Oct 12
20
Cooking groundhogs
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We posted on our Facebook page:
Some comments we received:
Comment #1: Lots of diseases. My granddaddy said it better be well done, with that said I have never caught one in a snare or trap but .22 to the head works fine.
Comment #2: Groundhogs are good table fare. They do have some glands that need removed. They are on the back near the fore and hind legs. 2 on small chucks 4 on adults. Other than that cook them like any other meat. I have eaten them many times.
Comment #3: Well, concerning capture – I would use some traps, same as I do coon. Body hold are best, bout the size you would use for a squirrel, but snares work too. If you use a snare, remember these things can climb very well – infact – nearly as well as any coon – and they fight. Vicious if it gets backed into a corner.
Comment #4: I have skinned and processed a groundhog and it was one of the toughest animals I have ever done. The hide is really thick so you will need a very sharp kniife and there is so much fat and grease under the skin, it will coat every tool you use. It is a pain in the butt to do, but thoroughly cook the meat and first check for worms and you should be fine.
