Markster

Well Duncan, thats not going to be good for your deer population.

With all the pics of unsalted burger and sausage on here lately, peer pressure took hold and i was motivated to fill my doe tag last week. with all the standing corn around my area, bucks seem to be staying in it and not coming out until dark. i’ve got one tag left and will hold out for something with horn. Anyway, Butchering is complete and i’m just finishing by working through the grind pile. i thought i would try something new and try my hand at making homemade snack sticks. i like them dry and close to jerky consistency. Does anyone have any tried and true recipes for making them?

Nice shooting David. Should be good cooked up in a pressure cooker. I love going after small game as well, especially rabbits. Unfortunately alot of spots dont hold them anymore.

Its time for the NDP to get out of the way, a non-confidence motion passed and an election called.

Great info mooseslayer. Thanks.

Smerch, love the old pics and the story.

Full thick slice of onion on a burger patty! Now you’re talkin’.

Wow, that thing was a brute! I guess that would have been over 300 on the hoof? I would have hated to have had to drag him out of the bush!

Way to go fishingking! Nice looking buck. That looks to be a big-bodied deer. What do you figure he weighed?

Hey Darryl, its been awhile since i had sausage made, but if i recall correctly i think it may have been 50/50 meat to pork fat. Others may know better. I know it should be cold, almost freezing before the grind. as far as the other 2 questions, collegen is what we used, but i really don’t remember the size. I don’t know the difference between the casing we used and the alternatives. if you want pepperettes made, let me know and i’ll pass you the number for larry, the guy that i use. His pepperettes are fantastic.

Way to go fishingking!. Most people don’t know how difficult it is to take a deer with a bow. You’re real close to it, you have to move to draw the bow, your clothes make noise as you draw, etc. Thats a real feat and your shot looks excellent. Congratulations.

Congratulations! Thats a nice haul for sure.

i hope you and your wife take it easy and get better soon, Gene. smerch: not sure about deer in mexico, but I’m sure alot of guys are thinking the deer may be vacationing there, now. I understand not many are being seen in our area. Lol

One day left guys. Time to get it done.

Thought this may be appropriate. good luck guys. Theres still time.

Congratulations. Nice prize.

Ya smerch. Pier fishing in myrtle beach. Lots of fun for the family and you never know what you’re going to catch. Puffers, sea trout, whiting , octopus, sharks, you name it. they deflate almost immediately when released.

In keeping with the fishing theme, here is some inflation😀:

Smerch, go try marlon marine. Great bunch of guys and they usually have stock.

This used to be my go-to product for my boat covers before i bought a top-gun cover: https://www.amazon.ca/303-30606-Fabric-Trigger-Sprayer/dp/B00KMYYQ36?th=1 a cover treated with this will cause water to bead right off and last a season or more. you can get it much cheaper than amazons price.

Congratulations Davidp16! Nice job tracking him. I know first-hand tracking in a swamp is tough.

Darryl, if you have a smoker, try this one: go to the bradley smoker site and look for the spice recipe for venison roasts. Heres the link. https://www.bradleysmoker.com/recipe/southwest-smoked-venison/ Now, get yourself one if those not so great rear quarter shank roasts or something similar, make sure to remove any silverskin and fat. Rub it dry and Flip it around in a ziplock with that mix. You want a nice, dry and uniform coating. i do around 4-5 lbs at a time stick it in the smoker with mesquite pucks, around 2 1/2 - 3 hours. Until internal temp around 160 let it rest around 15 mins. The mix is a bit overpowering on the taste buds so i rub most of what remains off at this point but see what you like. Slice it real thin and layer it on one of those triangular costco buns, buttered and with some horseradish. i bet you cant have just one. enjoy.

Nice looking buck Darryl. Congratulations! Its nice when you don’t have to track them all over the place as well.

Darryl, that is one ugly ‘yote. almost looks like a cross between a red fox and a coyote. they’re all over the place this year, along with raccoons.

Get yourself some of those backstrap steaks about 3/4” thick, thaw them to room temp, heat up a cast iron pan to smoken’ hot, add a little bit of oil and put those steaks on for about 4 mins a side. Then place in the oven at 350 for about 5 mins. Take it out and cover with melted butter. You will stop fishing and start hunting again.👍