savagman

Elk loin- carefully aged and home processed. This was a sample I cooked up for myself. Scarfed the first one down before i thought to take a picture. I keep it simple, garlic salt, black pepper, oil and a hot pan,

Interesting question about Jerky. I always was taught that you could either cook or cure. Looks like cook and cure might be safer. Keep the meat over 126 degrees for 47 minutes plus the salt cure and should be ok? Or trade me some bear meat for some elk meat and eliminate the worry... Still craving the green chile bearritos I made many years back. From USDA Where fresh pork is not tested for trichinae, as is the case in the U.S., alternative methods are used to prevent exposure of humans to potentially contaminated product. These include processing methods such as cooking, freezing and curing along with recommendations to the consumer concerning requirements for thorough cooking. Cooking - Commercial preparation of pork products by cooking requires that meat be heated to internal temperatures which have been shown to inactivate trichinae. For example, Trichinella spiralis is killed in 47 minutes at 52� C (125.6� F), in 6 minutes at 55� C (131� F), and in < 1 minute at Curing - There are a great variety of processes used to prepare cured pork products (sausages, hams, pork shoulder, and other ready-to-eat products). Most processes currently used have been tested to determine their efficiency in killing trichinae. In the curing process, product is coated or injected with a salt mixture and allowed to equalize at refrigerated temperatures. Following equalization, product is dried or smoked and dried at various temperature/time combinations which have been shown to inactivate trichinae. The curing process involves the interaction of salt, temperature and drying times to reach a desired water activity, percent moisture, or brine concentration. Unfortunately, no single or even combination of parameters achieved by curing has been shown to correlate definitively with trichinae inactivation. All cured products should conform in process to one of many published regulations, such as the U.S. Department of Agriculture's Code of Federal Regulations Title 9, Chapter III, �318.10.

There are no elk in that unit - JK PM Sent

Mulepackhunter, I have been making Corned Venison for years using the recipe on the LEM website. Whole family loves it. I bought the Cabela's pellet smoker and plan to make Pastrami this year. Looking for tips, tricks, brine and rub recipes if you don't mind sharing. I usually use smaller roasts but on a larger one maybe inject brine so that the center cures? Eric Corned Venison Ingredients: 2 1/2 quart Water 6 tablespoon Morton Tender Quick 1/2 cup Brown Sugar 1 1/2 tablespoon Pickling Spice 1 tablespoon Garlic Powder 5 lb Venison, large solid cuts deboned Directions: Combine one pint of the water with Tender Quick, brown sugar, pickling spice, and garlic powder in a medium saucepan. Bring to a boil over medium heat and stir until dissolved. Pour into a large food grade plastic container and add the rest of the water. When cool, add the meat and cover tightly with a lid. Refrigerate at least five, up to seven days, turning once every day. To cook, rinse the meat well and place in a large pot. Add one tablespoon of pickling spice to water, if desired. Cover with water and cook covered at a simmer for three to four hours. Freeze uncooked corned venison by placing desired amounts in vacuum seal bags. Remove excess liquid before sealing.

Eurasian Dove - No Season and no limit. Some good concentrations around Maricopa, Eloy, Coolidge etc. When in doubt, don't shoot. They are usually pretty easy to pick out.

K.I.S.S Garlic salt, Montreal Steak Seasoning,drizzle olive oil and Worcestershire. Pierce with a fork a few times and flip. Leave on counter for an hour. Cook in hot skillet 2 min first side and 1 min 2nd side. Tent with foil 2-3 min. Slice and enjoy.

My neck still hurts. Had a couple tree jumpers that we lost track of but after some glassing practice dropped them.

My mom made squirrel stroganoff for us in deer camp. We practically licked the dutch oven clean.

Just checked my daughters tag and you are correct!!! Not sure why the guy at Von Hanson's wouldn't take the transport tag. He wanted the six digit number from the tag that says AGFD USE ONLY

I have had mixed results: Bull # 2 Due to time constraints I aged a quartered elk in ice chests last season. Starting out they were on frozen water bottles in the cooler. Then I alternated throwing the quarters in the chest freezer at night, swapping them out with others in the morning and kept alternating to keep it cold. Probably 7-10 days before cutting. It was the best elk meat I have had yet. Bull # 1 Previous elk, I cleared out the garage fridge and hung meat in there for about a week. Steaks were tough, and I didn't see much of a difference overall. If I am blessed again with a tag, I intend to try the ice chest method again. Anyone age Javelina?

Both obvious answers but not always practical. We process 80-90% ourselves. Processor is a huge help when you are blessed with back to back or concurrent hunts. Sometimes we are lucky and have a very busy October/November. I have two kids, and 5 nieces and nephews that I mentor and help on hunts. Sometimes trophies, meat, kids, me, etc. are going different directions. That leaves us in a difficult spot. Seems like there should be a better way.

Jerky blaster and ground meat jerky mix. Awesome and will tame the gamiest meat. Shot an old cow elk that was almost inedible any other way. She provided awesome jerky that we snacked on every fishing trip, hike, and hunt for a long time. With another elk going in the freezer, transforming some of that ground meat to snacks gives you another use vs. breakfast, lunch and dinner. Other ideas/uses - I cook up one tube of store bought chorizo with 1 lb ground elk. Season with additional garlic salt, paprika, onion powder, a dash of nutmeg, mace, coriander, and a few healthy dashes of Cholula. Then use with eggs and potatoes to make awesome breakfast burritos. The fat in the store bough plus the lean elk is just about right. No excess grease to drain or leak out everywhere. +1 meatloaf. Shepard's Pie, Sloppy Joes, Tacos, Green Chile, Red Chile, Tamales are great with ground meat....

How do you legally take your animal to the taxidermist and then the meat to a processor? The tag is on the antlers when you leave it at the taxidermist. The transport tag doesn't even have the tag number on it. And you now left the tag and proof of sex at the taxidermist. I had a processor refuse my animal because I had no tag. Had to call another one back with the tag number because I didn't realize it wasn't on the transport permit. Seems like there should be a easier way to stay legal and make the taxidermist and meat processor happy.

PM sent.

Seems like there might be enough interest for a 2nd league. 12 teams standard scoring with a flex. Bonus for long scoring plays and yardage thresholds. $20 buy in with 80/20 split going to 1st and 2nd place. Check it out!!! If interested please sign up using information below: http://fantasy.nfl.com/registration/privateleaguejoin. League ID: 4096344 Password: bigbucks

Amazing how ignorant some people can be. I got to my spot before dawn and had people set up way too close to me after I arrived. After being peppered several times I moved away to a lesser location only to have more guys move in on me. After looking into several barrels as they swung on low fliers, I gave up and went home. Not worth losing an eye over. I sit out opening weekend. May try Thursday though. Maybe most guys are working???

Summer scouting - Safeway didn't have block ice, Walmart - no block ice. Bashas had block ice and 2.99 20lb bag ice. Maverick had best gas price but not sure about diesel

Figured CWT members are spread all over and an in person draft would be tough to pull off. We don't have the interest to make it happen at this point. We still need 8 players.

I was saying, my shells or not I pick them up. I always carry out more than I shot. Easier now that I can shoot a little... Back in the day 3-4 boxes for a limit created a large bag of trash. Not to mention a sore arm and ringing ears. Two long weeks

I pick up all I see/all I can. Figure that way I balance out the ones that got away (flew into a bush, cholla patch, etc.) I am teaching my kids the same. We routinely stop and clean up a camp left trashed by a holes. Last spring we drove by a camp packing up. Saw a mom and several boys not sure about dad. After a morning of glassing we drove back by the camp. Yup, everyone gone, camp fire still burning, beer cans, liquor bottles, shot gun shells, etc. A shame that those boys are being raised to think that's ok. Anyone ever organize clean ups for popular dove spots? Wouldn't take much. Gloves, trash bags and a few trucks.

We need 9 more teams to make this happen!!!

My son has been wanting a beagle pup for years. He has shown to be very responsible and it might be time. I am looking for a pup out of good sturdy hunting dogs. If anyone has any contacts please PM me. Eric

bump - hoping for a Christmas pup

I would try along the way. Globe maybe? Local stores out for weeks. Tards at Tonto ran out and printer doesn't have the right ink. Some government bs like that. Good luck!

Mine posted this morning