crappyice

Removed the Oxiclean..feels a bit greasy still but need to let it dry Sent from my iPhone using Tapatalk

Making cheese?!?! Sent from my iPhone using Tapatalk

Yuck....rain and high winds all day. Good thing too as my “brother” from Colorado is in town and the whole family coming for a “Thanksgiving breakfast” before he continues to his sister’s in DC area. Be safe shoot straight make meat! Sent from my iPhone using Tapatalk

Damn Poppy. Heal fast and listen to the doc! I would hate to have to worry that people are sabotaging my gear-hope that wasn’t the case but if so they are fully strung up by their ba....well those are probably missing or not identified as balls anymore Sent from my iPhone using Tapatalk

Add a ladder to my list for this season Sent from my iPhone using Tapatalk

Thanks....I just threw a layer of freezer paper in between and it’s only for tonight so hoping that’s fine-I’m short! Sent from my iPhone using Tapatalk

I see You, Larry, and raise you this! Has small buttons but prop owner wants all deer gone so I’m gonna enjoy eating him... 4:25 shot....quartered and hanging in fridge by 8:25(45 degrees here) Euro head under oxiclean from earlier today. Sent from my iPhone using Tapatalk

Jumped in for the last hour in my closest 3S spot...busy day...started a euro mount cleaning, some turkey day shopping, moved the piano to make space for dinner table for 14... cherry on top would be some down brown! Hoping there’s still a horny buck running around in search of one more bang! Little spritz of buck bomb behind the ear for tonight’s date! Sent from my iPhone using Tapatalk

Are you mad?!? Cranberry hockey pucks are untouchable!!! Sent from my iPhone using Tapatalk

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Is oxyclean a paste or liquid or powder that you make into a paste? Sent from my iPhone using Tapatalk

Hunter 1...deer 0!!! Sent from my iPhone using Tapatalk

Oh well that explains it!!! I knew something was fishy (get what I did there!) Sent from my iPhone using Tapatalk

Love the background on that with the grasses! Lost track of time!! Mama Crappy none too happy!!! Gonna be good for now and will pick up some of those wire brushes for the tight spots....to be continued! Sent from my iPhone using Tapatalk

Rolling(not hard) boil in water and dish soap. Gonna just keep at it with the pliers and skinning knife as opposed to power washing. Note to self: Electrical tape does not work to keep the bases covered! Sent from my iPhone using Tapatalk

Buddy didn’t want to mount his busted up buck so I thought I would play with a euro mount. Boiling in degreaser and removing meat first. For the whitening process, I am thinking about using regular store bought peroxide and making a paste with baking soda and painting that on instead of using gallon of straight peroxide for a soak. Any chance that works???? Sent from my iPhone using Tapatalk

Gentlemen- what is going on here! You three have gone off the rails- chimichanga and squid ink pasta-too much cuisine infusion; bio- is that a Domino’s box? TF - wtf is in that bag? Very disappointed...12 hour mandatory fast for all of you! Sent from my iPhone using Tapatalk

I aged a big boy, prob 3.5 year old last year quartered in a deer fridge for 10 days. I didn’t love it-felt like I was cutting away too much of the darkened meat after the aging processes and didn’t love the “nutty” aroma that aging imparted. For me, harvesting venison is the freshest meat that I can possibly get my hands on and the smell and look of freshly butchered venison is better than the aged venison. We eat with our nose and eyes as much as our mouths so for me, it gets processed as soon as possible and only hangs in the deer fridge if temps are up and I can’t cut due to scheduling conflicts (aka I am back in the woods for more!) Sent from my iPhone using Tapatalk

Top left of board working clockwise: False tenders and cutlets; stew meat; the “football” roast still to be broken down to cutlets or stew meat and my ground pile to the left of roast. I am sure I over pick and “waste” some meat that a shop would grind but I like my venison pure red (with pork fat added on the grind). Time consuming but so worth it to me. Sent from my iPhone using Tapatalk

Climber x 2 this year...I can’t see polls on Tapatalk Sent from my iPhone using Tapatalk

Awesome post shot video....thanks for getting me home from Williamsburg, VA by watching these guys. Sent from my iPhone using Tapatalk

For the first time this year I was alone for the entire process - scouting, harvesting(or catching as some might say), blood tracking, field dressing, dragging, skinning, butchering, but not eating-that will be shared. And while I love hunting with my partners, there was something truly enjoyable about doing it solo. Sent from my iPhone using Tapatalk

What’s great about them is the genuine friendships of hunting buddies...”let’s go talk to shooter” says Zach when pulling in after hearing about Joe’s miss. Great! same crap we would say at camp Sent from my iPhone using Tapatalk

Dumpster dive any big store for old exterior ad signs...worked great. “Sew” shut the burrito and tie drag rope to head/neck ...easy peezy Sent from my iPhone using Tapatalk

Every family has a Cousin Eddie. If you are not sure who it is in your family, it probably YOU!!! Sent from my iPhone using Tapatalk