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azslim

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Everything posted by azslim

  1. azslim

    Help With Score Guess

    they call them burro bucks, not unusual in desert mule deer, have seen some good ones. As far as score, not important, would you shoot him or not, for me I would be more than happy to bring him home. Don't think it would hit 180 but pushing it, next year probably.
  2. azslim

    Diesel Fuel in a Trickle Tank

    yes it was drained, cleaned and refilled, I know some of the folks that put in a lot of hours doing it, lots of conjecture whether it was another hunter on a close by waterhole or anti-hunters
  3. azslim

    Scouting a new area

    a few times I came back to camp and water and trail mix was gone, not sure if other hunters did it or border jumpers. Have had them come into camp when I was breaking it down, gave them all the questionable food I was going to chuck when I got home. Told them good luck and run fast. Did glass up a few drug loads down there, point man and tailgunner with AK's. I always have a pistol on my side down there even tho I am packing a rifle. Bad shoot happens to good people all the time.
  4. azslim

    Camo Needed fo new hunter

    camo isn't necessary, just good marketing, wear dark colored clothing until you find what you want
  5. azslim

    Scouting a new area

    I always hunted on the N side of the mtns and stayed away from Ruby Road, were less people on Coronado back behind Arivaca. Big deer there, just spend the time behind the glass and you will find them. Haven't been there in a couple years, used to be a lot of border crossers, if I set up a camp I would leave water bottles and trail mix on the table, kept them from going through my stuff. Then I started just setting up a cot at the tailgate every night, load up in the morning and go hunt, just needed a flat spot for camp. Pick up some 7.5 minute maps of the area and study them in your living room, plan your scouts to make the most of the gas and time. Identify a couple good glassing spots, game water, etc before you go out.
  6. azslim

    FREAK BULL

    I saw a young bull like that in 5BN may last archery tag several years ago, stood 20 yds broadside and stared because he knew I had a cow tag. Would have taken him in a heartbeat even tho he was little then. Either he grew up or is out of the same bloodline.
  7. just go spend some time in the desert checking out water, then go from there, sometimes catch them drinking sometimes do spot and stalk, usually by themselves or in a small group of bucks getting ready for Prom. The big ones are still there, you just have to spend time behind the glass to find them.
  8. bone it out, grind it up and make chorizo, my recipe is on here from a while back. On my new laptop and haven't moved stuff over or I would share it now
  9. azslim

    Still hunting the flats?

    have taken off after mulies I glassed up and when I got to the shade spot they had vanished, they are up and down all day long chasing shade, easiest is to have a partner and work as a team, one stays high on the glass and the other heads after the deer with an ear bud in for the glasser to tell them if the deer moved
  10. azslim

    back under the pillow

    nice rifle, good for women and kids, shoots flat and straight
  11. azslim

    Looking for a new GPS

    I like my Garmin Oregon 450T, came with maps of the US, have used it in multiple states and even a lot of the FS roads are noted on it
  12. azslim

    Possible To Be Allergic To Only Bass?

    you body doesn't develop an allergic reaction the first time it is exposed to something, it is the 2nd or subsequent times that it develops, took it a while to decide it doesn't like something for mild symptoms you can take Benedryl, for worse ones you need Epi, especially when your throat starts closing up
  13. azslim

    Sausage Recipes

    Here are a few recipes I have made over the years. Need to point out that while I skip the fat I make up for it with meat. For instance the Chorizo recipe uses 1.5 lbs meat and .5 of fat, I use 2 lbs of meat. I usually use 2/3 wild meat, 1/3 clean pork, (book calls for pork butt however sirloin is leaner & no bones), and skip the fat completely, whatever fat is on the pork is what goes in the sausage. The key is to keep things cool so the fat doesn't start melting and handle as little as possible. I have a couple stainless steel bowls I use and mix/knead with a potato masher or big wooden spoon before the 2nd grind. I will sometimes grind twice to get a good mix of the spices throughout the meat. If you think the meat is getting warm then put in the icebox and have a beer. When the beer is done the meat should be cooled down. oh - beer works for the liquid also, but different brands add different flavors so use a little at first so you don't spoil a whole batch. Try a teaspoon in a patty, cook it and go from there. My latest change is to mix 50/50 with ground pork from Costco – sure cuts down on grinding & handling time. If you do this 2 grinds is sufficient to mix everything. I also cut my meat into small chunks and mix in spices before grinding, once again cuts down on handling time and gets a real good mix of spices throughout. Chicken & Apple Sausage - I like stuffed, like bratwurst - Cheri and girls like bulk for breakfast w/pancakes or french toast & syrup. I tried this recipe with mtn lion and it was just okay, is a lot better with birds - chicken, turkey (white meat) or quail. Have used ground turkey from Costco, works great, just add spices and mix. I grind the apples thru a #10 hand crank grinder. 1 cup apple cider 31/2 lbs chicken - book says thigh's with skin, but I usually grab breasts, less work and better meat 3 oz dried apples 4 tspns kosher salt 2 tspns freshly ground black pepper 2 tspns dried sage 1/4 tspn ground ginger 1/8 tspn ground cinnamon 1/8 tspn ground nutmeg 1 chicken bullion cube dissolved in 2 tblspns boiling water boil cider down to syrup, about 2 - 3 tblspns, cool & reserve (or use frozen concentrate, easier and quicker because I am lazy). Grind meat with 1/4 plate, mix in spices and liquids and knead together well, then I grind again thru 3/8 inch plate to get good mix. Cook small patty and decide if you want to add anything else. Hunter Sausage - I like to make hash with this one, mix in potatoes and maybe scramble an egg or 2. Book stuffs and makes links, I have made them and they are good too. Good with deer, elk & javelina. 2 lbs pork butt 1 lb smoked bacon - also is good with maple flavored bacon too. 1/2 cup cold water 1 tblspn whole mustard seeds 2 tspns minced garlic 2 tspns coarsely ground black pepper 2 tspns sweet Hungarian paprika 2 tspns dried mustard 1 tspn kosher salt 1 tspn ground coriander 1 tspn freshly grated nutmeg 1/2 tspn ground ginger grind meat/bacon together, mix in spices/water and knead together, then grind again. Cook small patty and decide if needs anything. Italian Sweet Fennel - is real good in spaghetti sauce. Good with deer, elk, and javelina. I have a baggie of these spices mixed up. If I want quick Italian food I just add a couple spoonfuls of the mix to a lb of burger, makes cheap sauce taste expensive. 3 lbs pork butt 3/4 lb pork fat 1/2 cup dry red wine 4 cloves garlic minced 2 tblspns fennel seeds 1 tblspn freshly ground black pepper 4 tspns kosher salt 1 tspn dried oregano 1/8 tspn gound allspice grind meat/fat together, mix in spices/water and knead together, then grind again. Cook small patty and decide if needs anything. Venison Sausage - I didn't have any brandy so I used Maker's Mark bourbon, an extra tblspn or 2 wouldn't have hurt either. Good with elk, deer. 1 1/2 lbs venison or elk 1 lb pork butt 3/4 lb pork fat 1/2 lb bacon 3 tblspns dry red wine 2 tblspns brandy - (and a shot for the sausage maker) 4 tspns kosher salt 2 tspns coarsely ground black pepper 2 tspns minced juniper berries - I bought a jar, but you can get same thing off of the trees out camping 1 tspn minced garlic 1 tspn minced shallots - I didn't have any, (or know what they were at the time), so used diced green onions. 1 tspn fresh rosemary or 1/2 tspn dried. cut meat, fat, bacon into 2 inch pieces and mix in lg bowl with spices & liquid, marinate overnight. Grind twice, mixing in any juices from the bowl. Cook small patty and decide if needs anything. I only marinated 5 hrs first time I made this, kids came back for seconds so guess it was okay. Smoked Country Sausage - makes wonderful biscuit and gravy meat, is Cheri & girls 2nd favorite behind chicken & apple. Good with deer, elk, mtn lion & javelina. In addition to brown sugar we add in lots of honey. You have to watch the heat when cooking though because it is easy to burn. 1 1/2 lbs game meat (nice, clean meat - no wild fat) 1 lb clean pork (I use pork sirloin if possible, not too fatty) 3/4 lb pork back fat (I ask butcher at supermkt to save for me) 1 tblspn brown sugar or how we like it add 3+ tblspns desert honey 1 tblspn kosher salt 1 tblspn paprika 2 tspn red pepper flakes (cut back if not into spicy stuff - like my daughters) 1 tspn ground sage 1 tspn dried tyme pinch of allspice 1/2 cup cold water (may use little less based on moisture in meat) - is also good to use 1/4+ cup water & couple few tblspns brandy or sweet whiskey - wild turkey, southern comfort, etc. Once again it is some for the meat and some for the maker...... grind meat & fat together into bowl, then mix in all spices/water, knead together and then grind again, depending on how well things mixed you can grind a 3rd time. Chorizo - this is what I turn my javelina into, yum, yum. Have used deer & elk too. I have also made this using a 50/50 mix of game and 70/30 hamburger, gives it a different flavor. Different vinegars add different flavors also. I have used white & red rice wine & red raspberry vinegars and been pleased with the results. 1 1/2 lbs pork butt - I use 1 lb wild meat & 1/2 lb pork sirloin or other boneless cut 1/2 lb pork fat - I have butcher at our market save for me 1 bunch (4 to 6 oz) fresh cilantro, chopped, about 1 cup – I have used 2 - 3 tblspn dried also 1 fresh serrano or jalapeno or other hot pepper, seeded and finely chopped 1/4 cup red wine vinegar - I have used red wine, rice wine & red raspberry vinegars, each adds it’s own distinctive flavor. 1 tblspn New Mexico or other dried chile powder 1 tblspn sweet Hungarian paprika 2 tspns kosher salt 1 1/2 tspn whole cumin seeds 1 tspn ground cumin 1/2 tspn coarsely ground black pepper 1/2 tspn ground cayenne pepper 1/4 tspn ground coriander grind meat/fat together, mix in spices/water and knead together, then grind again. Cook small patty and decide if needs anything. If you want to add more bite leave the seeds in the peppers. I keep a bag of all these spices mixed, minus fresh peppers & cilantro, that I use for all my Mexican food. Throw in a couple spoonfuls with a lb of burger and you have taco meat, thin slice a roast or chicken breasts and you have fajita's. I use dried jalapeno's & dried cilantro in my spice baggie. Iowa Farm Sausage - Here is a recipe I really like. Have used deer, elk, javelina and mtn lion. 2 1/4 lb pork butt or sirloin (I use 1 1/4 lb game and 1 lb pork) 3/4 lb pork fat 1/4 cup chopped parsley 1/4 cup finely chopped onion 1 tblspn kosher salt 2 tspns ground sage 1 tspn dried tyme 1 tspn dried basil 1 tspn red pepper flakes 1 tspn coursely ground black pepper 1 tspn ginger 1/2 tspn minced garlic 1/4 cup water I dice my meat into small chunks, add the spices & liquid and mix good then run through the grinder once. Book says to grind first then mix spices in, your choice here, I like double grinds and my way cuts down on handling time. Also, if you can get ground pork I mix 50/50 game to pork, for this recipe I would use 1.5 lbs game to 1.5 lbs ground pork. I grind them together so the meat mixes good, chunk of game and chunk of ground pork with the spices already mixed in. Bratwurst - Have made this with elk & javelina, pretty tasty. 1.5 lbs game 1.5 lbs fatty pork butt 1 T kosher salt 1 T coursely ground black pepper 1 T coursely ground mustard seed 2 t minced garlic (I like fresh but have used dried also) 2 t sugar 1 t ground mace 1 t dried sage 1/2 t ground nutmeg 1/2 cup water I dice my meat up into 2" chunks, mix in the spices and water and run thru the grinder with the 3/8" plate. This mixes things pretty good, then I may grind again, depends on how well the mix looks. Don't over-grind or the meat comes out like hot dogs. I stuff into hog casings, tie into 4" links then hang them in my meat locker (old refrigerator on the back porch) to let the casings dry. This recipe needs the fat or the links come out pretty dry. Recipes are from the book "Bruce Aidell's Complete Sausage Book" - ISBN # 1-58008-159-2. Published by Ten Speed Press - www.tenspeed.com and available at Barnes & Noble or Border's Books.
  14. azslim

    Sausage Recipes

    have been making a lot of chicken sausage the past few years, boneless, skinless thighs from Costco. Modified Chicken & Apple and used dried apricots, that is really good. Also used cranberries and in place of apple juice concentrate I use cranberry concentrate, really good with pancakes. But my favorite is Chicken Chorizo, I use it for taco's and burrito's in addition to cooking for breakfast. A countertop grinder is all you need, that and the spices. I buy bulk at Sprout's or Winco and refill my bottles, much cheaper that way.
  15. azslim

    Colt anaconda

    Wow! I bought mine in late 90's from a guy I worked with, it was a touch too much for him to shoot. He sold it to me for $300. Great deal, couldn't say no.
  16. azslim

    Browning BAR in 300 WSM price guesstimate

    ran $800 - 900 new, have a couple, really like them, combo of BOSS & semi action take most of recoil out, my daughters shot 300wm when they were 10 & 12, got the youngest a 300wsm for her HS graduation gift. So if you are looking to get a wife or kid hunting this is a gun that will do anything they want and not kick the heck out of them. Plus if they don't like hunting you get to keep the gun.
  17. azslim

    Sold

    this is good glass if you have kids or take people out that don't have glass to use
  18. azslim

    Live Trap- trying to remove a coyote in town.

    the glass and antifreeze comments are bullshit, those methods kill far more pets than they do what you are actually after, would you like to watch your friend die slowly in agony or explain to the little girl next door why you killed her cat. Build a better chicken coop, we even had to trench around the walls and fill in with big rocks to keep things out of the coop in Wy.
  19. azslim

    Cornmeal black powder filler

    to keep the powder from spreading out in the case, more consistent ignition
  20. azslim

    Stew Recipes

    make a Chile Verde with a batch, dice up and put in crockpot, add the juice from 1 lg can of whole green chiles, some chili powder and cumin, dice up the chiles into big chunks and 1/2 of an onion, cook until the chiles and onions break down, then I make a little flour and water rue and add in to thicken the sauce up, great rolled in a tort or with a tort on the side.
  21. azslim

    Elk hide tanning advice

    Rocky Mtn Dubbing in Lander Wy tans hides. I did a couple with a kit from Tandy Leather, a lion and an elk, came out ok, soaked the elk for many days in salt water and made the hair slip so it came out similar to buckskin.
  22. azslim

    License Convenience Fee

    buy it online and print at home
  23. azslim

    10 or 12 power ?

    you'll notice too much coffee trying to hold 12's steady. I personally like 8's around my neck and mount my 15's on a tripod
  24. azslim

    Muzzle break

    try Arizona Custom Rifle Assembly, Erik does good work. Have shot several rifles he put together. He has a Facebook page if you want to see some of his stuff.
  25. azslim

    Leupold Spotter

    I picked up their Santium 15x56 bino's and they are great, compared well with my Swaro's. They are my new backups and loaners when I take people out hunting that don't have gear.
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