savagman

Been thinking about this for a while. I enjoy stalking Jacks. Not as easy as some of you may think - they are quite crafty when exposed to hunting pressure. Managed a couple in the bag this week, I think this will be another method to turn the humble hare into excellent table fare. http://rabbittalk.com/corned-salted-rabbit-t16746.html

Rare more accurately.... Thanks😆

Don't overcook!!!! Wrapped in thin bacon (cheap bacon) and grilled hot and fast = cooked bacon and medium rare dove. Tastes like filet mignon. Filet breast meat off the bone. Marinade in olive oil, worcestershire and montreal steak seasoning. Refrigerate 1-4 hours. While meat is still cold (important as this helps keep it from overcooking) wrap in cheap bacon pulling bacon thinner as you wrap. Heat grill very hot before putting dove on grill - cook just long enough to cook bacon. Pull off and let rest in foil for 5 min

I know I saw pictures and info here before but can't find it. I want to take my mom and dad Striper fishing at night, but my bass boat is a bit unstable for them. I remember a pontoon, under lights, guy from this form. Anyone have a recommendation? I thought it was the Striper Hunter but can't find anything. Help?

I know I saw pictures and info here before but can't find it. I want to take my mom and dad Striper fishing at night, but my bass boat is a bit unstable for them. I remember a pontoon, under lights, guy from this form. Anyone have a recommendation? I thought it was the Striper Hunter but can't find anything. Help?

+1 on chorizo. Buy a cheap .99 cent tube of beef chorizo. Brown with 1.5 lbs ground elk. Season with additional chorizo seasoning to taste. I add fresh minced garlic towards the end. The cheap greasy chorizo adds a more authentic texture and richness. The 100% elk is good but can be dry. Same with sausage. After many years of trying to get with less added beef or pork fat, I had to admit that all the online and old timer advice is spot on. You need 25-30% fat if you are looking for the sausage experience. 2 cents gladly shared My son never tires of elk meatloaf and Shepard's pie.... I will post my Shepard's pie recipe soon.

Wal-Mart Parking lot. Eating nuts/acorns? Under landscape trees. No fear of man. Walked up to them.

The center was perfect - rare to medium 135 to 140. I use the probe so monitoring is easy. Outer meat was pink due to the cure but medium to medium well. My wife prefers medium and she loved it.

Rubbed with Morton's tenderquick and sugar and wrapped in saran wrap. In the fridge overnight. Rinsed then rubbed with steak rub. I put it in the freezer and pulled out at 32 degrees. (My theory was the cold meat would take longer to cook thus allowing more smoke) Wrapped in bacon and cooked at 180 degrees until internal temp of 130 degrees. Turned grill to 350 to crisp bacon (I plan to drop in a hot skillet next time instead). Wrapped in foil and let it rest.

Made time to try a loin roast on the pellet grill. Very pleased with the result. My wife said best ever!

Those are some big Yellow Bass

28 degrees - 10pm feeding on dormant bermuda grass in Huachuca City 35 degrees - 7 am crossing the road in Nogales Seems like the cold not an issue. Nocturnal behavior is new observation for me... Always subscribed to the sleep in theory but recent observations have me re-thinking that. Has 2 tag - increased hunting pressure - led to adaptations? Anyone else observe them active at night?

I have a Savage Model 11 with a Simmons 3x9 scope. Black synthetic stock. Lightly used - well cared for. Nieces, nephews, and daughter all used on youth deer hunts and tagged out. Lucky rifle. Basically same as this https://www.sportsmansoutdoorsuperstore.com/products2.cfm/ID/155120. I like the little rifle - shot a couple deer with it myself. PM if interested.

New favorite - thanks!

In the past I used an old garage refrigerator to hang 10 days at 36-38 degrees. I don't currently have that luxury. I did have an empty chest freezer. I alternated freezer on or off manually by unplugging. I was on vacation and could monitor closely. Analog meat thermometer to check by the bone of thickest part of hind quarter. Kept the meat below 40 degrees for a week. The outsides start to freeze but it doesn't seem to have any negative impact on the meat. Last two elk done that way and both tender and delicious.