if you decide to go ecollar — which I highly recommend! — you might want to consider using stim for correction and training the tone for recall. That’s what we did with our overactive pup and it allows us to overlay the recall command right in her ear, so she absolutely hears it even if she’s...
Key is enough braising liquid. You want to make sure that the shanks are at least 2/3 covered. Stock or broth is good, or you can do crushed or diced tomatoes osso bucco style. 6-8 hours for deer on low in a crock pot, or 2-4 hours in the oven at 250 or so.
While we’re on the topic, a bone in...
I run moultrie. I left a first generation edge camera out all last year after season but cancelled the plan. When I reactivated it in the late summer it uploaded all the photos it had taken while it was deactivated.
I assume you could do the same thing and if you want to check cameras, just...
Do you have a butcher shop you like? I’d ask them if you could buy a mix from them. If you tell them how much lean meat you have they might even give the exact amounts you need so you don’t need to weigh it out.
That being said, If you’re going through the trouble to make your own sausage, I’d...
As others have said, if you’re hunting east coast whitetail in the woods, you’ll probably hear them before you see them. I find reading (mostly on my phone, since it’s easier) with an eye tuned to noise, looking around everyone few pages, is a good way to kill time.
Someone else mentioned...
I have a 2x and love it (upgraded from original instinct as well). I haven’t used a Fenix but I can’t imagine you’re getting too much use out of maps on a tiny watch screen (better off just pulling out your phone). And personally, I have no interest in a full color screen — the simplicitly of...
As others have said, the key with stainless is not to put your food in when the pan is cold — that’s when it sticks. I prefer a ripping hot pan for eggs, but as long as you’re getting a “sizzle” when you place your food on, you should be good.
Use good quality fats, too — EVOO, tallow, ghee...
Not sure where you are in New England, but you might be surprised at how many under the radar spots there are which you could get permission on. Shoot me a PM and I can tell you about one organization that owns land all over NE and are great about permission… but I spoke to their land manager...
I think you hit the nail on the head in an earlier post. You’re bringing the wrong energy into the woods. “That which you manifest is before you.” Take some time off, pick up a new hobby (that you’re successful at). Come back to the woods when you’re ready to be in them.
Made osso bucco the other night with the deer I killed last month (notifications from this thread must have gotten into my head). Used an enameled cast iron roasting pan to sear the shank so I didn’t have to cut it, removed it, cooked down carrots, onion, and garlic in the same pan, deglazed...
Beef fat tends to be more beefy, so when you use it with wild game, it can overpower the flavor. Pork fat tends to be more neutral. Both work, just depends on your own taste preferences.
If you’re feeding people who don’t “like the taste” of game, beef might be a better option.
How long are you hanging? I’ve found the silver skin on the shanks protects from a lot of the serious pellicle formation, so unless this is a 3+ week age, you’ll probably be fine. Pellicle is fine to eat, anyway, just will have a more intense “dry aged” flavor since.
if you don’t need a permanent location, the Koolabuck is pretty solid and a complete package. You can get it up and running in about 15 minutes and holds temps below 40 even in 80+ degrees and direct sunlight (like the buck I had hanging last week).
And at the end of the season it packs down...