The Home Brewed Chef

[Adam]

Roast the carcass and mak a huge batch of stock.
That rules!

Nothing goes to waste. The inedible parts I ground up and used as trapping bait for coyotes, fox, fisher, and coon.

[snowcapt]

Roast the carcass and mak a huge batch of stock.
That rules!

Nothing goes to waste. The inedible parts I ground up and used as trapping bait for coyotes, fox, fisher, and coon.

Now thats a good boy!

[PWeis909]

Roast the carcass and mak a huge batch of stock.
That rules!

Nothing goes to waste. The inedible parts I ground up and used as trapping bait for coyotes, fox, fisher, and coon.

And then you make stock?

[Bugeater]

Roast the carcass and mak a huge batch of stock.
That rules!

Nothing goes to waste. The inedible parts I ground up and used as trapping bait for coyotes, fox, fisher, and coon.

And then you make stock?

Only after making delicious BBQ out of the above critters.

[Adam]

Roast the carcass and mak a huge batch of stock.
That rules!

Nothing goes to waste. The inedible parts I ground up and used as trapping bait for coyotes, fox, fisher, and coon.

And then you make stock?

No. Boil the meat off the bones for stock and BBQ sauce. Stock comes first, then the remains get processed into trapping bait.

Take the leftover meat plus the bones, heart, lungs, kidneys, eyes, brain, intestines, etc and then grind those up instead of just putting them in the pasture to rot away. I split them between bloody and non-bloody parts. The bloody parts like heart and liver are reserved for fisher, weasels, and skunks. The non-bloody parts are for coyote, fox, and coon. For the fox and coyote, I take the skunk essence, or scent in the scent sack, and add a few drops to the lure paste. Canines can't resist the smell and they come over to investigate. The skunk essence adds potency so the scent can carry a longer distance, especially in cold and wet weather.

The carcasses of the inedible animals I trap get taken care of in the same way. Coon is edible, but the rest of the carcasses are ground up entirely and used for bait and lure. Some I use myself and the other I don't use gets sold to other fur trappers. When I get a deer, I do the same thing. Save the meat for food and process the rest of the carcass and organs into trapping bait or lures. When I kill something, I use 100% of the animal. I don't tolerate waste. Part of the code of outdoorsmen.

[spiderwrangler]

Take the leftover meat plus the bones, heart, lungs, kidneys, eyes, brain, intestines, etc

Heart and kidneys are edible, intestines can be used for sausage casing.

[Adam]

Take the leftover meat plus the bones, heart, lungs, kidneys, eyes, brain, intestines, etc

Heart and kidneys are edible, intestines can be used for sausage casing.

Heart and kidneys are edible, but the money I make off selling the fur I trap with using them as bait is far more valuable than a full stomach I'll poop out the next day.

I didn't have time to process the intestines for casings. I've never made sausage before, so I'm going to buy a stuffer and commercial casings the first time doing it. Next year when I slaughter and butcher another pig, I'll do it then. This year I'm going to focus on the contents, next year I'll work with my own casings.

[spiderwrangler]

I've not processed intestines either, mostly used the salted ones, but have used fresh that had been cleaned at the butcher shop...