NYBowhunter

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.

Smokes for approx. 18 hrs. At 130 degrees with vents wide open.

Sorry for the sideways pictures.

In my smoker right now is venison jerky. The venison was placed in a brine solution to soak overnight and this morning was placed in my smoker. Smoking the jerky using mosquite chips for approx.18hrs at 130F . Cant wait, yummy!!!

Heres it in a nutshell and i may have said this once before but its quite simple, aint no one gonna give a shit how big the bucks are you shot, how many deer you shot or how you shot them when your long gone and 6 feet under. What matters is enjoying the outdoors and hunting with family and friends while we are on this earth, either with compound or xbow makes no difference to me.

Great news

Sorry for your loss, my prayers are with you and your family. Be strong as your sister needs you now more than ever.

Every bar and restaurant in times square will be busting at the seams...Enjoy and be safe.

I know a small shop on route 23 in grand gorge NY, Deleware county. Its a tiny shop but he mainly sells hunting rifles new and used. Albano gun shop, owner is Joe Albano.

And already on to his next build, again sorry for the sideways picture.