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Post by Pinoc on Jan 1, 2017 11:02:49 GMT -5
Yep. Today is it for General season. Jan 31 for special reduction zones.
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Post by Pinoc on Jan 1, 2017 9:22:57 GMT -5
Well the steaks were great. Did them at 138 degrees for 2 hours in the water bath. Even had a little BBQ sauce from Whiskey River that I tried on one. The meat I am canning is still a bit frozen so I am canning tomorrow but today looking forward to the meatballs. Hope everyone is feeling good this morning.
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Post by Pinoc on Dec 30, 2016 9:36:05 GMT -5
Anyone making anything from this years hunts? Going to try some Sous Vide steaks finished up on the grill New Years Eve and we always have deer meatballs and cabbage on New Years Day. Going to be doing some meat canning also over the weekend. Got some deer chunks to can and going to try canning some bluegills this time. Kids caught a bunch of smaller ones that I have scaled and gutted. Be safe everyone!
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Post by Pinoc on Dec 24, 2016 9:01:56 GMT -5
Took me a couple times of reading it but I finally got it. Lol
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Post by Pinoc on Dec 24, 2016 8:42:43 GMT -5
Great idea. Let us know how it works once finished.
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Post by Pinoc on Dec 20, 2016 21:50:55 GMT -5
What's a good entry level electronic predator caller? Remote control would be best I guess?
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Post by Pinoc on Dec 10, 2016 10:43:09 GMT -5
That's a cool idea I never thought of. My garage fridge is my deer aging cooler now though.
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Post by Pinoc on Dec 10, 2016 0:22:08 GMT -5
Fishing in Florida sure does sound good about now!
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New here.
Dec 10, 2016 0:16:20 GMT -5
via mobile
Post by Pinoc on Dec 10, 2016 0:16:20 GMT -5
Welcome. A lot of good help here.
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Post by Pinoc on Dec 9, 2016 18:58:53 GMT -5
Figure scoped guns take up the space of 2 guns. I figure on if a safe says "holds 36" then it holds 18 without using Vaseline to get them in there. This is true. I put all my guns in silicon socks and then you can lean them against each other without scratching and get more in the safe also. Rural King or Menards usually have the best sales.
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Post by Pinoc on Dec 3, 2016 10:53:52 GMT -5
I bought a cheap Sportsman's Guide meat cuber/tenderizer and ran some deer steaks through it and they came out great. Battered and fried and they were delicious. A more expensive model would be better I am sure. I had to keep the steaks at 1/2" or less or they wouldn't go through but for under $30 couldn't beat it. Something else to try if you haven't already.
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Post by Pinoc on Nov 29, 2016 21:20:33 GMT -5
I saw and shot one doe today in Blue zone at Versailles. Very little shooting.
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Post by Pinoc on Nov 28, 2016 9:05:32 GMT -5
My buddy just took his first deer ever here at Versailles. Nice 8 point. Are you guys back in the orange zone? We are supposed to hunt the orange zone tomorrow but might see if we can switch to blue zone. Never been in orange but have hunted blue several times.
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Post by Pinoc on Nov 28, 2016 6:43:54 GMT -5
Supposed to be at Versailles today but opted out because of rain and wind. Tomorrow looks better. Good luck to you guys who are out there!
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Post by Pinoc on Nov 27, 2016 14:37:39 GMT -5
It doesn't take long to get it skinned and defined. It's all the trimming that takes alot of time. Exactly right! ^^
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Post by Pinoc on Nov 23, 2016 8:38:22 GMT -5
Looks like it might be a rainy hunt?
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Post by Pinoc on Nov 23, 2016 6:28:52 GMT -5
Well first year I have aged deer in a garage fridge and so far so good. The meat feels more "relaxed" when cutting up so we will see about taste. One thing it has helped is I don't have to rush to get one processed and in the freezer now. Just cut when I get time. Anyone else tried this method?
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Post by Pinoc on Nov 22, 2016 18:06:15 GMT -5
We will be at Versailles orange zone.
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Post by Pinoc on Nov 17, 2016 7:30:42 GMT -5
My wife would kill me if she saw any silver skin in our burger. Nasty and chewy in my opinion.
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Post by Pinoc on Nov 14, 2016 7:54:04 GMT -5
Is anyone in the orange zone today?
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