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savagman

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Everything posted by savagman

  1. savagman

    Venison Tamales

    Well, a lot of views but no tips so I guess I will forge ahead and post more over the weekend. Check back for the story and pictures.
  2. savagman

    FOUND : Walther P22 , You tell me where ?

    oops - didn't mean to hijack this thread. Nice of you to try to find the rightful owner. Just curious how one tracks down the owner by serial number if it was not reported lost or stolen?
  3. savagman

    FOUND : Walther P22 , You tell me where ?

    What "registry" are we talking here? There is no gun registration law in AZ.
  4. savagman

    Did I get butchered by my butcher?

    + 1 for Millers Southwestern Processing. Tried others but keep coming back to Mike. Outstanding job on my bear. Nice roasts and awesome summer sausage. Almost gone and still a tag in my pocket...
  5. savagman

    Jerky Recipes

    A layer of coarse salt, pepper (black, red, chipotle, both all etc..), molasses in a pyrex baking dish. Then a layer of meat. Anthother layer of salt, sweet and hot. Another layer of meat, another layer of salt seet and hot..... You get the idea. After about 24 hourd the meat gives up its juice. Taste juice. It should be sweet salty and good. Adjust if needed and mix meat and juice up. After another 24 hours the juice should re- absorb and the meat will be candied. Smoke or dry in your preferred method. Simple but great. Add liquid smoke if using oven or dehydrator.
  6. savagman

    How long does meat last in the freezer?

    Packaging is definitely the key. Most of the meat goes quick at my place and with plastic wrap and then good butcher paper we have had no freezer burn. I am also convinced that freezer aged meat is superior to fresh. About six months seems to be best. Same is true with summer sausage, fresh sausage, etc. With that said, I have helped others salvage older meat that wasnt wrapped well and quite frankly wasn't butchered or trimmed well. We lost the outer 1/4 to 1/2 inch on most cuts but still ended up with good quality meat for jerky.
  7. savagman

    Houndsmen/Anyone need help or advice ASAP please

    +1 on the containment system. After a chicken mishap I put one around the chicken coop. My hounds wont go anywhere near the coop now.
  8. savagman

    Navajo mule deer hunt

    This year they decided to only issue tags in person in Window Rock. No draw by mail. Not sure how many folks can take a monday off, drive 6-7 hours one way to get a pricey mule deer tag. WAY more leftovers this year than in years past. I am not sure that they would allow you to purchase by mail but it is worth a try. PM me and I can tell you a little about unit 5, 3, and 2.
  9. savagman

    Do you like a good challenge???

    I pledge - took my mom out to a AES fence removal a couple years back. Hard work but had a great day in the woods helping wildlife. My kids are just getting old enough to help out and stay out of trouble. I enjoy knowing that I am giving back and helping to secure a hunting heritage for my children. With that said we need to analyze why the anti's have been successful. I read a recent survey that said that the overwhelming majority of Americans support hunting. If that is true how do HSUS, PETA and others gain traction? They focus all of their money on public relations and legal. The key word being money. Their supporters simply write a check. They do not build, repair, remove, secure habitat, or physically do anything to help wildlife. They do absolutely nothing with their money to help wildlife. In fact, when they oppose thinning projects they quite possibly interfere with habitat improvement. The reason that this approach has been successful is they have one message and are not fragmented. We argue about ethics, dogs vs. no dogs, bow vs. rifle, bait vs. no bait, opportunity vs. quality, quads vs. no quads, etc. etc. etc. All of this is healthy debate and personal choice and ok as long as we agree on the basics and fight together against anything that erodes our right to hunt. Our approach is better but less known. Volunteer and join local and national groups that help us to fight the public relations and legal battles. Eric
  10. savagman

    Tag Soup

    Cleaned out my wallet and was wondering if anyone has a good recipe?
  11. savagman

    CC Hits

    114 hit so far so we will be hunting. Hoping for one more hit today...
  12. savagman

    CC Hits

    Nothing yet
  13. savagman

    5b had 861 rifle bull tags...

    Hello all, I hunted 5B in 2010 during the late rifle season and was fortunate to shoot a nice bull. There were 750 tags for that hunt and I saw two hunters in the field during my hunt. I know where a ton of 5B hunters camp and hunt from prior experiences. I went to where I thought the hunters wouldn't go and the bulls would be. I either guessed right or got lucky or both. My take on the high tag numbers. G&F may have a right to brag as to the management of the herd-elk numbers are down as reflected in the 2010 survey data. I believe that has been a stated goal. We are in drought and have all seen the availability of water and feed change with the wet and dry years. My understanding is that the purpose of the high number of tags is to reduce the size of the herd and take pressure off of available resources. I would rather have a smaller healthy herd and a healthy forest to sustain them. The alternative is a larger herd that damages the forest and is thinned by disease, starvation and greater predation due to their poor condition. These animals in poor condition also have less success calving. Bulls that have inaqaquate nutrition also do not grow the racks coveted by hunters. Elk/Rancher and Elk/Farmer conflicts increase and become more problematic. I believe it is prudent to allow harvest of these animals rather than see them waste away. When weather and forest conditions permit the herd will rebound. The boom in elk numbers between 1980 and 2000 was largely due to above average rainfall. My opinion on rainfall and elk numbers is formed using Flagstaff as an example per NAU's information http://www.mpcer.nau.edu/files/flagstaff_climate_history.pdf and G&F historical survey data http://www.azgfd.gov/pdfs/h_f/HuntAZ_2011.pdf. I am a hunter, not a biologist or affiliated with any Fish or Wildlife agency. I have read some and formed opinions that I believe are well formed using the facts available. One study that I found especially interesting is the Walnut Canyon Enclosure http://www.azgfd.gov/w_c/research_fire_predation_mule.shtml. It might debunk my percipitation theory but it also supports my next statement. Perhaps predators and drought is a double whammy? The ban on trapping might also be a factor in higher predator numbers and increased predation? The coyotes surely have hit the antelope hard. I will surely be excited if I am drawn, disappointed if I fail to kill and elk but will hunt hard and enjoy every minute of it. If I don't get drawn I vow to get out to my favorite elk grounds and hunt predators hard. Just my opinion and some facts - I would enjoy reading other opions with supporting facts. Eric
  14. savagman

    Weiers memo

    So this is really dead? The press release says "in it's current form" does that mean we could see a revised attempt? To his credit, I emailed Mr. Weiers and he called me within minutes. He stated that he does not want to divide hunters and that the bill is dead. Yup, I think it was dropped last Monday (after the commissions last meeting).
  15. savagman

    How good does Javelina taste

    Didn't know Von Hansens sold mix. I will have to check it out. I have been using LEM breakfast and italian mixes and they are really good. I have some chorizo mix that I haven't tried yet. Hopefully I will be working the grinder if a couple days!!! Good luck!!! Sounds exactly what I have done but many years ago. I now turn all mine in to sausage I make myself and only wish I could get more meat off one of those pigs. If someone close to me in Mesa shoots one and cares for it properly and gets it on ice right away I will be more than happy to take it off your hands. It's all in the way you care for your meat once it's on the ground. Lots of good advise in this post. TJ TJ, Would like to know what type of sausage you make and see some of your recipes for javi sausage - do you use commercial mixes or your own spice blend? I have used both but lately I have stayed with commercial mixes. Regular sausage mix is good but I prefer hot italian sausage mix. I've bought my last 2 packages from Van Hanson's in Chandler. I debone all the meat and whatever weight I come up with I add that same amount of pork. We use either pork butt or pork loin, whichever is on sale. Then package it in 1lb bags. If it's not hot enough then just add more red peppers. Two more days and hopefully it will be sausage making time for me. TJ
  16. savagman

    How good does Javelina taste

    Sounds exactly what I have done but many years ago. I now turn all mine in to sausage I make myself and only wish I could get more meat off one of those pigs. If someone close to me in Mesa shoots one and cares for it properly and gets it on ice right away I will be more than happy to take it off your hands. It's all in the way you care for your meat once it's on the ground. Lots of good advise in this post. TJ TJ, Would like to know what type of sausage you make and see some of your recipes for javi sausage - do you use commercial mixes or your own spice blend?
  17. My nephew and I have tags and we will be out Friday morning. I haven't been out to scout in a couple months but will be out Sun/Mon taking one last look.
  18. savagman

    VERY DISAPPOINTED AND RATHER DISGUSTED

    I took the racks out of my garage fridge and aged one of my elk hind quarters and frankly I can't tell the difference between the aged meat and the fresh cut meat. Maybe I needed to age it longer? It was hung in a shed in Pine for a few days at below 30 night and mid to high 40's day temps. It was almost frozen when I headed home. At home I set the fridge at 40 for the first day to allow the meat to thaw a bit then about 35 for a few more days. About 7 days in all. I have become a believer in freezer aging. Meat will age in the freezer - just much slower. I have been fortunate in the draw and the field lately so I have been able to wait 3-6 months or more before enjoying the meat. I am currently still working through last years game so this years goes on the bottom of the freezer and I won't get to it for awhile. The flavor mellows and texture improves. Everything seems better with time spent in the freezer. Even the fresh and smoked sausage is better - although it is rare that we can resist temptation very long. We grind our own burger and sausage using a LEM grinder - started out with the grinder attachment for the mixer then a $99 cabelas model and stepped up last year to a bigger unit. Slowly we have accumulated the stuff we need to do it better, faster, and easier. We wrap in plastic wrap first and then in freezer paper and freeze in a standard (not frost free) chest freezer. Freezer burn has never been a problem. We make the processing a family affair and it is not rocket science. As previously mentioned there are good sources of information on the internet. Someone should take a bunch of pics when they process their deer and post a tutorial on CWT. If someone doesn't beat me to it I will the next time we are blessed with good fortune.
  19. savagman

    Game Sausage

    I Really like the LEM products and they sell a sampler pack so you can try four flavors for $10. http://www.lemproducts.com/product/15/fresh_seasonings I really like Cabelas jerky seasonings and am trying their Italian Sausage spice this year. Hi Mountain is also good but their breakfast sausage had a tad too much sage for my taste. Have fun trying them out - you really can't go wrong as they are all good.
  20. savagman

    sausage mix from scratch

    There are some real good recipes online - the biggest problem I have had is trying to adapt a recipe for 25 or 30 lbs down to smaller batches. If you try to simply divide by 5 to adapt a recipe for 25lbs down to 5lbs it doesn't seem to come out right. I have had better luck using a conversion calculator like this one http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php A tip I picked up that explained some things - 'When making sausage with pure venison, you have to reduce the quantity of spices somewhat. Since there is very little fat content to pure venison, a greater percentage of the spices remain in the meat, rather than fry off with the grease." You can't go wrong - start with a basic recipe and experiment a bit. DEER BREAKFAST SAUSAGE Read more about it at www.cooks.com/rec/view/0,165,153191-243200,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 1 lb. ground deer (no suet) 1 lb. ground pork 2 tsp. ground sage 1 tsp. salt 1 tsp. black pepper 1/4 tsp. cayenne pepper Put ground deer and pork together in large bowl. Mix spices together and sprinkle over meat. Using hands work meat and spices together until thoroughly combined. Shape into a roll, wrap in plastic or foil and chill overnight in refrigerator. Slice and fry as regular sausage. DEER ITALIAN SAUSAGE Read more about it at www.cooks.com/rec/view/0,1618,153191-240200,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 2 lbs. deer burger 1 lb. ground pork 1 tbsp. salt 1 tbsp. black pepper 1 tbsp. fennel seeds 2 tsp. oregano 1 tsp. basil 2 tsp. crushed red pepper 1/2 c. water Mix all ingredients as you would meatloaf, shape into patties. Fry slowly over medium heat, turn occasionally. Continue cooking until water in the pan evaporates, sausages are lightly browned and done in the center. (May be cooked as burger instead of patties and served on pizza or in spaghetti, etc.) I am firing the smoker up this weekend - ground meat jerky using the jerky blaster and probably some cajun snack sticks, maybe tackle some jalapeno and cheese summer sausage...
  21. savagman

    10-28-11 bear

    Post some pics!!! Seems like the dogs are on a roll...
  22. savagman

    Bear hunting with dogs..

    Wow - I guess this is a hot topic.... Dinky has my experience all wrong and I would welcome an opportunity to discuss it with him face to face. What right does he have to dismiss or diminish the quality of my hunt? I love to hunt with well mannered, well trained hunting dogs. I don't have the time, money, expertise or understanding neighbors it takes to own my own pack. If I could swing it I would own hounds and proudly hunt them on legal game. I was fortunate to meet a great guy who happens to also be a guide with terrific dogs. Throw in a heaping spoonful of good luck and it was a fantastic hunt having seen many bears and taking a good old boar. I did not chase my own bear up a tree but I am quite sure Dinky doesn't sniff, point and retrieve his own birds. The experience for me is watching the dogs do what they love and were born and bred for. I own an aging beagle and have hunted with him for the past 15 years. We have had our share of good times and difficult times. Many trips would have been more productive if he hadn't chased the quail and flushed them out of range. But those are but chapters in a long and satisfying book. I find it sad to hear that Dinky owns dogs and seems to be missing the point. They are not tools to be used as one would binocs, GPS, rifles, scopes etc. They are hunting buddies, companions, and trusted friends. He obvioisly is vasty superior in all ways and I am sure he is a tough SOB having treed bears by himself and all. He is certainly a master hunter having used no animal assistance to sit on his arse, glass and shoot his bears. I respect his right to hunt legally and enjoy doing it his way. I just wish he would respect others that march to the beat of a different drummer. Eric
  23. Spent the weekend above Strawberry with my kids camping and squirrel hunting. Seems like the numbers are down, maybe due to two tough winters? Anyone have the same experience? The ones we did see ran before we got within 100 yards and didn't want to tree. Maybe older "educated" squirrels? We did manage enough for a good stew but certainly had to work harder than in past years.
  24. Had a great hunt with Mike Harris from HD Trophy Hunts My link - Thanks Rodney, Daniel and Mike for a great experience and a great first bear. Mike and Daniels dogs were fantasic!!! In a weekend they treed 5 bears. This was, hands down, the best guided hunt I have been on. Plenty of good guys in camp and on the hunt . Heavy loads of hide and meat, through four waterfalls and rough country, were split up and packed out - thanks guys. Eric
  25. Lower down in 5A - we were camped off FR149. Saw Aberts in the area but fairly spread out. A real nice bull in the area though - had fun one evening following him and his harem. He was screaming and a smaller bull was following on their heels and talking back a bit. Love to be in the woods during the rut. Planned to check out north of the Lake Mary Road but never made it up there. Good luck - let me know if you find it any better.
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