alleyyooper
Addicted to ArboristSite
Couple group meetings ago we were talking about the coyote meat in our freezers. Most is cut up for stews and for grilling.
One of the members said we should start grinding the meat up like venison but add about a pound of bacon scraps,(butchers sell them by the 10 pound box here.) that can't be packaged pretty for shoppers.
The best ratio he found for his taste was 4 pounds of coyote rear quarters to a pound of bacon. I made some earlier this week and made the burger into meat loaf yesterday useing a normal meat loaf recipe.
It was great, had just a hint of that smokey bacon flavor but not enough to over power the coyote flavor.
. Al
One of the members said we should start grinding the meat up like venison but add about a pound of bacon scraps,(butchers sell them by the 10 pound box here.) that can't be packaged pretty for shoppers.
The best ratio he found for his taste was 4 pounds of coyote rear quarters to a pound of bacon. I made some earlier this week and made the burger into meat loaf yesterday useing a normal meat loaf recipe.
It was great, had just a hint of that smokey bacon flavor but not enough to over power the coyote flavor.
. Al
