Author Topic: Beaver Tail (Read 670 times)

KellyG · « **on:** February 03, 2015, 08:18:00 PM »

Ok I have a friend who traps and gave me a beaver tail. Man I don't know if the effort is work it.

I ended up cutting it in half length wise and cutting off as much as the very greasy meat as I could and scrapped more. I don't think I got it all. Does any one have a pick of a scraped raw beaver tail so I can see what it is suppose to look like? I put it back in the freezer for now will the 2 peices

soy · « **Reply #1 on:** February 03, 2015, 10:09:00 PM »

KellyG · « **Reply #2 on:** February 04, 2015, 08:46:00 PM »

so is that what a finish tail looks like scraped? or do you just cut it off as close as you can?

Do you tan them or put them on as raw hide?

and thanks soy

soy · « **Reply #3 on:** February 04, 2015, 09:03:00 PM »

I go until I get to the vein lines maybe a bit more on the thicker side...I just rawhide but plan to figure out a good tanning process hopefully sooner than later

KellyG · « **Reply #4 on:** February 05, 2015, 06:46:00 AM »

Ok then I will pull mine back out of the freezer. When I get back Into town then and get them drying. Thanks soy

BigJim · « **Reply #5 on:** February 05, 2015, 07:04:00 AM »

They actually have scales on them. If you salt them and let them sit our for a bit, the scales will slip off in one big sheet.

I get boxes of skinned salted tails shipped to me several times a year. Usually about 200 pieces at a time. I don't know how long the skinner had them sitting out, but you know that they sit out for at least 3 days during the shipping process.

Many have slipped by the time I receive them and then there is the shipping to my tanner.

Once I asked them if this was an issue and they said it actually helped since they had to remove that scale before tanning.

I have thrown away many tails tanned in ways that wouldn't work for grips. In fact not all tails I get back from my current supply cut the mustard.

If anyone is interested, I will trade a fully tanned and dyed tail piece (one side) for 6 skinned, fleshed, salted and shipped sides. The pieces must be free of holes and at least 5 1/2" wide green. Those things shrink up a bit during the tanning process.

I wish I could find a market for the smaller tails as I probably turn down a thousand plus tails(however many would fit in three 55 gal drums) each year.
Thanks, bigjim

V I Archer · « **Reply #6 on:** February 07, 2015, 07:53:00 PM »

I would think the smaller ones could find use as inlays for arm guards, quiver hoods, etc. Big Jim beaver tail bow quiver??

Crittergetter · « **Reply #7 on:** February 07, 2015, 08:29:00 PM »

I'm gonna start useing my left over pieces for tip protectors!

eagleone · « **Reply #8 on:** February 07, 2015, 09:25:00 PM »

X2 quiver and armguard inlays

Roy from Pa · « **Reply #9 on:** February 07, 2015, 09:52:00 PM »

Pictures Kelly...

BigJim · « **Reply #10 on:** February 08, 2015, 08:10:00 AM »

Yes, we are inlaying some of our quivers with beaver tails and they look really good IMO.

Need to design some armguards with the same I guess.
BigJim

KellyG · « **Reply #11 on:** February 10, 2015, 07:29:00 PM »

Well Work took me to MN for 5 days just got back so I will take them out and get pics up later. Jim I will try and get you some tails. I have a friend that just cuts them off but I don't think this one meets that 5.5" side piece. I think If I tan it I will try to stretch it.

KellyG · « **Reply #12 on:** February 19, 2015, 10:12:00 PM »

Ok I think I have another question? I put the pieces in the fridge to thaw and did not get to them soon enough I think. They were a bit ripe. The grey skin pulled off. Is that what I want or the white pink stuff?

I packed the skin stuff in salt the white meat is out in the cold for now.

fujimo · « **Reply #13 on:** February 20, 2015, 12:33:00 AM »

i believe the meat makes excellent table fare!!!

Roy from Pa · « **Reply #14 on:** February 20, 2015, 05:17:00 AM »

Oh Boy...

Bowjunkie · « **Reply #15 on:** February 20, 2015, 05:48:00 AM »

Kelly, you want the grey outer skin still on.... on the side that looks like fish scales. If it spoiled and they fell off, it's no good.

Next time, rather than keep them in the fridge or freezer, as soon as possible, remove as much of the grissle and fat as you can and cover them in salt. Keep changing the salt as long as it draws out moisture. When they're dry and hard they'll keep at room temperature indefinitely.

BigJim · « **Reply #16 on:** February 20, 2015, 07:08:00 AM »

Actually, before tanning them, they remove the scale side (grey side) and discard it. It is the pink side they tan.

I can't tell you a thing about the tails If you want to use them un tanned.

I asked my tanner if they were ruined when the scale side slipped (they were salted when they slipped). He told me that it was not a problem as they had to go through the removal step anyway.

It is an ever changing process as beaver tails just seem like they have a mind of their own.

I'm told that they serve beaver tail in some restaurants in Canada but I'm sure that is rare. The tail is fat and gristle. I have never heard it called excellent though.
BigJim

Bowjunkie · « **Reply #17 on:** February 20, 2015, 08:07:00 AM »

The meat from the carcus is indeed excellent. I never tried to eat the tail though.

I've never tanned the tails, just used them raw. The scales stayed intact on all but one. I didn't take care of it from the beginning, so who knows how long it sat around before I got it...

Ive got tanning supplies. Maybe I'll try to tan one just to see what happens.

KellyG · « **Reply #18 on:** February 20, 2015, 10:36:00 PM »

Hmm will I will see what I can do with the scales if they dry in the salt I may try to use them. IF not no lose. I have never messed with them But I did learn so I will try it again at some point.

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Author Topic: Beaver Tail (Read 670 times)

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