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Hello, This is an informational note to let you know that New Jersey State Parks and Forests have instituted a geocaching management policy, effective May 31, 2015. This new policy requires that all active geocaches have a permit. You can find all the information for the new permit policy, the application form, and instructions in the [url=]New Jersey Regional Geocaching Policies Wiki[/url] A quick breakdown: [list] [*]Apply for a permit. If permission is granted, add the New Jersey Division of Parks and Forestry banner to your geocache page. Don't forget to add your permit number and expiration date to the banner.[/*] [*]If a permit is granted and your cache page is updated with the banner, you are good to go[/*] [*]Make sure your permit stays up to date[/*] [/list] New Jersey State Parks has asked that we tell you the following: [quote]The park staff will have the right to remove any geocaches that do not have a permit.[/quote] Thanks, NJ Volunteer Geocaching Reviewers OReviewer Cotton Malone


Waco Woodchuck in Sour Cream

A cache by pmolan Send Message to Owner Message this owner
Hidden : 3/26/2012
2.5 out of 5
1.5 out of 5

Size: Size: small (small)

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Geocache Description:

Waco Groundhog in Sour Cream

1 Groundhog, skinned & cleaned
1/2 cup Vinegar
1 tablespoon Salt
2 quarts Water
2 teaspoons Soda
1/2 cup Flour
1 teaspoon Salt
1/2 teaspoon Allspice
1/2 cup Bacon fat
3 small Wild onions
1/2 cup Water
1 cup Sour cream

Skin and clean the groundhog. Wash and dry and put in an earthen crock. Cover with water and a half cup of vinegar and 1 T. of salt. Let stand in a cool place overnight. In the morning, remove from brine, wash and pat dry with a damp cloth. In a large soup kettle combine 2 qt. of water and 2 T. of soda. Bring to a boil, lower the heat and simmer for 15 minutes, removing the scum as it rises to the surface. Drain and rinse the groundhog meat and cut into serving pieces. Combine the flour, salt and allspice and dredge the pieces of meat in the mixture. Preheat the oven to 325 degrees. Melt the bacon fat in a heavy iron frying pan until smoking. Brown meat on all sides. Transfer the browned meat into a greased 4 qt. casserole. Arrange sliced onions on top, add water, cover and bake in a preheated oven for 2 hours or until the meat is tender. Transfer the meat to a heated platter to keep warm. Put the casserole on top of the stove over medium heat and spoon in the sour cream stirring constantly. Do not let the sauce come to a boil. Put the meat back into the casserole and simmer for about 15 minutes. Delicious served with creamed dandelion leaves.

Additional Hints (Decrypt)

onfr bs snyyra gerr

Decryption Key


(letter above equals below, and vice versa)



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Coordinates are in the WGS84 datum

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