By Jim Spencer Well-prepared, properly stretched and dried fur pelts are usually worth more than green fur, but a poorly handled pelt is worth far less because there aren’t any do-overs. Here’s a step-by-step guide for getting it right.
A few months ago, we wrote about eating beaver for dinner, but apparently beaver is a lot more common in Americans’ diets than we thought, at least a small part of beavers. Castoreum, the fluid from the castor sacs of beavers, … [Read More]
Would you try a beaver burger? Duane Fronek, of the Wild Wisconsin blog, has a fantastic post up today about eating beaver meat, complete with very detailed instructions on how to prepare the meat. You can read the post by … [Read More]
An 18-year-old New York trapper caught a massive 70-pound beaver on the Susquehanna River in Tioga County, New York, on the second day he ever trapped. Here are some details from the Rochester Democrat and Chronicle: Bryan Lockman had snagged a … [Read More]
Argentina isn’t likely to be included on many beaver trapping hot spots lists, but an experiment gone bad has left the South American country with a major flattail dilemma that has officials mulling their options to control the non-native species. … [Read More]
A T&PC reader sent in this instructional video on how to trap beaver.
In this informative video, a trapper checks his under ice beaver trap, then demonstrates how to set it.
Residents of Bakersfield, Calif. are facing a decision of which of the two or most important to them as beavers take out trees at one of their parks. The beaver (or more likely beavers) has been spared the last couple … [Read More]
Proline stops furbearers in their tracks and into your trap.
DL-Online.com has a feature on an award-winning beaver skinner and handler from the rural Detroit Lakes area in Minnesota.Kay Bachman has been skinning beavers for over 40 years and will be featured in an upcoming episode of “Kent Hrbek Outdoors,” … [Read More]