BilletHead

Do they swim in a right turn or left? Are they political right wing or left? Billetead

You need those fancy carp fishing chairs with the rod holders with the blinky lights and alarm to wake you up when you get a bite. A bag of some of MoCarp's carp bait to snack on when awake.. A relaxing fishing experience unlike the guys casting and working a lure or fly. Mitch if you decide to sign up I am sure Snagged will be right behind you in line . Heck if you all join I may too, BilletHead PS you may have to sell your boat because they make waves and decimate the shoreline. Wind, power generation and floods are ok.

Yes welcome! TheBilletHead's

Because I want to catch them . BilletHead

Yes for sure get rid of the under fur and short stuff out of the clump. Rarely use the stacker either. Like the hair staggered. I would like a few more tails but really do not want to shoot another deer this season. Have a local deer processer bit they salt and keep the hides to ship off and want the tails intact on the hides. I do have a friend who braintans and he said he had a few for me. Got some from him before and they are pretty mangled . P.S. If any of you deer hunters that do not tie your own fly's and do me a tail up like above if you have time I would make you a shuttlecock , BilletHead

They are but the BilletHead's are extra excellent . BilletHead

It is coming I promise , BilletHead

I have dyed my wild turkey feathers for fletching with Rit dye and then set with vinegar. It does a good job. BilletHead

No peanut oil! Got that imbedded in my brain . Will do some oil shopping soon. BilletHead

I use a lot of Bucktail in fly tying. I don't yet dye my own but spray over white for color on my shuttlecock streamers. It sometimes is hard to get good bucktail in fly shops. We are coming in on the time of year when the deer hunters including me can get and prepare our own. So we will do a quickie if anyone wants to try it. When skinning my deer for processing I cut off the tail bone and all at it's base. Ziplock and throw in fridge or freezer until you are ready. When you have the time split the skin at base of tail to the tip and began to skin the bone and meat from. You cannot just yank out the bone it has to be skinned to the tip. Scrape out any fat and flesh from the skinned tail. Now to clean the blood and grease from the tail. I get a five gallon bucket. Hot water and dish soap. I get carried away with the soap. Wash and wash and wash more squeezing the bucktail. When you think you have it washed it enough do it again. You want it grease and fat free. Rinse well and shake dry as possible. Then paper towel dry. Get yourself a board to nail and stretch the tail. Nail at tip and base then work the width of it until fully open, Pile on borax. I just buy 20 mule team. The moisture will come out and the borax will work into the skin, Set aside to dry. How long? Just keep checking it. I have places in my messy shop where I will just let them go for a month or more. If you are in a hurry just check it in a week or so for dryness. It will be stiff and totally dry like rawhide with hair on. Here is one done, You may say I am cheap but I get better stuff doing it myself. If you hunt retain your tail and if not I bet you know someone that does. DIY fellows, BilletHead

BilletHead will bring oil, BilletHead

RPS , you have been watching too much TV Guess I am not a mighty hunter! Passing on the liver? I knew there was a reason I like you. John, I may have to get gutsy and try the Venison Tartare ! BilletHead

Still cannot do liver. The Mrs. would disown me if I brought it in the house. When she was growing up liver was a cheap cut of meat and her mother would make them eat it all the time. Yep just another muscle. Treat for sure! You all don't heart shoot your deer, double lung em BilletHead

The BilletHead's clean out or fridge like this once and awhile. Sometimes it works and sometimes it doesn't . Yesterday I marinated deer hears slices, Thick slices in the round. I quick char grilled them over briquettes and white oak wood. Tried to hit rare to medium rare. Ended up on the medium to medium rare side. While I was in charge of this the Mrs. was baking a sweet potato and to Nesse's chagrin a can of peas was opened. The deer hart was the bomb! Sweet potato yowza and the peas were good roughage as in grazing. Have done heart this way before. Wish I would of this years ago. A nice use to the deer engine area, BilletHead

The BilletHead will make a batch of sauce for the BBQ meats. BilletHead

I use the same thing you are using. The doe was liver into back of lung. She went maybe 45 yards and I heard her crash. Got down and walked right to her. Buck double lung and he went maybe 50 yards into a bean field slowing down until he piled up. I watched it all happen. One thing I like about the Schwacker is the blade thickness. I am all about sharpening heads and or blades. Up until three years ago when I had to give up my selfbows I shot zwickeys and could sharpen them to scalpel sharp with files and then diamond hones. Then a strop on leather. That was when I was not using stone points. So I can take the Schwacker blades out of the point. Grab with small vice grips and work them on diamond hones. Then strop on leather. They will be sharper than factory when I am done. If you hit bone they will bend some but not break. If I cannot get them flat for sharpening they go into trash. Here is where this mornings point ended up. Had to saw it out and then brake the wood around it. It is now apart, washed and drying. Later or tomorrow it will be ready to go again . You can see in this photo the blades are partially closed. The exit hole in the buck is a great gash and it had fully opened. All I can figure is as the arrow exited the other side is was slowing down some and the quick slow down allowed the blades to swing forward some before entering the punky wood on the out side of the log?

Duane you are one tough dude. I cannot stand heat and skeeters . Waited for better weather in BilletHeadVille. We shall eat venison like kings! Thanks Ketchup. Looking forward to the beast you are going to find. BilletHead

What can I say fellows? I am a meat eater and making meat is what I did this season. A nice big bodied deer but just was not carrying much for headgear. Look at It this way. I left the big deer for the kids this weekend and trophy hunters that want a big racked one. Funny point coming out of his skull below the normal base. Mrs. BilletHead is mad . She says you go out three times and kill two deer. She went out morning and Evening yesterday in that cold wind. Does would not give her a shot and two sub legal bucks came by. BilletHead

Oh man you from the big city type environment not being able to find this good stuff ? Mama Jeans has it all. Last time there bought the juniper berries, coriander seeds and cumin seeds from the big bulk jars. Was buying Sichuan peppercorns there but found bulk bags way cheaper at the Asian market. Have to stock up when you go to the big city. There is nothing available in BilletHeadVille except the protein and forgeable foods. BiletHead

We have been using them in several dishes. Especially wild game. Not all juniper berries are useable. Been reading some on them. Syrian juniper found in turkey, southern Europe and North Africa. Californian juniper grows in Southwestern North America and Alligator juniper which grows in Arizona ,Texas and Mexico are most used. I am not sure which ones we have. I take it back we have the mama Jeans natural market variety from Springfield Missouri , BilletHead

French dip sandwich (venison) , Took a full shoulder and gave a rub in olive oil, salted well and put in a roasting pan. Popped into a hot 425 degree oven to brown. When browned pulled and took oven back to 300. Removed shoulder and set aside. Poured a bottle of red wine into the roaster, I took and scraped the brown bits off of the pan and mixed with the wine as the Mrs. prepped rosemary, sage and thyme from our garden. I cracked some juniper berries. All the herbs into the pan with the wine and then shoulder placed back in the roasting pan. Add some broth until the meat is halfway submerged. Cover and back into oven for three to four hours until meat is falling off the bones. Remove cover and crank up oven again to brown meat one more time. Retain and strain cooking liquid for meat topping, simmer the liquid if you want it thicker. This recipe is from Hank Shaw Buck, buck, moose book. We have done this before and ate right away but this time we had another plan . Now to the sandwich part, Shredded some of the meat and heated in the retained cooking juice. Sliced some baguette bread and toasted it to further get it crusty so as we dipped it would hold and not get soggy. Caramelized onions. Began to build the feast. Meat, Swiss cheese and topped with onions. Dished up some of the juice for dipping . Tater tots on the side it was time to eat , BilletHead

Snagged in outlet #2, Was that you that went over your waders? Those other fellows sure did not want to move and give their spot up in the gauntlet , BilletHead

Yes young master Snagged. May the hot air be with you, BilletHead

Nicely done stranger! BilletHead

Take out to eat on your old rustic deck! Love it, BilletHead