shu9265

Thanks I needed that this morning

At some casino in the Caribbean ? Some place warm and sunny.

Glad you got out OK ! I was out last week, before we got that warm spell. Ice was hard EXCEPT near the shore line where the snow was deeper than 1-2 inches. It seemed that the snow insulated it enough to made it (the ice) real skinny! Went threw in a couple spots, but, thankfully only deep enough to get my boots wet. Be careful on ice where the snow has it covered!

I am looking for one to use for hunting and also for trapping. In the swamps, it's really east to loose stuff in all those cattails.

Maybe check with Gander or Dick's Sporting Goods. They have many mounts there on display. Perhaps they would use yours and allow you to place price tag on them also. Just a thought.

Need some suggestions for an affordable hand held gps unit for hunting. Anyone use one that is easy to program way points and tracks into ? Looking for something easy to use. The old Magellan GPS 2000 I have now is about 10 miles off ! Or google maps is off by that much. Anyhow, I need to find a new one for this year.

Sorry everyone, I forgot to add look at page 14 of the article.

Mine is the first three letters of my last name and the address where we lived when I first got on a computer.

Man Pleads Guilty to Poaching $23,000 Trophy Buck http://dnr.state.oh.us/LinkClick.aspx?fileticket=a%2FcjEDZK60E%3D&tabid=18274 Ohio has compiled a fine system that sets a monetary value on fish and wildlife that are taken illegally. When a poacher is caught , the system can assign an estimated value on the fish or game in question. These monies are then put back into the fish and wildlife dept.

I myself feel that if you need to go out at night with a light to be able to kill a deer, then you must be a piss poor excuse for a hunter. I see no rhyme or reason for people to have to resort to this behavior. If people have to resort to this kind of behavior and get caught (as well they should) I feel they should have to forfeit any and ALL equipment they have with them, including vehicles, guns, bows, lights, what ever. They should also be thrown in jail and made to pay "Huge" fines and preform community service as a way to "give back" what they have STOLEN from the rest of us.

Has to be the "slobs" that come into an area and leave all kinds of trash lying on the ground.

Well then if that is all it's really about, I guess I am guilty of practicing that already. We hunt several properties, and let them little fella walk past us all the time. I personally will take the biggest (oldest)doe I can while I am out. And if I see a buck that has a screwed up looking rack on him, I will take him if I can. When hunting on State and Federal land, I guess I am guilty again of being a trophy hunter. I will scout out the area and "if" I can find a wall hanger, I will target that animal all season, if I get it then fine, if nt I will look for it next season.

Here is a link the gives the "Truth about the Mexican Gun Stats" Makes one wonder what the ATF is really up to. http://www.stratfor.com/weekly/20110209-mexicos-gun-supply-and-90-percent-myth

No intention of being a smart ass, But just what is this AR thing all about ? If you want send me a pm or answer if here, up to you.

Thai Venison Jerky Recipe 2 1/2 lb Venison roast 3 tsp Coriander seeds 1 tsp Cumin seeds 1 1/2 tsp Sugar 4 tps Thai light soy sauce-aew sai 1 1/2 cup Oil Slice venison across the grain 2-3 inches in size and 1/4 inch thick. Roast coriander and cumin seeds in a fry pan over low heat until fragrant, cool, and grind coarsely in a mortar or a spice grinder. Combine venison and the rest of the ingredients and marinade for one hour. Place venison pieces on a cake rack sprayed with Pam and put the rack in a foil lined cookie sheet large enough to catch any liquid dripping from the beef. Place the cookie sheet in a lowest setting oven until the venison pieces are dry to the touch and no liquid seep out when pressed (between 6-12 hours depending on the oven). Over medium-low heat, heat the oil in a flat-bottomed fry pan and drop the beef in 5-6 pieces at a time. Fry until crispy on the outside and around the edges. Drain on a cake rack over paper towels. Keeps up to 1 week in an airtight container at room temperature. Serve alone or with cooked sticky rice. NOTE: Tenderize beef lightly with a mallet if using less tender cuts of venison. Be sure to drain the oil well. Any excess may become rancid. Cool completely before storing.

Microwave Venison Jerky 1/2 lb trimmed venison 1/4 tsp Salt 1/3 tsp Garlic Powder 1 tsp Accent 1/4 tsp Black Pepper 1/4 cup Worcestershire Sauce 1/4 cup Soy Sauce 1/4 cup Water 6 drops Liquid Smoke ________________________________ Cut meat into 1/8 inch thick strips, which is easier if it is slightly frozen. Combine ingredients, and place with meat in refrigerator overnight to marinate. Place the meat strips in a microwave roasting rack. Set the microwave on high for 4 to 6 minutes. After 4 minutes add time in 30 second increments. The idea is to have a dried jerky, which means a color change from brown to dark brown, and a consistency in the meat that has changed from supple to leathery in it’s texture.

Sweet Spicy Venison Jerky 1/2 cup brown sugar 1 tablespoon ground black pepper 1 tablespoon onion powder 1 tablespoon garlic salt 1 tablespoon lemon juice 3 tablespoons liquid smoke flavoring 1 teaspoon paprika 1 teaspoon hot pepper sauce 1/2 cup Worcestershire sauce 1/2 cup teriyaki sauce 1/3 cup soy sauce 1 pound venison, cut into 1/4 thick strips __________________________________ Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade. Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that it does not overlap. Dry the venison on High until dry but still pliable, about 4 hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag.

BBQ Venison Jerky 3 pounds lean venison 2 tablespoon of Worcestershire sauce 1/2 cup of red wine vinegar 1/4 cup of brown sugar 1 cup of ketchup 1/4 teaspoon of cracked black pepper 1 teaspoon of onion powder 1 teaspoon of salt 2 teaspoon of dry mustard A dash of hot pepper sauce ___________________________ Before slicing meat, you may want to put it in the freezer for about half an hour and then cut into 1/8 to 1/4 inch thick strips. Mix the ingredients to make the marinade. Marinate the meat in the fridge overnight or for as long as you like. Remove the strips from the marindae, rinse off and pat dry with paper towels. Dry, bake, or smoke the meat anyway you choose until pliable.

Chinese Venison Jerky Recipe Prep Time: 15 minutes Cook Time: 1 hour, 10 minutes Total Time: 1 hour, 25 minutes 1/2 cup light soy sauce 4 tbsp honey 4 Tbsp sweet red wine 6 large garlic cloves, minced 1-1/2 tbsp fresh minced ginger 1-1/2 tbsp crushed dried red pepper 1-1/2 tbsp sesame oil 1/8 tsp white pepper 3 lbs venison Preparation Whisk together soy sauce, honey, wine, garlic, ginger, red pepper, sesame oil, and white pepper. Pour into a heavy freezer ziptop bag. Semi-freeze venison flat for 30 minutes. Slice crosswise against the grain into paper-thin strips, about 4 inches long and 1-1/2 to 2 inches wide. Add venison to the marinade, seal, and massage in marinade. Arrange venison on racks in foil-lined shallow baking sheets, pieces not touching. Let dry overnight on the countertop in a cool room. (Do not refrigerate.) Preheat oven to 250 F. Remove and replace foil lining under racks. Bake venison jerky for 30 minutes. Reduce heat to 175 F. Bake and additional 40 minutes until lightly browned, but not burnt. Let jerky continue to dry on the counter overnight in a cool room. Pack into airtight bags or jars for storage. Yield: about 36 pieces

Box Fan Jerky Ingredients 1-1/2 to 2 Lbs. Venison Steak 2/3 Cup Worcestershire Sauce 2/3 Cup Soy Sauce 1 Tbsp. Honey 2 Tsp. Freshly Ground Black Pepper 2 Tsp. Onion Powder 1 Tsp. Liquid Smoke 1 Tsp. Red-Pepper Flakes (2 if you want some Zing!) 4 (16"×20"x1") Paper Air Conditioning Filters 1 Box Fan 2 Bungee Cords Directions Freeze meat 4 hours then cut meat along grain. Mix all ingredients in mixing bowl and add the venison to mixture. Marinate for 3-6 hours in refrigerator (Overnight is best) Place meat on 3 air filters leaving the forth one to top it off. Lay box fan flat and bungee air filters with meat to fan. Place fan up-right and put on medium for 6 hours then rotate and run 4 more hours. Jerky keeps for three years if you can keep it that long. Do Not store in plastic bag, this will re-hydrate meat.

I made mention of that, Mom about came unglued ! LOL Said there was NO WAY I was gonna let a deer into the house so it could get trashed. Guess she had enough of that when us 3 boys were still at home. ;D ;D

I mainly hunt on Federal and State land . Alabama Swamps. Last year, I went in during Aug. Sept. looking for new places to hunt. Did most of my traveling by canoe. Well, I found what I was looking for. Stands of Giant Oaks. Anyhow, I set up some cams and got an idea of what was around in the area. Went all thru bow season with no one showing up in the area. I was thinking I was gonna be in deer hunting heaven. Yeah right ! I paddled up in there the first morning, and when I got to where I was going to hunt there was already a canoe there ! ! Well, OK this is a big area. When I got to where I had my stand, as I am walking to it and some guy is shinning his light at me. Here he is in a tree not 50 feet from my stand ! So after about 2 hours of that, I decided to move deeper into the area in search of a more secluded stand site. As I was sneaking about, there was orange spots in tree's all around me ! All that time, I thought I was gonna be alone. Boy was I mistaken. I guess that is what can happen on state land. Only good thing, after the first day, I was all alone again!

Not sure if this fits here or not. But, last season, I passed many button bucks on our property. I know they were buttons, as I was close enough to see there little nubs. (Withing 30 feet) Also watched a 6 pointer had the cutest little basket rack. Son and I agreed we would let him pass for another year or two, see if he makes it. Lately, there have been 8-12 deer peeking in the windows about every night. Eating the shrubs near the house.

Muzzy, If you get over here to the west side of the state (Niagara Cty.) look me up. I have some 10ga. turkey loads left over after I sold my Mag. 10 . I will gladly give them to you.

Gander Mtn. carries some very good jerky seasoning mixes. I have a bunch of them that can be made with stuff at home, will get them posted ASAP. When we are doing ground venison, we add pork loins to the mix. I think it's a 80% venison to 20% pork ratio. We trim all fat and as much of the silver stuff off as possible. It clogs the grinder blades. Then we use jerky shooters to put it in the dehydrator. Don't over dry it! When we do strips, of cut meat. Try to remove the majority of the silver stuff of. But, it is being cut into small strips so it's not as imperative to get it all off. We use the propane smoker. It only takes about 2 hours to smoke /dry a batch of jerky. Again, don't over dry it.