so a friend of mine , a meat , always talk to me about wild meat , so I got a couple of beaver this spring an butcher them , I brought them to him , he put a dry rub on them an let them sit for 48 hours and them smoke them for 8 hours , and them made pull beaver , hands down the best meat I have ever eaten

We cook it all the time. Made a bunch of jerky this year and it went fast!

It's great stuff, I'd like to try smoking some like that. We've been eating it for a couple meals each week since this winter. Beaver carnitas Sunday night, just finished pisole my wife made with the leftover meat. I could eat it every day.

Coos, where is your wife from?

Michigan. She got exposed to Mexican food as a kid through her family's farm and has a knack for it. Beaver does real good with those flavors in my opinion.

Ah! Yes. I also enjoy that cuisine.

I've eaten it for years , all different way , an have always like it , this is the first time I have had it smoke ,

I have eaten it years ago, we waited until we caught a live one so we could gut it while it was fresh. It was good, and I wonder if we really needed to do that. Have any of you ate one that had been drowned overnight?

Of the beaver I caught this winter all were caught in conibears or under ice snares, either collected the morning after or after work at the end of the day, with the exception of one tail catch that was waiting for me. I've noticed no difference in eating quality. All were in cold water/cold temps. I do brine the meat overnight before I cook or freeze, on the assumption that it helps pull out blood and salt is good.

I figure it isn't any different than arrowing a buck right before dark and waiting till morning to go get it.

I'll be eating fresh beaver and wild ramps tomorrow for dinner!