Culvercreek hunt club

This branch is in your backyard. https://www.qdma.com/ TWIN TIERS BRANCH P.O. Box 1113 Corning, NY 14830 Phone: (607) 329-8560 Contact: Peter Marchese Email: [email protected]

Beth, Where are you guys located in the state? Check out the Greater Rochester QDMA sub forum in the Field to Fork Program. We are already into it this year but other branches will be doing the same thing. Your area will make a big difference with what organizations and forum members are around. PS. Prepare yourself for the "what were you guys thinking moving up here" comments...lol Welcome

Very nice Bob...Congrats

I like yours better than what I am seeing on Weather.com for my camp. They are 2-6" today with 1-3" tomorrow morning and 6-12" Thursday night. That is almost "can't get into camp" totals for me. 1.25 miles on a constant uphill logging road that isn't maintained or plowed.

So sorry for your loss. I know the feelings you are having. My father was my best friend and we spent so much time together when I was growing up, learning to hunt and even worked together. This will be my 3rd season without him. We shared everyone since I was 8 and I am 53 now. Your Dad will forever be in your heart and memories and it will seem like that hurt will never heal. I am here to tell you it never totally will when they have been such a big part of who you are. It will get easier and you will find other ways to pass on what he gave to you, but it will never be gone. And I think that is a good thing. It's a testament to the bond you had with each other.

Good write up in the Outdoor News about the VDC. Still not too late to help those in need as we move into the holiday season. https://www.gofundme.com/grst-qdma-feed-those-in-need I would like to add to this article that many of the NY QDMA branches donated to this initiative outside of this Go Fund Me. This was just our part of the State wide campaign.

I don't believe they are stupid. I believe they are arrogant and think that because no one has ever held them accountable for any of their actions previously, that they will get a free ride this time as well. Since there are no consequence for what I believe is deliberate and illegal behavior why not do it. The ends justify the illegal means for them because they honestly believe they are the solution for getting the US to the only logical "ends". Socialism. They are like a cult.

1 to 1.5" high at 100 should give you about point and click beyond 250 I would think.

We do breakfast sandwiches. Grilled hard roll or English muffin with egg, cheese and fried venison summer sausage on them.

IMO if the grinder has a reverse button, I'd shy away form it...lol

Good looking gun Larry. Is she shootign pretty well?

it is. I bought a big bottle brush and it cleans the throat easily. I wanna repeat though. it is freaking heavy...lol I bet is has to go 40#

I know this is a bit over your cost but I have this one. WNYbuckhunter has seen it work. It is an animal. We literally toss in 3" chunks of almost frozen venison and you can't load it fast enough. It is one heavy son of a gun and never even groans no matter how fast you push it. https://www.amazon.com/CGOLDENWALL-Electric-Grinder-Commercial-Shredded/dp/B07DQR8V1G/ref=sr_1_145?s=kitchen&ie=UTF8&qid=1542143717&sr=1-145&keywords=meat+grinder

on ours i set all the water lines to pitch to valves. Turn off the pump and open them up and the system is drained down. I use RV antifreeze in the toilet to close it between weekends and a bit in the 12 volt water pump. the last close up for the winter doesn't get RV in the toilet and traps. I use vegetable oil for that one. Doesn't expand and freeze solid and it doesn't evaporate out. Best long term trap fill material you can use.

Where did you get the bulk rolls? I remember seeing them in the 100', 200' and 300' rolls and can't seem to find them anywhere now.

seemed nice and stable and could fit a lead sled on it if you wanted.

We really aren't set on any particular menu item but there will be game dishes, usually venison. I will say that there is one mandatory tradition for me and that is in memory of my Dad becasue we always did it together and that is bologna sandwiches on watch with sharp cheese and hot mustard. Some our past dishes are Venison Fajitas, venison or bear stew, goulash, marinated and grilled backstrap, venison empinadas, stroganoff, and we always have a make your own pizza night.

The only issue I see with this is the very bottom. a frame set up like that would need a PERFECTLY flat area or it will rock. a tripod style will give you much more stable footing in any terrain. We had these at out last banquet and they looked really nice https://x-stand.com/product/the-x-ecutor-360/

Great mature buck right there

I am never sure of anything...lol. He's down by Dansville isn't he?

boiled I thought Mike said

It really is super easy to prepare and cook it so it is delicious. I really keep it simple. I try to always have a 1 gallon zip lock in my pack to put the heart and liver in. IN the field remove the heart and cut off about half way down the fat ring on the top of the heart. This gets rid of most or the tough and hard valves and such. When i get out of the woods i take a knife and insert from the top of the heart into each chamber and open it up. Rinse it thoroughly to remove and blood and clots. With a sharp knife trim off the outside fat ring at the top of the heart. inside the heart you will see lots of little white filaments and trim those off with all their connection points. now take the heart and slice it like you would a pepper for a vegetable dipping tray (lengthwise slices). Keep the slices uniform and i like them about 1/2" thick. Sunday I didn't have fresh garlic so I sprinkled generous garlic powder, pepper and touch of salt on all sides of the heart strips. Then into the hot frying pan with butter. keep turning until center is medium at the MOST. It's gotta be at least a little pink. I have also sprinkled a bit of cayenne with the other spices before frying if you like a little kick. Then eat it up. I don't use anything but some folks like ketchup.

I have the bear head and the buck I got on Saturday. They are in the chest freezer and I am thinking I better get them out and processed before the Mrs. opens a bag...lol. Anyone know a Taxidermist in the Rochester area that has beetles? I don't like the boiled becasue of the loosening of the teeth and loss of the nasal bones. I had a bear done previously and it looks great but it wasn't local. I would like to get this to them asap before i leave for camp on Friday morning.

Certainly was not talking about you. Even though you and I are pretty much on opposite sides of this topic you have always approached these conversations with supportable facts and discussed it with respect.

Property surveys, either in person or by camera mean very very little in estimating harvests. There are literally dozens of reasons why bucks you saw during the summer are gone at season end. He was stating 75% harvest data for yearlings. He talked about the anecdotal evidence he witnessed on his and his parents property. First off are we talking 50 acres or 15,000? There are too many variables to support his claims and waiving a diploma and a work history is no guarantee of any reliable knowledge at all. We all know that and I don't care what profession we are discussing. I am going to say it and let the walls fall down but to be quite honest it is his attitude that seems to be predominant with so many AR proponents that turns off those that don't understand them or are not in favor of them for whatever reason. When you put down folks, set them back on their heels and you sound like an ass you are not going to convince them that your position has any merit at all.