NYBowhunter

First thing i eat after a deer kill is the liver, fried in a skillet with lots of onions and vinegar.

Hes quite swift for 79, just last month he installed a new tile floor and kitchen cabinets in his rental apt. I moved his creation just last night, but the thought of dropping it crossed my mind. Last time i touch that...lol

Yes, all of them.

My mom says he starts at 8am, takes a lunch break then goes back at it sometimes tilll 10 or 11pm. She says this better be his last one, running out of room to display them..lol...me and my three sisters each have one of his creations and he has several of his own. Even our camp has a few of his older creations. He has always be the man with gold hands.

That too...lol

Yep, toothpicks and wood glue. Uses wood dowels as a form to get the cylinder shapes all other shapes and details are done all free hand. At 79 years young, dont know how he does it.

Builds from his head.

Tremendous amount of patience, says it relaxes him...lol...i would never have the patience for that. Think he has a month into this one so far and puts in countless hours each day.

Dads working on his latest toothpick creation, up to 17,000 plus toothpicks so far. Stands 4 feet tall.

Im good on the heat as i like my jerky with a little heat, so the hot spices are amped...lol...funny thing i was gonna add a little brown sugar on this batch but opted out. Next batch i will give the brown sugar a try. One thing i did different was i usually drizzle black pepper on the jerky once placed on the racks, instead i used the below spice and they came out great.

Nope, goes right from brine onto the smoking racks. With jerky being moist allows you to add black pepper to the outside to give them a little more heat.

1 Qt. Cold water, 4 oz sugar, 3 oz non iodized salt, black pepper, worcestershire sauce, soy sauce, ginger, curry powder, garlic powder, chilly powder, hot red pepper flakes and cayenne pepper. Venison sits in brine in fridge overnight.

They stay on pretty well.

Heres the color you want, these pieces were done and pulled by the 15th hour.

Have to just keep checking them and rotating the racks to avoid over cooking them. With this batch i had some of the smaller pieces done by the 9th hour. Once they get that real dark, almost black outer color its time to take those pieces out.

Not sure what grey taste like but this was damn good!!! Gotta give the wifey credit for this one. That is the larger roast from back leg of a young doe. Came out tastey, moist and was so damn tender. In the crock was potatoes, onions, carots, onion soup mix, water and garlic cloves, meat was seasoned and browned before put into crock.

Venison roast, cooked slowly in crock pot.

I set my temp. At 140 and set my timer for 20 hours. , at the 15 th hour or so i will start to pull some of the smaller pieces that are done ( dont want to over smoke/cook them as then they become brittle). Some of the larger pieces may even go more then 20 hrs. Just have to keep checking and pulling them as they are done. Also should rotate the racks every few hours.

Yep its a Masterbuilt. No dont wait till it gets warmer, the colder outside the better. The colder it is outside the more often the heating element needs to work to maintain the desired temp., which translates into more smoke (which you want). Thats venison.

Come by, will be ready in 20 hrs.

Haha, with 4 kids im lucky i even get a piece...lol

First batch of the new year, smoked over hickory.

When making my hot dogs, dry sausage, sausage, burgers and meat balls i almost always try to shoot for a 50/50 ratio of venison and fatty pork. This has proven to provide a moist product. I have even done a 60/40 mix with pork being 60 when making sausage and that provides for an even juicer product.

Thats great Tommy, thats how i started way back when with a recurve that my uncle got me. Still have that recurve, some 37 years later. Dont think for a second these little ones dont remember. Keep at it gramps, its very rewarding for both you and him. Looks like Eddie is off to a great start, thanks to you.

Agree 100%, my motivation to pop out of bed at 4am is to see deer, not a particular deer, any deer. I dont wake up thinking todays the day i shoot a big buck, if it happens fine but that has never been the motivation to get out there and hunt for me or my family. To be honest the most enjoyable part of hunting is all the pre-season activities, butchering deer, family time..etc. Dont get me wrong i have been very blessed through the years in getting big bucks and will continue to hunt big bucks, but i have been known to shoot a doe or a young buck just as fast. I love to hunt and enjoy the meat, even better is spending time with my family...its never and never will be about horns. Some are just driven by $ while others learn fast that $ cant buy alot of things in life. I dont see why anyone cant make a honest living selling deer, more power to that person/s, however fot these person/s to assume all hunters are horn hunters, is just not accurate. From what i can see not many people are agreeing with FSW and i think we as a forum are a good sample of NY hunters from all over this great state, which prroves that hunting for the vast majority on this forum its not about horns.