Neighbor requested all we got running dogs that weren't chewed on.
Lots of fat to remove, mostly feeding in the cornfields and was good tasting as I remember.
A lot of years ago.
North of Cadillac area, back then.

They get a pass from me when I see them nowadays.
Probably because I can afford chicken and beef now.
LOL

Had porcupine once year's ago. Tasted darn little like "pork" and a lot like "pine"..

Yuck 🤢🤢🤮

Back when I was in gun school (Trinidad) I shot a porky pine, a friend's wife cooked it up. Being from the south (Miss) she par boiled it. Still ranks as the worst meat I ever tried. I think prepared different it can be edible but NOT BOILED

No. There are other choices of what to put on your plate.

I do smack every porkie that I find on the property, but they aren’t for eating.

Well lugnut.....it's been a while...you still alive ?

Or it's still marinating in Italian dressing ?

I haven’t tried it yet Nessy. I’m on my way back from camp. It’s vacuum sealed and frozen for a later date…

That charring the hair off is how done right across the north. People here call it "swingeing" porcupines. Swinge pronounced like "singe" not "swing" and no doubt a corrupted version of "singe".

They remind of the carp and the pine board story in this case the porky would smell the same as the board at least.

I would think if your lost in the forest for a few weeks and that's all you had then you would enjoy it.

Count me odd man out. I like 'em. A bit tough. When skinning, get off as much surface fat as you can. Cook over an open fire. Garlic salt helps.

Jack

If they have been feeding/barking on hard woods they taste like wood. If they are in pines, hemlock or spruce I believe the turpentine flavor said it best.

Jack....just a 2-4 hour brine...would fix'em right up

I believe you're right, Nessie. A brine would be helpful. I'll try that next time. Red wine and bleu cheese?

That is the way it is cooked here traditionally.Hair and quills singed off by rolling it around on coals,then scraping the hide with a knife.
The reason animals were cooked this way was to benefit from every bit of fat on the animal.
Fat was a scarce commodity in the northern bush in winter.Animals like moose and rabbits are very lean that time of year,and fat is very important when living on an all meat diet.
Also the reason the fat spring geese were so important to northern people.Also why the rabbit skull was cracked for the brain.

Now your living Large !

I wouldn't be able to get by the smell on a good day, the ones I have caught smell like a hog confinement unit in August! Though I guess anything is edible if you are hungry enough.

It I g like the smell of porcupine (This word is unacceptable on Trapperman)

Lugnut, I sure saw a lot of dead porcupine on I-80 heading back to Ohio Saturday afternoon. Also saw a bunch of dead deer along both sides of I-80. Pennsylvania seems to have a lot of both.