I started deer hunting in 1973. Was invited to an annual hunting trip to Pa. by a friends. That adventure lasted 8 years until I changed jobs and had a couple years w/o enough vacation time. The laws in Pa. allowed for two weeks of Buck Season and then a third week for Does. We always hunted the opening week, Buck only. I had good success by bagging 5 deer in 8 years, (above average). The hunting was good and there were thousands of acres of National Forest to wander through. Although there were some patterns, the deer could be anywhere.
I have returned 3 times since 1981 but it's not the same. (another story)
Then I started hunting Ohio. A totally different type of hunt, to which I've never totally adjusted. Permission to hunt is required and the farms may range from 40 to 200 acres. And permission may not be available for the farm next door. Most farms are 80% tillable so there are "wood lots" spotted everywhere. The deer travel for area to area and without permission, finding their bedding and feeding area is tough. This research phase has been made easier with the introduction of Trail Cameras.
Here in Ohio, I dedicate 1-2 days in the blind to looking for a bigger than ever Buck. Just to put a smile on my face. Then I focus on putting meat in the freezer. Actually, my last deer was a medium size Doe. That is my preference because they taste better, in my opinion. And the farmers prefer that the Does be taken. After they have mated, they usually conceive twins so for each Doe taken, you reduce the herd by 3.
There seems to be 2 types of successful hunts. Either find a well used path where they travel from their beds to their feeding areas and set up a tree stand or a blind. This often requires hours and hours of scouting, sitting and waiting
. Something that I'm not good at. Or, be part of a group hunt (which I am not) whereas you have Drivers and Standers. I was involved in this type of hunt in the early 80s and nearly got shot. 
One of the keys to success is to find a good spot with limited pressure. Hopefully, I've found just that spot this year.
As for processing deer, I have done my own since 1974. My first job out of high school was as a meat cutter for 2 years. My first deer was processed in a butcher shop and wasn't fit to eat. The source of the strong gamey taste is from the fat and the bone marrow. The butcher shop used a band saw which wiped the marrow across every cut. Yuck!!
If Ya'll want, for Windy's sake, we can discuss what we believe to be true or not true about Deer and the means by which we harvest them. Or do we need a separate thread??
I have returned 3 times since 1981 but it's not the same. (another story)
Then I started hunting Ohio. A totally different type of hunt, to which I've never totally adjusted. Permission to hunt is required and the farms may range from 40 to 200 acres. And permission may not be available for the farm next door. Most farms are 80% tillable so there are "wood lots" spotted everywhere. The deer travel for area to area and without permission, finding their bedding and feeding area is tough. This research phase has been made easier with the introduction of Trail Cameras.
Here in Ohio, I dedicate 1-2 days in the blind to looking for a bigger than ever Buck. Just to put a smile on my face. Then I focus on putting meat in the freezer. Actually, my last deer was a medium size Doe. That is my preference because they taste better, in my opinion. And the farmers prefer that the Does be taken. After they have mated, they usually conceive twins so for each Doe taken, you reduce the herd by 3.
There seems to be 2 types of successful hunts. Either find a well used path where they travel from their beds to their feeding areas and set up a tree stand or a blind. This often requires hours and hours of scouting, sitting and waiting
One of the keys to success is to find a good spot with limited pressure. Hopefully, I've found just that spot this year.
As for processing deer, I have done my own since 1974. My first job out of high school was as a meat cutter for 2 years. My first deer was processed in a butcher shop and wasn't fit to eat. The source of the strong gamey taste is from the fat and the bone marrow. The butcher shop used a band saw which wiped the marrow across every cut. Yuck!!
If Ya'll want, for Windy's sake, we can discuss what we believe to be true or not true about Deer and the means by which we harvest them. Or do we need a separate thread??