cleaning a skunk
- Thread starter Pickupman
- Start date
I like the semi frozen one. Seems to be the safest.
On a side note.... anyone know if skunk scent decays? I'm almost wondering if decanting it and storing it for a prank would be worth it...
Also - I was under the impression that most skunks just let everything go, either under pressure or just relaxing their stink sphincter when they died. If not, I suppose massive head trauma from a fast moving projectile could seal the deal before it had a chance to let loose. Any opinions?
On a side note.... anyone know if skunk scent decays? I'm almost wondering if decanting it and storing it for a prank would be worth it...
Also - I was under the impression that most skunks just let everything go, either under pressure or just relaxing their stink sphincter when they died. If not, I suppose massive head trauma from a fast moving projectile could seal the deal before it had a chance to let loose. Any opinions?
i dunno, everyone i have ever shot has stunk. this is using 12 gauge #4's, 22LR and 22 k-hornet ( 40 grain v-max @ 3000fps.... death is instant with this).
the smell doesn't seem to bother the turkey vultures and ravens that clean them up.
BAKED SKUNK
1 fat skunk
2 lbs. salt
1 flat board
4 nails
Carefully clean and prepare fat skunk. Soak in salt water for 3 days. Select a flat board of green oak, less than 1 inch thick. Carefully stretch skunk on board and nail down legs. Place skunk on board in preheated oven at 375 degrees for 1 1/2 hours. After cooking time is up, take skunk and board out of oven. Carefully take nails out of board. Cautiously take the skunk off the board and then eat the board.
DEEP FRIED SKUNK
2 skunks, dressed
Water
1 1/2 c. beer
2 c. oil
1 tbsp. salt
1 1/2 c. flour
1 tsp. salt
Cut skunk into serving-size pieces; place in pot with salt; add water to cover. Boil for 35 minutes, then skim off the residue that rises to the top. Drain.
Prepare a batter by mixing flour, beer and salt. Dip meat in batter and deep fry until golden brown.
CAUTION: Be certain that the scent glands are removed!
Great with Dandelion Salad.
ROAST SKUNK
1 skunk, scent bag removed
2 sliced carrots
1 c. clear soup
1 tsp. onion juice
Dissolve 1 bouillon cube in 1 cup hot water. Skin, clean, and remove scent bag from skunk. Parboil in salted water 15 minutes. Drain off water. Then place meat in fresh water and steam until tender, about 1 hour. Transfer to roasting pan and put in oven at 375 degrees. Add 1 cup of clear soup, 2 sliced carrots and 1 teaspoon of onion juice and cook uncovered for 2 hours.
BAKED SKUNK
Baked skunk is delicious and these little animals with the black stripes down their backs are useful after all. In order to have baked skunk for Sunday dinner you must first obtain the skunk. This isn't easy. The method recommended by many Northern trappers is the oldtime box trap. You can make one of these traps to take to your summer cabin and have meat nd protection at the same time.
Once you get the skunk in the box trap, the really delicate work beings. Attach a long pole to the box trap and take the skunk carefully to the nearest water hole and drown him. This method is very humane and you can wash the skunk at the same time.
After the skunk is drowned skim him carefully and make sure you remove the scent sack under the tail as it might taint the meat. After the skunk is cut up and quartered you put the meat in a pan and sprinkle paprika, sage, salt and pepper along with some onion and you can bake the skunk meat until tender.
Invite your mother-in-law and you no doubt know some polititians intimately who you would invite for dinner?
Good Luck!
1 fat skunk
2 lbs. salt
1 flat board
4 nails
Carefully clean and prepare fat skunk. Soak in salt water for 3 days. Select a flat board of green oak, less than 1 inch thick. Carefully stretch skunk on board and nail down legs. Place skunk on board in preheated oven at 375 degrees for 1 1/2 hours. After cooking time is up, take skunk and board out of oven. Carefully take nails out of board. Cautiously take the skunk off the board and then eat the board.
DEEP FRIED SKUNK
2 skunks, dressed
Water
1 1/2 c. beer
2 c. oil
1 tbsp. salt
1 1/2 c. flour
1 tsp. salt
Cut skunk into serving-size pieces; place in pot with salt; add water to cover. Boil for 35 minutes, then skim off the residue that rises to the top. Drain.
Prepare a batter by mixing flour, beer and salt. Dip meat in batter and deep fry until golden brown.
CAUTION: Be certain that the scent glands are removed!
Great with Dandelion Salad.
ROAST SKUNK
1 skunk, scent bag removed
2 sliced carrots
1 c. clear soup
1 tsp. onion juice
Dissolve 1 bouillon cube in 1 cup hot water. Skin, clean, and remove scent bag from skunk. Parboil in salted water 15 minutes. Drain off water. Then place meat in fresh water and steam until tender, about 1 hour. Transfer to roasting pan and put in oven at 375 degrees. Add 1 cup of clear soup, 2 sliced carrots and 1 teaspoon of onion juice and cook uncovered for 2 hours.
BAKED SKUNK
Baked skunk is delicious and these little animals with the black stripes down their backs are useful after all. In order to have baked skunk for Sunday dinner you must first obtain the skunk. This isn't easy. The method recommended by many Northern trappers is the oldtime box trap. You can make one of these traps to take to your summer cabin and have meat nd protection at the same time.
Once you get the skunk in the box trap, the really delicate work beings. Attach a long pole to the box trap and take the skunk carefully to the nearest water hole and drown him. This method is very humane and you can wash the skunk at the same time.
After the skunk is drowned skim him carefully and make sure you remove the scent sack under the tail as it might taint the meat. After the skunk is cut up and quartered you put the meat in a pan and sprinkle paprika, sage, salt and pepper along with some onion and you can bake the skunk meat until tender.
Invite your mother-in-law and you no doubt know some polititians intimately who you would invite for dinner?
Good Luck!
Mike Oxbig
CGN Ultra frequent flyer
- Location
- Scarborough Ontario
Awesome!
Depends, connibeared skunks almost never spray before they die.
I have shot some that didnt spray but most do.
The essence with deteriorate is left to open air. Get a glass bottle with a cork for a lid and put the essence in there and bury it until needed. Thats what I do with the heavy skunk based call lures I use.
About twenty years ago, at least one "cover scent" was made for deer hunters that was essence of skunk. I bought a bottle of course, since it was the newest thing. 
And I am here to tell you that if you put a drop of that on your boots or whatever, all you could smell was skunk. A buddy put some of it on his hat and darn near puked all day smelling it. NOBODY that I know ever even saw a deer when they used skunk cover scent.............
............and one of my buddies said to me, "A skunk only sprays when it is alarmed, so if a deer smells that, is he going to go towards the smell?"
DUHHHHHHHHHHHHHHHHHHHHHH.
And I threw away my skunk cover scent.
Never ate one yet but I am not saying that I would not eat them. I have eaten a lot of odd-ball critters over the years, and skunks surely appeal to me more than, for example, RATS.
Doug
And I am here to tell you that if you put a drop of that on your boots or whatever, all you could smell was skunk.
A buddy put some of it on his hat and darn near puked all day smelling it. NOBODY that I know ever even saw a deer when they used skunk cover scent.........................and one of my buddies said to me, "A skunk only sprays when it is alarmed, so if a deer smells that, is he going to go towards the smell?"
DUHHHHHHHHHHHHHHHHHHHHHH.
And I threw away my skunk cover scent.
Never ate one yet but I am not saying that I would not eat them. I have eaten a lot of odd-ball critters over the years, and skunks surely appeal to me more than, for example, RATS.
Doug
