NYBowhunter

Both 2.5

Anytime, if you have any questions just let me know. Thanks.

Great thanks. No rush.

I smoke my soppresatta for 10 to 12 hours before hanging which cuts down on my drying time. If you skip the smoking process and just hang after making them then your hang/dry time would be much longer. I anticipate that around the 3rd or 4th weeks they will be dry, but inside of the soppresatta will still be slightly moist like i like it. I dont measure humidity, i just keep in a cool place. A temp. Of 40 is fine not sure why you would want it warmer. My enclosed patio temps fluctuate slightly , I just ensure its nice and cold which is usually not a problem this time of year. I periodically wipe them off as they tend to drip off natural oils as they dry. Im right about 13 days into drying.

Sounds to me like a Mr. Know it all, with people like that its a loosing battle. Right or wrong, its thier way or the highway...lol

Dont risk it bud, i have done plently of ladder stands and its a 2 to 3 person job. Better to be safe and with people close by.

And i bet you are correct, dont put anything past those loonies. Bet thier also doing a communal tree hug and lighting candles.

Wait, foolish to do a ladder stand by yourself. Be safe.

Bet theres a bidding war for all that redwood.

Opinion /flaws or what not , you wouldnt approach a friend and point out what he maybe doing wrong and offer up suggestions? For people to say they cant give or take honest criticism, i say then they arent a true friend. Maybe hes not a true friend, just someone to keep close for the sake of a hunting spot. Only chas would know that. In any instance, i would still say something in a honest tactful manner . For christs sake its one friend to another trying to help the other with his butchering skills and to potentially stop the waste of venison. Obviously if this guy shot 8 deer and waste approx. 15 lbs per deer, you do the math. It would be a crime not to help or make mention.

Sorry but theres no hunting spot in this world or any person that will change the way i approach things. Im not going to tippy toe and sugar coat for the sake of keeping a hunting spot or to not hurt someones feeling. Tell it the way it is, if person cant handle it so be it. I was always taught to say it the way it is and to the persons face, maybe its an Italian cultural thing. Im not gonna tell you something to your face to appease you or to not hurt your feelings and than actually think something different behind your back. But by all means im not condoning being an ass about it, just be honest.

Probably taste good, but yeah i agree does not look very appetizing.

Yes and great video. I was looking at a few forging videos this morning, very impressive.

For those with forging and or knife buying experience, whats a good quality maker/ company you could recommemd that makes quality demascus small hunting knives?

I dont think most comments on here atleast mine had nothing to do with this guys hunting ethics, i for one could care less what he shoots on his own property. However as a friend chas should be able to approach this friend and offer up butchering advice without this guy getting defensive. If he does posture up, again not sure hes a true friend. I for one would have no problem telling one of my firends if they were butchering a deer incorrectly and possibly wasting meat. Like Elmo said a true friend should have no problem handling meaningful honest feedback.

Same here, i was never one to sugar coat anything regardless of who im talking to.

Im sorry but if you cant have an honest conversation with this guy without him getting bent out of shape, im not quite sure hes a true friend? Just my opinion.

243 or 30-30.

First deer 30 years ago was a doe i shot with at the time a brandy new browning 30-06 semi-auto, gift to me from my parents. Still have the rifle.

62 damn thats cold, with little ones around i like to keep house temps at 72 .

Yes im quite proud of the results of my labor. Thanks.

It must be the 30", definitely not the 40. In hindsight probably should have gone with a larger smoker. My initial intentions was to just smoke jerky, but as you can see my smoking has blossomed into much bigger endeavors. Guess my next one will be much bigger. Smoked turkey, now that sounds awesome.

The problem is that once you cut up a stick it gets addicting and will be gone in no time at all especially in my house with 4 little critters running around...lol

My dad picked up the pork for me at a local asian market, they ground it for you. Not sure exactly what cuts they use. I use thier chopmeat as it tends to be on the fatty side, which you need when mixing with a very lean meat like venison.

Haha good one. Wish i could give everyone one to try, but with 6 in just my household alone and coming from a huge italian family, this stuff dont last...lol