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Post by budd on Sept 20, 2021 8:40:47 GMT -5
Very cool seeing all the pics and reading the stories. I spent MANY MANY hours sitting the the woods hunting squirrel as a kid. My uncle would supply me with a grocery bag of 20ga reloads in exchange for squirrel and rabbit. Eventually I started using dogs but the still hunts as a kid seem to be my more favorable memories. Thanks for posting!
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Post by budd on Sept 19, 2021 9:13:25 GMT -5
My wife almost got her wish of moving back to Indiana, papers just needed signed and we would have been on our way. Thank goodness she changed her mind. She is now talking about selling what we have and buying larger acreage a little closer to town...After all we are a hour from any walmart...LOL Here is a little place I have my eye on, only problem is the asking price. Could have bought it 5 years ago for $139,000. Only five minutes from my 40 acre training grounds. www.realtor.com/realestateandhomes-detail/65343-US-Highway-71_Northome_MN_56661_M81438-37084
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Post by budd on Sept 16, 2021 11:42:15 GMT -5
Mowed off the sweet corn stalks, ran the disc over it a few times and planted winter rye yesterday. Finally got a nice rain last night, should really make that rye pop. Do you add any nitrogen to your rye? I put mine in Tuesday, not sure if it will be required or not. no I did not.
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Post by budd on Sept 16, 2021 8:17:58 GMT -5
Mowed off the sweet corn stalks, ran the disc over it a few times and planted winter rye yesterday. Finally got a nice rain last night, should really make that rye pop.
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Post by budd on Sept 11, 2021 10:02:45 GMT -5
Yeah, I've had lousy luck getting turnips going in fall plots the last couple years. Driest year I have ever seen up here, I planted 3rd week in July and my turnip field looks awesome. I usually wait until August but figured with it being so dry I better get them in early.
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Post by budd on Sept 11, 2021 9:58:07 GMT -5
Was rubbing the loading ramp concrete walls at the new Super Walmart in Bemidji, MN that we were building. Probably 1 out of maybe 3 times we EVER had a radio playing while at work...we all set down on buckets and went into a somber stare.
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Post by budd on Sept 9, 2021 9:39:58 GMT -5
I have used the same case XX hunter for over 30 years. My son also use's it for deer only. Was a knife my uncle always carried for skinning coon while coon hunting. He gave it to me when I was 15. Some day I will give it to my son to keep, for now I keep it close.
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Post by budd on Sept 7, 2021 8:26:26 GMT -5
What are the ramifications of karmex if used in pond? I have read about cancer. How bad for fish, wildlife and people? Im not saying you should or should not use karmex, thats up to you to decide. I have been swimming my dogs in it for YEARS, done a lot of research with people that have used it long before I was around and none said they noticed any ill effects on their dogs that are swam in it daily. Talked to a farmer that has been treating his farm ponds that the cattle use for drinking. Every spring I have a couple hundred goslings hatched out around my ponds and have only found 1 half grown dead one..unknown cause. Ponds are full of leopard frogs and minnows. Everyone seems happy and healthy. Not a weed anywhere in my ponds. Several of the northern and western clubs had issue's with blue/green algae and had to move their events this summer, caused from a drought this summer. Although very low water, I dont have ANY algae growing in my ponds. Everyone I talked with said if they had fish in their ponds they would NOT have used karmex, although none said they had seen fish kill because of karmex, but that is what they had "heard" would happen.
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Post by budd on Sept 6, 2021 12:24:42 GMT -5
This is how I do my bacon, guessing you could do the same with chops. BACON CURE: (This is for making 20 to 25 lbs) Okay I realize most of you don't raise your own hogs but for me that is the first step. LOL smile emoticon In a GLASS or STAINLESS STEEL mixing bowl mix 3/4 lb. of NON-IZODIZED salt. Then mix in one bag (1 lb.) of light brown sugar. Put in 2 ozs. of Insta-cure. (pink salt) Then I take a small can of cracked black pepper and throw it in there if you want the bacon with a pepper flavor. You can always use less pepper. Then I take a small amount of dehydrated and crushed red pepper and mix in but not too much. I a figuring about 2 tablespoons. If you are a pepper head then add more. (I am a pepper head myself) Mix everything together by hand until it is evenly distributed. It should be smelling really good about now and I know you can't help yourself so go ahead and sample a pinch. Pretty good ? At this point I want you to memorize the texture, smell, taste and looks of it. Trust me, this WILL help guide you in the future when you make it again (and you will) and then you will be like me and it will be locked in your head and you won't have to look for the recipe. lol If your pork bellies have the skin on, remove it. You will read where people say trim it or take a knife and square it up. Trust me, you DO NOT have to and I prefer not to and I will explain later why. All you need to do is to cut it to fit whatever size pan you plan to cure it in. After you have removed the skin and cut the belly to fit your pan, rub the mix over the entire belly. Make sure you get the ends, both sides and in all the cracks and crevices. Place the bellies in your pan meat side up. You can stack the bellies on top of each other and this will help in the curing process. Cover the pan with aluminum foil and place in the refrigerator. After a two or three days you should have a nice little puddle of natural liquid brine in the bottom of the pan. I usually pour this out and take a little more (1/2 pound) brown sugar and rub the bacon one last time. At this point I usually flip the bellies also. After seven days remove the bellies from the refrigerator. Take your bacon and wash the excess salt off. Just put the bacon under running water but DO NOT soak them. All you want to do is to remove the excess salt. While rinsing them off take your hand and use it as a scrub brush and scrub it really well with your hand. After you are done pat it dry with paper towels. You want to dry it as well as possible as the water can keep the smoke from penetrating the meat. After it is dry, this is the point where you are going to smoke them. I have never smoked on a grill so I can not even start to tell you how to do this. I am very old school and I do everything that way. I have always used some type of smokehouse even if it is a tarp hung over a make shift wood frame. Remember when you are COLD SMOKING all you need is something to hold the smoke while you channel it in. Once I have my smoke source going I then place the bellies in the smokehouse by hanging them. If you want to be self reliant or old school or whatever, you do not need to buy the fancy stainless bacon meat holders. One alternative is to take a small board and drive small nails through to hang your bacon. Make sure they are not coated nails and if you can get stainless nails that is even better. Push your bellies onto your hanger at one end where they will hang freely and securely. When smoking always use a hardwood or fruit wood. I like Hickory and Oak the best although I do like apple as well but getting a large amount of apple wood isn't always easy. NEVER EVER use a soft wood like pine. COLD smoke your bacon for anywhere from three or more hours. Smoking time will depend on how heavy you pour the smoke to it and the size of your smokehouse. The smaller the smoking area the less time. The heavier amount of smoke the less time and visa versa. This may take practice.
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Post by budd on Sept 6, 2021 12:16:17 GMT -5
WOW! Fat indeed! Do you render it? I done one a LONG time ago, still have some in the freezer. We use it on our work boots for waterproofing.
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Post by budd on Sept 6, 2021 10:11:53 GMT -5
Yeah, there is some stuff out there that is NOT rated for use in the water and it does a great job of keeping it clear. Having more ponds added this fall at my house. I was at a retriever event near Fargo this weekend and their water was beautiful blue color. They said they had added a product call crystal blue, supposedly has a uv blocker to help with algae growth. Have you had any experience with this product? Im thinking hitting all my ponds with Karmex in the spring followed up with Crystal Blue. Remember I dont keep fish in my ponds as they are only 3-4ft deep. Although they are full of minnows that I never put in.
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Post by budd on Sept 6, 2021 9:23:44 GMT -5
Packing on the fat.
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Post by budd on Sept 6, 2021 9:22:03 GMT -5
Nephews bear.
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Post by budd on Sept 6, 2021 9:18:11 GMT -5
Field/Meadow mushrooms are up already. My mom picked a gallon out of my yard this weekend while I was gone.
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Post by budd on Sept 5, 2021 7:34:18 GMT -5
Still in Fargo running a retriever event. Will get pics when I get home.
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Post by budd on Sept 3, 2021 20:45:24 GMT -5
Good buddy just smacked a big one, tracking now.
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Post by budd on Sept 3, 2021 19:16:42 GMT -5
Nephew just punched his tag.
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Post by budd on Sept 2, 2021 10:16:38 GMT -5
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Post by budd on Sept 2, 2021 10:07:41 GMT -5
How has Brian been doing? He is doing good, putting in as many hours as he can at work. Looking for a house with property to purchase. My little buddy has fallen in love so I dont get to see him as much as I would like. She is a pretty good girl, not from a hunting family but she was able to take her first deer last year...so she does show promise...LOL. The two are talking marriage, Im trying my best to offer advise without stepping on toe's.
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Post by budd on Sept 1, 2021 22:11:31 GMT -5
Brother Rick tagged out, not a huge bear but he is happy. 140lb dressed.
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