The Cursed Saturn Moon, bringer of insomniac deer and empty refrigerators. Hunting

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Submitted November 05, 2017 at 10:25AM by WarmTummyRubs http://ift.tt/2lSBpl5 Hunting

It's mid November, so glad my spare refrigerator in the garage looks like this. Hunting

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Submitted November 16, 2016 at 08:20PM by Son_of_Jor-El http://ift.tt/2gh7CzK Hunting

New to hunting, have a couple questions Hunting

I'm getting ready to go hunting for the first time soon, and there have been a couple things I've always wondered about. First off, I'm looking to go hunting for upland game (quail, rabbit, and the like). Should I find and shoot a rabbit, what do I do with it? I know take it home, skin it, put it in the refrigerator, season, cook & eat, but right after I shoot it, do I pick it up and carry it around with me while I continue to hunt, throw it in a cooler for the drive home, or hang it up somewhere inconspicuous on the field? Second, where do I park? I'm in Reno. Do I just find what seams like an out of the way place to leave my vehicle and walk away, or something completely different? My last question, is there any particular way to know where hunting land begins and ends? I greatly appreciate the help, and if anyone within a couple hours of the Reno area wouldn't mind lending me a hand, that would be wonderful. If there is anything else i should probably know but might not, please share it.

Submitted August 23, 2015 at 10:25AM by DI3SEL141 http://ift.tt/1JoouGw Hunting

Venison Summer Sausage Hunting

I looked for a good recipe for years and was talking to a friends mother and she gave me an old piece of paper with this recipe on it. It makes a very good summer sausage. I did make a small change to add fat.

5 lbs ground meat With venison use 4 lbs meat and 1 lb salt pork, the fatter the better You are looking for 15-20% fat
content. 5 Tbs Morton’s Tender Quick salt 2 ½ Tlbs coarse ground fresh black pepper 2 ½ Tlbs garlic powder 1 Tlbs Liquid Smoke 2 ½ Tlbs Mustard Seeds

Mix all ingredients in a large bowl and refrigerate. Once a day take of the refrigerator and kneed well, about 5 minutes a day for 3 days. On fourth day, kneed again and stuff into casings. Preheat oven to 200. Insert probe thermometer into the center of one of the sausages, place the sausages onto a rack above a sheet pan and place the sausages in the oven. Bake until internal temperature reaches 150.

Submitted July 04, 2015 at 04:43AM by buscando74 http://ift.tt/1FZ6a4K Hunting

Processing a deer that's only been hanging for 24 hours Hunting

OK, so my husband is new to hunting (but a pretty skilled marksman, we compete in tactical style long range rifle matches regularly). He shot a deer, and had intended to take it to our local butcher shop to have them break it down, wrap, and freeze it. He shot the deer yesterday morning and I called them to make arrangements. They are apparently no longer accepting more deer, as their fridge is full.

It's been gutted, skinned, and the head has been removed. It's currently hanging in our garage. A friend of ours who knows what he's doing is coming to help break it down this afternoon, as our garage is just not cool enough to safely hang/store the deer for that long.

We have limited refrigerator space, but plenty of room between the chest freezer and fridge freezer to store the meat. I know that there is some enzymatic breakdown that will help to tenderize the meat a little, but we just don't have the setup to let that happen.

Is it possible to cut and wrap the deer, stick what we can in the fridge for a few days to do it's thing before freezing, and mark everything else as needing to spend some time "aging" in the fridge prior to cooking? Is this necessary for cuts that I'll be grinding up?

Thanks!

Submitted October 19, 2014 at 10:40PM by GypsyBagelhands http://ift.tt/11Rdmnw Hunting