mowin

What area, and what's the average weight doe? Just curious. We weight every deer that comes into our butcher shop. ( Personal shop, friends only), and our average adult doe, 1 1/2 yr old + is 105 dressed, skin on. The biggest doe we've weighed was 162. Most newbies guess WAY over. Lol

I've let hunderds of does and smaller bucks walk over the yrs... But I've also shot many of em. Depends on the situation. Yearlings get a pardon for the season.

300 Savage. It was his great grandfathers gun.

Buddy in Maine set up a couple baits for him and his boys. His oldest, Michael, got his first bear yesterday evening. 285# boar. Michael is going to college and warden school, and just received his guides license last week.

Would depend on size of the trees, are they going to be pushed off to the side or removed from the property? Good firewood trees? Easy access?

Great crop this yr. Last yr in our area there wasn't a nut or fruit of any kind to be found.

Can't say I blame you. Dealing with family is definitely a challenge.

Funding my ass. Anti hunter on the board prob got it shut down. Curious, did your wife ask you not to hunt her mom's land, or did the MIL tell you to stay away?

I would use the compound. Think the chance of wounding a deer with the light limbs is to great IMHO. Yes 38# will kill a deer if hit through the boiler room, but at 168 fps one step at 15 yrd and it's a bad hit.

The E series are great tractors for the$$. Just be aware that JD does not make or recommend a backhoe attachment for there E series as they have a aluminum case. If a backhoe isn't needed, its a great option. I was about to sign for a 3038, but opted for the 3320 because at the time I was planning on getting a BH. Woods makes a BH for them, but JD won't warranty it if you crack you case.

I agree w dbhunter on the tires. Definitely get AG tires. I've got industrials on mine because I use it on clients lawns.

I agree the 1025 would be a little small for what you want to do. Great little tractors, but go bigger if you can. Love my 3320, but there's times I wish I went with a 4000 series.

I don't add anything to my ground venison except a little salt and pepper after cooking. I want the pure unmolested taste of venison. Key is not to overcook, or you might as well try eating a hockey puck. And no... I don't have any issues with my burgers falling apart. Now I need to go thaw out some venison burger. I'm getting hungry.

With that way of thinking... Why buy naked ribs then.. just get the pre seasoned ones. It's more then sufficient and way easier. I like to create different flavors and different levels of sweet and heat. Yes I've used many different store bought rubs. I've even tried mixing several together when there wasn't enough left in each jar to season the next slab of meat. But I'd rather mix my own.

My basic rib rub. 1 Cup brown sugar 1/2 Cup paprika 2 Tablespoons black pepper 2 Tablespoons salt 2 Tablespoons garlic powder 2 Tablespoons onion powder 2 Teaspoons cayenne pepper 2 Tablespoons chili powder You can tweak the heat or sweet to your taste. Great on venison too. Heck, great on just about anything. Lol.

When I took my bow course back in '79, IIRC, we had to shoot, and hit a certain sized bullseye at 20 yrds if we wanted to hunt public land, or certain public lands. Can't remember exactly. My grandnephews take there course Sep 9th. They don't have bows yet. Trying to save up the money as there mom can't afford to get two bows let alone one.

Ha... Ask any DEC officer and they will tell you there's no MT lions in NY, and you seen a bobcat or coyote.

Well, 8 more yrs until the wife retires. We'll be outa here as soon as we can get everything sold off.

He lives in Phoenix. We can find him by following the smell of the pork cooking low and slow.

You pulling a all nighter? Looking good. Love pulled pork. Is that a masterbuilt two door?

I don't see a dedicated recipe section? Do I just start a new thread in this section?

Absolutely. For every gallon of water. 1 tbs cure #1 1/4 to 1/2 cup of( I use 1/4 cup) Non iodized salt(coarse kosher is what I use Light brown sugar. (Again I use 1/4 cup I have used stevia, and couldn't tell the difference. Add tsp of garlic powder and onion powder. In a sauce pan add a cup or so of water and 1/4 cup of picking spices. Bring to a boil, the simmer for 10 min to release the flavors. Let cool and add to the brine. I inject the brine in the meat so it cures from the inside as well as the outside. I let em soak for 10 days min. It's ok to go longer. The meat will equalize with the brine mixture. It won't keep absorbing the cure. I smoke at 225* until I reach a IT of 130. I then place in a aluminum pan with a rack in the bottom, add some broth, a beer, whatever you want, to the pan. 1/2 cup is plenty. Cover tightly with foil, and into the oven( or pit if it's still going) till a IT of 155*. Slice and enjoy.

Thanks. I separate the 3 main muscles in the hind. Either one will work fine.

Broke in the new pit today. Chicken legs, whole chicken, pork belly and brisket.

What did you coat them with? Time and temp?