***Official LIVE from the Stand Thread, 2020***

Discussion in 'Bowhunting Talk' started by MnHunterr, Aug 18, 2020.

  1. foodplot19

    foodplot19 Grizzled Veteran

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    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!!
     
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  2. LittleChief

    LittleChief Moderator

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    I do bow hunt, you know. :lol:

    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.
     
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  3. foodplot19

    foodplot19 Grizzled Veteran

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    Holy Cow! Looked like a hot knife through butter!
     
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  4. foodplot19

    foodplot19 Grizzled Veteran

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    Is that 3 or 4 blade?
     
  5. LittleChief

    LittleChief Moderator

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    It’s a 1 1/8” 4 blade.
     
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  6. cantexian

    cantexian Grizzled Veteran

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    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.
     
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  7. foodplot19

    foodplot19 Grizzled Veteran

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    Do they always just blow through the deer like that?
     
  8. LittleChief

    LittleChief Moderator

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    Yes, if I don’t hit the spine or the offside leg bone. :lol:

    Scapulas don’t stop it either, but saying that opens a whole different can of worms.
     
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  9. foodplot19

    foodplot19 Grizzled Veteran

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    I get that part. I was just curious.
     
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  10. cantexian

    cantexian Grizzled Veteran

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    [​IMG]
     
  11. snuff

    snuff Weekend Warrior

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    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
     
  12. FEB

    FEB Grizzled Veteran

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    Oh how I long to be back in the woods. Another week or so and I’m going in for some late season action!
     
  13. Lester

    Lester Grizzled Veteran

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    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.
     
  14. Lester

    Lester Grizzled Veteran

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    This has been a crazy year. Would have thought this bean field would have been loaded with deer tonight. Skunked so far.
     
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  15. foodplot19

    foodplot19 Grizzled Veteran

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    Weird.
     
  16. cls74

    cls74 Legendary Woodsman

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    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 :lol:

    Gotta make room in the freezer

    20201204_163935.jpg
     
  17. LittleChief

    LittleChief Moderator

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    What seasoning/marinade/recipe do you use?
     
  18. LittleChief

    LittleChief Moderator

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    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. :lol:

    They'll be here tomorrow at around 8:00 am and they'll get a lesson in deer processing. This should be fun. :tu:

    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.
     
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  19. cls74

    cls74 Legendary Woodsman

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    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 :lol: 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.

    20201204_172947.jpg
     
  20. LittleChief

    LittleChief Moderator

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    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. :lol:

    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.
     
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