Culvercreek hunt club

So you guys are putting cleaner and oil on the same snake? I have been interested in these but could never wrap my head around how you clean the snake?

just eliminate the cayenne pepper and jalapenos. and cut the coarse black pepper in half. That is where the spice is. To be honest I like beef fat much better than pork fat for smoked sausage, but only one way to find out. Try it. Might be onto something awesome.

Just checked my notes. I have used hickory before and only leave smoke on until I flip them.

Posted in recipe section.

Venison Summer Sausage 17# very well trimmed and chunked venison 4.5# beef fat (very cold) 4 tsps. granulated garlic 3/4 cup Kosher salt 4 tbsps. Granulate onion or onion powder 3/4 cup coarse ground black pepper ½ cup paprika 3 tbsps. Whole mustard seed 4.5 tsps. Prague powder #1 or Instacure #1 6 tsps. Cayenne pepper 2 # block Sharp cheddar cheese chunked into 1” cubes (optional) 1 cup sliced jalapeno peppers top off cup with the juice. (optional) 4 cup Ice water (reduced to 3 if using the pepper liquid above) In a bowl mix all dry ingredients with the water. Reduce water by 1 cup if you are adding the jalapenos. Grind venison, beef fat, Jalapenos and cheese if you are using it, in alternate handfuls as you feed into the grinder. Coarse plate. (3’16”) Pour water/spice combination over the meat mixture and thoroughly mix (I use a 20# paddle mixer, it works great is you have a buddy with you…lol Place covered in the refrigerator overnight or up to 2 days. Remove and remix. It is ready for stuffing. More water may be added, the consistency should be firm but tacky. Stuff into 3# brown summer sausage casings. Leave enough empty casings to get a good tight knot. I tie the ends closed with a cotton string and leave enough length to use the line to hang in the smoker. Hang from rack on upper most setting. I use mesquite wood for this recipe. Smoke at 200-220. Flip sausage end for end at internal temp of 100-110, finish cooking to internal temp is 160 in the very center. Allow to cool at room temp. I slice ½ inch off each end because so much fat gathers there. I cut into thirds (1# sticks) and vacuum seal. Freeze. Great cold as snacks with cheese, crackers and spicy mustard, dices for chili and we love to fry 3/8” slices to make egg Mc Muffin sandwiches at camp. This is about the equivalent of a medium chicken wing sauce for how hot is tastes. Adjust cayenne pepper and peppers type accordingly. If you are planning on using it in hot dishes, skip the cheddar cheese. Is will just cook out of the sausage anyway. (no need for expensive high temp cheese if you use sharp or extra sharp cheddar

If they passed them it wouldn't change how I choose to hunt either. Where I set my bar is higher than the ones currently in place in the state.

Same logic then. Why not take those does over a 1.5 year old buck? Seems like you gave a perfect example for choosing to let that buck walk.

can't see how that will fly

That I can agree with 100%. "You are what you eat". (I hope I can slide that by since Pygmy hasn't been around much...lol). I can taste a difference in a diet of acorns, beechnuts, browse and such compared to clover corn and other AG crops.

I would think the process of making and mounting the arrow heads had more to do with why they were thinned on the rear edges. whether it be flint arrow heads, thinned to more easily mount in the shaft and maybe reduce weight, or an iron Roman head that gets pounded out in the forging from the shaft to each edge. I would also think weight would have been of some concern on the iron tips. For a battle arrow head I would think they would have wanted them very difficult to pull out yet strong to pierce armor.

That is some great eating right there.

If the poor taste and quality of an older buck is being used as justification to take a younger buck, then it would seem to be on topic. Aside from it being the choice of the hunter to take a 1.5 year old buck the rest is BS. Which I am OK with by the way, but the excuses to justify it other than "I choose to" are BS. I stand by my statement that the quality of the venison is not age dependent. it is meat care and cooking. Any of you guys shoot a big ole buck you don't want the venison from. Just give me a holler.

Agreed....like "If we can save just one year and a half old buck it will be worth it" Boy that sounds familiar. lol

Mike, I think it is sad for us as hunters that the default thought for very good success is "they are criminals and cheaters".

I put butter on my butter. Fake spreads. Barf!!

if you are doing horizontal you can use a finish nailer and nail at the tongue of the boards at each stud location. If horizontal is desired you can totally plywood the wall then pine but I prefer to put up horizontal nailer strips and then nail the pine to hose. Ripped plywood works very good for nailers. I wouldn't glue if you plan on anchoring any heavy mounts to it.

How done do you cook your venison and beef?

You couldn't tell the difference in the meat between those two. I have never had a buck that had bad tasting meat since we started cutting our own.

Personally, I think of anything I have as the last line of defense.

Gonna have to post my recipes on Monday. The note book that we use to track all of our recipes and changes is in my buddy's pole barn and he wasn't home.

Exact same mentality. Take them away form the law abiding to stop the law breakers.

Isn't it possible that the mentors (parents) taking these kids out may be the more dedicated and experienced members of the hunting community in general? All the ones I know in NY that have young kids that they take out seem to be the most successful ones that I know on their own hunts. That could easily inflate the youth success percentages. The casual turkey hunter (for example) may be as likely to drag their child out of bed and may not have instilled a desire in the kids because it isn't a passion and that passion isn't passed on. Couple this with the fact that most youth seasons are before game is really pressured by a regular season. I am not concerned about the youth success percentages and don't believe it can be used as a gauge for whether illegal activity is taking place. (We all know some is).

I added a small inline valve on the supply line to do the same thing. I was having a very hard time when it was warm out, keeping the temps down.

To be honest I believe that most hostility comes from this. Those in favor of things like mandatory AR's will effect the way a person hunts that will take any buck. The "big rack hunters" saying the "meat hunter" can't shoot what they want (legally). You don't hear the "meat hunter" saying that the "big rack hunters" can't shoot what they want. It is about choice. I choose not to take small bucks but that is how I want to hunt. I know it means I won't take a buck every year, but I an not going to tell someone that wants any buck that they can't to make my chances better.

Best tip I got from a long time smoker was that smoke only goes about 3/8" into any meat. Membranes on meat, like on the back of ribs are your enemy. Leaving smoke on over a couple hours will not penetrate any deeper but will only intensify the smokey flavor. This can make it harsh tasting for some, especially with the stronger tasting woods like hickory. I like elderberry and Apple for fish. Apple and cherry for poultry. Maple when I am using a brown sugar rub like on my ribs. And use mesquite on some sausage recipes. The other thing I picked up is sometimes we have to rethink the way we traditionally carve our meat to equally distribute the flavor in the servings. Take a turkey. Breasts should be taken off whole and sliced like a loaf of bread. This gives a nice smoke ring around the slice of turkey.