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Coon and Possum Delight 

A Modern Adaptation of an Old Southern Standard 
© Steve W. Lancaster 1999

     Take the coon or possum and put it into a 1 gallon Zip lock bag. Add 1/4 cup of Dales Sauce. If not available just add Kikoman, Worcheshire, and seasoning salt. Also add two tablespoons of meat tenderizer (unseasoned). Let the carcass sit in the mixtur e for at least 8 hours. When you remove the critter from the bag the meat is ready to cook. 

Stewed coon or possum
     Add 1 gallon water, 1 stick butter, garlic to taste, and two tablespoons salt, and onions. After cooking at a boil for 1 1/2 hours the meat will fall off the bone. Remove bones and serve with wild rice.

To smoke coon or possum
     You will need a smoker or a grill where you can cook the coon or possum very slow. In your smoker put a double handful of charcoal in the smoker and add lighter fluid. Let the lighter fluid stand for 10 minutes. Then light the fire and add several hick ory or pecan wood chunks (more wood than charcoal). Let this fire burn for at least 30 minutes before adding any meat. The wood chunks have to be on fire and the smoke coming from the smoker should be nearly invisible. Add the Coon or possum and let it cook for 30 minutes to and hour based or the heat of your fire. Then here is the secret. Take the carcass off the grill and wrap it in Aluminum foil tight. Don't let any holes get in the Aluminum foil. The fire should still be hot. If the fire is going out add more wood if not you need to do nothing. The coon will be ready in about two hours when you can twist the bones and they break loose. Don't get the fire too hot. The animal must cook fairly slow that first hour to hold in juices. Don't do this unless you have four hours to Kill. 

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