Project today was tasty treats! Ok ok we did some real work too....got some dead falls cleared, better shooting lanes cut, and blinds set out for rifle season. Pops told me hes coming up to play this year so need to set him up for the best possible opportunity. Now he just needs to stay awake! LOL Sent from my SM-N960U using Tapatalk
So i scored my buck, the score didnt seem right to me so i went back and reviewed to how to sticky....yup- i have to do scoring round two...i scored the tines down to center instead of point of origin- sheesh....so ill try it again. Maybe next time i will review the hiw to first, then score! LOL. any way first attempt was 144 1/2 lol Sent from my SM-N960U using Tapatalk
@Junior do you ice down the sausage after you smoke it? I just started this year And been making snack sticks with high temp cheddar With great outcomes. I’m always looking for suggestions or how other do it.
Doe down. I saw a cow horn spike at 3:30. He walked in made a rub and then came broadside. He only needed three more years and 125". About 5 , three does and fawn showed up. They stayed just out of range until sundown. The biggest doe walked down the fence line giving me a 15 yard shot, quartering to me. My sight was set at 25 yards so I shot high, hitting her in the spine. Went straight down. I had to cut her throat and couldn't get tasteful pictures. Sent from my SM-G960U using Tapatalk
Im curious as well. That stops the cooking process and lets it stay at the correct internal temp. What temp do you cook it to? I took mine to 150 last year and it was good but had a few keep cooking Im sure and got way too dry. I had to throw it away it was so tough. Sent from my iPhone using Tapatalk
Does Mother Nature not realize I took off this week? What would you guys do in this situation? I can always cancel and go in to work and try next week when temps drop a little or stick it out. Deer are deer right?? All it takes is one hot doe... Sent from my SM-G970U using Tapatalk
I'm not sure wat to do this week either. I'm gonna be busy at work, but my guess would b sit in bedding areas and try to catch some morning movement. I'd like see see others opinions. Sent from my SM-S205DL using Bowhunting.com Forums mobile app
Yes. We smoke the sausage until the temp inside reaches 156°, then immediately off to the ice bath to stop the cooking process, especially in the larger sausage casings. After that we have to wipe off any fat from the outside of the casings. Then we let those sit in the fridge overnight and wipe off any excess moisture the next day. Done alot of trial and error. Id like to think we have a system down and i guess we do for the most part but seems like somethings always changing! I have no problem eating any of the "mistakes" though! LOL Sent from my SM-N960U using Tapatalk
Are you using large casings or the smaller 1 lb sausage casings? We typically use the large sausage casings (a little less work). This batch we did 10 one lb size in with the large ones we normally do. Apparently that was an error. The ends came out alot drier than we would have liked Sent from my SM-N960U using Tapatalk
I would say look at your current trail cam activity, moon phase, and historically when the rut is hot & heavy in your neck of the woods and try to make your best educated guess from there. By me the car deer crashes increase 10 fold once the chasin starts- typically Halloween weekend. Two factors i try to consider when really concentrating on hunting! Good luck! Sent from my SM-N960U using Tapatalk
Checked the cameras and didn't see the big boys on there that were on there the previous month. I decided with that knowledge and the high temps that I would come back to work this week. Temps drop considerable starting Monday. Hopefully get something roaming around during that time. Weird temps for Nov...but you know 2020!
Sorry. Must be half way decent because word spread real quick that we made sausage & the phone did not stop with inquiries from people wanting a taste! Sent from my SM-N960U using Tapatalk
Ok rescored my buck and came up with 137 3/4. Will be getting that up on the score card this evening Sent from my SM-N960U using Tapatalk
We use the large casings. Thats good info on pulling them and icing. I will definitely do that this year. Thanks for the info. Sent from my iPhone using Tapatalk
@Junior, I'm sorry but you're going to need to re-score it again. Each measurement needs to be to the nearest 1/8", not 1/4". Unfortunately I can't enter your buck scored like it is.
Once you get the updated scorecard added shoot me a PM do I know to add your buck. Congratulations on a great buck by the way.
Took a shot at an 8 point today, stupid archer didn't check for tree branches so I missed by inches. Sent from my S41 using Tapatalk
