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 Post subject: Trapped food safety
PostPosted: 13 Oct 2010, 23:25 
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I've been mainly a hunter and am used to seeing my food alive when I find it. Considering the amount of meat we produce with our catches, anybody have any common sense rules for eating? How long can it sit in trap? I;ve heard to look for rigor and check for blood flow, any other clues?


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 Post subject: Re: Trapped food safety
PostPosted: 14 Oct 2010, 18:07 
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Joined: 20 May 2010, 16:21
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Location: Kansas
it's not really a clue or anything on how to know if a certain animal is edible or not, but the uncertainty of being able to eat an animal that is in a kill trap or something of the like is why, at least the state of Kansas, says to use drowning rigs whenever possible. The coons, and trap are underwater which detours alot of people from trying to steal them, but the meat is also cooled very quickly in the cold water which preserves the meat.

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 Post subject: Re: Trapped food safety
PostPosted: 14 Oct 2010, 23:42 
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Joined: 04 Oct 2010, 00:08
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Location: Northern Nevada
I spent a week doing a survival coarse in ID and we ate road kill and a few animals that were in snares for a few days. The moto at the coarse was if it didnt smell bad cook it and eat. We ate road kill coon snared porcupine and all was well. Dont know if that helps.

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 Post subject: Re: Trapped food safety
PostPosted: 02 Nov 2010, 11:50 
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Joined: 04 Apr 2009, 19:48
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Location: Montana
Checking the liver is the primary thing I have always heard. But that is pretty common knowledge.

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 Post subject: Re: Trapped food safety
PostPosted: 12 Nov 2010, 18:06 
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ok so dumb question but what are you looking for when you check the liver. apparently i'm short when it comes to common knowledge :--D

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 Post subject: Re: Trapped food safety
PostPosted: 15 Nov 2010, 12:33 
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vdub wrote:
ok so dumb question but what are you looking for when you check the liver. apparently i'm short when it comes to common knowledge :--D


Anything unusual. The Tularemia ( I believe) that I have seen in Rats showed up as large white spots in the liver. Not hard to see at all.
Here is a good link. http://www.michigan.gov/dnr/0,1607,7-15 ... --,00.html

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2014 season
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Fox------2
Coon----1


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 Post subject: Re: Trapped food safety
PostPosted: 22 Dec 2010, 09:11 
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Joined: 20 Oct 2007, 12:51
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Location: Conneaut Lake, Pa
a beaver thats been drowned in cold water and checked quickly (not a 2 or 3 day check) makes for good fair too. did one on a spit. basted in PBR :roll: :mrgreen:

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 Post subject: Re: Trapped food safety
PostPosted: 22 Dec 2010, 13:23 
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BigMoo3 wrote:
a beaver thats been drowned in cold water and checked quickly (not a 2 or 3 day check) makes for good fair too. did one on a spit. basted in PBR :roll: :mrgreen:


I saw some of the pictures of that and I think you have some of the verbage wrong....I think it was "cooked the beaver over the fire using a spit.....and the cooks were wasted on PBR"!!! :roll:

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 Post subject: Re: Trapped food safety
PostPosted: 23 Dec 2010, 08:56 
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well....... but in my defense it was kinda on a spit and everytime it went belly up we poured half a can in ;--)

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 Post subject: Re: Trapped food safety
PostPosted: 07 Mar 2011, 01:14 
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PBR makes almost anything taste good! Best beer around for beer battering stuff too!


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 Post subject: Re: Trapped food safety
PostPosted: 20 Apr 2011, 22:52 
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No hardset rules. if the air temps over 50 then anything in a coni or drowning set I wouldnt eat. With a 24 hour check most rats and flat tails are ok for us to consume as long as the air temp is under 50.

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