GC3FG2Q Woodchuck Teriyaki (Traditional Cache) in New Jersey, United States created by pmolan

This cache has been archived.

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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=https://wiki.groundspeak.com/display/GEO/New+Jersey#NewJersey-StateManagedLands]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

GC3FG2Q ▼

A cache by pmolan Message this owner

Hidden : 3/26/2012

Difficulty:

Terrain:

Size: Size: small (small)

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Geocache Description:

Surprisingly there are many recipes for Woodchuck (A.K.A. Ground Hog, Whistle Pigs, Pasture Pigs, etc.). Woodchucks are fatty, however it is claimed the fat does not have a bad taste but is still is generally removed. The meat is dark with a mild flavor and will work in any squirrel or rabbit recipe. Woodchucks have scent glands in the small of the back and on the inside of the forelegs which must be removed. If the Woodchuck is old (look how worn teeth and claws are,) it should be parboiled or soaked before cooking, some cooks always soak woodchucks in cold salted water for 6 to 12 hours. The Older Woodchucks will also benefit parboiling in water with a 1/2 teaspoon or more of baking soda.

Woodchuck Teriyaki

1 Ground hog
2 quarts Water
¼ cup Salt
½ cup Soy sauce
2 cloves Garlic whole
3 Hot chili peppers whole
¼ Onion
¼ teaspoon Paprika
¼ bunch Parsley whole
4 Beef bouillon cubes
¼ teaspoon Freshly-ground white pepper
1 cup Beef or chicken broth
Teriyaki glaze

Preheat oven to 325 degrees. Cut meat into pieces and soak in 1 quart water and salt for 3 hours. Transfer meat to 1 quart clear water and soak another 4 hours. Drain and then dry meat. Place meat in a baking pan with broth, soy sauce, garlic cloves, chili pepper, onion, paprika, parsley, bouillon cubes and white pepper. Cover and bake for 1 to 1 1/2 hours at 350 degrees . Baste frequently and brush with teriyaki glaze while cooking.

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pbeare bs obhyqre

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A|B|C|D|E|F|G|H|I|J|K|L|M
-------------------------
N|O|P|Q|R|S|T|U|V|W|X|Y|Z

(letter above equals below, and vice versa)

Woodchuck Teriyaki Traditional Cache

This cache has been archived.

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