Turtles Two Thousand & Thirteen (2013)

Yummy turtles

thought this was going to be about ninja turtles

he wont let go till it thunders

turtle sauce piquant brah

quote:

---

Do you eat that?

---

frickin AAA! Best thing you'll ever put in your mouth.

I did a thread on cleaning one. I'll see if I can find it.

This has to be some crazy looking shite. Can't wait

quote:

---

This has to be some crazy looking shite. Can't wait

---

Here ya go.

First thing I do is get some water heating up. As soon as I start the water to heat I shoot the turtle in the head. I try to place the shot towards the outer half to break the jaws for obvious reasons. Sons a betches are capable of “biting” for quite a while after. I guess it’s involuntary muscle movement but who cares- they can still clamp down.I tie the turtle up by the tail and bleed it out as much as possible.
This is home boy hanging.




(Refer to 2nd picture for next two paragraphs) After water starts to roll I dunk it in the water for about 5 seconds then I test it. If you can peel off that outer layer it’s good. I did a spot so you could see the difference. It’s similar to scolding a catfish but much easier. You can peel it off like sun burned skin.

Then I run my knife around the shell everywhere there is skin attached. From there I skin it out as much as I can while it’s still attached. It’s easier that way. My dad had me to hold the meat while he skinned it but I don’ t have any boys. (Later you’ll see I actually left this one in tact so you could better understand what is done).





(3rd picture)After that I use a hacksaw and cut the small part of the shell that attaches the bottom to the top. Then I run a sharp knife along the inside of the bottom shell to separate it. I lay the bottom part next to it so you could see.






Then I separate the legs from the shell and cut it up in the joints. Easy to figure cause there are ball & socket joints. I will post a pic, later, of what you're left with after pulling the meat out of the shell.






The neck is a white meat. I just cut it up. After all that I take some cutter pliers and cut each lil section on the underneath of the shell. Most people don’t fool with it but It’s the tenderloin- aka- backstrap. After cutting the sections, which are like cartilage and not hard to cut, I run a knife along the shell and roll out what I can with the tenderloin.

Here is a picture of a shell before I cut it out and another one that it’s been cut out of earlier.

Hell yeah!
Geaux!

Three more than me on the season and I've also never caught an alligator.



I gotta get out there post-haste.

quote:

---

He was running down the ditch at work when I passed, he just wasn't fast enough!

---

Why you lucky bastid. W and I works our azzes off for one like that.

I actually had two farmers each give me one this year. One gave it on condition I call him when I cook it so I did.