That's the title of the article by Alexis Heidel in the Trapper's Post I received today. It's a well written article, and something I saw in there makes me want to try it. Beaver bacon from the belly of the beaver. That really sounds interesting. I've eaten beavers in different ways, but I've never tried beaver bacon. I think I'm going to give it a try.

Can't wait to read it!

Read that yesterday. Really good article.

take pic, along the way paul, sounds interesting

coming to a convention near to you !
no more salmon balls

Beaver bacon?? Sounds interesting

I can see they but I just have a strong aversion to doing any thing with meat that is touched by the innards. If I can skin deer or beaver when they're still hot Im not quite as squeamish on.

Does the fat on beaver taste alright?

… I’ve had it trimmed and ground for chili but never tried the fat

Fatty belly meat don't sound tasty to me

… thought y’all north Alabama hillbillies ate everything

Tastes good to us. I try to leave as much on as I can when we roast the hind quarters.

Didn't you post a pic of tenderloins you had for supper last night on my thread? If those were tenderloins then they were internal.

Or were they backstraps (external loins)?

It tastes similar to beef fat to me.

I hope you document and show us the process.

Once my leg heals up, I'll be after some beavers. I've got four sites that need my attention. I'm all out of beaver meat and am looking forward to getting more.

I take them out as soon as i find the deer. Its the ones that have been sitting overnight that I dont touch. Or ones that were left in buy family memebres that I dont trust their field dressing abilities.

Got ya. I usually remove them as soon as I get the field-dressed deer hung. They tend to dry out if you don't get them out quickly.

I was too tired to do it Saturday night. I pulled them Sunday morning and was pleasantly surprised to see that they were completely covered with a large amount of fat in both deer. They hadn't dried out at all.

Sometimes there's good protection over the tenderloins, most times not.

I agree, most times not. These two had double handfuls of fat on both sides of the spine that I had to peel off to get at the tenderloins. I haven't seen that much in a while.

I've tried beaver several different ways: stew, barbecued, and beaver tail soup a friend of mine made. Could always taste the castor, especially in the gravy. For that reason, I'm not crazy about beaver.