Thursday, September 1, 2011
Snapping Turtle, It’s What’s For Dinner!
All in all an enjoyable eating experience, albeit a tough sell among the rest of the tribe. While everyone was willing to “try” a small morsel of the final meal, few were wiling to make the commitment to fill their plate with this delectable. It appeared that, try as I might, some of the preconceived notions and ideals about what food should look and taste like were difficult for some individuals to overcome. In the land of plenty, the snapping turtle has no worry about becoming extinct due to overharvesting.
The shells of the two turtles we harvested were gorgeous. In order to preserve them correctly, a fair amount of work had to be done to make sure that the connective cartilage between the turtles plates did not decompose and cause the shell to crumble. Of prime importance was the removal from the shell of all flesh. This was done initially during the cleaning process and repeated in more details once the shell were allowed to dry in the sun for a few days. The beef jerky texture of the flesh that remained was easy to scrape out of the shells with a sharp knife. Next the shells were washed in soap and scrubbed with Comet cleaner to help remove the dried on algae. If we had things to do over again this step would have been done before the drying as the algae would have been easier to remove. Lastly, the shells were again set aside to dry and we dusted a good heap of Borax into each. After about a week of drying in a cool dry spot the shells were ready to begin accepting their coats of lacquer. About 8 coats provided a beautiful “wet” look to the shells and preserved them for future mounting on the wall of the man cave.
More on Preserving a Turtle Shell