mowin

Yes it is. While we can get 7 total tags, its the buck tags that the guys I know are after.

And like I mentioned, I see both sides. In person courses fill up fast and are few and far between.

I agree, there will always be cheaters. But the online course makes it so easy. Wives that would no way in hell spend a weekend taking a in person course, or a online course, don't have to. Their husband's take it online for them.

Wonder how they taste compared to a whitetail. The deer not the dog..lol

I see both sides of the argument for and against online course. The hands on is good for the kids. I also know many people who couldn't get their kids a course because there are so few givin, and they fill up very fast.

The issues I have are i personally know several who's "wives" have taken the course, but the husband took the course for them so he could use her tags. The wives have zero interest in hunting and never would have sat through a course. Also know several kids who want to hunt, but dad took it because he believes he can teach them better, and kids has better things to do. In some cases, the dad probably can, but not necessarily. My niece is going to take the online course. She asked me if I would sit with her, and I said yes. But I also told her, I'll steer her in the right direction, but will not give her the answer.

Wondering if they will eventually do the same for the general hunting course.

https://www.newyorkupstate.com/outdoors/2021/01/dec-decides-to-offer-totally-online-hunter-bowhunter-safety-courses-indefinitely.html

https://www.syracuse.com/outdoors/2021/01/almost-a-world-record-cny-angler-catches-huge-45-12-tiger-muskie-ice-fishing-on-otisco-lake.html

No clue about the ammo, but we definitely need a pic of the Parker.

Welcome to the circus, and thank you for your service.

Bargin at $1.88. Lol

Lol. He did say this bush was a mid to late season runner, and usually runs best in the afternoons. Doesn't face south.

The previous owner usually made 70+ gal a yr. He only boiled in the afternoons. The main lines run into two 300 gal totes. I believe there's a blower on the evaporator, so I'm sure its going to boil fast.

Its private land thats in a land conservancy. He has to sigh a contract each yr and have insurance to use the land, but there's no cost. If he chooses not to uses it any longer, he has to remove all the lines.

Well it seems like a good friend and I are jumping in feet first. He picked up a 3x8 leader drop flue evaporator with steam hood. Were getting everything he has. Holding tanks, filter press, all tools, tubing, bottles and taps. Were using the same Sugarbush the seller uses with all the main lines and drop lines already up. 475 taps. We've got about 3 weeks (hopefully) to build a sap house and get everything setup. We walked the Sugarbush today, and there probably a few hrs work to repair some lines that falling limbs took out. I had a 2x6 small brothers raised flue evaporator in the mid 90's so I've got some experience in running a evaporator, but its been awhile. The seller is going to help out for the first few boils so we can get familiar with this evaporator.

I believe my #22 Hobart runs at 75rpm.

It doesn't last long here either.

Sorry crappyice. I'm probably the only person in NY that has never gotten a ticket. Not a single ticket in any other state either. Can't explain it.... I've definitely deserved one maybe two...

The only thing different from pastrami and corned beef, (insert venison) is pastrami is smoked, then steamed. Corned is boiled. Same cut, different results.

Ok. Instacure is a salt based cure. Before smoking, cut a little off and pan fry. If too salty, soak in clean cool water for a couple hrs. If still salty, do it again.

Separate the hind into the 3 major muscles. Remove all the fat, and silver skin. Brine: To every gal of water. 1 tbsp of cure #1 1/4 to 1/3 cup kosher or sea salt. I use 1/4 c. 1/4 to 1/3 cup sugar, splenda, or light brown sugar. I use 1/4 c... I've used each, and really can't tell the difference. One tbsp of onion and garlic powder. Vary your salt and sugar on future batches until you get the flavor profile you like. I have a older couple that loves this stuff, but they like it sweeter, so I use a 1/2 cup of sugar for there batch. In a sauce pan.. 2 cups water and 1/3 cup of pickling spices. Bring to a boil, and let simmer for 20 min to release the oils and flavors. Let cool and add to the brine. I inject each piece several times to aid in brining. Place in a container, and into the fridge for 14 days. Now you can brine for 10 days, but salt absorbs faster then sugar, and the longer time will help the sugar counteract the saltiness. Smoking: Remove from the brine, and rinse. Rub with salt, pepper, and onion and garlic powder. Smoke at 225* until a IT of 120*. Then steam to a IT of 140*. don't go much higher, as venison is very lean, and it will dry out. This is a recipe Ive used for yrs. You can adjust the salt to your liking. In a immersion brine, the salt absorbs faster than the sugar. Leaving it in the brine longer, 10 day to 14 days, will help the sugar balance out the salt.

Wait. Roast is still frozen, or put in the brine when frozen? What is in this brine? Ingredients please?

Brisket in 6 hrs... thats fast.. how big was the brisket, temp? Looks fantastic.

Lol... that is seasoning that adds flavor each time you use it. I do recommend wiping any food stuff that might get on the sides. Definitely clean the grates and bottom of the pit though.