I think the glands are likely what give rendered coon fat the off flavor too.

Keith

-15F and falling... a nice change after several weeks of near-freezing temperatures with slush/snow.


This is correct. In fact, badgers here are harvested almost exclusively for their fat, and their skins are often discarded, because there's little demand for their fur and tanning is expensive. This season, local trappers sell badger fat for up to RUR 2000 per 100 g ($7.5 per ounce), meaning that a big badger can bring you around $250 (and it is even more expensive in pharmacies and health food stores). As for dog fat, it is still a popular remedy in Russia's prison culture, because of malnourishment and rampant tuberculosis...

I tried raccoon , you should try cooking one up before you try sausage

if you like it as a dish maybe you will like it in sausage maybe
definitely try gravy before you try making it into sausage

Please do . I've been thinking of trying it myself , just never had any when i made sausage . If you do be very aware of your temp because if you get it to hot it will melt and go to the outside of your sausage . But you have to get it to temp of lethality.

People that are starving will eat most anything, including pork.

Raccoon round worm eggs, larva, are bad news if ingested. Read up on them, I would eat the bark off a tree before I would put coon fat in sausage and eat it.

yuck!!

I’d eat one of Flippers pies…before I put coon fat in a sausage……LOL !

Why not just make coon sausages with both coon meat and coon fat-never mind the hybrid stuff.
Serve some to your friends after plying them with booze to see how fast they gobble it up.Then Youll know how delicious it is.

You should post here more often. I find your posts really interesting.

That guy never ate bacon.

I love bacon. I eat it every day. It keeps my mind off the chest pains I keep having.

I did too. The worm pieces in the coon fat mainly. Also the greasy taste, like motor oil. Motor oil tastes better in my opinion.

Coon Fat is only good for fuel in the outdoor wood furnace.

I've eaten many coon growing up.
Always processed ASAP after harvest, as much fat removed from the carcass as possible.
Unless being grilled , parboiled and even more fat amongst the muscles removed .
Then fried or what ever else you wish to try.

But as stated.
A carcass in a pile quickly becomes inedible to even the hungriest of animals.
Pondered it often and I believe its the fat.
I believe that non rendered coon fat breaks down very quickly, into a toxic substance.
Would be interested in others thoughts.

To the OP
I would not even consider using the fat that way.
But if you do go small, Odds are it will be discarded.

If coyotes wont eat it or bobcat why would you.

I worked for a deer processor one winter, always used beef.
Went to the local grocery store and bought beef fat for pennies on the pound.
Sometimes you need to ask ahead of time, so it’s not chunked in the dumpster

Coon fat was a great firestarter when I had my outdoor wood boiler. But, if you were to add it to sausage, you would end up throwing the sausage away. If you don't eat pork, use beef fat or mix your venison with ground beef that has a higher fat content.

People I have spoken to that baked coon said, you MUST get every bit of fat off the meat or you won't be able to eat it. The fat taints the meat.

My mother in law barbecued a coon for me 40 years ago. We ate it and it was edible but I didn't ask her to do another one. Can't remember to what extent we went to to remove the fat.

I appreciate everyone's input. I am pretty sure I am going to render the coon fat and purify it and try to sell it. Might try mixing some de-fatted coon meat into some venison, but a very small batch. My wife doesn't eat pork because it makes her bowels act up for some reason. She cones from Amish stock and the Amish are fine with pork so I don't try to understand, I just accept.