NYBowhunter

My ladino clover / rape are already a couple inches tall, but i planted mine a little early this year only because my 2 new plots were created in mid june. Typically you want to shoot for later part of July and latest first week in August.

Marlin 336 in 35 caliber.

Sitting here in my house in Brooklyn with no electricity and no gas. Called 311 and apparently there are 3000+ customers affected. We got hammered with rain, winds and lighting. Thank God it stopped.

Hope your joking? That picture cant see much other than parts of deer fur. Where are the tines?

Both are doing really well. Clover and rape germinated after 2 weeks and popping thier heads out. Can see the green clover if you zoom in to pic. Rain has really helped these plots out, prior to these plots going in the soil was very dry. Heres a picture of the larger plot. Pic. is sideways.

Done

Im very fortunate to have a stream that runs the entire length of my property and flows in even the driest/hottest times of the year. And i have multiple natural springs that leach out water from the hillside in a few spots. Very good drinking source for all critters.

Im praying for rain so bad, i just had a guy come in this weekend with a bulldozer and grade a road up my mountain and had him put in 2 secluded food plots on the upside middle of my property, one on hillside going up mountain and anothet plot put in close to the ridgetop. Have alot of money tied up in the bulldozer work, lime, fertilzer and seeds. Just pray it rains. At worst i'll loose money on the seeds. Put in 2 plots of ladino clover muxed with rape.

Very nice buck!!!

I would love to turkey hunt the spring and have done it sporadically thru the years. Go one time, skip 2 years...lol..My cabin/property is in some of the best counties for hunting turkeys that the state has to offer, but with family obligations my spring hunting is on the back burner. With 2 boys in travel baseball and a daughter in dance competion, my time is very limited. Maybe when i retire...lol

Sorry for your loss, prayers for you and his family during these trying times.

Real nice mount and a great buck, love the high tight racks. Whats the spread on that guy, 15"?

Congrats, any pictures?

In NYC and its boroughs you need to apply for a shotgun and rifle licence in order to posess and transport in the city limits (totally different process than our upstate counterparts, where only a valid drivers license is required to obtain, posess and transport firearms). The hunting license is a seperate license for hunting purposes and you will need to locate a class near you, its typically 3 classes for a few hours each day than a written. My nephew recently took the class in queens.

Done

I like to dress lite on my way in not to sweat as some of my stands on my property are near ridgetops, in all instances i have a backpack with my clothing , calls, deer scents, hand saw, knife, rope, light....

I typically will till my plot with a bottom plow to aerate the soil and to let the weeds/grass decay for a few weeks than come back and run a disk. I have never used any chemicals on my plots (by choice).

Hey G-Man can you please provide us the details as to where to get pheasant for stocking? Thanks

That looks really good, love pulled pork.

Looks good, luv that golden brown crust.

Wish i could share with everyone, but with 4 kids that go crazy for this stuff lucky i even get any...lol

Just an FYI, the bite of your jerky when using whole pieces vs. ground is dependent on how you cut across the grain of the meat. Also before i place the vension jerky in the brine i trim off any small pieces of fat that might exist this way you get no white spots/grease. I butcher my own deer as well and when making jerky i typically will start off with pretty clean meat thats free of fat and silverskin. Just taking that extra time to trim the meat and cut across the grain to how you want the bite makes a world of difference in the end product. Just my 2 cents.

Heres the finished product after 18 hrs of smoking. The last 3 hrs. I bumped the temp up to 170 degrees. This batch of jerky has a little more kick to them, spicer than my previous batches (intentionally made spicer) and boy are they good. As you can see they also shrunk considerably.

Lol

The venison pieces grow in size because of the moisture they retain when soaking in brine solution overnight, they shrink down considerably once smoking is finished. If i remember will take pictures once finished.