EBK, wish I were closer to Mississippi I would keep stocked in carcasses!

I have tried spreading the word. Alot of people dont eat coon much anymore. Maybe its a trust thing or maybe afraid of the rabies question. I have the word going around here lately. I will wait and see. I have also offered a couple somewhat interested people a coon for free. Usually that will help. I dont think I like the idea of an add. Dont want the law to come questioning. Once the health department or feds get involved its a hassle. I sell mine skinned, gutted, and one foot left on. I wont sell a coon if its dead in the trap. I also want to sell possums as well. As I said before, offer a few for free. Word of mouth will follow. I plan to sell mine for $5 each. Here is a story from my past. I had a buyer that loved coon. His name was Willie. Great guy. I sold maybe 20 to him. I had never tried coon before so I told him the next one was free if he brought me some coon meat to eat for lunch. He did and it was outstanding. He said the trick to it was to mussle em. I said what? "Mussle em". he then went on to say the wife takes out a piece of mussle from the elbows which are not good on the coon when its baking. Heck if I know what he ment. But she could cook. He is passed away now. All his buddies wanted coon meat. Thats word of mouth. I dont have those contacts anymore cuz I have moved.

Now that is just funny,heck I hope there not eatting them raw,but anything is possible.Rule #1 cook the coon before you eat them.................Ringtailtrapper

Around here Chub they call that removing the "Kernels". It's supposed to be in the front legs somewhere from what I gather.

You would probably have more success with a beer garden.

"Once the health department or feds get involved its a hassle."
Game and parks can only tell you if it's againts any wildlife laws to sell coon meat. Your local health department should be able to tell you what kind of inspections and fees are going to be needed. Fees are always much cheaper then fines so do it right or not at all.

On another thread we discussed eating coon that haven't been gutted immediately. E coli is passed to the meat from the intestines. If a person were to handle infected meat they could get e coli no matter how well they cooked the meat if they didn't wash their hands or utensils that came in contact with the raw meat then the cooked meat. It's called cross contamination, and I'm sure that would be a concern of the Health Department.

It is legal here I can not keep enough of them. Our only requirement is to leave a foot on rear foot on them.

LOL - set up a sample table, like the ladies in Sam's Club. You could have raccoon roast on biscuits, BBQ raccoon on buns, filet of raccoon smothered in gravy, etc..... Offer recipes on cards with your contact info on it.

Just kidding, I'm sure there's no way that would be legal either.

Maybe if you advertised them as pet food, fit for human consumption?

Years ago we had a good coon meat mkt till rabies showed up big time. That was that. Can't even hardly give one away now. Also had a good many requests for unskinned possums, the cook would scald it like a hog and cook with the skin on...

Most of the older folks that ate coon are gone now.
The younger folk just think it's eaiser to buy meat from the store.

Some still buy coon and opposum,muskrat,and beaver too.

In Ohio it is legal to sell the meat of fur bearing animals.

If anyone wants to buy them they buy at their own risk.

Anyone that buys them to eat knows how to cook them and know that clean practices are a big part of it.
No different than any meat or chicken.

If you dont have black folks you dont have a coon market. I wish I had started 20 yrs ago.

Being from Arkansas I guess I have a different take on this issue. I've been eating coon all my life...nearly 70 years. Just about all fish markets along our river have fish markets. If you look at a map we have a lot of rivers. Buffalo, wild catfish, paddle fish, and even carp are all sold. these fish markets will taken as many coons as the trappers and hunters can come up with. The politicians have a really big coon supper once a year. It's one of the biggest events of the year.

try this;

Skin coon and cut off all for legs and back strap. Cut away the gray lymph nodes (called kernels) from under the legs.

Don't bother to gut...you're going to throw the gut cavity away along with the head and neck...no meat there to speak of.

Wash, cover with flour.
Get iron skillet hot.
Quickly brown meat.
Have a pressure cooker getting hot with about a quarter inch of favorite barbecue sauce and equal amount of water in the bottom.
Get pressure up and hold for about 10 minutes. Steam jiggling.
While this is cooking start a charcoal fire.
Sear meat quickly.

The meat will strip off bones. Add cold slaw and barbecue sauce.

This will make you smart yo mama.

Crowkiller

You had me until you cooked it with the guts still in it, Crowkiller!

I ate coon when I was in New Hampshire, but I don't think the guts were in it when it was cooked.

LOL HAWKEYE, slow down on your reading ,or get your eyes checked.

He leaves the guts in the cavity and throws it along with the head away.
LMAO
I would agree with you otherwise.

I think he's saying to cut the legs off for the meat and toss the rest.

PappyD and Crowkiller. Thanks for the info on "kernels". I figured there was a logical reason for it. just a difference in terms. my guy called it "mussle em". best I could understand LOL