Nothing but fat and bones in side a beaver tail. You read about mountain men and Indians liking it so much and that is why...fat was hard to come by in those days and it kept you alive.
If a mountain man only ate the lean meat of wild game, he would suffer from protein poisoning. The human body needs fats to process the protein. Beaver tail fat was eaten to stay alive, not because it tasted good.
I really think that you have no idea what you are talking about. I ate nothing but lean meat for 5 months straight, not even any spices just lean meat and salt. I maintained my weight of 220 pounds no problem. The issue is calories not the type of food.
before any cooking of the tail cut around outside edge of tail then at the body end of the tail fillet it back a bit then clamp tail bone in a vise and pull off skin with pliers slowly. the second side will need a bit of help by filleting along the pulling process. Dont waste the tail skin, tan it and use it for a wallet or grip covers for your motorcycle or even a handle cover for your bow or maybe a simple knife sheath. So how about some beaver,coyote or bobcat backstraps? Trappers rule, we founded this great country!
+Bob Harland have any recipes for any of the above: beaver, coyote, bobcat....maybe boar? Really want to run down a boar and smoke it! But guess just smoke/grill like a swine...?
only ever had beaver tail once,it tasted much like something that lives in ponds would taste like,mild with a not so subtle hint of rotten plants and mud.
According to Undaunted Courage, a book about Lewis and Clark, while on their expedition "Next to beaver tail, buffalo hump and tongue were the meat of choice" Seems like them boys were all about munching beav.
mountnman100 Look up sous vide cooking.. it's a slow cooking technique where the item is placed in a vaccuum-sealed bag and slowly cooked in a tub of warm water..this keeps the meat moist and soft..
Rodrigo Castellanos I mean legally it is okay to eat beavers, so if the majority of ppl think it is not okay, you can just use democracy to change that part of law, instead of blaming it on youtube. But that is not gonna happen because ppl dont think so
+Wenyuan Du Pork is saltier and does not have a warm / sweet flavour as Beaver. Pig is also way greasier. While beaver is tender, it is thicker more like a poultry or larger animal than pig which is very spongy and flaky. Beaver has more muscle. The beaver tail is not like the rest of the beaver though. The tail has way more fat.
A sous-vide bath. That's an immersion cooker. Vacuum sealed, then placed in an electronically temperature controlled water oven at 140 degrees for 3 days. It made the meat soft and gelatinous, which is why we could have just peeled the skin off instead of searing it off with the accompanying bad smells.
relatives of mine from North Idaho were Loggers, and, pretty much mountain men. they fought a wild fire there back in 1910. one way they ate Beaver Tail, was in a soup. they did talk about blistering the tail first to get the skin off. while I have never had it, they said it was very tasty.
+Ban Juu beaver is all about how you prepare it. I would say beaver is one of my liked meats. I like it more than porc and roast beef but not more than boar or bear. If you like wild meat it is fairly good, its not too strong and has a unique flavour sort of a mixture flavour to it somewhere betweeen chicken and boar.
soaking boar before roasting. I would say your best bet on recipes is from the royal recipe books from the middle ages. For bear I've only had it dried out, but I hear that you can make a really good pemmican with it. For example Early French Cookery: Sources, History, Original Recipes and Modern Adaptations By D. Eleanor Scully, Terence Scully books.google.ca/books?id=7HSgVfQszCkC&pg=PA151#v=onepage&q&f=false
Beaver meat is great, the muscles that control the tail are good eating but the tail itself ? No! I imagine you could cook a possum tail the same way. LOL
+ganthonyvr As another poster stated, you can eat pretty much all mammals. With beaver, scent glands must be removed...they are extremely strong and will ruin any meat cooked while still attached. BTW, the glands are a hot commodity used in industry in perfumes etc as well as used as scent bait for trapping
ganthonyvr Both male and female beaver (when mature) have a pair of castor sacs and a pair of anal glands.They are located beneath the skin in cavities between the base of the tail and the pelvis. I am unsure about the location of possum glands but believe that they do posses them, though different from the beaver castor glands, yes, Castor glands actually are valuable to industry
Remember people, (unfortunely) unlike most people today, trappers loved tails bc of the fat. Fat and rich foods were hard to come by on the frontier so a nice warm roasted fatty beaver tail was a delicacy
There's 2 parts to the tail...the flapper....which is what you had...its a very fatty meat and was really more a survival food....most of the beaver tail you have heard about is the flapper proper. It's the muscular area behind the rear legs. This area must be cleaned carefully. This area contains the castors, and oil glands. This area also contains the sex organs and sometimes in my beaver experiance the bladder can be in this area. The flapper proper is rather lean and I find it is like pot roast once cooked.
awsome post, nothing should be wasted from any beaver that is taken. That looks really good. I am suprised you added butter as I think there is oil in the tail too, I could be wrong.
3 DAYS?! @ 135?! aren't you worried about bacterial growth at such a low temperature? I've read multiple stories of people cooking at that temperature for to long and everyone spoiled their meat. I hope you didn't get sick.
@@joachimsingh2929 There's a difference between lying and misunderstanding, right? Here's a quote pulled from "amazing food made easy," which includes federal guidelines for food safety: "One of the common misconceptions about cooking temperatures needed to kill bugs is that the temperature is the only important part of the equation. The thing many people miss is that the time the food is at the temperature is just as important. Federal guidelines suggest the following temperature and time combinations, applicable to sous vide as well, to kill salmonella and E. Coli bacteria in food. 130F for 86.42 minutes 135F for 27.33 minutes 140F for 8.64 minutes 145F for 2.73 minutes 150F for 51.85 seconds 160F for 5.19 seconds 165F for 1.64 seconds"
The original way to cook this is to dip the tail in water, then put it over a hot fire, when the bubble forms you peel the skin off. then slice along the spine. Lightly salt/skewer, put back over the fire to cook. The fact that what ever reason you bathed it WITH the skin allowing the water proofing oils in the skin to permeate and turned the meat to mush is beyond me....
Yeah, wet it in clean water, put it over fire, a big bubble will form on the skin. Pull it off the heat then peel the skin off. slice along the bone to allow some fat/blood to drip off
Hardy any meat. Mostly fat and if "mountain men" had the tail that means they had the rest of the beaver which is extremely good and has fat. I've ate plenty of beaver that I trapped and with all that good eating why would you bother with the tail? I call bullshit.
The white audacity to give credit to the French. 😂 I was done watching at this point. Is this animal indigenous to France? I’m almost positive the indigenous people of this here land were cooking beaver before the European stole it.
It's a method of cooking by which you submerge whatever it is you're cooking into water that's regulated at a certain temperature, it's a great low n slow method.
You missed the best part. The bottom 1/3 to 1/2 of the tail is thrown out and save the last part of the pelvis red meat area. This is whats cooked. You get the best meat and the richest part of the tail. Cooking it over a open grill is what gives it the best taste. Good to see someone try something different.
although, you referenced American history in this video, as a Canadian, I cannot think of anything more Canadiana than this....and I have never heard of anyone eating beaver tail! Beaver are often considered pests around here. make hats sure but eat...not so much. I'm down! I'll be contacting some local farmers/ranchers/conservationists to acquire some tail ;) What about the rest of the beaver?
i hear that the rest is good too... just ask them for the whole beaver (meat carcass and tail... not the hides since that's valuable) and experiment from there :)
In the journals of Lewis and Clark, Meriwhether Lewis declared beaver tail his favorite meal.. I think that was after he tired of "Buffalo hump." I'll bet it "needs salt." Looks rather "mucus-sy" to me... Think I'd need to have a number of beers before going this route.... though I did just have two beavers removed from my lake.. one weighing 66 pounds btw.
The problem here is the sous-vide cooking technique. All The Nasty swamp and fish smell is in that skin, that you boiled the tender meat with it for three days. You'd be better to just spray water on the skin and cut off the skin to minimize contact. I've had the tail meat before, and it wasnt all gross looking, and stanky like you guys described. I think in an effort to go the extra mile, you shot yourselves in the foot.
Hey guys. I just did I Beaver tail cooking video myself. Wish I had a Grill for mine. Also liked your cutting technique. I'll have to go that way next time. Good vid.
Honestly,,,I've tried it,,,and it's pretty bad,,,and I'm a damn good cook, with wild game,,,no amount, of bacon fat,,,or cover it with hot sauce,,does any good,,,,reminds me of beef fat,,without the beef flavor,,,been to many game dinners, at clubs,,,and they wont touch it,,,cause they know,,,the beaver MEAT, is way better,,and delicious,,,honestly dont know where the old time trappers, got the idea, this was good,they probably ate it, for the caloric content,,,no way, does it taste good, to me,,,I've yet to meet anyone, that likes it,,,also,,I noticed your plates weren't empty,,,and I dont turn down too much food,,,I get it ,,,you guys wanted to try it tho,,,,,great vid, but I'd rather eat chitlins,,and I hate chitlins!!!!😎
Put it straight to the coal, grill it hard. Crack open the skin. Use salt and pepper. Use it/ eat it like bonemarrow. It's not neat to just eat it lite a piece of meat. Teriyaki sause or something similarly compliments nicely.
I've never heard anyone complain about the smell. I think it smells great. The right way to cook it, the way all the old times I've known cooked it, was t just place it directly on the coals of a campfire Flip I once, and when the skin cracks all over and starts to bubble, pull it out and eat it.
These animals are not domesticated and grown like pigs or chickens they live in nature wild , if they are hunted for their meant and what not beavers will soon be extinct .
They are reared for meat they are not going vanish from the face of the earth nor they are a part of a natural eco-system . Beavers are wild animals with limited population and a part of very fragile eco system. And I generally don't support slaughtering of animals, I'm a vegetarian myself .
+manoj j Beaver are already trapped for their valuable furs and we still have plenty of them. Most people do not even realize they have beaver in their areas. I live in central Ohio and can take you to places along small rivers and creeks that are loaded with them. Their are game laws to prevent the over harvesting of all wild animals and eating the tail just makes good sense, especially as so many are trapped and the carcasses often simply discarded after removal of the glands for scent bait. Deer are heavily hunted and we still have a slight OVER population problem with them. Your automatically linking hunting to extinction is non sensical.
+manoj j lots of breeds of farmed pig when extinct in the UK because farmers were instructed to switch to bigger breeds, farming practice can also lead to extinction, one of he ethical drawbacks of not eating meat is that those very same commercial breeds which you mention will have no market and so will cease to exist! mass production farming of animals is the absolute worst life for an animal! it this system that is the reason that people now ethically will not eat animals, hunting in a respectful sustainable way is the ideal, hunting is hard! hunters go hungry! ;)
What a nonsens! In the beaver tail is just fat (and bone, of course), but no meat. You must be quite a tasteless dragon, if you can not tell meat from fat. And, although scaly on the outside, a beaver tail does not smell fishy. Wondering where the fishy smell came from. Dragon' crotches?
