Grand Daughter did good first time out

Discussion in 'Hunting Forum' started by SWO1, Nov 16, 2013.

  1. SWO1

    SWO1 Well-Known Member Lifetime Supporting

    2,858
    43
    I have the Mr. Heater, the two burner model. Also with the Oxygen sensor, anti-tip shutoff and fan. It has three settings, low, med, and High. On high runs thru the two 1lb bottles pretty fast. I have the Hose attachment with a 25lb bottle rigged up underneath the stand. I have a fresh filled tank so should be good rest of the season. It says will heat 400 sq feet. The stand is 4X8 and 7' high. But I have from 1 to 4 windows open depending on the weather. They swing up and prop open. I've been meaning to change them over to sliders for a few years now. I had to fork out $139 for it this year, but with my 10% discount at Lowes made it $125. Think it was right at $100 the first time around 4 years ago.
     

  2. SWO1

    SWO1 Well-Known Member Lifetime Supporting

    2,858
    43
    Since letting the one in the brush go we havn't see a blamed thing since. This morning it started to Snow at 0800. Quit at 1100. I stayed until 1330. Tomorrow is the last day of antlered portion. Then its Non-antlered until 12/8. A dead period until 12/21 and Alternative Method opens up (black powder/center fire pistol), spears, big rocks, chase em down and strangle em... don't laugh, had a Crazy Marine in North Carolina who really did that out jogging, when its Any Deer again until 12/31.

    During the dead period we will sight in the smoke poles and see how far the pistol is good for. Maybe if I can Tree one I can knock it out ...... :p
     
  3. lingr

    lingr Well-Known Member

    1,632
    30
    SWO1, I haven't hunted in 30 years. Decided this year to get back in it after retirement. Shot my first deer ever opening day Saturday. Wasn't a buck but a good sized doe. Was so nervous I couldn't stop shaking. Lol.
     
  4. SWO1

    SWO1 Well-Known Member Lifetime Supporting

    2,858
    43
    lingr .... if your heart dosnt skip a beat at least, then it is time to quit. I quit worrying about Bucks a long time ago. Congratulations on your success.
     
  5. SWO1

    SWO1 Well-Known Member Lifetime Supporting

    2,858
    43
    After we returned for the Thanksgiving Family gathering I went up and check the Critter Cam. AT 1130 that morning had a pretty good spike buck. I had a Habitat For Humanity Work Day scheduled Saturday so no hunting. This Morning Took the Great Grandson to Bass Pro Shop. He had a great time with the fish tanks, stuffed critters. They had a Kids sections set up in the Boat Display Hall, Merry-go-round, RC cars, video shooting gallery.....all free. Got home at 1345. Thought, what the heck, might as well go on out. Got in the stand at 1420. Poured a hot cup of coffee, took one swallow.......and I could see him coming up out of the North Draw. He walked right into the clearing. I whistled and he stopped right between my two 50 yard trees. Held the cross hairs just below the right ear and squeezed the trigger. He turned, stumbled, took a step and went down. That's the exit hole in the Pic. While at Bass Pro I picked up the Snack Stick casings and some Stick seasoning. A coupe/3 days hanging and will grind up with some Pork and stuff em up. Probley wont go again this week, will wait for the weekend and take the Granddaughter out again.
     

    Attached Files:

  6. greyhawk50

    greyhawk50 Well-Known Member

    1,965
    1
    Congrats. That's a fine deer. Should make for good eat'n.
    Nice shoot'n too.
    Thanks for sharing.
     
  7. Gumpy

    Gumpy AKA Richard Prestage

    3,538
    52
    Good shot! No wasted meat that way.
     
  8. lingr

    lingr Well-Known Member

    1,632
    30
    Congrats on a fine deer SWO1. Looks like good eating ahead.
     
  9. SWO1

    SWO1 Well-Known Member Lifetime Supporting

    2,858
    43
    Well now I have faith in the Ole 53 yr old Savage 06. Shoots where I point it. Thru the neck no expansion on the Core-locs. The entry is about 2" higher than the exit, Im 20' up and its down hill to the clearing.

    Used my DRV ( Deer Retrieval Vehicle ) If I have to can cut my way into where they are to get em out with the brush-hog on ...... :p Beats the heck out of draggin half a mile.
     
  10. FOUR4D4

    FOUR4D4 Well-Known Member

    7,853
    67
    Yeah its no fun draggin even field dressed:eek:
     
  11. SWO1

    SWO1 Well-Known Member Lifetime Supporting

    2,858
    43
    Have to work up the deer today (this morning). going to get into the 60s this afternoon. AND THEN .....Startin Wendsday afternoon Plunging into the 20s for a high, single digits at night with snow and sleet/ice next 4-5 days, it will freeze hard, which is bad also. It hung for two days so OK. I'll save a hind qtr for a roast later as my sister and brother-in-law are coming out from Tn. after Xmas. Also might cut up some stew meat to whip up a batch or two also. Its a good sized one so plenty to go around.

    To make sausage or snack sticks I mix a pound of ground pork butt with 4 lbs of venison. Have to add some fat, also more flavor.
     
  12. greyhawk50

    greyhawk50 Well-Known Member

    1,965
    1
    It's interesting to me, just how similar your weather is to ours, considering that you are several hundred miles south of us????????????? Go figure??
    "It is what it is." so they say. "Gotta do what ya gotta do."
     
  13. SWO1

    SWO1 Well-Known Member Lifetime Supporting

    2,858
    43
    Just finished working up the deer. Set aside one rear quarter and the tenderloins. Have just over 31 lbs of meat ready to grind. While it was hanging I took the time and separated each major muscle and trimmed the silver skin and all other waste. If I don't do it now will have to before grinding. easier while hanging. I will get 9lbs of ground pork butt and mix and have 40lbs of stuffed sticks. Just so happens the two packages of seasoning each do 20lbs of ground meat ....... :cool:.

    I will chunk up one of the tenderloins and make some stew and a pot of Veggie Venison Soup. The other think I will cut about 2" thick, wrap with bacon and grill, not all at once will freeze some for later.

    Havoc the Dog got some trimmings and a trimmed leg bone. rest of the scrap I bagged and will freeze for him later. He sat patiently and watched the whole time. I tossed him a tid-bit every now and then ...... Coyotes can have the rest, I dumped it with the other two and they are gone already, also the gut pile from Sunday evening.
     
  14. SWO1

    SWO1 Well-Known Member Lifetime Supporting

    2,858
    43
    Our weather systems seem to come out of Oak. Kan. and go NE. Guess that's the way the Jet Stream carries it. Big rains come out of the south off the gulf during Trop. Storms and Hurricanes.
     
  15. lingr

    lingr Well-Known Member

    1,632
    30
    SWO1, I have a question. Why do you let the deer hang for 2 or 3 days before you work it up?
     
  16. SWO1

    SWO1 Well-Known Member Lifetime Supporting

    2,858
    43
    Good question lingr ..... Different people have different opinions on the subject. I probably could not explain it correctly so I looked up numerous articles and I think this one explains it most completely and shortest. It came out of Field and Stream.


    There are some persistent myths about aging venison that may cause you to stock your freezer with inferior meat this season. I'm sure you've heard them: Deer meat can't be aged like beef, because it dries out if left hanging. Or: Aging is simply "controlled rot," and why let good venison rot? And: You only need to hang deer a day or two for tender meat, so any longer is a waste of time.

    None of this is true. To understand why, and to find out the best methods to age venison, we have to turn to science.

    A Chemistry Lesson
    Despite its different taste and lower levels of fat, venison is very similar to beef. It contains the same basic enzymes, particularly lactic acid, and goes through similar changes after the animal dies.

    First, the muscles go into rigor mortis, a stiffening lasting at most 24 hours. Butchering a deer during rigor mortis is one of the worst things you can do. It can cause a phenomenon called shortening, where the muscles contract and remain tougher than if butchering took place a day later.

    Proper aging begins as soon as rigor mortis ends-and this process is definitely not controlled rot. Rot is zillions of bacteria eating the muscle cells, their waste products creating the familiar stench of decaying flesh. Bacteria attack only after meat is exposed to the air, and bacterial rot is accelerated by higher temperatures. It doesn't happen at all if the meat is frozen. To properly age your deer, you must keep it at temperatures above freezing and below about 40 degrees. This holds bacteria (and rot) at bay, allowing natural enzymes to do their work.

    Venison, Restaurants, and Supermodels
    Meat is made up of long muscle cells connected by a fairly tough substance called collagen (the same stuff plastic surgeons inject into the lips of supermodels to make those lips full and "pouty"). Collagen causes most meat toughness. Young animals have little of it between their muscle cells, but as an animal gets older, more develops. Natural enzymes break down this intercellular collagen as meat is aged, so the longer it hangs, the more tender it becomes. (Commercial meat tenderizers, such as papaya juice, do the same job-but natural aging is more flavorful.) This is why beef served in fine restaurants is aged a couple of weeks or more. It's also the reason a prime restaurant T-bone costs so much; it takes money to cool a large aging room.

    Supermarket beef is aged perhaps two to three days. This isn't bad, since beef-or a deer-hung that long does age slightly. But neither becomes as tender or flavorful as after a week or more.

    Aging at Home
    Maintaining a consistent temperature is the main problem with home-aging venison. I live in Montana, where outside temperatures during the firearms season normally range from around 20 at night to 40 during the day. My garage provides some protection against cold and sunlight, so deer that I hang there won't usually warm to more than 40 degrees and won't freeze at night. If your weather isn't ideal, you can home-age venison in a spare refrigerator. Skin the quarters and bone-out other large sections of meat. The quarters from a typical deer (or even two) will fit in an average-size refrigerator.

    Young deer don't have much collagen, so aging for a couple of days is plenty. Older bucks benefit most from the extended period, and many hunters who do it properly actually prefer the taste of mature bucks. After aging, the steaks are as tender as a young doe's-but with a rich flavor reminiscent of the best restaurant beef.

    **** Hope that explains my, and others reasoning. Since Sunday when I shot it highs have been around 42 with lows in mid 30s. It was a young deer so 2-3 days hanging was good. Mine hang in the barn out of the sun and even if it gets down to about 25 don't freeze. I use a body sock to keep off bugs/dust/ect. Today was going to get above 45 so I worked it up this morning. The Grandsons two were year old deer so they hung in same temp for 3 days also. If its hot when I shoot them I qurarter them and put in the fridge for X number of days (depending on age) before working them up. Some of the processing plants around here charge you to let your deer hang in their coolers also before processing them.
     
  17. Gumpy

    Gumpy AKA Richard Prestage

    3,538
    52
    Very good explanation!! Well thought out.
     
  18. lingr

    lingr Well-Known Member

    1,632
    30
    Thanks for the explanation SWO1. Makes perfect sense to do that before working up the meat. Learned something new today. :)
     
  19. defass21

    defass21 Member

    15
    0
    Learn somethin new everyday. Thx for the explanation sw01