savagman

Love the politically correct auto correct. I wasn't that nice

Never a positive comment from you. You shoot on everyone. Am I the first to call you out? He asked a legitimate question. If you think it trite, hold your tongue. Anyone looking for help on this site is blasted. Total BS. Stop being a grumpy butt. If you can't help, put a sock in it

It is more complicated than it seems at first glance. Rinella addressed it on his podcast. What if said birds are ground with pork and made into salami? What if it's processed with salt pork into Italian sausage? Rinella points out that Alaska regs don't count processed fish (filleted and frozen) against your possession limit. And Minnesota regs overlook geese made into summer sausage. I think it's a great question and one worth getting to the bottom of. State laws vary and LEO's interpret those laws differently.

They have there place but IMHO plastic wrap them freezer paper is hard to beat

This guy is a dick. Why does this site tolerate trolls

Nope. Bitter old men that attack everyone. Ran everyone off. Just look through posts. You will see the nastiness that is totally unwelcome and unnecessary.

Looks awesome! Hard to beat Yellowtail

Ditto. The LEM 3/4 hp is a great grinder. I like to freeze my meat partially before grinding. I have to go a little slower than I would like as it's a bit harder to grind If it ever fails I will upgrade to 1 HP or bigger.

I decided a while back to try canning meat. We were fortunate enough put elk in the freezer and have plenty cubed and ready to go. I bought a Presto Pressure Canner (a must to safely can meat and low acid food). Using tried and true recipes as my base, we rolled up our sleeves and got busy. We started with pinto beans and also raw pack elk cubes yesterday. Came out great. Plain it's a little salty but in a dish it should be great. The meat pressure cooks in the jar so it comes out fall apart tender. We are working on elk stew right now. This is a little different as the meat is browned 1st and broth covers everything from the get go. It is intimidating at first due to all the fear mongering online. But at the end of the day we felt comfortable. Be careful, follow directions, and only use university, cooperative extension, or other lab tested recipes. I will add pictures when the jars come out of the canner.

Many online indicate a much longer life. I have used jelly that's several years old and it is still great.

How long can you keep canned meat? That's simply a USDA guideline and has been for a long time: the shelf life of your canned food is one year….. We always adhere to current USDA guidelines, and that is, once you preserve your food you have one year to eat that to get the best nutrient value out of that.”

Hot pack is a bit more work but the end result is more attractive. Not sure about the flavor but we will find out soon.

Had a little beans and meat for dinner. Epic!

Launch at main ramp is good. Ramp in the water. We caught Bass and Crappie upriver from yellow cliffs. Caught Bass the next day on the north side across from Rattlesnake cove. All lures, all in 3 to 15 feet of water. Good luck!

I made italian sausage this week using a recipe from Arizona Wildlife Views. It was created by AZGFD small game biologist Jonathan O'dell and is pehaps the best game recipe I have ever followed. The taste and texture is spot on. My wife and kids love this recipe. My wife even confided that she never really cared for any other italian sausage I have made. I agree that the right fat content and texture has eluded me. Previous efforts have turned out just ok. This recipe truly blew my mind it is so good. I love hunting dove and sometimes struggle to keep up with the bounty. Not anymore.... 1.6 lbs boneless dove meat .4 lbs salt pork 1tsp fresh ground black pepper 2 tsp dried parsley 1.5 tsp dried italian seasoning 1 tsp garlic powder 1/4 tsp dried red pepper flakes ( I used 1/2 tsp - still not hot) 3/4 tsp crushed dried fennel seeds ( I added additional 1/4 tsp whole fennel as my jar was a little old) 1/2 tsp smoked paprika ( I used regular as I did not have smoked) 1 tsp minced dried onion 2 tsp kosher salt Freeze dove and cubed salt pork - chill grinder parts, bowl, etc. I followed directions and ground 1/2 using medium grinder plate and 1/2 using fine plate. Texture is just right this way. Sprinkle spice mix over ground meat evenly and mix with your hands. ( I used a fork to save my hands from the cold). Dont overwork the meat mixture. I formed cocktail weenie size samples and fried in a skillet. Yummy!!!! Package and freeze for later use or cook fresh and serve. Addmittely I was skeptical of dove sausage but this truly blew me away. Worth the effort.

Trying something new.... South African Biltong A delicious South African iconic treat you can make at home Course Appetizer, Snack Cuisine South African Prep Time 30 minutes marinating and drying time 4 days Total Time 4 days 30 minutes Servings 8 Calories 213 kcal Author Darlene at International Cuisine Ingredients 2 lbs top rump beef 3 Tablespoons vinegar malt or cider 2 Tablespoons salt coarse 1 teaspoon black pepper ground 1 Tablespoon coriander seeds 1 Tablespoon Brown sugar Instructions In a dry pan toast the coriander seeds. Remove and grind with a mortar and pestle or spice grinder. Prepare the meat by using a sharp knife and cut into one inch thick pieces along the grain of the meat and place into a glass container. Combine all the spices including the vinegar and rub into the meat. Cover and let the biltong cure overnight in the refrigerator. Remove the meat and pat dry taking care to not remove the seasoning. Put each biltong onto a hook and hang it in a well aired, ventilated space with a fan blowing . Take care not to set the fan right at the meat. Make sure the pieces of the meat are not touching and place paper towels underneath the meat to catch any excess liquid. It will take about four days for the meat to cure. You should not be able to feel any give in the meat when you pinch it, that is the indication it is done. Once cured, you can cut the pieces into bite size pieces and savor the biltong!

No chat about quail? We found it tough this weekend. Wondering what others are seeing?

This isn't about me. Many comments here insinuating that crossbow hunters are cheating. Just fat or hip hurts. It's tacky to make that assumption and generalization. I find that sad from this group. I am correctly using an exemption carved out for people with a certified disability that prevents them from participating in traditional archery. Until something changes, I am going to hunt as I see fit. I don't need permission from the interweb. I already have the law on my side. I am ok with Crossbow tags, don't see the need but if it makes grumpy old farts feel better than ok. Still going to be only so many tags.

Yup. Sad to see so many grumpy old farts hating on fellow hunters.

No

Biggest problem I see is that many unit boundaries are roads and highways. Considered it before as only glassing spot where I chose to hunt was in an adjacent unit. The boundary was indeed a road. Planned to spot from adjacent unit then stalk into correct unit but ultimately wasn't sure that was legal. I felt funny about doing it so didn't.

He is ignorant (lacking knowledge or comprehension) in that he does not have specific knowledge of the other hunters physical condition or health. An opinion is not the same as making assumptions and judgments. There were subsequent ignorant comments regarding disability. I can lift an ice chest, I can run after game. I can do most things and don't "look" disabled. I have a very specific problem with impinged nerves in my neck. Pushing and pulling are main the issue for me and cause aggravation of the nerves. This causes weakness and numbness in my hands. I can draw a bow. (I shouldn't) I cannot repeatedly draw a bow therefore I cannot practice. I guess I could only draw a bow on hunts and fling arrows unethically. You would know none of this seeing me put an ice chest in my truck. Therefore making any assumption regarding my crossbow permit is ignorant. We have these same petty arguments about guns. Why do you need a magnum and shoot a deer at 700 yards, blah, blah, blah.... Who cares. I don't like your pistol, it meets the legal definition but not my personal definition blah, blah, blah.... who cares. It's this infighting that dooms hunters. The anti's know exactly how to divide and conquer...

How about dedicated crossbow tags? The issue of using another w

Crossguns during an archery hunt should only be allowed once due to an injury or disability. This is already the case. You need a medical form filled out by a Dr. and a crossbow permit approved by AZGFD. If you only want to hunt during an archery season then lower the poundage down to the lowest legal poundage or learn to shoot with with opposite hand. My two cents. Neck and back injuries can cause bilateral weakness ( both arms or hands ). There is a long list of diseases and disorders that can cause problems with both arms and/or hands. Ignorant comments regarding disabilities have no place here.