AMEN!!! It was kinda nice to get back to work and have a small break. Our boys don't have hockey the next 2 weekends, after this, so I'll be back at it as much as possible!!
I do bow hunt, you know. The broad head is a Slick Trick 125 Magnum on a 530 grain total weight arrow shot out of a 60# @ 29.5" draw Heli-m.
All Slick Trick heads are four blades with the exception of the two blade Raptor mechanical that they offer. They offer five or six different fixed blade models.
Yes, if I don’t hit the spine or the offside leg bone. Scapulas don’t stop it either, but saying that opens a whole different can of worms.
I’m out didn’t see anything it’s raining now be back at it in the morning Sent from my iPhone using Bowhunting.com Forums
Oh how I long to be back in the woods. Another week or so and I’m going in for some late season action!
I leave for Iowa muzzleloader in 22 days. I haven't shot anything with this muzzleloader I have now. Hopefully I'll break it in on the first doe that comes out tonight.
This has been a crazy year. Would have thought this bean field would have been loaded with deer tonight. Skunked so far.
Last years buck becomes this years jerky. Sliced up 5 pounds of last years steaks. Whoever worked on my deer last year did a good job, I almost felt bad for turning them into jerky. Little silver skind a trimmed up nice. Then realized how much time he saved me and kept on slicing Gotta make room in the freezer
The doe I killed two evenings ago is still in a cooler on ice. I killed this one for my sister and her husband because they asked for a deer when they found out that I had given the one before that to my niece. There was one condition to this deer "donation": Since they've never been to our new place I told her that I'd get them one but they have to come and help process it. They'll be here tomorrow at around 8:00 am and they'll get a lesson in deer processing. This should be fun. They'll be getting to try my "Deer Johnny" burgers for the first time also come lunchtime. There's a long story to that name and I don't have time to go into it. They're pretty awesome if I do say so myself. After that I'll be back in a stand chasing another one.
Year's past I have used High Mountain products for all my sausage/jerky making. Usually just use original flavor in most everything. This year, had to go to Farm and Home to get a saw to cap my buck. Went back to their processing section and seen they had LEM brand on sale so picked up 2 packets to give it a whirl. Each packet will make 5lb batches. Couple weeks ago I did 5lbs of beef, rather lose $30 of that than 5lbs venison Was actually pretty good, sliced the venison a bit thicker too cut down on the saltiness and added a cap of liquid smoke to see how that changes it. The one thing I like about this compared to High Mountain is you add 2 1/2 cups of water and then use it more as a marinade/brine. Whereas with the HM, you use a shaker and try to evenly coat boath sides of the meat. Doing 15lb batches with it you had to line counters and tables with saran wrap or something in order to lay it all out at once, then sprinkle the cure/seasoning on, flip it all and distribute the rest evenly. Was time consuming and messy, but it was some good stuff. I suppose you could probably do it with water as well, but have never tried it.
I'd like to find a really good recipe that doesn't call for using that "cure" stuff. That makes it so salty that even I almost can't take it, and I love me some salt. Also, I use my Pit Boss smoker, so I'm looking for a recipe for smoking, not one that you would use a dehydrator on.
