We decided that for our first foray into beaver cheeks, it would be appropriate to emulate our favorite tacos.

We wrote up this guide for people who might be curious about trapping and would like to utilize the meat.

Tangier and smokier than the store bought stuff.

Birch beaver bacon- it had a nice ring to it.

Not a whole lot of people make smoked, cased, fresh chorizo.

This kielbasa is smoky and garlicky, and tastes great hot or cold.

This sausage was inspired by jagerwurst, a German sausage that translates to “hunter’s sausage”, and an old timey beaver lure recipe that we made this season.

The more we experiment with using wild fats, the more blown away we are by how well they perform in baked goods.

Beaver prosciutto is rich and a little woodsy, almost nutty, with a fine grain and excellent texture.

Smoky, tender, and rich- the perfect foil to a bowl of braised greens or eggs & biscuits

This salami is garlicky and spicy, yet doesn't mask the subtle qualities of the beaver meat.

Juicy and flavorful, and just as good piled on a bun with some mustard as they are on a plate heaped with spaetzle and sauerkraut.

Use beaver fat in place of butter in your recipe for exceptionally rich, flaky biscuits.

After you’ve made our steamed beaver dumplings recipe, use any leftover filling to make Bao.

Born out of a craving for Chinese delivery. Ground beaver has the classic beefy flavors of delivery dumplings, but leaner and with more nuance.

A lot of our recipes are old standbys, tried-and-trues that we’ve honed over the years. This is not one of those. It turned out incredible.

Because you can’t go wrong with barbecue

If we haven’t given you enough reason to cure a beaver ham, here’s one more.

This side is a great use for leftover ham- beaver or otherwise- and comes together quickly.