Cordray's Taxidermy readying a gator for a rug mount

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Kenneth Cordray and Lewis Vaughan struggle just to get this big guy to move at all. Clark DiMaio looks on.
Kenneth is now doing a complete line of alligator taxidermy. Click on the title link above for more details.

If you want the entire animal caped, it will look like this photo and include head and feet. From a caped skin, you can do a rug mount or a full body mount.











Or you can order a just head mount with the skin or a skull mount, European style.

Here Tristan Cordray joins Kenneth and Lewis for a long day of working on this big guy. It took over 6 hours to skin and debone it!
I've added a few more pictures from the big gator today to the Big, Bad & Unusual page.

Mark Merting landed this 12 footer!

We don't know what the record for alligators is - we know there's been a 13 footer - but this one's got to be close! If you've ever swam in Lake Moultrie, near Russelville, he might have accompanied you. It took 2 hours to get it landed and our tractor to get it out of the boat! Even though part of its tail was missing, it measured 12 feet 2 inches long.















They've been skinning since about 12 and are still hard at work! Will post a few more pics later today. Click on the title link of any blog post to see more!

This one's from the Cumbahee.

Wiley Murph, Bryan Bolt, and Glenn Adcock got an 8 and 1/2 foot alligator early this morning. They were hunting the Cumbahee River. We might see them again, as they've got 2 more tags to go!

The First Gator!

John Hollis brought in the first one, 8 ft. 4 inches. John said the alligator was down under a dock. Just for kicks, he thought he'd try to call them like they do on TV. He moved the boat out a few yards and started the weird throat call. That gator turned and began swimming right towards them! So you heard it here first, you CAN call in gators to your boat! We'll keep you updated all weekend on what we're seeing come in. We're opening for a few hours tomorrow, Sunday, from 7:30 am to 10 am to take in gators. Then we'll reopen at the regular time on Sunday evening at 6 pm.
Notice how the gator's packed in with ice bags and rolled up in a tarp. That's just how to transport them to keep the meat safe.

Ice down your alligators and come in the morning!

You guys are worrying me! We've had a bunch of calls about bringing alligators in at 2 am, 3 am, etc! I know we always preach about getting deer cooled really quickly, but alligators are a little different. Since they are cold blooded creatures, they are the temperature of the water they're in. So when you get one during the night, lay a tarp in your truck and pack him in with several bags of ice. Roll the whole thing up like a big burrito, and then you've got plenty of time to bring him in. DNR suggests starting to cool them within 4 hours. We'll be open tomorrow, Saturday, at 7:30 am. We are usually closed on Sundays, but plan to open up early to take in gators at 7:30 to 10 am. Then we'll reopen as usual at 6 pm.
Stay tuned to this blog for pictures and information! If you have questions, add them as comments here and we'll do what we can to find answers for you!
Claudia

I prefer not to call it a "disorder." It's a talent!

I've talked here about my goats. Now you can see them on the news! Well, not mine, but some of their talented cousins.
Click here for fainting goat video.
Claudia

What about alligator meat?

Our estimates from alligators we've done in the past are that a 10 foot alligator will give you about 40 lbs. of meat. We can slice it, grind it, or run it through the cuber for you, package it in 1.5 lb. vacuum sealed bags, and freeze it for you to pick it up in about 10 days. As with the venison, we charge per pound. So makes sense that we will retrieve all the good quality meat possible from the animal. That's been one of our foundational principles at Cordray's. Whether it's deer or hogs or beef or now alligators, we have an obligation not to waste the products of the animal. We feel strongly that part of our stewardship is to use all the usable portions of any animal harvested. You'll hear that the only good meat on an alligator is from the tail, but that is not the case. With care, you can get a sizable return of good quality meat.

Pepper Stuffed Cubed Steak from Kristin's Kitchen

Pepper Stuffed Cubed Steak

(1-2 packages) Cubed Steak

(1 pd) Sliced Bacon

(1) Red Bell Pepper

(1) Yellow Bell Pepper

(2 cans) Hot n’ Sweet Peppers (can be found in the pickle/canned pepper section of the grocery store)

Toothpicks

Italian dressing

Worcestershire sauce

Wash and remove seeds from the bell peppers. Slice the bell peppers into thin strips.

Drain the juice from the can of hot n’ sweet peppers. Combine bell peppers and hot n’ sweet peppers.

Place a combination of the peppers into the center of a piece of cubed steak. Fold the meat so that the peppers are completely covered by the meat (you are essentially stuffing the cube steak with peppers by wrapping the meat around the peppers). Wrap the pepper stuffed cubed steak with a piece of bacon and secure it together with a toothpick.

Place each piece of wrapped meat into a sealable container. Cover the meat with the Italian dressing and Worcestershire sauce. Let the mixture marinate for up to 3 hours.

Grill the meat wraps until the cubed steak is done and the bacon is crispy.

Great recipe for beef or venison! Click on the title link above for more recipes. Send us yours by commenting to this post. We'd love to hear from you.

Kristin

What do I need to bring in with my alligator?

Please post your questions about the upcoming alligator season and we'll try to get them answered. This one came in by phone.
Every alligator must have the numbered tag attached to the tail.
DNR says: Only alligators four feet or greater in length may be taken.
Be absolutely sure you've read all the information that you got with your tags, because we will not be able to take anything in that is less than 4 feet or that is missing that tag.
The next biggest "thing" you'll need to bring is the decision on whether you want to keep the hide or not. If your alligator hide is in excellent shape, you may be able to trade the hide in for the skinning/caping fees. Visit the complete Gator page to learn about pricing. To be able to trade the hide, it will need to be in excellent shape. So be sure not to cut the alligator on the throat or underbelly. If you do, your hide is ruined and you won't be able to trade it for the skinning fees. The value of hides you trade in to us in the underside of the animal.
DNR says:
This hunting season does not allow
the shooting of unsecured alligators, even on private land.
The alligator must be secured using approved equipment
and brought boat-side or onto land before it can be dispatched.
So be sure that you don't "dispatch" yours anywhere but on the back at the base of the head, so you won't ruin the hide! If the hide isn't in excellent shape, you can't trade it in for the skinning fees. You'll need to pay for the skinning or caping before we can take in your alligator for processing. Stay tuned for more information on the difference between a caped or skinned alligator!

Alligator Season coming soon...

We are beginning to set up to do alligators for the upcoming new alligator season. Private landowners are already bringing in a few big ones. We've been working on alligators for over 5 years, but haven't done it on a big scale for the public. We want to provide the same excellent service that we do for deer, so bear with us as we work out the kinks!

There are 2 different ways to bring in alligators.
1. You get the meat and head. You trade the hide in for the skinning fee. As with venison, you'll pay for it when you pick it up.

2. You get the hide, head, and meat.

On alligators, you'll need to know what you want to do with the hide and pay for the skinning or caping BEFORE you leave it. So if you are going to send someone in with your gator and you want to keep the hide, you'll need to send your payment along, too.

The decisions on caping or skinning the alligator have to be made before we ever put a knife to it, because the value of the hide to us and to you is all in how it's handled. If we cape it and then you change your mind, the hide's worth nothing to you or us. So be prepared to decide and pay for what's done with the hide when you bring the gator in! For more information, click on the title of this post.

We've hit the ground running after Hannah!

But luckily not from this guy! Buddy Touard brought in 2 nice gators to start off our work with processing these big lizards. Daniel Postell helped Michael get them skinned. The rest of the day was wild hog mania. I don't know if the storm got them rolling, but we had some pretty big ones! Tonight, Sunday, was more of a buck night with a nice 10 point being brought in by Brian Mizzell. Click on the title bar for more pictures.

BIG DEER!

Shelly and Miles Owens had a lot to smile about Wednesday night! Shelly shot a nice nine point on her very first shot at her very first deer.
And right after that, these two big bucks came in. Judson Franks's buck had a double main beam. It's the biggest buck so far for the second Free Deer Stand at 111.3 lbs. dressed weight. Andy Thomas's deer was a nice 11 point.
We've started getting a few bucks in the morning as well. If history serves, we'll be pretty busy tonight and all day Friday since unsettled weather seems to bring in deer. Now how is it that, although it's sunny and calm here now, the deer stir out of their bedding when storms are approaching?
Click on the title link above to see more photos.
Claudia

While you were watching The Weather Channel...

Those red circles just keep spinning, now don't they! In the meantime, Turner Merritt got a big 10 point! Cooler unsettled weather gets the deer moving. All the deer that came in tonight were 8 points or better!

Good luck to David Lawson!

One of our employees, David Lawson, will be leaving today to join the Marines! David has worked afternoons after school for 3 years. We all wish him the best of luck as our prayers go with him as he goes to serve our country. Thank you!
Michael C.

Beef Stroganoff from Kristin's Kitchen

Beef Stroganoff

1-2 pounds of beef stir fry meat
2 cans of Cream of Mushroom Soup
1 can of Cream of Chicken Soup
½ cup beef broth
½ cup sour cream
1 package of egg noodles

Cook the strips of meat on low in a pan with enough water (or beef broth) to prevent the meat from burning. The meat can be cooked quickly if you do not have much time, but the slower and longer you cook the meat, the more tender it will become.

Once the meat has cooked through, drain any excess water that did not get absorbed when cooking the meat, then put the meat back in the pan. Add both cans of cream of mushroom soup, the cream of chicken soup, and beef broth into the pan with the meat. Once you have everything mixed, let the mixture heat and combine for at least 15 minutes.

After the mixture has been heated throughout, take the pot off of the heat. Mix in the sour cream. (If you mix the sour cream in while being heated, it might curdle).

Let the mixture heat up and it is ready to be served! Our family favorite is to serve it over egg noodles, but you can put it on top of the noodle of your choice.

HELPFUL HINTS:
- The contents of this recipe tend to get salty quick when mixed together, so make sure you do not add any salt! You can add pepper to taste.
- This recipe is more of a dump and pour type recipe, not a recipe where you need to follow the precise amount of each ingredient. So once it is all combined, add more of whichever flavor you feel it needs!
- If you like mushrooms, add a drained can of sliced mushrooms.
Kristin Kierspe
For more great recipes, click on the title link above.

Venison Cooking Safety Tips

Venison Cooking Safety Tips

• Always cook venison well done. Cook ground meat and cube steaks until the juices run clear. Roast should be cooked to an internal temperature of 160° F. Steaks should be cooked to at least a light pink internal color.
• Use care with utensils and dishes. Raw meat juices may contain bacteria. Never put cooked meat back on a tray or platter that has not been washed with soap and warm water.
• Wash your hands well after handling raw meat.
• Pregnant women may want to check with their obstetrician before eating venison. Certain diseases are carried in wild game that may cause problems in pregnancy.
• Like any meat, an offensive odor or "sticky" surface feel indicates raw meat might be spoiled.

Michael C.

What You Can Do To Keep Your Venison Safe

Your part of the commitment...

• Think about the quality of your venison even before you make the kill. Gut shot deer often need extensive trimming that wastes valuable meat. A shot that is in the hams limits your usable venison. Michael says, "Real men shoot 'em between the eyes!"
• Bring the deer to us as quickly as possible. The sooner it's washed and chilled the better. In late summer, don't wait more than an hour or two. Even for short periods of time, protect the carcass from flies and gnats.
• If you field dress your deer, keep the carcass cool. Filling the body cavity with ice chills the meat quickly. A large clean trash can with a tight fitting lid can hold a carcass on ice for several hours.
• Dirt, leaves, hair and stomach contents can introduce bacteria to your venison. If you skin and clean your deer, wash the carcass with clean water. We will not allow you to eat contaminated meat. If there is any sign of debris or spoilage, we will actively trim your meat. You will be wasting your money and your meat. You will only get back edible, clean and safe meat from Cordray's.
• Think about where you do your cutting if you or your club cuts up the carcass. Prepare the surface by washing or covering with a clean trash bag. Use clean knives and wash them after the skinning process and before cutting up pieces. Wash your hands after every step. NEVER transport skinned unwrapped carcasses in an open truck bed. If you wouldn't put your sandwich on it, don't put your deer meat on it!
• Freezer burn will damage venison. If you freeze the venison before processing, carefully wrap it in air tight wrapping. Many people do an excellent job by wrapping their deer in several layers of plastic grocery bags. We'll take frozen meat only until Sept. 14th. After that, we are overwhelmed with fresh meat and have to stop taking frozen meat until after Jan. 10th.

Michael C.

Making a Commitment to Safety

At Cordray's we strive to help you get the most from your deer. Over the last 16 years, we have continued to add safety features to ensure the proper handling of your meat. Because venison is harvested differently than beef and pork products, our safety and handling procedures must be more diligent than your standard butcher shop.

Our part of the commitment to your safety...

1. Our Number One priority is to provide for your safe and edible venison. Because of that, there are times we will refuse to process a deer that is diseased, in poor condition, or has been mishandled in the field. Since cooked products are batched (many orders put together), we allow only the very best meat to be added to smoked products. When you visit our facility, you will see that we stress cleanliness and safety in every phase of processing. We will not take chances with our name or your health.

2. We will skin, wash and chill your deer to 34°F to help protect the venison. Our coolers are monitored constantly for temperature control. No unskinned carcasses are hung in our coolers, so the risk of contamination from hair, fecal matter, ticks and lice ends in the skinning room.

3. All your ground meat is ground with a grinder equipped with bone extractors that catch lead shot and bone chips as the meat is ground. Our meat cutters are trained to check and recheck all cuts for possible bullet fragments. Please be sure to tell us if you know of a missing arrow or blades.

4. Equipment cleanup is handled with high pressure steam sprayers and anti- bacterial washing.

5. Our smoked products are electronically monitored to ensure adequate cooking time and temperature. All products reach an internal temperature of 165°F to reduce the danger of E. Coli, listeria and other pathogens.

6. Members of our staff have attended training in safe meat handling and safety through Clemson University and the American Association of Meat Processors.

Michael C.

Another Double!

We had another double last night. Scott Jolley bagged two nine points. Both of them were completely out of velvet. Click on the title link above to see more Big Buck pictures.

Ever seen a fainting goat?

No, we don't eat them or sell them for meat or milk them to make cheese. They're just for fun. Our goats will eat out of your hand, and walk on your feet, and eat your shrubbery and flowers, and tear open your garbage cans, and chew on your pockets. But they are entertaining! And some are looking for new homes. No one told us that goats replicate like rabbits! If you'd like a goat, some faint, some don't, for a pet - not for dinner - let me know!
Claudia