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wolc123

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Everything posted by wolc123

  1. More likely, those who are voting for Trump, will vote straight Republican, and flip the House. That way, he can really get things done in his second term.
  2. This is all moot because Trump really has the momentum now. Not only will he bury Biden in a deeper electoral landslide than he did Hillary, but he is also on track to take the popular vote.
  3. You have given me a good idea for crossbow season. I have a couple decent looking foodplots this year that area long way from any stand. They were really intended for late ML season, and in range of my bedroom window with that weapon. I think I will stake down my popup blind out there after work tomorrow, in a spot for a 20 yard shot with my Recruit. That will give me a good spot to sit if it rains and the wind is right. It will be better if the deer have a few days to get used to it.
  4. It depends on your crossbow I killed one from a pop-up ground blind in 2018, freehand with a 20 yard broadside shot. That was a piece of cake with my well-balanced, easy-handling Barnett Recruit. If I had my front-heavy Centerpoint Sniper in there, I would have surely appreciated a tripod.
  5. I don't mind 65 degrees, that will make for a more comfortable all day sit. If it stays there, I might plug in the deer fridge, before I head out in the morning. Last crossbow season, I scored big in the first hour. It was good and cool then, so I just hung it in the garage and went back out for the afternoon sit. It only takes a little longer to skin one, cut in half, and stick it in the deer fridge. There is only room for one big one in there. If I got a second one on Saturday afternoon, I would hang it skin-on overnight (it is always cooler after dark), and run it to a processor Sunday morning. They never get too busy until opening day of gun season.
  6. I no longer bow hunt, but I do plan on using two crossbows this season. My 370 fps Sniper is a bit front-heavy, so I will use that one from my stands that have good shooting rails. I have a couple of hang-on stands, in prime locations, that will be much better suited for my 300 fps Recruit. That thing is much lighter and handles as easily as my Ruger 10/22 carbine. It also has a lighted dot sight that would be better in the low light conditions of the deep woods. The downside of the Recruit, is that it's lower speed limits effective range to 40 yards, while the Sniper packs plenty of punch, to reach out to 50 yards. I now have (6) deer tags that are good for crossbow season. I would be thrilled if I could take one deer with each of my crossbows, but I would be very thankful for just one.
  7. If you don't already have one, check craigslist for a spare refrigerator. I have one out on the garage, from which I have removed all the racks. In warm conditions, I skin the fresh killed carcass and cut off the rear. I hang the rear, from the top of the fridge with hooks thru the tendons, and rest the front section on the neck on the bottom. My deer fridge is an old non frost-free model from the late 1950's or early 1960's. The humidity and temperature is perfect in there for aging red meat. I will leave a 3.5 year deer in for 10 days, and younger ones about a week. The temperature stays at 36 degrees. The spare fridge also works good for beverages when you have a big party. I dont know of the new ones are as dependable, but my old GE fridge can sit two years unplugged and always runs like new when I plug it in for a deer.
  8. I am planning on all day sits for Saturday and Sunday next weekend. That ought to be peak rut time. The deer should be moving all day long.
  9. I have heard that many of the urban dwellers have taken flight due to Coumo and deBlasio's horrific mishandling of Covid-19, sending upstate property values into the stratosphere.
  10. I learned the importance of aging venison about 30 years ago. A good friend of mine had been having a tough season that year. I invited him over and put him in my best stand, the last Saturday of gun season. He killed a 6 point buck that morning, with a good, double-lung broadside shot. It was a very healthy looking, post-rut buck. We cut it up and froze it that night. He still tells me that was the toughest deer he ever ate. I guess that makes sense, per the red-meat professor's podcast.
  11. If Biden sides with science, then why can't he accept the scientifically provable fact that new life begins at conception, making abortion akin to murder ?
  12. Let's see if we can pull off the upset in NY, so Trump can add those extra votes to his electoral tally. I still think he has a great shot at also taking the popular vote this year, and everyone's vote counts towards that. I could not believe the disparity in signs for Trump and Biden, driving half way across the state last weekend. I saw just a couple for Biden, and dozens for Trump. My favorite was the big semi trailer sign along the I-90, about halfway between Batavia and Rochester.
  13. I picked up a couple more 9f dmp's at Runnings in Lockport today. There was no wait and it went pretty smooth. Just like at Walmart last year, they had no clue how to take a donation for the venison for the hungry coalition, so I just took my free tags. Our local church is having a basket raffle , to benefit the city homeless shelter, on election day. I guess I will just toss that extra $ 20, that I had planned on donating to the venison coalition, in there instead. Maybe next year the DEC, Runnings, Walmart, and the venison coalition will get their act together a little better.
  14. I needed to do a little more shooting with my new crossbow to get ready. My old backstops worked ok with my old 300 fps Barnett Recruit, but were not cutting it with my new, 370 fps Centerpoint sniper. The local Runnings had one of these $ 59 Hurricane bags left on the shelf. I am all dialed in now at 20, 30, 40, and 50 yards with the 4 crosshairs on the stock Centerpoint scope. I also picked up a couple more 9f dmp tags at Runnings today. I have only ever filled one of them with my crossbow (on a big button buck in 2018). I am due for one of those again this year and now I am ready.
  15. Speaking of old wives tales, I just listened to about 30 minutes of the Meateater podcast that Versitile posted. In it, a credenial-ridden red-meat professor is interviewed. A "wives tale", that I had heard, was that you could get ahead of the rigor motis process and resulting toughness, by cutting a chunk of meat out immediately after death and cooking and eating it. The professor says, no, that would be even tougher because the meat has to go thru rigor motis to get tender. The stress from cutting and cooking would force the muscle fibers to a state of maximum compression, and maximum toughness, if it happens before the onset of rigor motis. He also said that rigor motis peaks at 4-6 hours for an average deer sized red meat animal. Most of his experience is with beef, with some on goats and lamb, but none on fish, poultry, or pork. He said deer, also being red meat, follows the same biological laws as the domestic animals, which is his area of expertise.
  16. Sounds like enigma rolled off the wrong side of bed this morning. I will pray for you pal and I hope you feel better soon. Good luck with your meat care research and your hunting this season.
  17. Ask chef, he knows best. Seriously though, try a google search on your computer and you will find dozens of credible sources, or just read grouse's next post.
  18. Also adds an inch to the chest girth. Sure looks like a heck of a buck though and definitely the best I ever saw taken and posted by a forum member.
  19. Auf wiedessehen Oktober:
  20. It would take about 10 days at 33 - 45 F to get past rigor motis with a 3.5 year old buck like that. Since you will not easily be able to keep it in that range for that long, I would get it processed asap. If I were in your shoes, I would grind it all today, except for the back-straps and tenderloins. Also, since you had some ice in it, that might turn to water, which promotes bacteria growth. All the more reason to get it processed and in the freezer fast. I think it is supposed to get warmer next week, so letting it hang till Monday might not be the best idea. We use way more grind than anything else, so it never hurts to have plenty of that, and the grinder overcomes much of the toughness. Even the hamburg from properly aged deer is a little easier to chew (I think Lary can attest to that), but I would choose tough over spoiled any day. I always grind most of my first deer every year, since we always run out of that first. I also just freeze the first one in zip lock bags, since it usually gets eaten within a couple months. Vacuum sealing would be a big waste of time and money for that, but all the rest get vacuum sealed. That way it can stay in the freezer 4 years and still taste fresh killed when eaten. I still have a few packs left from my 2018 buck, which was nearly identical to yours, except for a couple of busted off points (also weighed 182 pounds). The lasagna my wife made with it last week was phenominal.
  21. No effect on following season. I am heading to Runnings tomorrow, to pick up a couple more dmp's, and pick up a few other items. Even though they are free, I am going to try again this year, to donate $10 to the venison for the hungry coalition. The clown at Walmart had no clue how to do that last year. Hopefully, the Runnings crew will be a little more knowledgeable.
  22. With the high cost and scarcity of ammo this year, I would leave it at one or two shots, if it was right on. If you want some more practice, use a bb gun.
  23. Good luck to all the bow hunters out there. Looks like a great morning for it. I am on the sofa until the sun melts the frost off the leaves. Then it is time to get rid of them and cut the lawn one last time. Also, got to get up on the roof and clean the gutters and chimney. A wood fire would be nice right now. No southern zone deer hunting for me until crossbow opens next Saturday.
  24. What came first, the chicken or the egg ? Same deal with the sabots and rifled barrel. They ought to make both in 16 gauge. I would be all over it if they did.
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