Not So Pro 3

[AlfA01]

Then went and watched Dune.

What was your opinion of Dune, Randy? It's got my curiosity piqued.

 

[AlfA01]

Howdy Fellers! Spent the morning organizing the wood pile so I can get a tarp over it tomorrow.

The wife made egg and lemon porcupine balls, so I'm in a food coma now. Lol. We might go and look for chestnuts before dark.

 

[Stump Shot]

Howdy Fellers! Spent the morning organizing the wood pile so I can get a tarp over it tomorrow.

The wife made egg and lemon porcupine balls, so I'm in a food coma now. Lol. We might go and look for chetsnuts before dark.

Poor porcupines, and look out Chet!

 

[cuinrearview]

@USMC615

I see them garden wreckin wild goats out here nearly every morning.



View attachment 313542

You let me know what weekend you want to pull the trigger. I'll show you how easy they are to process, especially with your orange tractor. You need to experience fresh tenderloins in the fry pan with some onions and mushrooms.

 

[AlfA01]

Poor porcupines, and look out Chet!

No deer, no goats, and now...no porcupines? What's this place coming to there, Steve? Lol.

 

[AlfA01]

Poor porcupines, and look out Chet!

 

[USMC615]

@USMC615

I see them garden wreckin wild goats out here nearly every morning.



View attachment 313542

I’d be hammering their asses. Didn’t know you had your own ‘private power line’…sweet. I’d food plot the *s-wordt out of it. As good as hunting a larger power line or gas line cutting through the woods/hunting club. Park a 16’ tripod or two on one of the edges and bust dat ass!

 

[cuinrearview]

I have. Right off my doctors deer and into the pan. Cast iron. Butter. Onions. It was good. I don't hate all the deer meat. Just most of it. I prefer it in jerky and sausage sticks.

Don't you have a smoker?
There were many years when the only beef we bought was some ribeyes here and there and maybe a little ground if we wanted hamburgers. Otherwise the venison filled in for everything. The problem comes in when you're getting meat from these trophy hunters. That's the stuff you want for the sticks and jerky. Just like any meat, younger is better.

 

[JoeDirt]

Good morning guy's
Got these for 10.00 a pieceView attachment 313508
33 gallon
I had no idea they were so pricey new.

Forklifting?

 

[p61 western]

Good morning fellas.

 

[redline4]

Don't you have a smoker?
There were many years when the only beef we bought was some ribeyes here and there and maybe a little ground if we wanted hamburgers. Otherwise the venison filled in for everything. The problem comes in when you're getting meat from these trophy hunters. That's the stuff you want for the sticks and jerky. Just like any meat, younger is better.

The processing of it makes a big difference too.
My Dad spends the time to get all the silverskin and gristle out of the cuts. I'm not nearly as good at it as he is.
Many of our friends do not.
There's always a vast difference in taste in the steaks, roasts and even the sausage which many times is made at the same time, so same season mix, and in the smoker at the same time.

 

[cuinrearview]

I do. Pellet smoker / "grill".

My offer stands. Ever since I started making jerky on the WSM with hickory I won't do it any other way.
We could take one from on the hoof to processed/packaged in under four hours if it goes right down. Of course if the weather permits hanging the skinned carcass for a few days is preferred.

 

[cuinrearview]

The processing of it makes a big difference too.
My Dad spends the time to get all the silverskin and gristle out of the cuts. I'm not nearly as good at it as he is.
Many of our friends do not.
There's always a vast difference in taste in the steaks, roasts and even the sausage which many times is made at the same time, so same season mix, and in the smoker at the same time.

I grind a lot of it so not a lot of time is put into the silverskin. Except for the straps

 

[Stump Shot]

View attachment 313543

Them Grecian porkie's are some bigguns!

 

[Dream]

My offer stands. Ever since I started making jerky on the WSM with hickory I won't do it any other way.View attachment 313545
We could take one from on the hoof to processed/packaged in under four hours if it goes right down. Of course if the weather permits hanging the skinned carcass for a few days is preferred.

Of course its too hot to hang them here, unless you take to a processor. We do our own. Dad has an old fridge that he has modified and can hang the quarters etc for a couple days. Definitely can tell the difference. We used to leave it in the cooler with salt water and enough ice to keep it cool for 3 days. Makes it too wet and hard to process.

 

[Dream]

And speaking of backstraps, these are marinating in olive oil, soy sauce, KEY lime juice, and Cavenders seasoning.
Quick sear on the grill, and down the hatch. Dont grill past medium.

 

[GCJenks204]

@USMC615

I see them garden wreckin wild goats out here nearly every morning.



View attachment 313542

My first thought was “ Kichler 9719 coach light, Steve’s wife has good taste in lighting. “

 

[GCJenks204]

Morning / Evening All.

if anyone has any tips for quieting your mind after waking up in the night I could use some.

 

[hoskvarna]

Morning / Evening All.

if anyone has any tips for quieting your mind after waking up in the night I could use some.

8oz of fireball [emoji6]


Sent from Hoskey hilltop

 

[Bilge Rat]

We use coolers/ ice with them tilted towards the open drain or hole in bottom.
Water drains leaving only ice in cooler.
Add ice as needed for a few days then off to processor.