Prep time: 30 minutes active, 24-36 hours total
Yields 4-6 sandwiches
- 2 beaver front or hind quarters
- 8 cups Carolina brine (recipe below)
- 1 quart light to medium stock (chicken, goose, duck, or beaver)
- 1 cup apple cider vinegar
- 1 onion, roughly chopped
- Salt to taste
- ½ cup brown sugar
- ½ cup salt
- 8 cups water
- 1 tbsp mustard seeds
- 1 tsp red pepper flake
- 2 bay leaves
Combine all brine ingredients and bring to a simmer, then allow to cool completely before submerging the meat in the brine. Allow to sit, refrigerated, for 24-36 hours. Remove from brine.
If you have a smoker, go ahead and smoke the meat for 1-2 hours over low heat (under 200 degrees).
Place the meat in a crockpot or Dutch oven and add stock, onion salt and vinegar. Cook on low heat for 6-8 hours until the meat is easily pulled from bone with a fork. Allow it to cool in the cooking liquid until ready to serve. Remove from the liquid, shred from bone, and serve with your favorite BBQ sandwich fixin’s.
Recipe provided by Wade Truong and Rachel Owen of Elevated Wild. For more delicious recipes, visit their website (elevatedwild.com) or Instagram (elevatedwild).