tjhunt2

I don't know how I missed this one. Congratulations Parker. Your on your way to becoming a great hunter my friend. Congratulations! TJ

Hector, you are so right. This has to be the best forum on the internet. I can't imagine any other site that has so much information about coues deer hunting. The people on this site are some of the most knowledgable coues deer hunters in the world. TJ

That's what this site is all about. Great people helping others getting started in hunting. Good job PineDonkey. TJ

Congratulations to Taylor and yourself. Can't get enough of these youth hunts. The picture of you two is priceless to say the least. Looks like ya had a good team . Good job to everyone. TJ

All I can say to all of you that make it down south of the border to hunt is good for you guys and this site or some of us would never get to enjoy your hunts with you. The food, the ranches, the bucks, and the culture all sound so very inticing. Thanks for sharing it all. TJ

Them are some nice bucks for sure and I could feel your excitement as I read your post. Congratulations to the both of you. Thanks for sharing. Ilene.....before I saw your reply I was thinking of you sitting in a blind next to that field. TJ

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I thought since the archery hunts are about to end, the youth hunts are going on, the up coming ham hunts, and rifle hunts are getting closer that this would be a good time to share with you all how I make my pig sausage. There are many different ways it can be done but this is just my version. It's been said here many times that the cleaning process is the most important part of getting a good tasting sausage and I couldn't express that enough. I'll go with the pictures so it won't be so boring. After I skinned out my pig I completely hose it down with a garden hose. I let it hang overnight but not necessary. I pick everypiece I can get of the ribs. I cut into 2" or 3" pieces. I just seem to think it mixes better with the pork that you will cut the same. As I'm cutting I place the cut meat in the frig until I get it all cut up. I then weigh it and go buy some pork that weighs the same. It can be pork butt, picnick, or whatever is on sale and cheap. Cube your pork and keep seperate. You'll find that alot of blood will be standing in each container of pig. I dump all the cut pig into the sink and run water over each handful and drain. Then place the pig back in my mixing bowl. Don't worry about alittle water getting in because you have to add water anyways. Now add your cut pork and mix by hand. Now is the time you add your measured out sausage mix. It's better if someone adds it as you are mixing. After this you need to add some cold water as you mix. I add until the meat is no longer has a sticky feeling. I added about 18 ounces of water to my 32lbs of mixed meat. Run a handful thru twice and fry up some for taste. If you're satisfied then run the rest only thru once. Nothing like smelling sausage cooking while you are making it. You can use freezer bags, paper, or what I use. As you run your sausage back thru the second time run it right in to your bag. Twist the top and seal it with a sealer you can buy at Cabelas, Sportsman, or Basspro. Ready for the freezer. I bought my seasoning mix from Van Hanson's in Chandler but several places sell it around the valley. I like to use the hot italian sausage mix.

That was nice of you to post a tribute to your friend Phil. I'm sure he is looking down from above with appreciation. Thanks for sharing your tribute for your friend. TJ

I'm not going to congratulate you until I see some pictures. Just kidding! Congratulations on what sounds like a heart racing experience for sure. TJ

You're definitely living the good life Jim. Congratulations on all the success and for sharing with those of us that may never get to witness this beautiful coues country of theirs. TJ

It's always nice to watch and read your posts Jim. Looks like a good time had by all. Now I can't wait to finish up here and open part 2. Congratulations on everyones bucks. Pop's got it made. Just make the shot and then watch as his son take care of him. I'm sure he deserves every bit of it. Thanks for sharing. TJ

This is really cool. Another great post by PineDonkey. This reminds me when I was growing up in a very small town in Brilliant, Ohio. In the winter months I would watch the rabbits play in the snow at night under the lights of a full moon. I hope to retire in a couple years and I would love to live where I could see some wildlife out my window once in awhile. Thanks for posting and sharing this awesome picture of Chrystie and her friends. TJ

Congratulations on your fiance's buck. Here's to many years of hunting together. TJ ps.....are you sure that isn't your daughter?

I'll bring some down on the pig hunt. TJ

Good luck to ya. I have to work but would rather be sitting in a ground blind eating stale crackers.

Them are the best pictures I've ever seen of the hybrids. Great job of capturing them on film. TJ

Before I bought my EU300 I looked around for the lowest prices and found no one could beat APD Power Center. They're located at 412 W. Gemini Dr. Tempe, Az 480- 838-7472 My EU3000 won't run my air conditioing on my trailer but I hear they will run the newer models. My model is a 2000.Going with two EU2000 is a good choice. I believe the next one up from the EU3000 is the EU6500. Good luck! TJ

That's something I always worry about happening. Here's something to think about. A friend of mine had his meat stolen and his homeowners insurance paid him $5.00 a lb for his elk he lost. This was back in the 80's and $5.00 was alot back then. Maybe your homeowners would do the same. Here's wishing all goes well with moma and your new born. TJ

Congratulations on your buck. Them mexican bucks certainly have alot of character to them that's for sure. Letting that buck pass on his genes was awesome of you. I have always said that would be the way to go. Well, maybe not by a bullet. Thanks for sharing. TJ

No, he doesn't make them Bill. He just has a way of treating you special and you better not be in a hurry when you get there. He hardly has room for more than two people to sit down at one time to try on boots. He has got to tell ya a couple jokes after he gives ya a candybar or two. He usually throws in an extra set of shoe strings and a bottle of shoe oil. Most cities have a form that needs some information filled out and JR takes his good old time hand writing every bit of it. Nothing special about the boots, it's all about his personality that you'll never forget. Like 300ultramag said, you can expect a hand written thank you a week or two later. 300ultramag...........JR treats you the same no matter if you're alone or with someone. TJ

Peg & I are hoping to see ya on the Women's Javelina Hunt. Later Jim........i mean Bill TJ

JR's is in the shopping center of Val Vista & Baseline in Mesa. Most of the local city employees go to JR's for their work boots. I always walk away with a smile on my face. TJ

Beau, He is the Real M'Coy. I have been buying boots from JR for years. I think he's in his 70's and always has a candybar waiting for ya. His store is a mess and his desk is cluttered with paper like you have never seen before but he knows where everything is. If you haven't bought shoes or boots from JR you are missing a treat. He told me he will never quit working. Everyone deserves to visit JR's. You will never forget him that's for sure. TJ

Most of us are so ready for some humor Bill. "The very reason I don't own encyclopaedias". The only thing my wife doesn't know is your correct name. She's still calling you Jim TJ