Culvercreek hunt club

Still legal to cut their nuts off though. I know they will never publish the numbers but wait and see what happens with shelter cat populations and euthanizing numbers. They are gonna go through the roof. AND the incidents of roadside dumping will be headed up. As the perfect predator, cats can do a number on small game and song bird numbers in an area. One of the few animals to kill for the fun of it.

archery/crossbow and Muzzleloader

One thing I could use the Forum's help with. Last year we instructed the participants on how to process their own deer. We held a class using my Crossbow buck but then did it with them on all the deer they shot. That was a really big endeavor and not something I think I can get support to repeat this year, especially with more participants. We still want to hold class but does anyone have an in with a processor in the Rochester area that we might be able to get a price break on processing one deer for each participant?

I am sure his point was because their sympathy and almost allegiance to countries other than the US (while they are citizens and born here it seems so many identify as anything other than American). Pushing Socialist agendas that have failed miserably in every place it was tried. So his comment of go back to "Your Country" is clear to me to mean the countries they identify with and sure seem to prefer over the US, and fix them before you try to change us. The racist claims about this are typical and bull$hit. It wouldn't matter if the person was from a European country, were white and male the feeling for me would be the same. You don't like it GTFO

Thank you. I am happy to say that the Upper Hudson branch IS doing the program this year as well. I am not sure of their capacity for participants but I am glad it is spreading in NY.

It is hard to believe it was a year ago that we started the program with our 2018 group but it was. I opened registration and believe we are going to be at capacity on participants. We picked up a few extra mentors so we are going to try this with a class size of 8. (had 5 last year). I am going to keep this post like I did last year where we show how the group progresses through the program and I have my fingers crossed we can duplicate the success. Depending on the response from those on the waiting list we may have a few spots open so if anyone know of a person in the Rochester area that would be interested in this program, I am including the detail of this year below, along with the forms. This program is for adults over 18 years old that are interested in learning to hunt and provide a sustainable food source for them and/or their families. It is for those that have not held a hunting license or hunted before. There is a $50 refundable deposit required to participate in the program. Participants that take part in both class room sessions, the range training, the NY State hunter Safety course, participate in mentored hunt(s) and attend the end of the program culinary social will receive their deposit back. Interest in this program is high and we just want to assure than people taking a spot will complete the program. Other than travel, the other costs for the program are covered by the branch. We even have some tasty venison dishes to try during the programs. I am attaching the Program information form that includes the important dates for the sessions. Please review them prior to registering. There are 8 people on the current waiting list and the program is going to be advertised in local town's adult program fliers. We will be capping this year's program at 8 individuals. The first 8 to complete the registration form (Email it to me) and mail the deposit in will secure the positions.

Congrats to all of you. Direct reflection of good parenting.

She is a Physical Therapist and working acute care so I do not believe she will be assigned a specific floor. I guess their pay is pretty structured so there isn't much flexibility on hiring deals for wages. They did give her days, 8 am to 4:30 pm and she has one weekend day a month. Their contribution to the 403B retirement is freaking awesome after 2 years. 10%, no matching required

Congrats and kudos to your daughter. My daughter starts over there on the 6th of August.

accutrigger?

My reloading press is bolted to a 2x6. On my bench at the wall is a metal angle that I screwed on and the long 2x6 slides under it and I drop a pin through a drilled hole in the angle and into the 2x6. This puts my press cantilevered off the bench edge about 8" and at a perfect distance to work for me. Pull the pin and slide out the 2x6/press and store.

I haven't seen an issue with pass through on a rear deploying blade style. The style that fold back I have seen it as an issue. I use to shoot a Bow Tech black knight 2 and that bow was a screamer when it came out. I use to shoot thunderheads and passed through out to 35 yards with ease, but was having a hell of a time tuning and getting the bow to shoot good one year so I switched to a mechanical. (a fold back style). I shot 3 deer that year and all were under 20 yards. I never got an exit wound and they were all textbook shots.

Haven't had it yet but the newest rage is pickles on pizza

Montec G5's are super easy to sharpen. I used them for several years. Right on a flat diamond stone and push. Equal strokes on all sides.

I'll be using these this year as I head out with the recurve. https://vparchery.com/product/vpa-2-blade-broadheads-250-grains-1-18-width-3-pack/

Rage blood trail from last year. Out both sides and a hole that looked like I used an ax.

I love anchovies. One of my favorite pizzas is white pizza with anchovies and artichoke hearts with black olives. I am also a huge sardine fan. Have to be in tomato sauce or mustard sauce. Not a fan in just oil.

Cold smoking of the large pieces or anything actually, raises the acidity of the surface and bacteria growth is limited. When I said “jerk” I was speaking of a dehydration process without cooking.

I can't remember the name of the old recipe they use to make. It was native American I think. They rendered the fat of the animals to preserve that and mixed in jerked meat. That kept their fat intake up and avoided protein poisoning. I think they even mixed in nuts and berries as well. I haven't seen the new episode yet. The last show I saw cut out as he was drawing his bow after seeing the moose.

If you want to see if a Prime deal is really a deal , I have been told that wired.com is great to use.

Great deal, Love the tilt loading.

I do mean to hang it and it would be the best option IMO. since they aren't really at freezing temps yet, I'd take the approach to get the large quarters and chunks into a smoke bath asap. That should keep the bacteria at bay long enough to slice and jerk the meat. That will really reduce the weight as well

bear bag

If he is smart he will build a smoker and jerk it. That should preserve it fine, especially since cold temps are coming. I would jerk it and then rehydrate during cooking like in a soup.

I do like some of the folks on Mountain Men.