If I aimed at the very bottom of the orange six inch circle I shoot at, at the six o’clock hand position, then it would be a six o’clock hold. I aim at the center and split the circle with the top of the post, therefore it’s a center hold aiming method.
A six o’clock hold can be a more precise...
I sight in for the POI to be exactly on the top line of the front post if I’m sighting for dead on. I split the bullseye with the top of the front post and the shot is dead center in the target for dead on, or 3” high at 75 for the load I shoot (round ball). I just use a plain black blade...
I think you’d need to have a bear patterned or locate a good food source with sign in order to have a chance at a bear in that unit. Private land isn’t going to help unless it has an ideal food source. I did see a big boar in 20 in the spring but I doubt he’d be around now.
I don’t hang or age (don’t believe it matters), so I use an old garage fridge to store and work out of. If I can’t fit it all in, I might leave a piece in the cooler with ice or debone and throw it in the main fridge and cut those pieces first. Whitetail shoulders and hams should fit no...
Victorinox knives. Cheap and very good. Get the filet for silver skin removal and upgrade to the wusthof 7” later when you have the money. Well worth it if you like to remove all of the outer silver skin from cuts. Get a few sizes of the victorinox boning. I like the breaking knife for...
I vac seal my burger with pork fat mixed in in either 20 or 40 pound batches (1# bags using 8” roll of material to make the bags). I flatten the bags after sealing. I only grind a batch during butchering if I’m almost out of burger. Otherwise, I vac seal the well trimmed and cubed chunks in...
There is little to no blood in the meat. It’s the myoglobin that should be there. That’s how you want it to be and you don’t want to rinse or soak it out. The others may not have had it because that’s what you did. I consider the smell of this liquid to be the normal smell of elk/venison...
I eat 3 year old vac sealed elk and deer cuts that I’ve overlooked and they’re just as good as fresh if there is no freezer burn from air in the bags.
FYI, I never let my meat soak in ice water or try to get the myoglobin (not blood) out of the meat. No offense, but I think that’s a...
A few weeks ago might not be enough time to get your feet used to them any way. I don’t take anything new on a trip that I haven’t tested out/worn in quite a bit. I like to put some training miles on my new sheep feet before a trip.
I've had great results from them in the past but in my last...