goosifer

Oh, sorry. I have a link in my OP titled DMFA. It goes to http://www.dec.ny.gov/outdoor/82382.html Yeah, I wish it was around here. I've thought about renting a place in Ithaca for a week in January 2019.

Yes, it is basically an area surrounding Ithaca.

One of my hunting buddies has the Centerpoint sniper 370. At it's price point, it is a very good value, imo. Myself, I have a Ten Point Shadow Ultralight from a few years ago. At the time, it was at the edge of my pain threshold, ~$1,100 IIRC. Today, I am sure that there are more choices out there that give comparable or better performance at a comparable or better price (Horton, Wicked Ridge, et al.) OP, good luck with your search.

You know, I was going to do a post soliciting feedback on what to do. I'm really not sure at this point.

I can vouch for that statement. As of a week ago, they were untouched. Any idea how long they are edible for? I might dig some up to take home next week.

I see your point, and I would hope that to be the case. As far as the language in the hunting liability law, as far as I can tell, it doesn't make a distinction between legal trespassers and illegal trespassers, just the activity they are doing (hunting, et al).

actually they have the us measures in a column right next to the metric measures. The meat(s) usually add up to 2.2 pounds (one kilo). A little goofy, but not horrible. I am going to do batches of 4, so 8.8 pounds.

Whether or not the hunter has permission is not really as important as whether or not the landowner was paid compensation. If there is no compensation paid to the landowner, permission or not, the law will generally protect the landowner, subject to certain exceptions. The link in my first post above goes into the details.

Check out https://www.meatsandsausages.com/sausage-recipes They have a ton of recipes and basic information on sausage making. I am going to make some of their fermented sausage recipes later this week.

Happy birthday, Wooly!

Doc, I think I found info that addresses the examples you stated above. I excerpted it from Recreational access and owner liability - Tommy L. Brown  Department of Natural Resources, Cornell University. Ithaca, NY 14853 In short, I think you are right when it comes to landowner liability related to non-natural hazards.

Doc, you may find this of interest: LEGAL OPINION on LANDOWNER LIABILITY It is from 2000. It gives a good overview of the law, along with a legal opinion that includes several examples where the landowner was held not liable. Of course, anyone can sue anyone at any time, and they will find a lawyer to take the case.

Happy Birthday, Wolc.

I did over 3 acres of first time food plots on my property this year. I'd say about 60% of the food plot acreage grew, including some nice turnip growth in a couple of the food plots. But didn't really see any sign of the deer eating them. I need to go back out and remove seat cushions, etc. next week. Maybe the deer will have figured out by then that the crops are there for them to eat.

Merry Christmas, everyone

better find a santa suit, and keep your butt real close to the camera.

Love the name, Shanksgiving. Maybe designate the Sunday after the Superbowl as Shanksgiving. TCIII, ask you buddy if he will share his recipe.

Offhand, i would say basic braising technique: cover the meat at least half way with an acidic liquid (tomato, wine, or citrus based), cook covered in oven at a low temp for several hours, turning meat occasionally. An acidic marinate pre-cooking, like citrus marinade for fajitas, would also be a way to soften them up. I would try skipping the searing, as well.

I butchered and trimmed flank meat from two deer this week, one from a deer that I kept and one from a deer that I gave to a hunting buddy but he didn't want the flank meat. The flank meat that I was able to trim well went into the grind pile. I also had about five pounds of flank meat that I wasn't able to trim as well that I set aside. In the new year, I will experiment with a couple different recipe ideas I have for this flank meat. I am hopeful that the flank meat can be worth saving without having to trim off 100% of the membrane.

Cool. Old school. Ones like that aren't cheap, either.

Lawdwaz, what sort of hoist do you use to transfer the deer from scale to the gambral? I have been using a manual cloth strap pulley to raise and lower. Bit cumbersome. Been thinking about treating myself to a powered hoist from Harbor Freight.

I always wondered what a commercial processor does as far as what they keep and what they throw away, and to what extent they trim off the silverskin and membrane; just so I can have a reference point for what is usually done. I admit I take a very long time butchering and trimming. I do, however, enjoy the challenge of getting as much usable meat as I can from the carcass.

Actually, God commands you to have (and use) honest scales. Leviticus 19:36-37 There are ways to test and calibrate a scale to make sure it is accurate. You are just fooling yourself by not using one.

Will do, Otto. I had planned on doing this and some other recipes. Won't be till after the holidays, though. For the osso bucco, you will need a large non-reactive cooking vessel like enamel on steel (Le Creuset, for example) or stainless steel. I wouldn't trust aluminum or cast iron given the long cooking time in acidic liquid. Another recipe on my hit list is cured pepperoni using UMAi Dry bags.

I weighed three of the four deer I processed this year. I have the ubiquitous scale from Sportsman's Guide. doe neck and chest shot 100# field dressed 40# usable meat buck chest and hip shot 110# field dressed 40# usable meat doe #2 shot in throat 106# field dressed (will weigh and foodsaver in the morning; should be 42#+) I didn't weight the big buck got last week. I wanted to, but would have had to play musical chairs with the gambrels. It was heavy. Between the size of body and the rack, I would guess 120#. I gave the meat to a hunting buddy. He let me keep the shanks, one shoulder and the flank meat. For WNY deer, I guess those sizes are OK? I'm please with the % of meat I yielded, but I spent many hours trimming . . . .