Salt +1 teaspoon
Skin beaver tails, clean thoroughly and wash well in a solution of salt and water.
Let soak overnight in cold water to cover, adding 1/2 cup vinegar and 1 tablespoon salt.
The next day, remove the tails from the brine, wash, then cover with solution of 2 teaspoons baking soda to 2 quarts water.
Bring to a boil on high heat, reduce heat and simmer for 10 minutes. Drain.
Season flour with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge beaver tails in seasoned flour.
Melt butter in heavy fry pan. Add beaver tails, cover with a lid and simmer at low heat until tender.
Add sherry, dry mustard, sugar, garlic powder and Worcestershire sauce.
Simmer gently for and additional 20 minutes, basting frequently.
Paul B. | January 15th, 2022