An idea for predator control

[EeyoreD]

It might be a bit late in the season for this but something to keep in mind. I fell into an amazing situation this year. I KNEW I had mink and coon (as well as less troublesome coyote and muskrat and other trappable things) on my property and nearby. In the course of looking for where to buy connibear traps I found a local forum of trappers. On a total whim, I posted an offer which was basically as follows:

You have full access to my land but you can't lay traps that might hurt my birds or draw MORE predators near them.
You can keep any and all pelts and meat except coon - if you trap a coon you can keep the pelt I want the meat.
You have to check your traps daily, I don't like predators but I don't want them tortured for days until you get back around here.

I didn't expect many replies, if any. I thought maybe I was too fussy. I was shocked to see that there were MANY people interested and several even outside my area said that my proposal was a good deal for anyone.

I did end up going with some folks that weren't that far from me. They have trapped a few things and (since it's on land with livestock and it's to protect livestock they can trap a little later) I think just the fact that there is action on the perimeter of my property, it's also keeping things away.

Something to consider for those that have high density predators and trapping locations and don't mind someone walking their property once a day to re-bait/check/etc traps. It's an amazing cooperative. I have less predators, they have a trapping area where it's just them trapping and people aren't stealing their traps (which is a problem on public land).

It's worked out so well. They didn't get much this year but if I can swing them or someone else coming next year I totally will.

 

[aart]

Can you link the trapping forum here.....and what do you do with the coon meat?

 

[EeyoreD]

The Michigan forum I used was: http://www.michigan-sportsman.com/forum/

As for the coon meat, I usually brine it for a day or two just to draw out anything and tenderize it and then I stew it down in varying ways. Really it tastes like really rich short ribs so often what I'll do is stick in in the slow cooker with some wine, thyme, rosemary, garlic. Then serve it with rice or buttered noodles or potatoes.

I've also made enchilada filling out of it in the slow cooker (meat, enchilada spices)

I know people just grill it, but I just feel safer if I cook the crap out of it. But I really do enjoy it.

One REALLY IMPORTANT thing to note - coons have a musk or something gland on the outside of each back leg between the thigh muscles (like on you between your - whatever the heck they call the muscle on the top of your thigh and your hamstring on the outer side) . It looks like really loose fat, it's not. You want to make sure you remove that before you cook it.