MULEPACKHUNTER

There are some great podcasts on this subject and yes I have done this , it really just Atkins with another name. Everything in moderation. Over the past 15 or more years we have tried to slowly make small changes to our diet at our home, we have not had a microwave in that time for one. I have had maybe 2 sodas including mix drinks in 15 years, I have had zero doughnuts in that time, I have not had fast food over , 10 I would say. A few things recently got me leaner, exercise exercise. No substitute. With that said the other things were becoming fat adapted and intermittent fasting. Fat adapted is getting your body to burn fat for fuel instead of glycogen or something like that. Keto is similar deal. So I eat keto 5 days a week then off of it for one week a month. I also avoid as much as possible sugar and carbs. I also fast regularly up to 20 hours and I mean zero food just water for that time. I tested this plan by dropping carbs below fifty grams a day for a month then fasted for twenty hours then I went for a run / hike for 21 miles and I felt great. I didn't bonk or get energy tired. I was sore and workout tired but not like from food like in the past. I'm still playing with this and learning but overall it's just short term, long term will be home cooked real whole foods and exercise simple as that. Get your workouts in and stay active and food will start to take a backseat instead of being the main focus day to day.

Crazy first trip with your own dogs that's too cool, congrats

Super cool congrats to you guys

Minnows

Trump is pretty happy that i didnt have to change his name to Hillary. Trump has a girlfriend. 20180117_193242.jpg 20180117_193242~2.jpg If you breed I want on the puppy list?????

Better late than never, finally made some time to dig some pics out from your hunt. Relive a little.

The best has to be the bargain cave at cabelas, rain jacket for 200 bucks is no bargain. They had a vortex scope for the same price as new one on sale in the same store. Haha just have to be on your toes and take these places for what they are.

Super cool congrats

I don't know about those items but I have noticed a big difference in better service since the bass pro venture was announced, they must have had a big meeting and some training. On the other hand I'm tired of their bait and switch sales they send out. At least 3 times I have gone in to hit a sale and the item does not exist online or in store, that turns me off. I'm still a customer of cabelas and sportsmans but never bass pro just due to location.

I don't know of dwelling near flag or anything really that would outdo Wyoming but in coues country there is tonto natural bridge and tonto national monument that would be fun hike for you guys and put you right in coues country. When your coming down shoot me a message and it's possible we could do lunch and help you out up that way. I have one other hike in ruin up there but not open forum type spot.

Awsome congrats

Nice work congrats. The camo pattern on that pack looks just like a deer.

Doable for sure in just about any unit, I would say the 300 plus is not realistic, it can happen but not realistic. I was on my first Late archery this year and was surprised how good of a hunt it was. Totally different from early hunting.

Awsome deal great times.

The elk has provided, elk bone broth for ramen base and elk meat for pho. Roasted beef shanks and pig tails then simmered in elk stock to make the ramen. Did the same for the pho then sliced elk roast thin and poured pho stock over noodles scallions and cilantro. A squeeze of lime to finish it off. Had the ramen for dinner and breakfast the the pho for dinner tonight

Here's some more fun, no elk or game meat but still good. Krout and kimchi ferment.

Basically it's all in the stock. I use stock a lot so I pressure can a few times a year and always when I have game animals. Roast bones and scraps with onions garlic carrots celery in oven until browned then drop in a large stock pot with water to the rim. Slow summer for 6 hours min but I have gone shorter and up to 16 hours. Skim off scum as it simmers and then pour through strainer and put in jars. That's a base stock for any meat but all veggies can be done too. Now you can cook any noodles you like and pour stock over noodles Soft boil egg , get a steamer going good steam then drop in eggs for 7 minutes only turning over half way through then pull the eggs and put in cold water bath. The trick to pealing soft eggs is to tap the two ends lightly to crack then place under water in bowl and peal that way. Soft boiled are tuff cuz they break open easy. Pho stock is similar to base stock but adding cinnamon stick, star anise, cloves, fish sauce, and I like Benito flakes also " thin shaved cured dried tuna ". For real simple get top ramen and toss the packet of seasoning then boil noodles. Toss some meat in a pan and fry with little bacon or oil. Ounce cooked and browned pour store bought chicken stock or broth in pan and pour than in bowl with noodles. I like chicken thighs whole bone in so I can pick em clean during noodle eating and broth sipping.

Having issues with the web site, not sure if it's just me?

The elk has provided, elk bone broth for ramen base and elk meat for pho. Roasted beef shanks and pig tails then simmered in elk stock to make the ramen. Did the same for the pho then sliced elk roast thin and poured pho stock over noodles scallions and cilantro. A squeeze of lime to finish it off. Had the ramen for dinner and breakfast the the pho for dinner tonight.

This was my first full elk and it was like I thought, a lot of work. I was lucky enough to have access to a walk in with air circulation. So the whole story was dad drew his first ever elk tag and we took a nice mature cow December 12th late afternoon. We did the gutless method skinning and quartering and hanging as we went along. We were 1/2 mile from the truck downhill. Tools we had were cabelas Alaska 1/4 game bags X 4 and 1 Walmart pillow case. We used a buck rmef signature skinner and a javelon peranta. After the cow was broke down I went back in for the liver and heart. Next I hung all the meat back at camp, the 4 quarters we hung from the pop up in front of the tent and the loose meat bag we emptied out on a tarp in the bed of my truck. This was so everything could cool down and dry. Late that night we packed all the meat into two coolers on top of ice and a tarp I cut so the meat was out of any liquid. Cooler plugs were opened and we left the lids open all night for extra cold air flow. The next day the 4 quarters were laid on racks in the walk in and all the trim loose meat went into my extra fridge. The loose meat was trimmed sealed and frozen after just a few days and the quarters hung until about day 10 or so. I cut trimmed and froze a rear quarter each day and just finished the last front today. Meat was stored in same coolers same way as in the woods for the 2 days I took to finish everything. Here's some leaning for next time. Next time around I will cut my shanks off before aging and freeze those asap. You have to trim after aging and you lose too much on the shanks. I will cut and freeze the loose meat asap as well for the same reason. I didn't lose much but did trim some good stuff off that dried in the fridge. Next time I will be using paper wrap and not vacuum seal bags. Last I plan to have a saw with me if at all possible so I can cut neck shanks and ribs. It's tuff to get decent neck meat on the ground and I hate leaving it there. So as I was cutting at home I cut meat into meals such as chunks for stew, chilli, burger, and summer sausage. Each package is marked and ready to cook as is or grind. This should be easier than grinding before freezing and saved me some time. Sumer sausage going in the smoker this weekend. Anyway meat looks real good and it feels good, filled an average chest freezer half way with one elk. Can't wait to post some meals up. Just for the record 3 loads can get a big cow back to the truck but you better be ready. That's the first time I packed enough weight to make a finger go numb for a few hours.

That place sucks big big big time, we went out there ounce and didn't shoot, we drove in in and drove out and went somewhere else.

I can't speak to this as an expert but I have talked to and listened to experts on this and they all agree state control of federal lands is bad. Just the wildfires alone would reck the budget and the state would be selling land off. I hope one of the groups we support like bcha, rmef, jump on this asap. We really need to figure out how to have and electoral college type deal for these measures, I'm tired of city dwellers deciding laws and policy. The crap hole population centers of the country and states do no good at all for the majority.

Sweet deal congrats to you guys

Fried up the last of the frozen fish we had from 2017. Lake pleasant striped bass about 5 months old. Filleted, wrapped in plastic, vacuum sealed. Came out like it was caught hours earlier. Fish tacos are a bi weekly deal at our place.

Tuff one there, I have done some DIY on our well but that job I paid the cash, they replaced some of the pipe as well and warrentied the work with high end pump.