savagman

Report, report, report. And now instead of someone checking their camera while you are in your blind it will be AZGFD investigating reports of cameras.... Let the circus begin...

Some one asked about the specific cut - the roast was just marked "round" by Casey's. I usually do my own processing but we were blessed with two tags and two mature cows this year. Two elk in two days was a bit too much to handle. I would guess top round. Very tender and great flavor.

Fired up the smoker last week. I always try to fill it and use pellets efficiently. Brined and smoked some elk sausage at the same time as I smoked the elk roast recipe bigorange posted. It's a winner for sure....

from the link to the recipe. I am going to give this a try today

Not gathering myself but gonna appreciate local cuisine.... Any suggestions for hole in the wall, shacks, food carts, fish camps etc.??? 5 star but worth it suggestions ok too Plan to fish/redfish or sea trout, weather permitting and eat good. Suggestions of sights, future adventures, or other appreciated.

Thanks. Plan was to fish from with a buddy's friend. Boat broke down 5 min out. We adjusted and fished from shore. Conditions weren't great. Windy, recent rain had water high and dirty, etc. Caught an undersized red, a small gar and a nice black drum. Not bad for a few hours wetting a line. Ate great at several local places. Oysters at Dukes were huge and awesome.

and I am aware they are crafty bastards. Wile E Coyote

I am curious and not picking fights or attacking anyone. Why aren't locals killing the coyotes? Aren't regulations relaxed and night hunting allowed? I am wondering why GF regulation and hunter participation hasn't solved the problem?

Stuffed some Zucchini with Dove Italian Sausage (see prior recipe posted link below) and Sweet Potato. I have made this stuffing yellow squash, patty pan squash, cabbage, bell peppers, etc. I have used butternut squash instead of sweet potatoes. Very adaptable recipe. I don't always measure so here is the rough idea. Preheat oven to 350 degrees 1lb Italian Sausage (medium spicy for me) I always use game sausage so add oil if needed. If you use pork, drain excess fat after cooking. 3 medium small Sweet Potatoes peeled and cut into 1/4 cubes (slightly smaller?) 1 medium onion cut into 1/4 cubes (slightly smaller?) 3 Tbs fresh basil chiffonade (minced or chopped small ok as well) 1/4 to 1/2 cup shredded low moisture mozzarella 1/4 cup shredded parmesan 3 cloves of garlic minced garlic salt to taste Brown Italian sausage place in a large mixing bowl Sauté sweet potatoes in neutral flavor oil (i use avocado but vegetable oil is ok) place in a large mixing bowl with sausage Sauté onions until almost translucent add garlic and sauté 1 minute or two place in a large mixing bowl with sausage and sweet potatoes Add basil and mozzarella and mix with sausage, sweet potatoes and onions Slice Zucchini in half lengthwise, scoop out seeds to create boats. Place on cookie sheets lined with foil. Salt lightly with garlic salt and stuff with sausage mixture. Bake at 350 degrees for 30-40 minutes (longer for bigger squash). Check squash for doneness, should be tender firm and not squishy. Top with Parmesan cheese and bake until melted. Great make ahead meals for busy nights or pack along to work for lunch. They microwave well and might be better that way!!!

Not much different than raising game birds, putting them in a paint shaker and planting them in a field for guys to hunt. Hunting them is not the same as wild birds but its the only practical choice for many and many of us have done it and enjoy it. What about stocked trout? These animals are raised just so we can catch/shoot/consume them, Just saying, we have many examples of similar enough examples that many of us enjoy. Not going to look down at someone that does any hunt that is legal. IMO the antler hunts dredge up the same envy we see with auction tags, guided hunts, expensive reservation hunts, etc. To each his own - don't let the anti's divide us.

do they pick up much smoke flavor thawing in the smoker?

No elk in 5B

Just put in for bonus points this year.... You're welcome

My 2 cents - quick kill less odor. Wounded and they spray just like when startled which leads to more musk on the hide and more challenge keeping it off of you and the meat. And probably boars stink worse although maybe not young ones? I have had younger boars that smelled good ( for a javi)

Just wondeering what you guys and gals think. All processors seems to offer essentially the same in the way of sausage, jerky, snack sticks, etc. I find myself wanting products that bridge the gap between breakfast, snacks and dinner. I eat a lot of summer sausage sandwiches but am pursuing more choices. Would game processing for the following products interest you? Salami Bologna Corned Venison Bierwurst Pastrami Hot dogs Mortadella I followed the bradley smoker Salami recipe and it is great. Hot dogs are more work but a favorite. They are next on my to try list.

agreed. more time involved but great use of game and extended enjoyment of the harvest

AZ not ideal climate for dry cured meats. I am planning an old fridge retrofit to control temp and humidity. I left skin on a few crane breasts to try prosciutto. Bresaola is also on the list.

Pm sent

Care to share the jalepeno polish sausage recipe?

In my experience most attorneys that specialize in homeowners associations work for the HOAs. When I had an issue I had a hard time finding anybody that would represent the homeowner. A couple things to consider: Most CC&Rs state that the board has final say. They can arbitrarily make rules and enforce them. in my experience they don't even need to enforce them fairly.... Back to the board has the final say. I prevailed (sort of) in my dispute only after nominating myself and getting elected to the board. Harder for people to be jerks when looking at you face to face at every meeting. The board tried to say that I could not sit in on my own issue in executive session but Arizona law implicitly allows that even where there is a conflict of interest. Again, harder to bad mouth you with you sitting face to face. Your best bet is probably with the board. Good luck!

If they don't check the camera because they're banned. They likely will still visit the water scouting. Get out walk around, check for tracks etc. We've all had lookie lou's show up with kids and fido. I have inadvertently interrupted archery elk hunts due to overlap with grouse season. Or running hounds in October. Dogs start a lot of game off water. If you have an elk tag should I not hunt that same water for other game? Lots of ways for your hunt to get ffed up. It's part of the joy of public land hunting.

He is coming in after Christmas and can hunt until the 31st

I will be helping a friends son in law on a late cow elk hunt. He is on active duty stationed out of the San Diego area and has limited leave time to hunt. He has never hunted elk and I have never hunted these units. I will try to get boots on the ground before Christmas but any areas to check and/or local knowledge to steer my scouting efforts will be greatly appreciated. 3032 Dec 11 - Dec 31, 2020 (17,38) 1, 2B, and 2C Antlerless elk

Glad you figured it out and got er done!!!! I love that unit but it can be tricky....

I love hunting dove and I find myself with a abundance that I need to consume. I found myself seeking more mays to use the bounty both for ethical reasons and to stay under my possesion limits. I found this recipe on NRA Family https://www.nrafamily.org/articles/2020/8/5/3-dove-recipes-youve-gotta-try/ and really enjoyed it. 1. DJ's Dove Pate Ingredient List: 1/2 pound boneless dove breasts 1 bunch green onions, cut into 1-inch pieces 1/4 cup butter or margarine 1/3 cup heavy cream 1/4 teaspoon each: salt, dry mustard, ground black pepper Instructions: Fillet dove breasts from the bone by running a sharp knife carefully between meat and breastbone, from front to back end. Place green onions in food processor and chop finely. Melt butter in skillet over medium high heat. Briefly saute onions, add dove breasts, and gently cook until meat is no longer red in the center. Allow to cool slightly. Place contents of skillet in processor with remaining ingredients. Process continuously until smooth. Spoon pate into greased one-cup mold and chill until serving. Cooking the green onions and dove breast in butter