azslim

I carry a .22short pistol for bear protection, that way there is no recoil and it doesn't hurt my ears when I shoot my friend in the knee and walk away...........

same thing Clinton did with the TMP's that are kicking hunters out of NF's, if you work for FS, are a rancher, miner, logger or cutting firewood you can use all the roads in NF, but if you are a hunter many are closed to you

my Dad used to get drunk and babble in Korean........same deal with the demons & ghosts

"to those who have fought for it life has a flavor the protected shall never know" Unknown Marine Khe Sahn

been 241 years since we got started in a bar in Pennsylvania.............

this happened to my Dad, he killed a bull on a slope in Wy and since it was covered with snow decided to sled down the hill on the elk, it hit a sagebrush and in the tumbling pile-up an antler stuck him in the back, had it went much deeper it would have hit a kidney, moral of the story - elk aren't good sleds......

I'm going to set up a long range shooter using the 6.5 ELD-X bullet. But instead of going the 6.5x284 that route my friends have I'll go old school and pick up a .264winmag, same bullet, a bit more velocity and I can find rounds at most Mom & Pop type stores if necessary.

dove makes good chorizo too

I called it good on mine after 5 uses, but they are a touch on the hot side

My friend Steven and I were able to fill the freezer and baptize his new 6.5x284 custom built rifle on it's maiden voyage. We glassed up a muey grande SOB on Sat morn, and Fri a couple guys that had seen him on Thur shared video of him with me. But we never could find him again. I sure the fellers that shared the video are on this board, I'm the crazy old fat guy that drives the Red Toy truck on quad trails. Hope the area I suggested to you panned out.

well shoot, I can't figure out how to post the pic and I can't delete this thing and start over........

check the regs, when they started the 2 tag deal several years back it had to be in different units, may have changed but better verify yourself with the regs

Sausage Recipes I typed this up to share with family about 20 years ago, these are some of my favorites, it's worth $25 to buy the book they came from. Anywhere is says a specific amount of fat I just make up that weight with meat, my sausage is real lean except for stuffed links, then you need the fat or they come out dry, I'll make them about 15 to 20% at most. Chicken & Apple Sausage - I like stuffed, like bratwurst - wife and girls like bulk for breakfast w/pancakes or french toast & syrup. I tried this recipe with mtn lion and it was a waste of good lion meat, 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 - I use boneless, skinless thigh's 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. Cook small patty and decide if you want to add anything else. I use this recipe for chicken & apricot & cranberry. I use apple juice concentrate for the apricot and cranberry concentrate for that version. 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, chicken 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 I like to add a tsp of basil to this and if I don't want to mince up the garlic will use 2 tsps minced garlic, also add a tsp or 2 of minced onion. A blast of red pepper flakes is good too, your choice on how much. 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 (make up with meat) 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 fatty pork butt, whatever fat is there is all that goes in) 3/4 lb pork back fat (I skip and make up with meat) 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. Nakano Seasoned Rice Wine Original is what I use most. Have been making this with boneless, skinless chicken thighs for a few years, makes wonderful chicken taco's & enchilada's. 1 1/2 lbs pork butt - I usually make 6 lb batches and use 4 lbs game 2 lbs fatty pork butt 1/2 lb pork fat - I skip and make up with meat 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 – I use 2 per 2 lbs 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 I like to add a Tbl each of minced garlic and minced onion. 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. This recipe needs the fat or comes out dry, be liberal with it. 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, I don't grind again, use your hands if you want a better mix. If you over-grind 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. 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.

don't about the action, but I've got a Ruger Mod 77 from 1971 in .220swift that has tipped things over from a long ways off for many years, I load 60 gr bullets because they seem to buck the wind a little better at long distances

I posted a bunch of sausage recipes on here, I like 2/3's game with 1/3 fatty pork butt mix a lb of cooked burger with diced green chiles, cream cheese, minced onion & garlic and make enchilada's, I prefer to use green sauce with it stuffed meatloaf, put down a layer of ground meat, then layer spinach leaves, cheese (I like sharp cheddar) and some ham or bacon, then put another layer of ground meat over the top off it, pinch the edges closed and bake

don't be greedy and try to tag out 2 or 3 at the same time, made that mistake myself, concentrate on 1 kid at a time with the others set up as backup shooters

saguaro rib, sanded down and dump a little lemon oil in a can and stand the stick in it, it will wick the oil right up, swap ends every now and then, the more oil you use the heavier it gets

I have a 1.5 hp from Cabela's I've been thinking about selling, any interest?

check dumpsters around construction sites

I bought a collapsing chair from Cabela's and cut the tube for the left armrest so I could pin it back out of the way, nice big seat to sit in, it worked a lot better than the tripod stool I started with

took the wife and daughters the back way to Crown King from Lake Pleasant the first weekend after we bought a 4Runner, they never bitched about any other road I took them on

plain old Remington HydrShok shoots well in a lot of guns and has been killing game for a bunch of years, no need to go broke trying a bunch of different premium ammo

you're in "coues country"...........

never pass up something on the first day you would gladly take on the last, hunting with kids success is more important than rack size

give her a go for a few hours, move if you think you have covered the country, go over and over the same ground, what you are looking for may be on the other side of the tree and moves as the sun does, think about how the weather affects you, if it's hot and you want shade then so will the game so glass the shady side of the ground, if it's windy unfortunately you need to be in the wind to glass the lee side of the ground, the more time you spend behind glass the better you will get with it, have a glassing setup for your son too. I use Swaro's but have a pair of 15x50 Viper's that are my backups and loaners, my daughter will be using them this fall, with a tripod and pistol grip. I used to tell my students when I taught Hunter Ed that you can hunt all year round, but you can only shoot certain times of the year, practice your skills in the off season and it will pay off when you have a gun with you.