make sure to look u up when I'm in your town
Thanks I’m glad you enjoy!
I enjoy trapping and eating beaver as well. I would have liked to see how you remove the glands. I do a Mississippi pot roast turns out great. You do I great job editing your videos. Keep it up
Thank you I appreciate it. I will try and get a video of removing the glands and how I quarter one up. Beaver is a very versatile meat and I have a lot of ideas for some recipes.
Nice video
Thank you and thanks for watching!
Man I know you like that sweet baby rays but you should try the Budweiser classic bbq sauce, I think you would like it. But Munster tops it off with the egg and mushrooms. Nice how you caught 2 did you end up weighing either of them? Curious what they were at, nice job on skinning it carefully my guy! Now I’m just waiting on my sandwich 🤣
I’ll make a special one just for you! I didn’t weigh them but the bigger one I would guess at about 40 lbs and probably 20 for the smaller one. I’ll give that sauce a try!
@@TheHuntForDinner big beaver, my man.
That look so good I'm goin to trap a beav next season just to eat it, still sceptical on the the porky lol. I'll look but do you have a video on how you butcher the beaver? Is it backstraps and hind quarters?
Lol thanks, I still recommend the porky though! I don’t have that vid yet but this fall I’ll make one. I cut out the back straps, hind and front quarters and I split the rest in half. Slow cooking makes it easy to pull the meat off everything so you get a good amount.
Looks tasty. Do you clean and freeze your pelts for taxidermy? I’ve never had anything dine and I didn’t know if there was a common procedure?
Thanks! I save all the pelts. It’s pretty simple, just fold it skin to skin then roll it up and put it in a bag and freeze.
Dedicated to all my Vegans
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What’s the longest that a carcass can sit in a conibear and remain edible? At what point do you deem trapped animal meat inedible?
Amen brother I take any beaver any one ever traps I’ll eat em
You could make a Philly steak and cheese but instead use beaver
Ate a lot of beaver. Not this kind though.
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