bear402

Whollly Molly , That's a big ol 5x5 ! NICE SHOT!

Congratulations on that bear. I wonder if he was raiding a wild bee hive for a tasty Honey treat : )

That's a big bruin ! Bushwacken in the dark with a heavy load on your back is a be och ! Congratulations to you guys . on a well earned bear.

I have hunted December/January archery down in 36b & 36c off and on for the last 8 years. I have run into many illegals but havent had any serious issues with them . I'm burned out on that area , not from fear , but due to all the activity caused by the illegals and drug runners.With border patrol chasing them on foot, horseback, on quads and with choppers buzzing the tanks it can be a little disruptive to a hunt. Kudos to BP, as I know their efforts are necessary, but I have decided to move on to different units to chase deer in Az . When I hunt , I am looking for a peaceful experience, with less acivity busting up my hunts. I love the country down in the 36's less all the trash in the washes and there's plenty of deer to chase around . Best of luck to everyone hunting down there. Hope you get one of those 100 inches that I've seen down there.

Here ya go Kidso, Dont want you to be disappointed. From this last Saturdays scouting trip. Thoe are awsome bears. I'd shoot any of them with my bow. Just a beautiful Blinde bear! 2 more weeks and ill be spot and stalk hunting them bears : )

That's a great buy for someone ! I have that 1 HP Cabelas grinder and it's awesome. Cabelas wants at least 500.00 for it plus shipping. With the table and dehydrator this is a screamin deal ! Good luck with the sale .

Looking really good Kidso ! IMO the only time to just throw a bear steak on the grill is when you need new soles on your boots ! My preference is to either eat bear cooked down in a stew like Kidso made or cook up chili, chili verde type dishes. The key is to cook it way down until it's nice and tender in its own gravy. Nice lean "ground bear" cut with eight to ten percent beef fat cooked in various forms such as tacos, burritos, spaghetti, enchiladas, bear helper ect. is a great way to eat bear meat. A nice bear burger is pretty good too . I have eaten a lot of bear and it's good stuff !

NFS is obviously trying prevent any potential "Bearjacking" episodes along the route ! Just a ridiculous action IMO !

Big Congratulations on your first archery bear ! Thanks for the play by play. Bears have a tendency to pop out of the brush really close to you at times ! Welcome to the Sloth !

Way to be dude,, Good job locating , calling and killing that nice bear. I'd be throwing that release in the trash ! Lucky you didn't run out of arrows. I understand that little bit of crazy TJ was talking about. Dem bears get in your blood for sure. When you're on a bear , fear isn't a consideration. When reflecting back is when you think about how that bruin might have Et' me for a snack ! Congratulations on a job well done . Our archery bear opens up the 3rd Saturday in August . I'm ready to go now ! : )

I enjoyed the write up Kidso Only thing that ever came in when I tried my hand callin bears was a weasel. I've killed plenty of bears , just never had much luck calling them Bummer that you couldn't recover that bear !

Congratulations on a Nice Bear ! Those teeth are definitely worn down .

I got it on my iphone . After scanning it I had to open the page in safari to get the option to install the app. I like it !

Nice shot ! Your quiver looks like mine, A mix of fletching configurations My 4 inch vanes usually have small game blunts and the 2 inch blazer/predator vanes will have my deer and bear slaying Bheads on em'

At least you shot it right in the ULGY !!! Looks like Mange.

I have had the 1 hp for 5 or so years. It never misses a beat and idles through every bit of deer, hog, bear and elk that I thow at it . The reverse feature is nice , but I have never had to use it . We have been putting about 8 animals a year through it and it still works as well as the day I got it. The larger neck size is a time saver if you plan on doing much grinding. It is a heavy unit to move around but I have never wished that I had bought the smaller one.

Here's our two new dependents" Bow & Maddie" about 1 year old Half Boxer and the other half unknown brother and sister. We adopted them about a month ago and Wow are they full of energy. They chew and dig a little if I don't let em run Jacks and chase squirrels every other day. They are already part of the family !

Really nice Coach . His body is huge and that rack is a dandy too !

Finally a post that I qualify for ! I'm guilty of shooting a few Dinks ! It's a long ways and a lotta money for me to come home with tag soup . Cow horn spike December 30th 2008 . Tag would expire in one day . 2009 December 29th spike fork. Tag gone in two days January 2010 Forked Horn And finally this monster 64 3/8" 3x3 outa 36B The liver was delicious out of all of em ! .

What a great hunt ! It's awsome that the boys are so into it. !

Nice bear ! Sounds like he had a few fights in his lifetime !

I hate it when all of a sudden your in a field of them trying to find the easiest way out. From my experience, there isn't an easiest way out !

Hey Coach. Here is the base recipe I use. The Yoshida's gives it that tacky texture your looking for. Adapt spices to your liking --------------------------------------------------- (For about 2-3 pounds of jerky prepped meat) 1/4 cup soy sauce 1 1/2 cup Yoshidas Gourmet Sauce (buy at Costco or elsewhere ) liquid smoke to taste. (I use a couple of tablespoons of Wright's liquid smoke) Cracked black pepper (large grain if you have it) Garlic salt or other seasonings of your choice. Optional Red pepper flakes if you like it hot . ( I don't ! uses it on mine ) Slice lean meat with the grain making into thin strips . I shoot for 1/8" thickness but you can go up to 1/4" . Thicker slices will take longer to dry and the jerky will be tougher to chew ! I use an electric slicer and slice the meat when it is partially thawed but still firm . (Makes it easier to get thin consistant cuts.) Soak meat slices in the above liquid ingredients for at least one hour; two is better. 1/2 a day is even better ! Stir meat occasionally to make sure of good coverage. Lay slices out on dehydrator trays or oven jerky trays (spray trays with Pam before putting meat on them for easier clean up). Sprinkle the meat with seasonings. Cook/Dry at about 125 degrrees for as long as it takes to reach proper doneness to your liking . Cool jerky strips and Package in airtight bags or containers. This jerky recipe contains no preservatives , but will keep for a week or more at outside temperatures. For prolonged storage refrigerate or freeze.

Never mind , I looked it up. 6 " brace 31"ata 3.7 pounds 352 IBO New riser that looks like a Bowtech center pivot style Flex cable slide Looks Nice !

You have plenty of time to tune and work through it. Don't stress ! It'll workout . What's the specs on that 2013 PSE X-Force DNA ? I haven't seen one yet.