BKhunter

Welcome I just moved from BK to Queens....benefit I don't have to sit in an hour of traffic now to get to the bridge during hunting season[emoji106]???? Sent from my iPhone using Tapatalk

I went rabbit hunting for the first time last year and didn't use dogs we walked all day and only saw one.... I had a 22 and he moved into thick brush. Listen to espresso above if I had a 20 gauge I would have hit him on the run but the 22 wouldn't shot into the brush....I plan on getting back out there this year. I might bring the 22 for squirrels in September but never again for rabbit. Squirrels be very quiet and move very slow sometimes even just sit and look into the trees rabbits without a dog your going to have to trample on the thick brush piles and hope to jump them out. Good luck hope that helps.... I'm still trying to learn myself. Sent from my iPhone using Tapatalk

Not to hijack the thread but does anyone know when the 2015/2016 licenses go on sale and will the information above be in the rules and regs guide?

BellR What was your opinion on the class Sent from my iPhone using Tapatalk

I would like to start doing a trip out west each year but don't really have the funds for guided hunts. At the end of the day it's really more about the experience for me. Does anyone have any recommendations on some states to start looking at and any recommendations on how you would do it? Ideally I would like to get into the whole pack hunt concept. I would assume Mule deer, antelope and even elk would be good places to start. Really just think the best way to learn is trial and error but any tips and books are much appreciated. Sent from my iPhone using Tapatalk

gdgnyc, Would love to know more about the class when you have everything set in stone. BK

I want to change the trigger on my Weatherby Vanguard 30-06 as now that I have been hunting and shooting more and more I understand that the factory trigger has a lot of creep and is taking away from the accuracy of my shot placement. Has anyone changed these triggers before and if so what did you change it with and with what results? From what I have been reading a lot of people are saying to go with Timney triggers. Thanks for any advice you all can offer. BK

Can't help you with the scope issues, but a thought to keep in mind is what is behind the coyotes in the dark. Make sure you are very aware of what is past your target as you will not be able to see it.

I think it's great to finally see how ineffective this poor legislation actually is and how I believe 75% of owners actually chose civil disobedience, but my question is do you think this will actually get the ball rolling to repeal this law? I hope it does but what does everyone think the releases of these figures will actually do to help us? I also think that King Andy doesn't care about court orders and there will be a larger hill to climb in order to get these figures to the public.

I have been seeing a lot of articles about how tags are going to be reduced this year across the country as they believe the past two winters have really put a strain on the white tail herd. The below article was another that came out today: http://www.foxnews.com/science/2015/05/07/state-regulators-considering-big-limits-on-hunting-after-winter-proves-tough-on/?intcmp=features How does everyone think NYS fared, and how do you think this upcoming season is going to be?

I bought the knee high gander mountain brand and they have worked great for me for the past few seasons. I love the knee high rubbers because if my game plan changes I can literally walk through mostly anything and not be worried I'm going to freeze once I get to my location.

Be cognizant of the bears main food source. If it is feeding on garbage guess what the meat will taste like. If its feeding on berries and other prime food sources you are in for some good eating. Steve Rinella put up a video of him frying his bear meat in bear fat. I heard bear fat is some of the best fat as long as it has a healthy diet as I stated above.

Congrats! Sounds like a great trip.

Nice set up! Pygmy.....Funny story well done

I have my firearm safety card and my bow course card locked in my gun safe. When I bought my Florida License all I had to do was give my DEC # I think,

Signed.....Hopefully we can get a season

Grow, Any good recipes for fiddle heads? I always see them at the farmers markets and never knew what to do with them. I have always heard good things though.

Made this in the crock pot today. I think it needs some tweaks but overall a nice new way to eat my venison 1 1/2 lbs venison chunks 1 lb bag of dry black beans 2 bottles of beer (I used dos XX amber) 1 yellow onion chopped 3 cloves garlic chopped 1 red bell pepper chopped 2 canned chipotles chopped 1 tablespoon of adobo sauce from canned chipotles A hefty dash of Goya adobo seasoning 1 teaspoon ground cumin I put it in the crock pot for 5 1/2 hrs and the meat was good but the beans were not as soft as I normally like them. Maybe in the future I will do a quick boil soak with them before I add them to the slow cooker in order to soften them up a little first. When the soup is done in the slow cooker spoon to individual bowls and serve with a large dollop of sour cream and cilantro leaves.

Culver, Thanks for the tips! And yes as far as the butchering and sausage making in one day (processing two deer), I have no intention of ever doing that again now that you told me you freeze your meat and make the sausage later on. My back and feet were screaming!

Culver - Are you refreezing your meat after you make your sausage? I didn't think that was good for the meat, so i was doing everything at once. Let me tell you that it is a lot of work and my back is killing me by the end of processing the deer. I once did two by myself along with the sausage making process it was brutal. jjb - I am vacum pocking my sausage after I make it. I do see blood in the bag as well when I thaw it out. That could be an issue as well as the casings are sitting in the blood as the sausages thaw. I generally make the sausage then freeze it. Very rarely am I eating them right as I make them.

Culver, It is the casing that is the culprit here. The reason why I believe it is the moisture in the meat is when I browned some loose packed sausage in a pan the other day it filled up with liquid and really slowed the browning process. I did not over crowed the pan either. Then the left overs I had I went to form into patties and the amount of blood that came pouring out shocked me. Also. every time that I have made sausage from scratch using venison, the plate that I put them on after grilling fills up with liquid. This year I believe I will try aging the meat to see if this corrects the issue as I was using the smallest die to grind and was only running it through once not twice. I am also using pork back fat when I make mine and am using a 3/4 venison to 1/4 pork fat ratio. No need to apologize for the questions. I am grateful for any help here solving this dilemma. You have been a great help in some of my other posts as well. Thanks again!

Culver correct I am grilling them.

I am using fresh and not frozen venison that was harvested within 24-48 hours of making the sausage. I am using natural casings from the butcher. The recipe that I am using is Michael Ruhlmans Italian sweet and hot sausage. Not to much moisture is added IMO with that recipe, but I could be completely misspoken as I am a novice at sausage making. One thing I was thinking this year is to grind the meat and let is sit for a day then drain off whatever blood comes out then make the sausage. not sure if that's a good idea though as when you age a whole roast you can trip it. Chop meat is not the same.

I understand venison sausage will never be like pork sausage from the butcher due to fat content and it is a different meat. The snap I am looking for though should be a little similar. Currently when I make my sausage due to the retention of blood and moisture the casing gets soggy and chewy. I am looking to eliminate this. I believe in order to do this I need to draw some of the blood out from the venison. Any tips on how to do this?

I am using natural casings. I was thinking that because I am not letting the meat age and am butchering it right away and packing it is the reason for so much blood staying in the meat.