Trapping in ontario lots of pics dail up beware

[dutchhunter]

this warm spell has had me out thining the local beavers out .we do not get ice that i trust this far south in ont were i live so i am trapping moving water small streams and creeks .

this is why

this is how

this is a dam set

this is the result

yesterdays

no more chewing

on the board drying out ready for market

hope you enjoyed DUTCH

[Normous]

Cool photos man! I'm happy see your daughter again in the first photo again. I hope she likes the outdoors better than the Mall.
My wish is that more beaver fall to your trapping skills!

[dutchhunter]

she sure does love the outdoors and come out with me every chance she can .this year is her turn to get a turkey she is all reved up about it .DUTCH

[wabi]

Nice catch!

I didn't trap this year because of the low fur market prices and my health, but I missed the getting out making/checking sets.

I'm wondering if our local lake (state park) might let me make a few beaver sets next year. I think the beavers will get their attention when they take a close look at the damage from this winter's activity.

[saxman]

Great pictures
I've never done any trapping but have run many a trot line

[dutchhunter]

cutting big trees in comon down here as well .thy can do a lot of damage .you better trim that guy up wabi .make your self a nice hat out of him .anybody ever put a beaver hide on a hoop for display i want to try it DUTCH

[lscha]

Thanks for the pictures!

[bbbwb]

Thanks for sharing those "Great pictures."
Do you use the carcass for meat? Beaver are very good. My family enjoy it for tablefare. I prepare it in the same way as groundhog.
Good luck and keep up the good work ---- for work it is.

bbbwb

[Adam]

Thanks for sharing those "Great pictures."
Do you use the carcass for meat? Beaver are very good. My family enjoy it for tablefare. I prepare it in the same way as groundhog.
Good luck and keep up the good work ---- for work it is.

bbbwb

How exactly do you prepare groundhog? I control them in the london area and end up with 50+ a year. Last season I was going to try some little ones I shot but they sat in the back of my truck all day as I got called to another field.

[bbbwb]

Adam: Skin animal and gut as with any animal. Cut off all visible fat. To continue for cooking,(Parboil - 3 times at least))- put entire carcass in pot of water and bring to boil. Boil for 3- 5 minutes and empty water entirely. Do this using fresh water, boil and empty, a total of 3 times. This parboiling will remove excess fat from carcass.If desired stuff cavity with bread stuffing( stove top type is what I use) lace up as in stuffing a bird) and put on rack in roasting pan with water. Season to your liking, I use salt, pepper, garlic salt and lay 2 slivered garlic buds on the side. I roast in oven at 275 degrees for 2 1/2 - 3 hours or until done.( legs will easily lift off of carcass)
Use animals taken early in season ---- before they become rolling in fat as a result of good eating. I prefer spring animals taken now until mid turkey season.
Beaver ---- do the same and you can use a mixture to baste as it is roasting if desired.
Good luck and I hope that you enjoy.

bbbwb

[OneShot]

Nice pics!

We get a few of those distructive ceatures down in Windsor.

Home owners can have us trap them only if they ruin thier private proprty.

oneshot..........

[Adam]

Thanks bbbwb, I will have to give them a try this spring when the little ones start poking their heads up.

[bbbwb]

Adam: I am sure that the young are very good but I have used the adults prepared as outlined with great success----- more meat than the young.

bbbwb

[wabi]

Sounds like a good recipe for groundhog. I've found they are a lot like squirrel, if you don't use the right cooking method they come out a bit tough & stringy.

Never tried beaver, I have a good friend that wants them to eat so I give them to him. In return (he runs a deer processing business) he gives me plenty of venison if I run low. He gets a few deer from people who never come back to pick them up, and the wildlife officer brings him a few that have been taken from poachers ever year. The officer just takes the head if it's a buck & take pics of the wounds while he's skinning it and leave the meat with him to give to needy families.

[chris4570]

Good job Dutch!!! What's a good pelt worth these days??


As for eating beaver....well...I won't go any further than that!!