Registered: Aug 2006
Location: Berlin Center,Oh
Posts: 2424

Anyone into trappin and butchering snappers? Been doing some and getting them into the freezer. Started on 2 nice ones this morning. 1 just over 21 lbs and 1 at 31lbs. Anyone have any good recipes they would share. Turtle soup is what the wife does up and also deep frys them. I like to pressure cook at 10 lbs for 20 or so minutes so meat falls off the bone. Let it cool down and vacuum seal then just either freeze for soup of dip in batter and fry it till golden brown. It's just something to keep me outdooors thru these dog days of summer.
Lookin for new ways to cook it,Danny G.

2 I'm cleaning today!!

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Danny G

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make stew,,,same as chicken stew but use turtles,,,very good

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WHAT THINK YE OF CHRIST ?

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I can tell you a good way to clean them it is fast and easy

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good eating right there those are some nice ones.

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Could you post a pic of a turtle 🐢 trap, I've have always used lines

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quote:

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Originally posted by buck brush
I can tell you a good way to clean them it is fast and easy

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General Tso’s Turtle
Adapted from Hank Shaw
Serves 4

Turtle meat soaking
Turtle meat soaking
Ingredients:

Marinade:
4 tablespoons corn starch
2 egg yolks
1 tablespoon soy sauce

Sauce:
1/2 cup chicken stock
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon Chinese black vinegar
2 tablespoons tomato paste mixed with 2 tablespoons water
1 teaspoon corn starch

Stir-fry:
1 pound turtle meat, cut into bite-sized pieces
3 tablespoons canola
8 dried hot tien tsien chiles, broken in half and seeds shaken out (use less if you don’t want it spicy)
1 tablespoon grated ginger
3 garlic cloves, sliced thin
6 green onions, chopped

Instructions:
Mix the marinade ingredients together and then add the turtle meat. Let sit for about an hour.
Heat canola oil or your favorite frying oil to about 350 degrees and fry the turtle in small batches, being careful to not let the pieces stick together. After all the pieces are fried, place them on a baking sheet and bake in the oven for 30 minutes at 300 degrees.
While the turtle is baking in the oven, mix together the sauce and set aside.
In a large pan or wok, heat 3 tablespoons of canola oil and stir fry the chilies for about a minute, then add the ginger and cook for another minute, lastly add the garlic and stir it a couple of times in the pan.
Add all the turtle pieces and the green onions to the oil. Pour the sauce mixture over the turtle and stir until it thickens. Once the sauce thickens, serve the turtle over rice with chopped fresh green onions on top.


Jamie Carlson lives in Burnsville, MN with his wife, Amanda, and their two kids Eleanor and Charlie. He works as an Rn at the Minneapolis VA hospital. He enjoys hunting, fishing, foraging, and, of course, cooking. He believes that all food can be tasty if it is prepared with care, and he writes about his adventures cooking everything from Pickled Venison Heart to Roasted Dove on his food blog, You Have to Cook it Right. Follow him at @youcookitright. He writes the Hunting for Dinner series for SGT; his last post was Hunting for Dinner: The Perfect Fish Fry.

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Dan Hickman

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I made my own traps,work real good and like them better than hook lines. When you hook them and your going to purge them for 10 to 14 days the hook in thier throat can start to make that area a bit nasty. You can make them from heavy gauge wire and you'll need some nylon netting simular to what a fishing net is made from. Trap is 4 foot long and 30" wide by 24" tall. If anyone wants to see a drawing ,I'll draw up a quick one,take a pic and post it! Later,Danny G.

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Danny G

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Would be interested in that. Try blowin them up with air and or water. Didn't seem to make much differnce. How you do it??

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Danny G

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quote:

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Originally posted by Danny Glista
I made my own traps,work real good and like them better than hook lines. When you hook them and your going to purge them for 10 to 14 days the hook in thier throat can start to make that area a bit nasty. You can make them from heavy gauge wire and you'll need some nylon netting simular to what a fishing net is made from. Trap is 4 foot long and 30" wide by 24" tall. If anyone wants to see a drawing ,I'll draw up a quick one,take a pic and post it! Later,Danny G.

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Wired mesh for concrete will work the best if you can get some. Big turtles can be hard on light wire made ones. Easy to bait and catch multiple turtles in one trap! Bait hangs from trap in the back part of trap 1 ft in from the door opening. Bait can consist of a bigger can like pork an beans come in. Just punch holes in the bottom with a can hand type can opener on the sides. 6 or 7 should do the trick. Poke two small holes in top of can so you can hang it on the inside of the trap. Set traps in deep enough water so the top of the trap is just above the water level. Bait can with dead bluegills is what I use but before you hang it after the bait is in,pinch the can shut at the top to keep bait in! any ? just ask! Danny G.

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I'm sure on the net, is it fastened to the ramp loosely so they can get in?

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The net is fastened across the top off the trap in the front and down along both sides forming an entry way like shown. Just make sure you have it secured good so it stays. I double up the netting for more tuffness. The wire ramp is done the same at the bottom part of the trap. I use wire for the bottom wire ramp. secure along the bottom and up both sides like the net.The opening for the turtle to get in is the width x the height of the traps outside walls when done that runs from the left side to the right side with the 3' or so gap created on the inside so they can get in. Using the net on top allows the turtle to enter because it will stretch to a certain point so turtle gets in trap. Most don't know it but when a turtle goes under water he always goes to the bottom. The wire in the bottom part of the trap keeps the turtle in. Just be sure to fasten net and wire securely. With the door in back,just make it so you can open it downwards to get turtles out and rebait trap. Wire or hog rings work good for the bottom. Use good zip ties to secure sides and the top. Good luck with it!

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Last edited by Danny Glista on 07-20-2015 at 12:55 AM

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Got it, thanks

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quote:

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Originally posted by huffman1988
Could you post that here.

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thanks

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We like to par boil them and then BBQ them on the grill. I like it best that way.


John

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John Sisley

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Do any of you guys use a wire coat hanger to paralyze these critters to keep them from clawing you ?

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Danny......What does purging them mean???

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Registered: Jun 2007
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If it's anything like Cajun crawfish,you add salt to the water you are holding them in. They will purge all that mud from there bodies - making the meat clean as a whistle. No grit. Rob Gregory

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Rob's got it right! Meat taste the best when done!

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Danny G

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ok thanks

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Louisiana cooking
Big Country’s Sauce Piquant

3 lbs. Turtle Meat.
3 Large Onions
2 Tablespoons of Garlic
1 Large Bell pepper
2 Can of Campbell’s Golden Mushroom Soup.
1 Can of Rotel
2 Bay Leaves
1 Jar of Roux
Tony’s Season
Salt
Red Pepper
Black Pepper
Garlic Powder

Brown the 2 lbs of meat in a little cooking oil. After meat has been browned, add in finely chopped Onions, Garlic, and Bell pepper. Sautee onions, garlic, and bell pepper (with Meat) until the onions are clear by adding small amounts of water to keep from burning and cooking water out.
Add Golden Mushroom Soup, Rotel, and Bay leaves to mixture. Add water to completely cover meat.
Bring Mixture to a boil and add 3 large Tablespoons of Roux. Season with Tony’s, Salt, Red pepper , black pepper, and garlic powder.
After Sauce Piquant has boiled for 10-15 mins, you may need to add Roux to thicken if needed.

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quote:

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Originally posted by BigContry
Louisiana cooking
Big Country’s Sauce Piquant

3 lbs. Turtle Meat.
3 Large Onions
2 Tablespoons of Garlic
1 Large Bell pepper
2 Can of Campbell’s Golden Mushroom Soup.
1 Can of Rotel
2 Bay Leaves
1 Jar of Roux
Tony’s Season
Salt
Red Pepper
Black Pepper
Garlic Powder

Brown the 2 lbs of meat in a little cooking oil. After meat has been browned, add in finely chopped Onions, Garlic, and Bell pepper. Sautee onions, garlic, and bell pepper (with Meat) until the onions are clear by adding small amounts of water to keep from burning and cooking water out.
Add Golden Mushroom Soup, Rotel, and Bay leaves to mixture. Add water to completely cover meat.
Bring Mixture to a boil and add 3 large Tablespoons of Roux. Season with Tony’s, Salt, Red pepper , black pepper, and garlic powder.
After Sauce Piquant has boiled for 10-15 mins, you may need to add Roux to thicken if needed.

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Shrimp make all most everything better. I hunt on a freinds farm near Ramsey Il. We always bring some of them some of them fine Gulf shrimp from here in Louisiana. Back in May,the farmer had a big party, we boiled 7 sacks of Crawfish at the farm house. I think most every one there enjoyed them, after we showed them how to pill them.

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