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aaronbrill

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Reply with quote  #1 
I ventured into one of my hunting areas this morning, and came across one of the destructive little critters that's been chewing up some beech, poplar, spruce, and fir trees in the area. It was about 25 feet up in a nearby pine tree, but it was no match for a hex head...actually got a complete pass through and never did find the arrow.

Anyway, I've heard they aren't bad eating. Does anyone have any recipes they'd like to share?

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Deno

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Reply with quote  #2 
http://ushotstuff.com/wg/PorcupineSmp.htm


Deno

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United Bowhunters of New Jersey
Traditional Archers of New Jersey TANJ

Howard Hill Wesley Special 70#
Howard Hill Big 5  65#
Jerry Hill Stalker Deluxe  60#
Jerry Hill Wildcat ll 50#


 

Northern New Jersey
aaronbrill

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Reply with quote  #3 
Thanks Deno, those porcupine chops sound tasty!
Bisch

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Reply with quote  #4 
I’ve eaten porcupine once (seriously), and here is the best recipe I could reccomend:

1) Carefully gut and skin porcupine.

2) Split and lay out flat on a piece of plywood.

3) Beat the porcupine to a pulp with a 2x4.

4) For best results, toss the porcupine and eat the 2x4!!!!

Like I said, I’ve eaten it once, and unless I’m lost in the woods and really hungry, I’ll pass on eating it again!!!

Bisch

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Life Member - Lone Star Bowhunters Association

Primal Tech longbow 50#@29”
Primal Tech recurve 50#@29”
Sarrels Blueridge longbow 50#@29”
Sarrels Bobcatt TD recurve 50#@29.5"
Rob Green selfbow 47#@29”
Lonnie Dye composite 48#@29”

I hail from about 4hrs southwest of Tim King! [biggrin]
arlone

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Reply with quote  #5 
Looking at those first two pictures the porky should be well fed but might taste a little bit like bark?
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Fred Anderson "Diamondback Chinook" "Hell's Bells" 47# @28" 66"
Fred Anderson "Rover"  "Hell-Cat"  47# @ 28" x 68" 
Fred Anderson "Mystic Rover"  "Helldog"  45# @ 28" x 68"
Sunset Hill  "Classic" "B'ar Killer"  53# @ 29" x 67"
And Others!
arlone, Inver Grove Heights, Minn.
stickandstring

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Reply with quote  #6 
Bisch‘s recipe sounds tastee [confused]
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aaronbrill

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Reply with quote  #7 
Thanks Bisch, ha! Unfortunately I'm going to have to wait for another opportunity to try out the recipes. After I dressed out the porkie last night, I found that my arrow had entered through the neck, went through the lungs, and punctured the stomach on its way out. Due to the time that had elapsed with the stomach contents contaminating the carcass, plus a nasty puss-filled sack on its back under the skin that I encountered; I decided to pass on eating this one.
chuckc

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Reply with quote  #8 
Mr Bisch.  Are you saying you are thinking along the lines of Crocodile Dundee ? ( you could eat it, but it  tastes like s***).
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ChuckC

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I did too !

Madison, Wisconsin.   Public land hunter
centaur

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Reply with quote  #9 
I’m with Bisch. They would gag a maggot.
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1Arrow1Kill

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Reply with quote  #10 
Asked my bride about cooking porcupine.  She said that after gutting, skinning and cleaning the meat thoroughly, you place the porcupine into a large pot of water and boil the s*** out of it.  After 1 hour in the pot, throw the porcupine in the trash and drink the s***.  Yup, she's all City Girl . . .
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Hud

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Reply with quote  #11 
They belong to the Order Rodentia, aka rodents along with gophers, mice, rats, squirrels, hamster, gerbil, guinea pig. beaver and chipmunks. I have shot a few porkies, figuring it might save a forest.
stickandstring

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Reply with quote  #12 
I came home drunk in Peru once. Wife bought guinea pig and left it out. It was dark, did not see what I was eating, but sure tasted different.[crazy]
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James Donahue

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Reply with quote  #13 
I would think they would be a high class meal- they come with their own tooth picks
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Tradslinger

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Reply with quote  #14 
smoke it! that makes everything better! BBQ and smoked meats are good stuff
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aromakr

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Reply with quote  #15 
Knowing Bisch to be a pretty good cook,  I would certainly take him at his word. Actually more than pretty good!!!!

Bob

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