BilletHead

Thanks for responding. I trim my meat really well before grinding. Never get a bad taste period. I don't use trash for my grinding. Do you process your own deer?

Harvest complete, 7 gallons is about 84 pounds. Feel blessed to get that with the early dearth lasting until the goldenrod and asters began to show up and even then, it was bad for the bees. Frames were spun out and filtered for the big wax pieces and bigger cappings. the frames were put a long way from the hives to be cleaned by the bees and not promote robbing. VID_20221016_101509143.mp4 The wax cappings after draining put in cheesecloth and twisted up hung from the trees. to also give back to the bees. VID_20221016_151043298.mp4 After filtering one more time jars were filled. VID_20221027_093654991.mp4 Lost one colony when it got weak and hive beetles went crazy in it. got it cleaned up and ready for next season. One other hive is suspect for being in trouble. Lots of dead bees in front. I suspect it got robbed and I did not see it. Monday it will be warm, and I will go in and see what is going on. Here is to be hoping the remaining hives are strong enough to survive the winter. Left them with plenty of honey to survive the winter.

What turns you off about that tjm? Very versatile but needs some fat for some. I even made some ground meat jerky with one of those jerky cannons. Was excellent.

We prefer to do our own as you know John but all you have to do is ask a good processor on how you want them cut. There have been a couple three times we have had them done because of time restraints. The one we used to have a big list you filled out and like you said the backstraps are done on roast sections so we can do what we want with them. Wrapped with plastic and paper, labeled good and never had a freezer burn problem. Here at home, we vac seal any cuts and the ground meat goes into those tube type bags. We fill up some one pounders and two pounders. Learned my lesson on first firearm deer many, many moons ago never to take one during firearms season. To anyone on here processing your own deer is not hard just a bit time consuming.

Spot on Mike it is time to be out there now, and I mean right now!

Jim, We don't do the liver but do the heart. Can be used many ways. The key to however you fix it is to not let it go beyond medium rare. Just season with S&P and sear the sides. Cut thick and remove all the gristle or what would be the hard parts of the ventricles. It isn't going to hurt you to eat it raw. We have eaten deer heart tar tar with raw egg. I was more afraid of the raw egg. I will probably let the heart hit the cast iron skillet for a few seconds in the morning while Pat does eggs over easy. Some toast and breakfast will be served.

Oh, my yes!

My biggest to date. Almost too much for Mrs. BilletHead and me to wrestle around. We got him gutted and tipped sled on its side and rolled him in. Pulled home behind the four-wheeler, hung, skinned and broken down in pieces. Front legs, hindquarters, backstraps, inside tenderloins and neck. Put in spare junker fridge to cool out. He was a beast and a fighter.

What is that saying happiness is a big gut pile?

Yes, from the BilletHead's too Daryk good luck and hope Jigfest is in your future this go round.

Good going! Yes, they can be very bitter with age. I am hoping the rain will get something going around here but not going to hold my breath.

More squash go figure! In the form of a Spicy Butternut Squash Soup. The spicy part is in the background, you know it is there but not overwhelming. It can be adjusted to taste. Besides squash there is butter, bacon, onion, bay leaves and cayenne. Easy to make and the hardest part is cutting the peel off the squash. Made some griddle toast on the side. Pretty excited to serve to the Mrs. when she gets home from work. This pot will not last long. I have downed two bowls already. Might add I made this in a recently restored kettle. will add pictures of it. Thinking a lodge. My #8 lodge ditch oven lid fits perfectly.

Lots of wading water. It doesn't look like it, but you can wade way out. If you are willing to walk a bit there is a gravel bar creating a bottleneck. @ollie can fill you in better on this tjm.

We do this quite often. Like to use individual #3 skillets and line with a tortilla. Refired beans with enchilada sauce on top, put on oven to warm. Over easy egg or two slid on it.

Yes, the new bridge that crosses the river.

Love me some Elmer Fudd! Well done bfishn

HA! That was my dessert yesterday after the breakfast burritos! I actually prefer one of my vintage handled round griddles to get a more even toast on the tortilla but did not want to get it out. Hey Ketchup do this for another treat. Heat that tortilla and butter. A handful of diced onion, then some shredded cheese and a shot of tabasco. Microwave a minute or two and consume.

Mine is going to have BACON! Yee Haw.

I used to hunt from those nosebleed heights. Not anymore. Have a friend who still does. I am not as agile as I once was, and I think a bit smarter. Another friend had a bad accident falling and admits he shouldn't be alive, and he spent a long time in the hospital and rehab. Multiple surgeries and another coming up. Still use short ladder stand at times and tie in. not as mad at them as I once was. We hunt for meat and getting out in the fresh air.

Sunday, Fried wild turkey, mashed golden cauliflower and sliced tomatoes during the football game.

Saturday it was sous vide deer loin then seared in a hot cast iron skillet. With the drippings of that skillet a Burbon butter sauce was made. Sides of mashed taters and whole cranberry sauce.

When you buy an end of season box of a dozen butternut squash for five bucks you need to do something with it right? Well two have been used and made my first loaf of butternut squash bread. Took a bit longer to bake than directions said but well worth the effort. Two thumbs up! baked in a vintage fire king loaf dish, Packed full of fall spices and pepitas. I had a slice warm and will be having a warm buttered thick slice for breakfast tomorrow. good stuff Maynard.

Not just for breakfast but breakfast burritos for lunch yesterday. Use your imagination. Put some goose fat in a skillet and heated up. Dumped in some leftover tater tots and smashed them up and let them get happy. While this was going on cleaned and chopped up a couple chilies picked before the freeze, pitched them in and cooked a bit more. While that was getting happy chopped up some leftover steak and pitched that in. Stirred a bit more and got it hot. Dumped that on a plate and scrambled three eggs in same skillet. That finished put all together in skillet to keep warm while heating up tortillas on burner grates until warmed and browned. Loaded up those tortillas with the goodies, a little splash of tabasco and rolled them up!

I agree about habitat loss also Steve. This being said I have lived in the same place for 39 years and within a five-mile radius nothing has changed much. Actually, a couple places are getting more feral. Ther was at one time lots of quail and turkey.

Thats cool, I have some hatches in the little koi pond. Bullfrogs show up now and again. Tadpoles never survive. The two koi, one channel cat, one redear and a few tiny crappies keep things cleaned out.