I was always curious about the process to turn a beaver into a felt-hat.
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I was always curious about the process to turn a beaver into a felt-hat.
A lot of the poorer quality beaver pelts ,end up in the hatter market....southern beaver and late spring caught. The fur is sheared off the leather and felted like wool.....but beaver holds a shape far better than wool.Quote:
Originally Posted by sharptonn
Hey! We like Beaver's in Canada, they're our national animal!!!!
Baby Seals on the other hand, f*ck em....can't stand them, but they make great winter underwear.....:-)
Baby seal underwear? Please elaborate, Phrank! :roflmaoQuote:
Originally Posted by Phrank
I have only had it a few times. Let it freeze and or stiffen and cut the back into a double pork chop equivalent. Is there a proper term for that cut?:) Fry it in a pan like chops.Quote:
Originally Posted by nessmuck
I remember that as being good. But then again that was around 1980 and I remember once in the 60's that we had a woodchuck roasted over a campfire on sticks that was burnt on the outside and raw in the middle but was arguably the best meal ever!
Tim
Yeah....Armadillo stew in the early 70's. Was quite good!
Too many possums in the 60s...
Never again.
Oh MY!...............
Moose nose stew in the mid 80s. Worst thing I ever tried to eat around a campfire. Dont want to talk about chitlins either.
I made Brunswick stew out of a groundhog I shot. Turned out pretty decent.