Culvercreek hunt club

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Culvercreek hunt club last won the day on July 31 2019

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About Culvercreek hunt club

  • Rank
    Culver Creek Hunt Club
  • Birthday June 6

Profile Information

  • Gender
    Male
  • Location
    Rush NY

Contact Methods

  • Yahoo
    culvercreekhuntclub@yahoo.com

Extra Info

  • Hunting Location
    5H,7R,8H
  • Hunting Gun
    Remington 700BDL .30-06
  • Bow
    Hoyt Carbon Element

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  1. But it is kind of weird that in some of the more liberal states it is legal in full or part. CT has areas that it is dump the corn and hunt right over it.
  2. I have yet to see one on any crossbow that I can fit my pack boots into. I am ok with my leather hunting boots but not my packs. Be a good aftermarket part.
  3. PM me if you get a chance. I'd like to pick up two of these for our QDMA branch banquet.
  4. I get what you are saying but EVERY year we have conversations on this forum about how to properly use tags in what seasons and what happens with Bow/ML tags. EVERY YEAR. and it isn't a conversation with just newbies and the "average guy" is less engaged than most members on here. I think the lack of knowledge of the laws really reared it's head when the state got rid of the small regulations guides and started putting out their advertisement publication (when you can even get them). I use to look forward to reading those little hunting and fishing books cover to cover.
  5. quite a few models of the Vortex have an illuminated reticle. Might be worth a gander.
  6. When I got engaged my father in law told us, "here's a check for $10,000. DO with it as you choose. You can elope and put it in the bank or spend the entire amount. Your choice" . She spent all of it and then some...lol.
  7. any of the natural changes are more gradual.
  8. "The problem is that deer digestion is a finely tuned physiological process. Just the right combination of microorganisms, enzymes, and pH enable deer to digest a normal winter diet of woody vegetation. When offered a sudden supply of corn, a deer’s digestive system doesn’t have time to adjust to a high carbohydrate diet. The result can be acute acidosis followed by death within 72 hours. At the time of death these individuals can appear normal and well fed. It’s just that they cannot digest the corn. Within six hours, corn alters the environment in the rumen. It turns the rumen acidic and destroys the microbes needed for normal digestion. Not all deer die immediately from acidosis. Its effects vary with the age and health of the individual. Some may simply slow down, get clumsy, and become easy prey to speeding traffic and hungry coyotes. It takes deer two to four weeks of feeding on a new food source to establish populations of microbes necessary to digest the new food. It can’t happen in just a few days during a snowstorm. And healthy individuals that might survive in the short term often succumb to complications weeks later"
  9. a year or two ago there was a woman in western NY that got ticketed for that very thing. killed more than a few.
  10. I think I am going to swing in on Sunday and take a peek. I certainly didn't end up with any fur that would warrant going to an auction but I want to see the process and hopefully I'll have more for later.
  11. Is that why you were out drowning your sorrows on Friday evening? lol
  12. 1/2 gallon of water. 1 cup of Kosher salt, 1 cup of brown sugar, 1 tablespoon of Pink curing salt #1, 3 crumbled bay leaves, 6 whole cloves, 3 tables spoons of ground black pepper Combine all ingredients and submerge up to a 4# roast in brine for 6-7 day in the refrigerator. (Personally next time II will back off the salt to about 2/3 of a cup and I did inject it since I only had 4 days to brine it). I'd like a touch less salt taste, but it was a nice contrast with the sweet spicy of the drizzle. Make sure the roast stay submerged. Remove and rinse the roast. pat dry and let it sit out until surface is tacky. Smoke at 180 degrees with a moderate heavy smoke using a water pan. I like maple or a fruit wood. not a hickory fan. Make sure the roast is least 4" above the water pan. smoke until the internal temp is 130 and then remove water pan and continue to cook until the internal reached 155 degrees. This is about the only time I ever go this high with venison. it really makes the texture very similar to an actual ham. Drizzle. This can be used as a glaze from the time you remove the water pan on. I like to let each person decide if they want to use it. 1 cup of favorite BBQ sauce ( I like Sweet Baby Rays) 2 table spoons of brown sugar 1/3 cup of favorite bourbon. ( I used Iron Smoke straight) 1/4 cup of Jalapeno juice Combine and stir until the grittiness of the sugar is dissolved. Slice across the grin of the roast and add the drizzle.
  13. Virgil. Smoked venison ham with BBQ bourbon jalapeno drizzle. Brined for 6 days and then smoked. served cold. Pickled venison heart on the right