Subj : Waskaly Wabbits was:Brea
To   : Ben Collver
From : Dave Drum
Date : Mon Jul 07 2025 05:41:32

-=> Ben Collver wrote to Dave Drum <=-

BC>   Re: Waskaly Wabbits was:Bread
BC>   By: Dave Drum to Ben Collver on Sun Jul 06 2025 05:35:00

DD> That kinda, sorta depends on how Mr. Rackety Coon was prepared/served.
DD> And if the trapper/trader/cook removed the scent glands from the 'coon's
DD> legs. That being said, raccoon is good eating on its own.  Bv)=

BC> I did not know that.  My experience with game has been fairly mundane.
BC> Elk, venison, salmon, etc.  A friend once served me pepperoni made out
BC> of black bear.

Never thought of salmon as "game". That's sorta fishy as a category.

You're an urban lad, then?

Growing up in small town America and spending summers with my grand-
father on/around the family farm taught me a lot about the food system
and how to milk it for unexpected delights.

It also taught me to never name animals that you plan to eat, I once had
a pair of piglets that I raised to adulthood as a sorta/kinda project. As
things unfolded they were given names taken from a popular comix strip of
the time - "Bringing Up Father". When it came time to turn Maggie and
Jiggs into Ham, Bacon, pork chops and sauaage my grandmother went wild
lamenting what grandad and I had planned for the oinkers almst as loudly
as if they were human children.

https://davescupboard.blogspot.com/2010/03/vintage-sunday-bringing-up-father.html

BTW - the "Dave" of this link is not this DaVe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Spicy Salmon Jerky
Categories: Seafood, Marinades, Chilies, Preserving
     Yield: 12 Servings

     3 lb Salmon fillet; skinned
     1 c  Soy sauce
     2 tb Molasses
     2 tb White sugar
     2 tb Worcestershire sauce
     2 tb Lemon juice
 1 1/2 tb Ground black pepper
     2 ts Liquid smoke flavouring
     1 ts Hot sauce; more to taste

 Slice salmon fillets into 4 equal sections, width-wise.
 Rotate each section 90° and slice lengthwise, about 1/4"
 thick. Remove pin bones with needle-nose pliers. Don't
 slice bony sections near the center of the fillet.

 Stir soy sauce, molasses, sugar, Worcestershire sauce,
 lemon juice, black pepper, liquid smoke, and hot sauce
 together in a glass or plastic bowl until marinade is
 well-mixed. Place salmon in the marinade, ensuring every
 strip is covered. Cover bowl and refrigerate for 4
 hours.

 Remove salmon from bowl and drain liquid using a
 colander. Pat the salmon dry using paper towels.

 Place each salmon strip in a dehydrator and run the
 dehydrator according to manufacturer's instructions
 until desired doneness is reached, about 6 hours.

 Check every few hours for doneness.

 By: Sheree North

 RECIPE FROM: https://www.allrecipes.com

 Uncle Dirty Dave's Archives

MMMMM

... When you screw up an omelet you still have scrambled eggs & it's ok
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