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Steve D

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Everything posted by Steve D

  1. That don't work in my house...I am expected to produce jerky every year and when they ask if I got one yet... they could care less what it was. Their concern is if there will be jerky and venison meatballs for x-mas
  2. "Hillary is keeping a low profile" Not for long Hillary and Bill Clinton to Attend Donald Trump's Inauguration http://www.nbcnews.com/politics/politics-news/hillary-bill-clinton-attend-donald-trump-s-inauguration-n702736
  3. Not sure how detailed you want to get but these are cheap, pretty stable, light weight, portable, adjustable, and pretty durable for plinking around the back yard. (Ironing Board)
  4. Is homemade beef jerky safe to eat? Chapter Two of Just Jerky discusses safety concerns. If you're stuffing unrefrigerated meat in a backpack, jerky is actually safer than cured ham, smoked turkey breast, or a roast beef sandwich. Once the internal temperature of meat reaches 145 degrees F. and stays at that temperature for at least 10 minutes, salmonella, E.coli and trichinosis are no longer threats. The food drying process not only kills bacteria, it eliminates more than 90 percent of the water, the medium bacteria requires to grow. Add to that the fact that each pound of meat calls for no less than a teaspoon of salt. Salt is no more than flavoring until the meat is dried then it inhibits bacteria. Chapter Two of Just Jerky discusses safety concerns. If you're stuffing unrefrigerated meat in a backpack, jerky is actually safer than cured ham, smoked turkey breast, or a roast beef sandwich. Once the internal temperature of meat reaches 145 degrees F. and stays at that temperature for at least 10 minutes, salmonella, E.coli and trichinosis are no longer threats. The food drying process not only kills bacteria, it eliminates more than 90 percent of the water, the medium bacteria requires to grow. Add to that the fact that each pound of meat calls for no less than a teaspoon of salt. Salt is no more than flavoring until the meat is dried then it inhibits bacteria. How did Native Americans make jerky? Bull flesh was tough and calf flesh crumbled when dried, so hunters brought fresh buffalo cow meat to camp where it was cut and dried, then packed for storage in skin bags known as parfleches. Meat strips would hang over campfires to take advantage of dry circulating air. Tepees were the first smokehouses.
  5. I can't stand the salt taste it adds. Been making it like that for years and no one has died or got sick yet. I just put it in sandwich bags and stick it in the fridge and it will last for months if dried completely. The Indians used to make it by leaving it in the sun way before cure came along.
  6. My target bale is blank...I usually blow up balloons to 3-4" in diameter. and stick them to the bale using a finishing nail. Gives me something to shoot for and doesn't damage arrows by shooting at the same spot all the time.
  7. Then I make it like this: Comes out good with regular meat sliced thin also.
  8. This one is pretty popular around my house. I discard the cure pack as it makes it pretty salty. I usually mix the ground and let it sit overnight( in the fridge) mixing occasionally.
  9. Hope everyone has a safe & happy New Years. Will be up with a couple of toddies until midnight with family but NO DRIVING https://www.google.com/trends/yis/2016/GLOBAL?autoplay=1
  10. Anyone looking for a nite eyes red headlamp I have one like new condition reasonable price.
  11. shawnhu Do you have any info on your lights besides face book. We don't all use face book..me included
  12. Tough to beat these..light weight 9.5 ozs., wide field of view, and super clear. Reasonably priced. https://www.amazon.com/Nikon-7277-25mm-Travelite-Binoculars/dp/B00382DZQI
  13. From our home to yours....Merry Christmas to all and to all a good night!!
  14. From our home to yours...Merry Christmas to all and to all a good night!
  15. Maybe you should try some of these instead of deer nuts
  16. So sad to hear of someone passing so young. Some times you have to scratch your head and wonder why some live so long and some die so young. Just goes to show you and to emphasize that each and every day is precious. I can't imagine the heart break you, your brother, and the rest of your family must feel, but if it was me I could not think of a better way to go. My condolences to you and your family.
  17. Toss in 2lbs of beef & mix it in. To much cure will make it very salty. If using a mix I usually throw the cure away and just use the mix. With the cure it makes it way to salty for my liking. Without the cure it will last for ever if kept in a fridge or freeze it and take it out when you want it.
  18. I would have to say my biggest mistake this year and every year is to much deer hunting. I truly enjoy bow hunting and almost hate to see gun season come. I get a lot more enjoyment from bow than gun and every year I say it will probably be my last. When the next season comes around I find myself out there again wondering why I am doing it. There are other things I would like to be doing and sometimes some things I SHOULD be doing that are placed on the back burner until after deer season. I honestly think the only way I will conquer this is to have an exceptional bow season where I will not feel the need to be out there with the gun. Root cause: It's in my blood I guess.... and the desire to pursue that monster buck and step up to the challenge will not go away.
  19. That's nothing new in these parts...They have been pretty much nocturnal the entire season.
  20. "What does it mean when a deer shows up around 9pm? In thick cover " It means you are screwed
  21. Had the same thing happen last Fri. with the shotgun. The gun has always been true and I even checked later in the day and it was still on. Not dead nuts like I like it but could still hit a 4" x4" target. I have scratching my head since I made the shot also but the bottom line is some times it happens. All I can do is re-zero and be 100% sure before I use it next season.
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