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Post by alabastersandman on Dec 14, 2012 8:40:56 GMT
One of my past hobbies was backpacking, my only encounter with one of the aforementioned regal four legged creatures was with a Moose. Two of my brothers and I were backpacking through a valley in Yellowstone National Park when I spotted a huge Moose laying on a ledge high above us. He had his head turned 90 degree's and his rack spanned a good two thirds of his body length. Personally I would rather shoot these animals with a camera but I don't have a problem with hunting them for food. Never had Elk or Moose meat but I've had Buffalo and they are delicious.
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Post by the light works on Dec 14, 2012 15:03:38 GMT
There's still a few people in my circle of friends who grade their hunt by the size of the antlers, but most of them are starting to grade their hunt by the amount and quality of meat. - they look for the fat ones.
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Post by rick4070 on Dec 14, 2012 16:37:11 GMT
Yep, we never aged our deer, we would field dress it, get it home as soon as possible, hang it up, skin it, cut off any bloodshot/damaged meat,saw it down the middle,and separate the carcass at the joints.
Then, we would put the pieces in the fridge over night, then cut and wrap it.
If the outside temp was cool enough, we would usually let the skinned carcass hang over night, but not longer.
Often, the temperature was too high to let it hang over night, so we put it in the fridge..
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Post by Domovoi on Dec 14, 2012 16:42:08 GMT
There's still a few people in my circle of friends who grade their hunt by the size of the antlers, but most of them are starting to grade their hunt by the amount and quality of meat. - they look for the fat ones. Yup, you can't eat the horns. I generally hunt meat and bad genetics. But if I see a monster buck Ill kill him. Yep, we never aged our deer, we would field dress it, get it home as soon as possible, hang it up, skin it, cut off any bloodshot/damaged meat,saw it down the middle,and separate the carcass at the joints. Then, we would put the pieces in the fridge over night, then cut and wrap it. If the outside temp was cool enough, we would usually let the skinned carcass hang over night, but not longer. Often, the temperature was too high to let it hang over night, so we put it in the fridge.. Pretty much what Ill do. Ill skin em and let em hang over night, maybe two days depending on how big it is. That guy I killed earlier in the week, I let hang for twenty four then quartered him and let the meat sit in the back seat of my truck overnight. Then processed it. But it was down in the lower thirties those two days.
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Post by User Unavailable on Dec 14, 2012 21:01:49 GMT
We soak the meat in salt water, for 24 hours, prior to cooking. This draws out the excess blood and takes care of the gamey taste.
The only time I don't soak the blood out is when I take a whole shoulder (or ham, or couple of neck roasts) to the local BBQ place and have it smoked. They do a fine job of smoking meats and only charge $8.00.
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Post by Domovoi on Dec 15, 2012 4:28:11 GMT
Soaking in saltwater is a type of brining. I mix kosher salt, brown sugar and blackstrap molasses. Especially when I am smoking meat. Then after it's been brined for a day or so I will inject marinade. Make sure that you let the meat warm before you inject it. If you don't the cold will force the marinade back to the surface.
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Post by User Unavailable on Dec 16, 2012 17:47:27 GMT
Yeah, but it eally pulls the blood out.
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Post by Domovoi on Dec 17, 2012 2:23:32 GMT
Thats not blood. its red liquid goodness.
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Post by User Unavailable on Dec 17, 2012 16:52:11 GMT
Thats not blood. its red liquid goodness. I'm not greedy, I won't always take to much of a good thing.
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Post by Domovoi on Dec 17, 2012 19:23:00 GMT
You did always have a weak stomach. The wife made stuffed green peppers last night with some of the venison burger from my last harvest. It was amazing. The day before she made hamburger pie with it. And tonight Im grilling backstrap.
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Post by User Unavailable on Dec 18, 2012 4:53:49 GMT
You did always have a weak stomach. The wife made stuffed green peppers last night with some of the venison burger from my last harvest. It was amazing. The day before she made hamburger pie with it. And tonight Im grilling backstrap. Naw, blood don't bother my stomach, just my taste buds. To me, that excess blood is the cause of the gamey taste. The connective tissue and (what little) fat (there is) in deer, don't bother me. I never trim that out unless I am making jerky.
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Post by kharnynb on Dec 18, 2012 8:34:36 GMT
drain the blood, make black sausage I never concidered elk/moose to have a very gamey taste, more like very tasty beef, or near to horsemeat. Raindeer on the other hand, not such a fan.
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Post by alabastersandman on Dec 21, 2012 5:51:57 GMT
I never concidered elk/moose to have a very gamey taste, more like very tasty beef, or near to horsemeat. Raindeer on the other hand, not such a fan. I never had Elk or Moose, but I have ate at McNopes and it did taste a bit like beef ;D Another possible answer in regards to having a weak stomach, er taste buds, for blood; I don't have a weak stomach for blood, my stomach ejects it with ferocity ;D
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Post by rick4070 on Jan 10, 2013 0:06:59 GMT
Well, since it's been a while since anyone has posted on their hobbies, (on this thread,) I'll post a photo of the results of one of mine, knifemaking.
The knife is made out of 3/16"x1-1/2" flat bar ATS34, hand ground from the billet, the hollow grind is formed on my 2"x72" belt grinder, usuing an 8" diameter contact wheel to form the hollow.
The "rivets" (actually two piece screw together "bolts,") and the thong hole liner are machined out of nickle silver.
The handle scales are laminated, dyed birch wood that I buy in sheets, and then machine, drill, rasp, file, sand, etc.
The sheath is made from leather, one piece, (belt loop is folded to the rear, and stitched down before doing the rest of the stiching.) except for the welt between the "halves" of the sheath, hand stitched, and dipped in a melted mixture of wax, beeswax and a little neatsfoot oil thrown in, after the sheath is finished.
I have a few more photos of knives and sheaths, including how the sheath is layed out, if anyone wants to see them.
Does anybody know how to attach more than one photo in a thread???
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Post by User Unavailable on Jan 10, 2013 18:54:28 GMT
Here is my cane holster, I made for my folding cane. (I had a resizing error on the pic) anyway, I stamped my name the usual way with a mallet. The EGA I pressed in with a arbor press. It is laced instead of stitched. The pattern of the lace is the Double Cordovan.
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Post by rick4070 on Jan 10, 2013 19:11:54 GMT
That lacing is what my father always used on the tooled wallets and purses he made, it really covers the edges of the work, and looks really nice to boot.
He was a 100% disabled Army vet, and was in and out of V.A hospitals a lot, and did a lot of leatherwork while he was there.
I still have some of the stuff that he did, although I wore out the wallets he made.
Something that means a lot to me that I still have is a holster/belt combo that he made for my Mod. 57 S&W.
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Post by alabastersandman on Jan 14, 2013 9:30:39 GMT
If I recall correctly, you should be able to simply repeat the same steps to add additional photos. Just hit "Enter" once or twice to separate each entry.
Looking forward to seeing what else you have. Nice work!
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Post by rick4070 on Jan 14, 2013 23:35:59 GMT
Thanks for the compliment!!
Here is another knife, the guard is nickel silver, and like the other, it is ground from bar stock, scales are dyed, stabilized Buckeye burl:
(Tried to post additional photos on this post, hitting enter did nothing, but its probably just me...)
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Post by alabastersandman on Jan 26, 2013 10:07:08 GMT
Thanks for the compliment!! Here is another knife, the guard is nickel silver, and like the other, it is ground from bar stock, scales are dyed, stabilized Buckeye burl: (Tried to post additional photos on this post, hitting enter did nothing, but its probably just me...) Nice, I intend to get more into knife making as well. I've made only a folding knife so far. That went okay. I will invest in some nice Damascus steel one of these days, if not, some other day. If you use the 'Full' reply window, you should be able to click on "Insert Image" paste the direct link between the [] and [/] then hit "Enter" Repeat starting with clicking on "Insert Image"...
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Post by alabastersandman on Jan 26, 2013 10:16:18 GMT
Thanks for the compliment!! Here is another knife, the guard is nickel silver, and like the other, it is ground from bar stock, scales are dyed, stabilized Buckeye burl: (Tried to post additional photos on this post, hitting enter did nothing, but its probably just me...) Nice, You did all the shaping of the blade yourself? Very nice! I intend to get more into knife making as well. I've made only a folding knife so far and that was from a kit. All I had to do is make the grips. That went okay. I will invest in some nice Damascus steel one of these days, if not, some other day. If you use the 'Full' reply window, you should be able to click on "Insert Image" paste the direct link between the [] and [/] then hit "Enter" Repeat starting with clicking on "Insert Image"...
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