Uncle Nicky
-
Posts
1852 -
Joined
-
Last visited
-
Days Won
1
Content Type
Profiles
Forums
Hunting New York - NY Hunting, Deer, Bow Hunting, Fishing, Trapping, Predator News and Forums
Media Demo
Links
Calendar
Store
Everything posted by Uncle Nicky
-
I processed deer in the southeast corner of PA, the warmest part of the state. In this special regulations area, the season started mid-September. 40 ticks wasn't especially unusual during archery season, usually the armpit area was the most infested, there was no effect on the meat. Personally, I'd tell the guy to skin it outside ASAP, but sounds to me like he just wants to throw it on the side of the road?
-
I ran a deer processing business for a number of years. Deer have ticks, more so when it's warm out. If you're really concerned, spray your clothes down with permithrin, wear rubber boots and an apron, and take a shower as soon as you're done processing the deer. I was lucky enough to never contract Lyme disease, but almost every processor I know got it once, some multiple times.
-
35 yards is a long poke with an arrow. Just sayin..... Sound like a shoulder or brisket shot. They bleed a lot at first, but not usually fatal. Good luck on your search.
-
I'd hesitate to wash the deer out in pond water, but other than that, I ALWAYS rinse out a deer I kill, either with a bottle or 2 of drinking water, garden hose, or snow. You'd be amazed how much meat you can salvage this way. I don't eat anything that has dried, caked blood on it.
-
2014 Hunting NY Crossbow Harvest Thread
Uncle Nicky replied to WNYBuckHunter's topic in CrossBow Hunting
Killed this deer in PA, not NY with a crossbow earlier this week. I switched over to crossbow here 10 years ago when they became legal. If this is NY only, I'll take the post down.- 11 replies
-
- 16
-
-
Given my choice, I'll choose over-kill before under-kill. Every time.
-
Don't take it the wrong way, but unless you're hunting the back 40 or a family farm, the cost of hunting is always going to outweigh the price of meat in a store, after you allow for licenses, gear, travel, fees & taxes (if you own a camp, lease, or belong to a club). I'd tell the wife just be glad you're not golfing.
-
A couple hard-core bow hunting guys I know swear by it, I'd take their word as proof more than any reviews I read or comments on the internet. Having said that, I'm not interested in one right now. I don't see it as cheating, more as another gadget to have to drag into the woods, which doesn't appeal to me.
-
I use an electric smoker. If your jerky is coming out overdone, I would bet that the temp is too high. I cook mine at 140 degrees, with dampers open to aid in evaporating moisture. I've always made mine with about 3/16" thick muscle strips, cut in the same direction as the grain. Recipe- simple brine, 1 quart water, 3 oz salt, 4 oz sugar, shot of garlic powder, shot of soy sauce. Soak for 12 hours, let air dry slightly. It usually takes about 24 hours to dry a 5# batch. Hope this helps.
-
165 grain, but I'm sure 150 or 180 would work just as well.
-
If I remember my history correctly, these were the rifles used during the Spanish-American war. When I was growing up in the early 70s, there were a LOT of guys hunting with 30/40 KRAGs in PA, it's been a long time since I've seen one in the woods or at the range.
-
Crosscut doesn't really give you the chance to trim out interior fat or silverskin. I don't have a photo, but if you seam the leg out as you would for beef or veal, you will get a top sirloin, sirloin tip, bottom round, top round, eye round, and the heel & shank (only good for stew or ground meat). Not a big fan of deer roasts, so the majority of the shoulder & neck gets trimmed well and used for ground meat or sausage,
-
I don't like them, but I don't have the hate for them that a lot of guys do. I've killed one in my lifetime, probably could have shot a dozen more. Just reminds me of killing my family dog (and yes, I do realize they are far-removed), I have a hard time pulling the trigger on foxes as well.
-
I wish I could say I had these lofty goals and standards every year, but that would be a lie. I'd rather shoot a buck, but older or rutty bucks are usually tougher and strong tasting. Does usually taste better, but I hate killing next years crop before it even gets started. At the end of the day, especially if it's cold, I'll shoot the first legal deer that doesn't have spots, and I'm always happier if it has antlers.
-
Nice deer. Congratulations.
-
I would assume it would be pretty pricey to have it tested. Just cook the meat through (160+ degrees) and don't try making jerky or slim jims out of it, and you'll be fine. It's not the same as cod fish or swordfish worms, the larvae are too small to see. Wild hogs/boars, and any animal that eats carrion can contain trichina worms.
-
I've never seen anything besides reds and greys while targeting squirrels. I'd shoot a fox squirrel or a black phase if the opportunity ever presents itself.
-
I would say it all comes down to how much do you want to kill one. I've had bear, not much different than deer, a little tougher. You have to be careful to make sure it's cooked through, since it can contain trichina worms (trichinosis), and it's not advised to make jerky or cured sausage out of it.
-
#13. Venison isn't beef, or veal, or lamb, even though it resembles each in some ways. It's deer meat, and if you don't like deer meat, that's just how it is.
-
Well done!
-
Been there, done that. But I don't blame the buckshot, so much as I blame the former hunting pals I was with. All deer drives come with a degree of danger, which is why I try to steer clear most of the time.
-
The moment that I turn the calendar over from October to November, the rut officially begins. Something that has always puzzled me, if Charlie has Alzheimers. how can he remember when the moon is going to be full or not?
-
I grew up hunting with buckshot, it's all my father ever used. Beyond 30 yards, it's not that effective. A body shot is an iffy proposition, it doesn't pass through or leave much of a blood trail, if any, and many deer limp off to die a slow death. I've had more success taking head/neck shots with it, but I switched over to slugs quite some time ago. 200 yards? Doubtful...
-
Not familiar with NY leasing prices (but know all too well about NY real estate taxes). I don't consider these leases pricey at all. Try looking for land to lease on eastern shore MD, this will appear cheap by comparison, and as mentioned, can be used year-round.
-
This sounds like a quartering to shot? I'm thinking it could be hit in the shoulder area, hope I'm wrong. Good luck on the recovery!