MULEPACKHUNTER

Doable for sure in just about any unit, I would say the 300 plus is not realistic, it can happen but not realistic. I was on my first Late archery this year and was surprised how good of a hunt it was. Totally different from early hunting.

Awsome deal great times.

The elk has provided, elk bone broth for ramen base and elk meat for pho. Roasted beef shanks and pig tails then simmered in elk stock to make the ramen. Did the same for the pho then sliced elk roast thin and poured pho stock over noodles scallions and cilantro. A squeeze of lime to finish it off. Had the ramen for dinner and breakfast the the pho for dinner tonight

Here's some more fun, no elk or game meat but still good. Krout and kimchi ferment.

Basically it's all in the stock. I use stock a lot so I pressure can a few times a year and always when I have game animals. Roast bones and scraps with onions garlic carrots celery in oven until browned then drop in a large stock pot with water to the rim. Slow summer for 6 hours min but I have gone shorter and up to 16 hours. Skim off scum as it simmers and then pour through strainer and put in jars. That's a base stock for any meat but all veggies can be done too. Now you can cook any noodles you like and pour stock over noodles Soft boil egg , get a steamer going good steam then drop in eggs for 7 minutes only turning over half way through then pull the eggs and put in cold water bath. The trick to pealing soft eggs is to tap the two ends lightly to crack then place under water in bowl and peal that way. Soft boiled are tuff cuz they break open easy. Pho stock is similar to base stock but adding cinnamon stick, star anise, cloves, fish sauce, and I like Benito flakes also " thin shaved cured dried tuna ". For real simple get top ramen and toss the packet of seasoning then boil noodles. Toss some meat in a pan and fry with little bacon or oil. Ounce cooked and browned pour store bought chicken stock or broth in pan and pour than in bowl with noodles. I like chicken thighs whole bone in so I can pick em clean during noodle eating and broth sipping.

Having issues with the web site, not sure if it's just me?

The elk has provided, elk bone broth for ramen base and elk meat for pho. Roasted beef shanks and pig tails then simmered in elk stock to make the ramen. Did the same for the pho then sliced elk roast thin and poured pho stock over noodles scallions and cilantro. A squeeze of lime to finish it off. Had the ramen for dinner and breakfast the the pho for dinner tonight.

This was my first full elk and it was like I thought, a lot of work. I was lucky enough to have access to a walk in with air circulation. So the whole story was dad drew his first ever elk tag and we took a nice mature cow December 12th late afternoon. We did the gutless method skinning and quartering and hanging as we went along. We were 1/2 mile from the truck downhill. Tools we had were cabelas Alaska 1/4 game bags X 4 and 1 Walmart pillow case. We used a buck rmef signature skinner and a javelon peranta. After the cow was broke down I went back in for the liver and heart. Next I hung all the meat back at camp, the 4 quarters we hung from the pop up in front of the tent and the loose meat bag we emptied out on a tarp in the bed of my truck. This was so everything could cool down and dry. Late that night we packed all the meat into two coolers on top of ice and a tarp I cut so the meat was out of any liquid. Cooler plugs were opened and we left the lids open all night for extra cold air flow. The next day the 4 quarters were laid on racks in the walk in and all the trim loose meat went into my extra fridge. The loose meat was trimmed sealed and frozen after just a few days and the quarters hung until about day 10 or so. I cut trimmed and froze a rear quarter each day and just finished the last front today. Meat was stored in same coolers same way as in the woods for the 2 days I took to finish everything. Here's some leaning for next time. Next time around I will cut my shanks off before aging and freeze those asap. You have to trim after aging and you lose too much on the shanks. I will cut and freeze the loose meat asap as well for the same reason. I didn't lose much but did trim some good stuff off that dried in the fridge. Next time I will be using paper wrap and not vacuum seal bags. Last I plan to have a saw with me if at all possible so I can cut neck shanks and ribs. It's tuff to get decent neck meat on the ground and I hate leaving it there. So as I was cutting at home I cut meat into meals such as chunks for stew, chilli, burger, and summer sausage. Each package is marked and ready to cook as is or grind. This should be easier than grinding before freezing and saved me some time. Sumer sausage going in the smoker this weekend. Anyway meat looks real good and it feels good, filled an average chest freezer half way with one elk. Can't wait to post some meals up. Just for the record 3 loads can get a big cow back to the truck but you better be ready. That's the first time I packed enough weight to make a finger go numb for a few hours.

That place sucks big big big time, we went out there ounce and didn't shoot, we drove in in and drove out and went somewhere else.

I can't speak to this as an expert but I have talked to and listened to experts on this and they all agree state control of federal lands is bad. Just the wildfires alone would reck the budget and the state would be selling land off. I hope one of the groups we support like bcha, rmef, jump on this asap. We really need to figure out how to have and electoral college type deal for these measures, I'm tired of city dwellers deciding laws and policy. The crap hole population centers of the country and states do no good at all for the majority.

Sweet deal congrats to you guys

Fried up the last of the frozen fish we had from 2017. Lake pleasant striped bass about 5 months old. Filleted, wrapped in plastic, vacuum sealed. Came out like it was caught hours earlier. Fish tacos are a bi weekly deal at our place.

Tuff one there, I have done some DIY on our well but that job I paid the cash, they replaced some of the pipe as well and warrentied the work with high end pump.

Here's a suggestion, haul butt over here and hunt a few units 2 days each in January then put in for December as late as possible rifle in one or both those units for 2019

That's mine. I'll take it. Shoot me a PM

Test run before I make dads first elk dinner with his first elk harvest. No pressure right? I have never been nervous cooking anything but for some reason this dang elk has some weird pull on my heart. Anyway the backstrap was thawed out and vacuum sealed with tons of butter, salt, pepper, and fresh rosemary. Sous vide at 120 for 2.5 hours or so. Tossed it on a super hot grill just to bring the center temp up slightly and mark the outside. Sliced it up after a 20 min rest. Served with grilled carrots and onion carrot puree' as well as fried potato slices with potato roasted garlic puree' and the whole deal was topped with hollandaise sauce.

Thanks for the reminder turbo, New Years resolution not working out so far, getting some pull ups in but no push or sit ups. Still running well and leaning out. Off for a hike at the lake today with a picnic surprise in my pack for the wife. Oh and the 25 lb weight is still in there too.

Are you here in az?

I believe Sitka may have some but that company is so over priced I would never buy them. Also I believe Kifaru is getting close to releasing new zip off puffy items. I'm surprised first lite doesn't but I've never checked, we just take a break and strip down.

Ya I always keep my fillets whole or in a size that fits the people eating. I cut some of my steak whole as well from dads elk so I'll cook them whole as well then slice at the table. One thing I noticed in the recipe is the rest time is too short, I would go 20 min minimum and more on bigger cuts. Have you ever tried water bath or sous vide ? With these lean game meats it works really well.

Looks good, any leftovers? I'm having a rough time deciding on our first dinner with dad and his elk. Leaning toward something close to this.

Do you ever sell hides to individuals?

Man so cool

Looks tight for 2, is the sawtooth bigger? Pretty sweet set up for 2 dudes. Any idea on weight of just tent ?

You should copy an image, I can't find a paratipi. Only paratarp or sawtooth or supertarp What kind of size is that? 2 guys? 3? 1 guy and gear? How does it compare to supertarp or sawtooth?