Prep for hunting elk

[Sean Gadhar]

Thought I posted this yesterday :idunno: don't know if it was taken down or server glitched, so I'll try again...

I leave to hunt elk next Friday, so I'm starting food prep.

Dehydrating about 3 Lbs. persimmons & 1 1/2 Lbs. Apples.



Then about 4 Lbs. of last years Elk will become Jerky.

 

[crockett]

Happy Elk hunting. Good luck.

 

[Brokennock]

Looks good. How do the dried persimmons come out (texture, sweetness, tartness)? Have had jelly made with them but never dried and I generally like dried fruit.

Best of luck on your hunt.

 

[Sean Gadhar]

Texture about the same as a dry Pear, sweetness half between apple & pear.

 

[Brokennock]

Sounds wonderful. Have to see where I can get some.

 

[coloradoclyde]

I hope you take lots of picture to share :grin:

 

[Sean Gadhar]

Sounds wonderful. Have to see where I can get some.

The bag says;

Distributed by FRUIT PATCH SALES, INC. www.fruitpatch.net

hope that helps, a 3 Lb. bag cost me $4 at Sam's club.

 

[Alden]

What's a persimmon? Like grits!?

The elk-meat looks good enough to eat.

 

[George]

Oriental stores which have Japanese food usually have dried persimmons. They have a white, powdery coating which is just the natural sugar from the persimmon which accumulates as they dry. The Japanese hang and air dry them, and they are delicious. The Japanese persimmons are much larger than the native American persimmons, some are seedless. Yours look like that type.

Spence

 

[sidelock]

Don't persimmons grow in NY? Lots of good ones in VA,WV,TN,NC. One of the best I ever ate was from my FIL's farm in Lee Co. VA.

 

[Sean Gadhar]

Native ones are smaller about jam soft when ripe. I think maybe high in pectins they leave an alum feel in your mouth

 

[Brokennock]

I've heard of them growing in NY and Southern New England but I've yet to see or positively identify any.

 

[Homesteader]

I'm coming to your place for Thanksgiving. No, really... I'm loading my camping gear and my dog on my bike now. I figure I can be there by desert.

:wink:

 

[tenngun]

love persimmons but I prep them by running them through deer and raccoons first :rotf:

 

[sidelock]

I'v heard possum prep is better----- BUT I ain't shore. Never tried um.

 

[satx78247]

From personal long experience, possum baked with sweet potatoes or a young BBQd coon are both GOOD but quite different.
Baked bobcat, not so much but edible.

yours, satx

 

[crockett]

I snared a possum in a yote set up last winter. A real grinner. I thought about eating the thing- nice and chubby but then I got thinking.....
ITS A POSSUM :shocked2: :shocked2:
Used it for yote bait. I hear tell years ago folks would cage them and fatten up on corn a week or two and then eat them.
For all you possum eaters out there...do you skin or scald (like a hog) and scrape/pull out the hair? Some guy said he scalded so he could eat crispy possum skin.
And...I'm still holding off on the squirrel brains.

 

[Katahdin]

Secret to good persimmons freeze them or let them freeze on the tree,,converts all the alum to sweet eating ,,

 

[satx78247]

Gut, wash out, skin & behead the critter & bake, surrounded with sweet potatoes. ======> You won't be sorry.

Note: "Half-grown" coons/possums can be skinned/cut up & treated like chicken for dredging in flour, salt/pepper & milk/ & then frying.
(BOTH critters are MUCH CLEANER animals than chickens or turkeys.)

yours, satx

 

[tenngun]

I like coon along with beaver(no jokes)wood chuck tree rat pack rat rabbit mud bugs(crawfish)rattle snake bobcat ect. Every time Iget the skin off a possum I just cant bring my self to eat it.I have tryid cutting up possum and using it to bait traps. I have made fox and coone sets with it but only caught other possums :cursing: . Im a little leary of meat fox or coon wont eat.