BKhunter

I believe it was a Steve Rinella book that I read where he talks about rendering the fat and saving it in mason jars. He spoke very highly of bear fat and said it was one of his favorite prizes from a bear harvest. I believe it was his meat eater book, but I have to go back and take a look.

I hunt in 4Y.....haven't seen any sign of them or heard any reports. Not sure where they are located in the state.

Thanks Diplomat....Much Appreciated

Might have the opportunity to start doing some hunting in WMU 4R. Anyone know what the odds of drawing a DMP in that WMU are? Thanks.

I was actually considering taking a crack at recurve shooting or long bow.....I don't really know to much of the differences between the two so any clarity helps. Also what do you like long bow over recurve?

Thanks for the post I actually just ordered a set. Looking forward to trying it out.

Do you wear this stuff on top of under armor or is this the actual base layer? Just asking because the top looked almost like it should be the second layer. I never used merino wool only under armor and I am not a fan. I get cold and have hairs ripped out every time I move. Looking for something that keeps me warmer and is more comfortable.

Just out of curiosity, why do you not put that product on your hunting boots? The label states for hunting as one of it's purposes.

Culver, Do you mean something like what is posted in the below link? http://www.amazon.com/100%25-ORGANIC-Hand-Poured-Beeswax/dp/B00455IWK6/ref=sr_1_1?ie=UTF8&qid=1411588932&sr=8-1&keywords=beeswax Then I just hit the bar with the hair dryer and rub onto the boot? Then hit the boot again with the dryer and rub in by hand?

Anyone one a pair of Sorel Pac boots? Any tips on water proofing the leather uppers?

You can get moisture wicking layers from Eastbay pretty cheap. Usually I think they go for around 2 shirts for $20.

I usually bring the following but not all at the same. Just what I feel like that day. Drinks: - Coffee - Water Food: - Granola Bars - Jerkey - Sliced hard salamis and cheeses - Apples

Elmo, Where do you normally go? From other posts I have read and if my memory serves me correctly you are a city guy as well. I'm down in Brooklyn so was trying to make a day trip out of it for a weekend when I can't make it up to deer camp.

I would be hunting without a dog and also without to much knowledge. Never been pheasant hunting before. Would love to give it a try.

Has anyone ever gone hunting in any of the sites that the DEC releases Pheasants? I have never seen a pheasant in 4Y where I hunt and would like to take a crack at it? Just don't feel like going if it's an orange army or birds are pretty much gone by day 1?

BuckHunter, What are the instances where I should use powdered milk? Like a said, I'm new to sausage making and found that weird myself when the recipe called for it.

Gizmo, I don't know to much about sausage making as this is probably my 4th or 5th attempt. Can you explain a little bit more about what a binder does to the sausage? I prefer mine chunky like the Italian sweet or hot version you get from the butcher. This came out more like Culver said like a hot dog. Also, how does the fat content effect the binder? Thanks for the guidance.

Thanks Culver. you've been a huge help. Much appreciated.

On another note this recipe would have been great with little chunks of sharp cheddar mixed in.

Culver, Thanks for the answer on freezing it. I was thinking I was going to have to wear sweat paints for awhile until I could get rid of that stuff. I used the stuffing disk and did not run it through the large grinder twice. I have been googling the original Rulhman and Polcyn's Country Venison Sausage recipe and found a link on Chow Hound where in the main post they say they got the same texture. My theory is now narrowed down to the addition of powder milk changing the consistency. http://chowhound.chow.com/topics/802441 Rulhman's book buried somewhere and I guess need to break it out to read up more on sausage consistency.

Culver, I ran it through once to grind the meat then in a cold bowl I mixed the meat with all the ingredients then ran it through the machine with the sausage stuffer attachment. Thoughts? Also, this recipe made a 10 pound batch and I'm wondering what to do with all of this. Do you think with the added pink salt and smoking it will have a long shelf life in the fridge or can I freeze this? I obviously did not think ahead here and depending on your thoughts I may be eating a lot of sausage this week.

I used the largest grind plate that I own and it still came out. My assumption is that it has something to do with the powdered milk as I made sausage a few times before and I didn't have this problem. Maybe I didn't keep the meat chilled enough this time as well.

Sam, I am trying to get into this as well. I rather do everything myself for the sense of pride and also I feel like the end product produces a better shot. Is there a book you read or did someone you know teach you?

So I attempted making this recipe I found in field and stream http://www.fieldandstream.com/blogs/the-wild-chef/recipe-how-to-make-jalapeño-country-venison-sausage It came out tasty but the texture was more if like the inside of a hot dog. I'm not sure if it's the powdered milk that it called for in the recipe or if u just over mixed it. The recipe called to mix it for 3-5 minutes until it was tacky and stuck to your hands which is exactly was I did. Anyone have any thoughts here? Anyway looking forward to the season to make more attempts at sausage making! Sent from my iPhone using Tapatalk

Apologies photo didn't work in last post Sent from my iPhone using Tapatalk