inflatable beaver:
BBQ Beaver
Hind quarters and loins from beaver:
Remove all fat from the loins and hind quarters. Soak meat in enough water to cover. Add 1 cup of salt and 2 ounces of white vinegar. Change water and salt-vinegar solution 3 times in 24 hours.
Parboiling:
2 lg onions -chunked
1 clove garlic – smashed
1 T salt
1 Tsp black pepper
1 Bay leaf
1 T Baking Soda
2 Oz White vinegar
1 T Mrs Dash
Enough water to cover
When water and above ingredients comes to a boil add meat. Bring back to a boil then reduce heat and simmer for 45 minutes. Drain, discard liquid, rinse and remove meat from bones and cut into 1” cubes.
Now put the following in a pot or Crock Pot
1 can beer
5 T brown sugar
2 T minced onion
1 T minced garlic
2 T Worcestershire sauce
1 T prepared mustard
2 Cups catsup
2 T White vinegar
¼ Tsp Cinnamon
2 Whole cloves smashed or a pinch of ground cloves
1 Tsp Allspice
1 T Lemon juice
1 Tsp Mrs Dash
Dash hot pepper sauce
Salt to taste
Add meat and just enough water to cover if needed. Simmer very slowly for 1 1/2 to 2 hours. You don’t want the meat to turn to mush. It is pretty well cooked after parboil. Serve on a Kaiser or Hamburg roll as you would a BBQ pork sandwich.
Beavers make funny sounds when they are full of air!!!
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