bear402

I had a earlier model PSE 7 pin sight with the oval pin guard. It was a decent sight but I personally use "the sight ring centered in the peep" sighting method. The oval Pin guard didn't work out very well for my sight picture. If you center the pin in your peep sight when shooting it might work OK. I went to the Spot Hogg 7 Deadly pins and haven't looked back. My Bowmadness is sighted in from 30 yds on the first pin to 90 yds on the last pin. I think I'm covered !

BowNut, You either have a really short draw length or use one heck of a long overdraw on you setup ! Or maybe one of those crossbow guys ! Just Kidding !

This may have been around before But in case you haven't seen it , worth a look ! Not bow hunting, but feathers are involved ! IMO this is worth watching !

Looks excellent ! Hunks of my venison rarely meet the heat without an olive oil coating.

Sold on Ebay for $ 212.50 + $ 20.00 Shipping

This is the older style Badlands 4500 Pack ! (Size large) (I'm right at 6 foot 205 pounds and it fits me well) Lots of adjustment straps to make it conform to you. (Can go larger or smaller no problem) The pack is in very good shape with only a couple of field uses on the main pack. Never packed meat in it so no blood or stains. No tears. all zippers and pulls in tact. The fanny pack has "never" been detached and used seperately I have used the detachable Day pack quite a bit and it has packed out a Javelina & Couse head and a little deboned meat. No staining on the meat shelf or on the outside material. Is washed and clean . All zippers and pulls are in tact. My selling price is 225.00 TYD with pre-payment with either Paypal or USPS Money order. Price is firm ! If you are interested PM me or email me through this site. Thanks for looking ! Here are some pictures of the pack. Rear view Small Day pack removed Top section open with internal meat shelf / divider at bottom of compartment. Bottom section open with internal meat shelf / divider at top of compartment Front view

If you had audio recording on your cam, you would probably hear that doe giving you the old Raspberry ! Phffffffffaaaaaaaaaaaafffffffft ! Cool pics .

Nice layout Chef ! The end result kinda looks like an Indian stroganof. The fresh spinach sure adds a nice colorful contrast. Go easy on the curry for me!

Swaaaaaaackkkkk !

I agree, I have watched the video several times. The tenacity of the eagles attacking and the wolves trying to survive is incredible !

Chef brings up another important point on bear meat. Diet has a lot to do with how a bear tastes. If the animal has been eating cactus, berries, grasses and acorns ect. it most likely will be a tasty critter. I shot one 2 years ago that had been eating big green sappy "sugar pine" cones as the bulk of it's diet. The meat was ok but a little darker and nutty tasting. It wasn't as good as the bears I have taken that have been hitting the berries steadily. Bears that have been eating a lot of carion or garbage may have a stronger less agreeable flavor. I can usually tell by the smell of the meat if it's going be good or not. Luckily 9 out of 10 that I've killed have been good to excellent. The 1 exception still made a lot of decent sausage, spaghetti & chili!

I grind most of the bear meat from my bears into burger. I cut the cheap "30% fat ground beef" into it a ratio of 1 pound beef burger to to 4 pounds lean ground bear meat. The end result is aproximately a 10 to 12 % fat content grind. My wife and I use the grind as grilled burgers, Bear tacos, Bearritos, Bearghetti, and as a quick meal Bear helper. It also makes great breakfast sausage patties with a little saugsage spice mixed in. The sausage patties can be pan fried but it is best off the grill ! Hunks of bear make good stews and chili and "Bear Verdi" with flour tortillas is hard to beat. We did a nice orange glazed bear roast accompanied by some stuffed wild mushrooms for Thanksgiving many moons ago. It was a big hit with our guests ! Bear Jerky is very good out of the dehydrator ! Cut into lean 1/4" or less in thickess strips, Marinade in teriaki and and alittle liquid smoke. Lay on racks , season with garlic salt, coarse ground pepper and optional red pepper flakes if you want some heat. Dry in the oven or dehydrator until desired doneness. I like mine to break when bent but you can take it out when it's still slightly pliable. Since there is no cure added , left over jerky can be frozen or stored in thye refridgerator in tightly sealed freezer bags. This jerky will keep a week or so without refridgeration since the salt and drying acts ast a cure to some extent. I like to throw some in my pack on those backpack hunts. The only problem is that it disappears to quick cause I can't stop eating it ! With the exception of the grind and jerky, it has been my experience that bear meat is generally better if you cook it down until it's pratically falling apart. Deep pitting or slow cooking in the oven, works good as well as crock potting or slow simmering in a covered pan on the stove. Pulled bear with barbque sauce on a grilled frenchroll makes for a really good sandwhich !! Here are some guidelines for handling and cooking the meat including internal temperatures and maintained time periods required to be sure of safe results. ---------------------------------------------------------------------------------- Food preparationLarvae may be inactivated by the heating, freezing (caution), or irradiation of raw meat. Freezing may only be effective for T. spiralis, since some other species, such as T. nativa, are freeze resistant and can survive long-term freezing.[11] Cooking meat products to an internal temperature of 165 °F (74 °C) for a minimum of 15 seconds. Cooking pork to a minimum uniform internal temperature per USDA Title 9 section 318.10 Table below. It is prudent to use a margin of error to allow for variation in internal temperature and error in the thermometer. °F °C Minimum Time 120 49 21 hours 122 50.0 9.5 hours 124 51.1 4.5hours 126 52.2 2 hours 128 53.4 1 hours 130 54.5 30 minutes 132 55.6 15 minutes 134 56.7 6 minutes 136 57.8 3 minutes 138 58.9 2 minutes 140 60.0 1 minute 142 61.1 1 minute 144 62.2 Instant Freezing pork less than 6 inches thick for 20 days at 5 °F (−15 °C) or three days at −4 °F (−20 °C) kills larval worms. Cooking wild game meat thoroughly. Freezing wild game meats, unlike freezing pork products, even for long periods of time, may not effectively kill all worms. This is because the species that typically infects wild game is more resistant to freezing than the species that infects pigs. Unsafe and unreliable methods of cooking meat include the use of microwave ovens, curing, drying, and smoking, as these methods are difficult to standardize and control.[11]

Still for sale . 225.00 TYD in the lower 48

Here's the link. http://www.archerytargetsonline.com/blob2.5.aspx

That Jack could qualify for Pope & Young. Way to go Makayla !

From the AZGFD web site: http://www.azgfd.gov/h_f/game_bear.shtml "Most Arizona black bears hibernate from November through March, during which time they reduce body temperature, heart rate, and metabolic function, while still remaining somewhat alert in the winter den."

That Bobcat looks like he has a permanent Attitude ! I like it !

I too humt the 36's during the archery seasons. I don't neccessarily feel unsafe when Im down there camping and hunting alone or with a small group , but I have had numerous hunting situations ruined by illegal activity and by border patrol agents doing their job. I can't count the times that I've been about to close the deal on a buck and it's been busted up by B.P. or aliens. It chapps my hide when it happens , but it's part of doing business down by the border. If you are going to hunt it you have to put up with it and hope the next encounter goes down with no interference. There is a ton of garbage in the washes and hidee holes and the Illegal trails are like freeways. !

I might make it and sell it to some other Knucklehead, but I ain't eatin it !

Could you send GPS coordinates Please ! That muley has loooooooong tines !

TJ, If you sign out with the link , upper right , the registration link will show up. At least it did when I tried it !

I'm going get me one of those Hooks the next time I place an order for ground meat bags and spices. That was impressive !

123.5 pounds Big cat !!! .

Overall a nice looking layout. I also like the main color scheme, but think that certain control tabs would stand out a little better with some brighter color or bolder print added. The "Paypal/credit cards accepted graphics" at the bottom right get a little lost with no color on the cards and the light print. I missed them completely the first time scanning down the page I look forwardrd to visiting the page when it's up and running

+1 That's the way I always go. There's a couple of stop signs on Sandario road, but a lot less Traffic.