JimC1965

Back to harvest ballots!

That's what hinge cutting the timber will do. Creates bedding areas and provides browse.

Hinge cut an area where You can set up between it and the ag field. Try not to cut any oak trees. The hinge cut area will establish some thick cover for bedding and some browse at the same time. Allow yourself enough room to set up several stands so you can hunt most winds. A food plot placed close to the house and far enough from your stands will draw them to the area and give you an idea how the heard is doing and a reason to travel the property. Good luck.

Whatever happened to the rule "Keep right except to pass". Tailgaters, speeders, impeding the flow of traffic, failure to keep right all are violations and contribute to the dangers of driving, but antagonizing or trying to teach them a lesson only increases your chances of a crash and injuries. Pullover and let them pass so you will arrive safely. You can't control the behavior of others.

Thank you all for your help. I have a GSP who does well with Woodcock and would like to try our hand at another wild bird. I am willing to put in the time on the ground to find the birds, after all walking the woods with your dog is half the fun. I am also willing to travel further if that is what I need to do to be successful. Just trying to narrow down my search area for productive State or public hunting lands. I understand that we are looking for young timber stands or overgrown fields and now, certain trees and food sources. I was considering exploring Bear Spring Mountain WMA and Partridge Run WMA to start. Does anyone know of recent clear cutting or logging operations on those or other public hunting areas?

I want to try and do some grouse hunting this year. I am looking for some guidance on what public hunting lands would be the best bet to explore. I live in Bergen County NJ and I'm willing to travel up to 2 hours to hunt. Any help would be greatly appreciated. Thank you in advance.

If I can I will start a fire and cook the heart while field dressing the deer and eat it before leaving the woods. I cook the liver with onions and butter. I boil the tongue and eat it sliced with a horseradish sauce on crackers. Tried the lungs this year in a tomato sauce, good but has the texture of clams so I may try it in a white wine sauce this year. I will try the kidneys this year. Thinking of making some type of sausage from lungs, liver, kidneys and put it in casings from the deers intestines. I feel an obligation to use as much of the deer as possible even cut the ribs off and cook like spare ribs. Enjoy the whole process from hiking in to a remote spot, to the drag out, the aging and butchering. All of it brings enjoyment and makes me look forward to the next season. Butchered lots of deer over the years and love it.