Place the beaver tail in hot coals (a propane flame also works nicely) until the black scaly outer skin puffs and blisters. Be sure you wear heavy gloves. Do this to the entire tail. As soon as the tail is cool enough to handle, peel off the outer layer of skin. Wash the tail and place in large kettle of cold water. Add salt, peppercorns, tablespoon of pickling spice and clove of garlic if desired. Cook for about an hour and slice when tender. This is a real conversation piece when served chilled on crackers.