Most people around here put them in a clean barrel or cattle tub and put city water on them to about the top of the shell and change water every day for 7 days. Then hang him from a tree after removing the head and skin. Then salt water for 2-3 days changing water every day. After that either prepare it on the bone or debone the meat and fry.What is involved in the cleaning out process?
Ken
Anytime we did the "clean out" process, we put them, as you stated, in a large tub full of water and changed it daily. Then we'd kill it. We did not, however, hang from a tree or brine it.Most people around here put them in a clean barrel or cattle tub and put city water on them to about the top of the shell and change water every day for 7 days. Then hang him from a tree after removing the head and skin. Then salt water for 2-3 days changing water every day. After that either prepare it on the bone or debone the meat and fry.
Well that's a 55 gallon barrel but I agree he should be fine. He prolly weights about 30-35 lbs I'll measure the shell tonight.Anytime we did the "clean out" process, we put them, as you stated, in a large tub full of water and changed it daily. Then we'd kill it. We did not, however, hang from a tree or brine it.
The sized ones we would kill and eat were larger than what you appear to have in that bucket. We usually killed them at 18" to 20" sized shells. They never seemed too tough, depending on how we cooked them.
The one you have there should be fine.
16" across I was hoping for bigger since it's the biggest I've ever seen.Well that's a 55 gallon barrel but I agree he should be fine. He prolly weights about 30-35 lbs I'll measure the shell tonight.
We did one once that was roughly the diameter of a steering wheel. That buggar was big! LOL (it was fine to eat)Well that's a 55 gallon barrel but I agree he should be fine. He prolly weights about 30-35 lbs I'll measure the shell tonight.