1 beaver tail
3 cups dried navy beans
6 slices bacon
1 qt. beer
3/4 cup molasses
21/2 tsp. dry mustard
1/4 cup minced onion
1 clove garlic, minced
2 tsp. salt

 

Skin beaver tail by holding over flame and charring until skin blisters and comes off in sheets. Cube the meat. Place beans in large Dutch oven and cover with cold water and bring to a boil. Boil for 5 minutes, remove from heat and let stand for 1 hour. Drain.

Add water to cover beans and bring to a boil. Reduce heat, cover and simmer for 1 hour. Drain, reserving liquid and setting beans aside. Chop 3 slices of bacon and place in bottom of Dutch oven. Mix beans with beaver tail and put in Dutch oven. Mix beer, molasses, mustard, onion, garlic and salt and pour over beans, adding bean liquid if necessary to cover beans. Place 3 slices whole bacon on top, cover and bake at 250˚F for 6 to 8 hours. Add bean liquid, beer or water as needed to keep beans barely covered. Remove lid during last hour of cooking to brown beans.