NYBowhunter

I can also see that being used as a planter.

Homemade veniison sausage, pasta with pesto sauce.

Very nice euro and a great buck, congrats.

Yes, i have a friend that witnessed DEC or a state agency where they would tranquilize bucks, sterilize them and then place an ear tag. This method does not seem to be working as the population is still increasing. Besides theres always unsterilized deer that venture over from NJ.

Best of luck with the surgery and wishing you a very speedy recovery. Take things slow, no need to rush the healing.

Still snowing in Brooklyn , winds unreal. Going out to start the snowblower.

TF stop spreading Rumors...lol...Come down my block in Brooklyn, every other house uses a snowblower and if your old theres plenty kids and adults going around looking for work. Trust me, we are all well equipped.

Yeah long island is looking to get upwards of 18" of snow. Not good. Here in Brooklyn and im very close to the bays and ocean, we are looking at aroumd 10". But with these drifts, some areas look like theres 10" already and it just started a couple hours ago, ..ugh...and the worst part its so damn cold.

Very bad here in Brooklyn as well, lots of snow and winds are unreal. Im home today, rec"d the message blast from my company last night that the offices were closed. Just heard that alot of trains are not working. Crazy out there. Be safe everyone!!!

Happy Birthday

I had a whole family of flying tree squirrels nesting in one of my treestand seat cushions. When i picked up my cushion i had squirrels gliding all over the place, if i sat first they would have been squashed. Good thing i saw the fabric move a little. Cute little buggars.

Sorry for the loss, my prayers go out to him and his family.

Annelloti pasta baked in a meat sauce with prosciutto and mozzarella. Lard bread on the side along with sharp provolone and Sicilian olives.

1 hunter (me) on 41 acres, passed deer and none taken with bow or crossbow, gun season took 1 buck and 1 doe, muzzleloader took 2 doe.

Happy Birthday

As long as you have the right equipment and take your time its not that difficult.

Fried some honemade venison dogs on a skillet, were yummy!!!

I fried some dogs on the skillet and they were great!!!!

Practice, then more practice..lol

Thats not a problem, i usually freeze all my venison chopmeat in 1 1/2lb. packages because we use it for burgers, meatballs..etc. When im ready to make sausuage, dry sausauge or franks i just defrost a bunch of venison chopmeat packages then refreeze the final product.

5lbs venison, 5 lbs fatty pork, both ground using larger grinding plate. Ingredients: 4 oz non iodized salt (i use kosher salt) 1/2 cup soy protien powder Pinch of sugar, black pepper, garlic powder, paprika, coriander, celery salt, then add 1/2 cup cold water to every thing and mix all very well. After all mixed well run the ground meat through the grinder a second time using the fine grinder plate. Set the meat aside in fridge for 1/2 hour. Then can stuff franks in either sheep or collogan edible casings. I used 21mm cologen casings, some opened when boiled so next time may try natural sheep casings. Once all 10 lbs were stuffed, i blanched them in hot water until cooked. Then placed them in a cold water /ice bath. Once cooled they were cut to size then vacumn sealed. Once eaten i think they will do best barbecued, if boiled again i think the collogen casings may peel. To be honest, we peeled the collagen casings off a few after they were boiled and they were still great. Barbecuing them with the collegen casings will just give you a little more of a bite.

Are you talking about the recipe for the dogs?

Sorry, may need to check my archives. Posted the recipe a couple times in past, just little busy right now helping my dad put in new kitchen appliances.

Either way your in it for alot of money or alot of time. Before all was said and done and all was packaged, went to bed at 1am, started at like 5pm. Yes the dogs are more time consuming, did a double grind, then boiled the dogs, then they got an ice bath. Me and my little guy were taste testing all night...lol

That time of the year again, made 25lbs of sausage, 10 lbs of hotdogs and some breakfast sausage patties.