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Disclaimer: If you do not agree with hunting or trapping or meat-preparation practices, I respect your position but please do not comment on this Instructable. It is meant for educational purposes only! Everybody is entitled to their own opinions and beliefs, but leaving rude comments does not accomplish anything for anyone. Instructables is not a debate website, and has a strict "Be Nice Comment" policy, so please take negative or argumentative words elsewhere.
Thank you!

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Now let's get started!

You might remember me as the lady who published the Possum Jerky Instructable, and I'm now back with another unique version of this tasty wild game recipe! This time, instead of opossum meat, I have used coyote meat, along with a few other added ingredients.

Coyote is another species that is not known for being edible, however when properly handled and prepared, it can taste just as good as lean beef!

Here is what you'll need:

  • One coyote, freshly harvested. A local trapper may be able to provide you with one if you don't hunt or trap, yourself.
  • Sharp knife
  • Rope or skinning gambrel, to string up the animal for preparation
  • Oven or meat dehydrator
  • Container for marinade



    Marinade Ingredients:
  • Apple Cider Vinegar
  • Salt and pepper
  • Soy sauce
  • Worcestershire Sauce
  • McCormick "Smokehouse Maple" Seasoning
  • McCormick Pork Rub (or, brown sugar, onion powder, and chili pepper mixed together to make your own)

Step 1: Properly Handling Coyotes & Their Meat

This step may be disregarded if you have obtained an already-harvested coyote. However, if you catch your own coyote, understand that this is an intense and often aggressive animal when approached. Move cautiously when approaching one and dispatch it with a single shot to the head, which is clean, humane, and will not damage the meat.

Skin the coyote as soon as possible, or at least remove the organs if you cannot get it skinned right away. The coyote is a predator species with a lot of bacteria in its digestive system, and this bacteria can start to cause rapid decay if the carcass is not handled quickly enough. If you skin a coyote and notice any green coloration around the belly or sides, do not eat the meat.
Only the freshest, cleanest, healthiest-appearing animals should be chosen for safe consumption!

Step 2: Prepare the Meat

The first photo shows an outline of where to find the best cuts of meat on a coyote. The backstrap is the most tender, flavorful cut so I would reccomend using this for your jerky. The legs can be more sinewy and are best cut into smaller pieces for stew meat.

To begin, hang the animal up by its hind legs, and make an incision from one ankle to the other. Work the hide downwards like a tube and cut it off at the nose cartilage. The hide can be put in the freezer for another project at a later date!

After your coyote is skinned, cut out the long strips of meat along the back (as seen in the second photo), and then remove the legs if desired.

For jerky making, put the meat in the freezer until it feels firm (but not frozen solid) this will make it easier to cut into thin, even strips.

Step 3: Marinate and Dehydrate

Apologies for lack of photos here, but the process is easy to describe: After your meat has been cut into thin strips, add equal parts Worcestershire sauce, soy sauce, and apple cider vinegar, enough to entirely cover the meat.

Add salt and pepper, maple seasoning, and pork rub seasoning to taste. Mix the seasoned marinade thoroughly into the meat strips and place in the refrigerator for at least 24 hours. After this time, you'll notice the meat has turned a darker color, meaning it has soaked in the marinade and is ready to dehydrate.

Place your coyote strips in a dehydrator at it's highest meat setting, and allow to cook for 4 to 6 hours, checking it at least halfway through the process and turning the pieces over if needed.

For oven cooking, set the oven at 200 degrees and allow to cook for the same amount of time, but with the oven door slightly propped open to allow for proper air flow and drying. Again, check on it at least halfway through and remove any smaller pieces that may have dried before the others.

Step 4: Finish and Enjoy!

After your coyote meat has been thoroughly dried, remove it from oven or dehydrator and allow to cool to room temperature. It's now safe and tasty to eat, and many people are surprised at how good this "wild dog" can taste after it's been spiced up and cooked to perfection!

It's a healthy, all-natural snack and better yet, the entire animal can be used if you kept that pelt aside - I even made the skin of this same coyote into a taxidermy mount ...but that's an Instructable for another time! ;)

Thanks for reading this tutorial! Be sure to check out my other work at Frontier Furs on Facebook!

When I saw your profile pic I'm all like "Awwwww a little puppy doggie" just because I'm mature like that
Yumm
<p>Looks good, just try not to Wolf it down...</p>
<p>LOL! Nice!</p>
<p>If you have never tried it, you should. Just because it is <em>Canis latrans </em>from the canine family doesn't mean you shouldn't eat it. Coyote makes a fine meal.</p>
<p>WOW! Another mind opener on instructables. Now if you were only about 50 years older, now wait a moment, I wouldn't wish that on you. Try again. If I were only 50 years younger ! That sounds better doesn't it? </p><p>Moose, caribou and bear we have and enjoyed.</p><p>We have only been invaded by this species (coyote) only a few years ago, so with your permission I will spread this instructable as far and wide as I can.</p><p>Perhaps I might be fortunate enough to receive a taste.</p>
<p>Thanks! You can share this anywhere you'd like :) </p>
<p>This a wonderful post. The back straps looks like a great piece of meat. Good to see an animal that is usually only utilized for it's skin providing table fare too. </p>
<p>I have actually already made a video like that! <iframe allowfullscreen="" frameborder="0" height="281" src="//www.youtube.com/embed/G8x9AG6sANg " width="500"></iframe><br>And as you can see, I put my hand in many different varieties of commonly used steel traps and absolutely <em>none</em> have broken my arm or caused any sort of extreme pain. Hopefully this helps give you a better understanding of how these traps work! </p>
<p>Wow. Trap-fu. Glad you're okay!</p>
Respect! I love it when people prove me wrong.
<p>I am a hunter but it seems entirely cruel and unsporting to use a trap that catches the foot of the animal, which could be stuck there for many hours in SEVERE PAIN before it is found. I'm pretty sure these traps are 100% illegal in the UK for that reason. Furthermore, in my training as a deer stalker, we were instructed to 'minimise the pain and suffering of the animal', which means, in a lot of cases, not taking the shot unless we were 100% sure of killing the animal instantly.</p>
<p>These traps don't cause &quot;severe pain&quot;. I can stick my own hand in one, and though it's a tight grip, there is no real pain, especially since these traps have a rubber padding on the jaws. And it's not &quot;unsporting&quot; at all. To even catch a coyote in one of these traps is a huge challenge, in that the animal has thousands of acres to roam freely, and to get him to step on just a specific 2-inch circle of ground over the trap trigger, is simply not an easy feat! Many people think we just toss traps on the ground and catch whatever walks by. But it simply doesn't work that way. It requires time, effort, dedication, and a knowledge of the target species and it's habits, habitat, and travel patterns to even have a chance of catching it at all. </p>
<p>This is quite interesting, never thought about making Coyote into jerky. I will say that I have a couple of Coyote hides and they are some of my favorite. Thanks for sharing! </p>
<p>Shut up man you should go get a life.. JK</p>
<p>Yay! I was just wondering when you were going to post another project! I had no idea you could eat coyote, but it's great you can use the entire animal!</p>
<p>Thank you! I'd been wanting to post more but have had a lot of other things going lately, such as vending at events and working on various fur projects for clients. But I'll try and do a few more soon since I've got other ideas as well. And yes, coyote can be eaten just like any other animal, but as stated above it does need to be handled quickly and carefully to ensure freshness. It's really tasty, though!</p>
<p>I know how that is! We have a meat contest opening on May 11th, which I hope you enter!</p>
<p>Great to know, thanks! I'll try to enter it if I can :) </p>
wow this photo is way too graphic for me because it looks like a dog. My brother is the hunter in our family but coyote meat would a disparate hunt. Like if we were starving to death. Deer meat is much better. sick to my stomach.
i dont think i will be trying this. props to you for doing it though
I know all meats taken are edible, just wasn't sure just exactly how a 'yotee would taste like? they are thick back home in Oregon. porquepines taste like treesap &amp; stringy meat. I skinned one like as you would case skin a rabbit after rolling quills off with a sweatshirt. also the gut sack is TOUGH! peels out nice &amp; whole. their belly isn't quite bare of quills be careful handling the skin! I case skinned mine had a time looking for a low hanging branch to hang it off of to do the job!<br><br>loved this instructable! voted for you!
<p>Coyote has a good flavor, similar to lean beef if properly prepared. The backstrap portion that I use for the jerky is quite tender, and can also be cooked like steak. The shoulders and hindquarters of a coyote can definitely be stringy, though. I've tried lots of different wild game and furbearer meats, though I've never had porcupine since we don't have them in my state. But your description does sound accurate considering what they eat! <br>And thanks for the vote!</p>
<p>I would love to try this but I live in Europe, can you describe the taste of coyote jerky?</p>
It's a dark meat and tastes somewhat similar to beef, but is much less fatty.
<p>Thank you for the quick response. Now I will have to try some coyote stew when I come to the usa. I voted for this awesome instructable.</p>
<p>You may have a hard time finding it :b</p>
Um..... Is this illegal?
The hunting of Coyotes is not. The eating of them may very well be. It is illegal to eat dog in the US and they might be included in that category since they are of the K9 family.
<p>It's not illegal to eat coyotes. They are a wild animal, not a domestic canine, and like all wild animals that are legal to hunt or trap, they are also legal to eat. </p>
<p>In many places they are considered to be vermin and are not covered by hunting law restrictions. It's basically a shoot on site policy. As far as I know man is their only real predator currently and without control they will overpopulate and kill everything they come across. </p>
<p>No, it's entirely legal!</p>
<p>Turns out many states have bounties on multiple animals. </p><p><a href="http://www.bornfreeusa.org/b4a2_bounty.php" rel="nofollow">http://www.bornfreeusa.org/b4a2_bounty.php</a></p>
<p>In Montana there is a bounty on them. You get paid for turning in proof of their being eliminated such as their pelt. Even if it gets run over on the road, you can salvage the pelt and cash it in. If more states did the same they would be less of a problem. </p>
<p>Pennsylvania also has a bounty of i think $25</p>
they have a nice coat but boy do they smell nice catch i shot one at 553 yards with my AR here in texas a while back they are a pest kill em all
<p>They do have a natural strong odor, even when butchering them for meat, but that is why marinating it is so important. Adding the vinegar to the marinade virtually eliminates the odor if you let it soak at least 24 hours, and the finished product has absolutely no &quot;coyote&quot; smell at all, and in fact has a very pleasant taste. I trap all of mine, but wow, hitting one at 553 yards is a good shot! </p>
Well, that's different.

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Bio: I am a trapper, crafter, and creator of the bizarre!
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