Beaver Tail

[Pork Belly]

I have wanted to try Beaver Tail since I was seven or eight. I guess I read to many books about the mountain men and trappers.

I have some friends that trapped some Beaver this week and were kind enough to give me one.

There is a large section of meat between the rear legs that forms the base of the tail. the tail itself is covered with a hard scaly textured skin.

I scored the skin to let in smoke and salt then coated everything with corn oil and a generous layer of kosher salt.

I smoked at 235 for 6 hours with 8.5 oz of pear wood.

The results were outstanding. The fat under the skin melts on your tongue more so than duck fat. The Meaty section is flaking off like a good pork butt but tastes simaler to good beef.

Try one if you can get one.

 

[DivotMaker]

Wow!  Hat's off to you again, Brian!  I'm going to just announce that to be the "most-unique" thing I've seen smoked on here yet!  There is no end to your creativity.  I never would have even guessed that to be a part of the beaver that's even edible!  Way to go.

 

[NDKoze]

I thought your smoked hog head was unique, but takes it to another level.

 

[DivotMaker]

I thought your smoked hog head was unique, but takes it to another level.

+++1!

 

[Pork Belly]

That meaty chunk above the weird skin was very tasty. Everybody loved it. Beaver is like a cow bred to a pig, it is breaks down like pork but has a beefy taste. Good stuff.

 

[SconnieQ]

Fantastic! The fat looks like sticky gelatinous goodness. Was it gamey/barnyardy at all?

 

[Pork Belly]

No it was pretty good, I do it again.

 

[cogGrease]

Wow, looks and sounds incredible. 

 

[TexasSMK]

Wow, thanks for posting this. 

 

[BedouinBob]

Brian, way to rock out with something new! Looks good! What's next, eye of Newt?