Please tell us about the medicinal use of castor.

Floor ! There are a lot of indications for use. I had large surges in blood pressure. after I took two courses of tincture. I completely forgot about it. I can send links. They can be interested in reading them. I wonder why you haven’t heard about it.

Interesting. Did some research and found this. "Castoreum has also been used to treat headaches, which makes sense given that it contains salicylic acid, the main ingredient in aspirin."

Does that mean, it would also be good for blood clots?

It is used here for many things also- one is for treating wounds that wont heal (diabetic)

here at this link you can read about the healing properties of castor https://doctor-bober.ru/info/bobrovaya-struya-primenenie/

Ya ne govoryu po-russkie!

Google to the rescue

took it from the smoker yesterday. smoked beaver legs.. very tasty.

Today I cooked kobaski for the grill from beaver meat.

Those smoked beaver legs look very good. What are the spices on it?

What do you add to the beaver meat to make your kobaski? Do you smoke that also?

Paul ! I donate fresh beaver legs to the smoke shop. where they are salted and smoked. for everything I pay 65 r for 1kg. I don’t know about spices.
cumin, coriander, pepper, garlic, basil and salt are added to the sausage. just fry on the grill.

if someone wants to make grilled sausages from beaver meat. I can give you a step by step recipe.

Please post the step by step recipe.

I am enjoying your posts. Thank you for sharing with us.

Start that on another thread the "making of castor sausage kielbasa
augh my bad only Polish know it as such
and Ukrainians as Kovbusa and those Albertians just say pass the bun with a kubie on it and a vodka chaser to follow
Hold the coffee till morning please

Beaver meat should be soaked in water for 12 hours. Then separate from the bone. for 3 kg of beaver meat, you need to add 500 grams of lard (fat). Twist all this in a meat grinder on a large grate. Then add spices: 1.5 teaspoons of cumin, 1.5 teaspoons of coriander, 1.5 teaspoons of basil, 2 teaspoons of crushed black pepper, 100 grams of chopped garlic, 60 grams of salt. Then mix everything well. Leave in the refrigerator for 10-12 hours for minced meat to ripen. After stuffing into the shell (I use natural lamb intestine, 38 mm in diameter).

sorry for my English
If something is not clear, please ask.

Your English is fine! What kind of fat to you use?

pork fat

subcutaneous