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NYBowhunter

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Everything posted by NYBowhunter

  1. NYBowhunter
    Great job.
  2. NYBowhunter
    God bless them, congrats!!!!!
  3. NYBowhunter
    Looks great, enjoy!!! Happy new year.
  4. NYBowhunter
    I would up that ratio of pork, venison is very lean and i always go with an approx. 50/50 ratio. Good luck and post some pictures.
  5. NYBowhunter
    Oh yeah i cant imagine not cutting out the back, cleanup must have been a real pain. Leave any of that stuff behind and it stinks.
  6. NYBowhunter
    Thx.
  7. NYBowhunter
    Good God No., its like any other smoker you must have it outside in a well ventilated area. I usually place it out on my front open porch, but the area is also protected from the elements with a awning.
  8. NYBowhunter
    Thanks. I agree fletch theres nothing like killing your own deer on property you work so hard to make into a deer haven, to buthchering your own deer and then turning that deer into a multitude ways to consume. Between my Nephew (first time hunter) and myself we took 6 deer, so we had plenty of chopmeat. Im gonna take a little break but sometime this winter im also going to make around another 40 -50lbs of fresh italian sausauge (getting ready for summer grilling.).
  9. NYBowhunter
    Yeah like it alot. Can pobably get up to 30lbs of sausage in there. In this instance i did two batches. No its a Masterbuilt electrical with digital touchscreen. Makes smoking very simple and no babysitting with the same benefits offered in your conventional propane and charcoal smokers.
  10. NYBowhunter
    It was a long process, took me 4 hrs. to stuff 55lbs, unfortunately this was a lonely endeavor. The wife was busy with 2 kids that were sick, so did it all solo. In any case a few pictures to somewhat document the process, but there so much more involved that couldn't possibly document everything. I used 25lbs venison and 30lbs pork. Mixed it all up, added all spices, wine, salts , preservatives and let it sit overnight, stuffed in casing, placed in smoker for 10hrs, now they are drying in cool place for a couple weeks.
  11. NYBowhunter
    Looks awesome.
  12. NYBowhunter
    Bison burgers and fries were very good.
  13. NYBowhunter
    Tonight me and the family are eating Bison burgers at Teds Montana Grill in NYC and then afterwards were going to see the Rockettes at Radio city music hall.
  14. NYBowhunter
    Beautiful job.
  15. NYBowhunter
    Yes i cut a portion of the back off to get the brain out and all those other goodies. Just makes cleaning much easier.
  16. NYBowhunter
    Happy birthday.
  17. NYBowhunter
    Happy B'day!!!! Enjoy.
  18. NYBowhunter
    Finished up the Euro of my ML buck, came out pretty white considering i didn't use any chemicals. Just boiled skull a few times and cleaned meat off skull after each boil.
  19. NYBowhunter
    Prayers sent
  20. NYBowhunter
    Prayers sent
  21. NYBowhunter
    Keep it simple and understand deer behavior. I cant tell you how many times when i speak with hunters about deer behavior that they correlate deer behavior similar to that of a humans thought process and emotions, completely wrong.
  22. NYBowhunter
    Thats what i was figuring but just checking.
  23. NYBowhunter
    Happy Holidays, Merry Christmas and have a Happy and Healthy New Year. Heres to a wonderful 2017 season for all!!! Ok gotta go, going to smoke a joint, drink a six pack and drive deer thru the woods with my truck....lol...Enjoy everyone and be safe.
  24. NYBowhunter
    What exactly are you guys hunting? Unless your hunting deer on long island or westchester, deer season is over.
  25. NYBowhunter
    I always remove my sling, sometimes i dont even use a sling. I like to just hold my gun in hand when walking.
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