Once our gator was onboard, we needed to get back to camp quickly and get the giant lizard on ice. Alligator meat needs to be cooled in under four hours or it can become tough and inedible. Once the gator is gutted and packed with ice, we can drop it off with Ed Wojtusik at Big Ed’s Butcher Shop for processing. We’ll have him season the meat too for our big alligator BBQ and fry fest! Our gator was around 8 fee long, and we were able to secure 32 pounds of edible meat. Time to eat!