Results 326 to 350 of 379
Thread: Fall Days Afield 19/20
-
01-16-2020, 11:15 AM #326
solid. Rotate is all sorts of messed up. I usually end up tagging all the birds we shoot and doing them all myself as my buddies dont enjoy it. Its no fun but done right the reward is worth it.
"If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"
-
01-16-2020, 02:32 PM #327
-
01-16-2020, 11:20 PM #328
-
01-16-2020, 11:22 PM #329
-
01-17-2020, 11:45 AM #330
-
02-02-2020, 07:00 PM #331
-
02-02-2020, 07:26 PM #332
Hell yeah dude!!! Congrats!
-
02-02-2020, 07:34 PM #333
She’s gonna eat great. I got the “afield” book from Jesse Griffith’s for Christmas so if anyone wants some recipe screenshots, let me know! Let’s keep this thread rolling with recipes and pics of meals.
Sent from my iPhone using TGR Forums"If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"
-
02-02-2020, 07:50 PM #334
So we gutted her whole and dragged her down the hill to the truck. One shot was perfect and one was a little back. I think I tainted the inner loins. I cut them out just now and rinsed them off, but I think they got some nasty juices on them. I just seared three little rounds in the cast iron. Not good. Hopefully that's all I fucked up?
-
02-02-2020, 07:54 PM #335
Congrats on the hunt!
Go here and use Hank's recipes and buy his books (buck buck moose is great) - He won't lead you wrong
-
02-02-2020, 08:09 PM #336
Oh yeah, got buck buck and the Meateater cookbook, and afield. All are A+
Sent from my iPhone using TGR Forums"If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"
-
02-02-2020, 09:00 PM #337
Well I rinsed out the cavity really well and dried it out with a bunch of paper towels. It's 20 degrees outside and the carcass is in the back of my truck under the topper with all the windows opened for airflow. Wedged a board in between the ribs to make sure it stays open all night. Not sure there is anything else I can do.
-
02-02-2020, 09:28 PM #338
Perseverance paid off! Congratulations on getting the tag filled.
-
02-02-2020, 09:55 PM #339
-
02-02-2020, 10:32 PM #340
Congrats dood. 20 is more then enough for a little aging. The inners on that thing are so small that even if you blew out the cavity, it's not a lot of loss. I always alaskan and bone out and hang the bags, but I've never had an opportunity to drag an elk to a truck and hang. Although I have butchered others' who've been old/had help.
Cool to see a long chapter come to a happy ending.
-
02-02-2020, 11:05 PM #341
I was gonna take to the butcher tomorrow, but my gut tells me to hang in the garage for a while.
Always assumed I would quarter/debone and be somewhere way out in the woods, but I got to hunt some private and it was all downhill to the truck so gutted > tobogganed through the snow.
Only problem is that the with my work schedule and the butchers hours I don't know when I will be able to get the animal there. Gonna be nice and cold for the foreseeable future though.
-
02-02-2020, 11:12 PM #342
Congrats on finally whacking one.
Check the hind quarters in the am first thing. They hold heat for a long time with the hide on.
If you have the time and space, process that thing yourself.
-
02-02-2020, 11:41 PM #343
-
02-03-2020, 06:47 AM #344
Patarero is right, Hinds will hold the most heat and are susceptible to bone sour but I wouldn't think that would be an issue this time of year.
Biggest thing is to keep it out of the sun if you can. If temps are anywhere 25-40 you will be fine. I hung the whitetail I shot on new years for 10 days in my garage and everything was in great shape. Temps fluctuated from 30-40.
As long as you rinsed the cavity out you will be fine as far as stomach matter tainting the rest of the meat. You ever look into butchering yourself?
-
02-03-2020, 08:10 AM #345
-
02-03-2020, 08:23 AM #346
I've cut up deer myself, but just don't have the time really this year. Buddy who I was hunting with is gonna throw in on butcher for some meat.
I heard Happel's doesn't take new customers?
I figure its slow enough now that Yellowstone will be just fine, no?
Sent from my SM-G973U using Tapatalk
-
02-03-2020, 08:36 AM #347
First off, don't think twice about butchering it yourself. Plenty of youtube videos out there. It's easier than you think.
Second, if it all tastes bad, that's just more spicy, smokey summer sausage in your freezer, no worries.
Third, if it doesn't all taste bad, and you don't already have one, a quality meat grinder is a great investment. Working with a LEM #8 big bite and couldn't be happier. Most everyone and every book will recommend cutting in some pork fat for game burger, but we've been going 100% venison, partly to experiment and partly for more healthier burgers, and we're not missing the pork fat.
Fourth, sounds like you have some time based on temps in your garage and your stated preference of hanging for while. If you do that, take a look at the recommended books. It may change the way you butcher it.
Fifth, if I had concerns about meat quality based on shot placement, I'd butcher sooner than later, but that's just me. In any event, a 2" medium-rare pan seared backstrap fillet with nothing but salt and pepper will tell you everything you want to know about the innate flavor.
Sixth, seems like a vast majority who offer advice on filleting fish or butchering game meat are very ANTI water. If I thought I shot something that got "nasty juices" on the meat, I'd be using quite a bit of water and then making sure to dry quickly and thoroughly afterward.
P.S. echo Patarero on hindquarters and heat.
-
02-03-2020, 11:33 AM #348
Way to go fish show!
-
02-03-2020, 07:56 PM #349
-
02-03-2020, 08:01 PM #350
I drove over to Bridger this AM and despite there being 4 guys inside cutting they told me they weren't accepting any more elk this year. Um, ok.
Drove over to Yellowstone and really liked the vibe. The couple who are the owners were super nice. Got alot of breakfast sausage and snack sticks since I can trade for ground beef from my hunting buddy who bought a 1/4 beef this year.
Bookmarks