Tuesday, December 4, 2018
Sunday, December 2, 2018
Rifle Season 2018
Jadon and I hunted the first weekend at BC. Had some shooting that first morning that was close. Maybe that was our buck. Only thing we saw that opening weekend was a tail running north of Dan's swamp through the poplar. Found some sign in that area that would be a good place to look for bucks in the future. Hunted the 2nd Saturday and don't think I saw anything. There was no one in the woods that 2nd Saturday and hardly any shooting. Found two old portables that hadn't been used in years, one a climber. They were located on the north central area of the 40 that we hunt. Second Monday of season about 8:15 was having snack in the stand (peanuts) and buck appeared about 80 yards straight out north of me, came from the swamp, same place as Rick's 10. With NW wind was sure it wouldn't wind me. But it was wary of something. Took off to the SW. Stopped and gave me broadside shot through thick. Didn't think I hit it. Moments later doe and fawn appear. Shoot doe. Get down from stand and see I hit buck with a good shot. Jadon shoots huge doe (estimated 140) at the J&N A plantation on last day of season.
Made 50 lbs of sausage with seasoning from S&S. Added 5lbs of high temp cheddar per 25 lbs of ground meat (30%ish pork). Made a bunch of plain ground burger and alot of roasts/steaks. 60 lbs of grinder sausage meat yeilded approximately 180 good size sausage links (brat & breakfast). Really good stuff. Next time, cut back on cheese % by 50%. Also, freeze extra casings as the will not keep in the fridge. Also, remember to add nitrate pack to anything that will be smoked (as smoking process inhibits bacteria growth [exposed to certain temp for certain time]).
All in all, a fun season with good results from BC for 15 straight years.
Jadon's doe above. Estimated 140 lbs.
30.06 hit this twig above. About 5 yards in front of buck. Below is the blood trail. Hit deer in lower half of heart. Rand about 85 yards. Same as last year.
Made 50 lbs of sausage with seasoning from S&S. Added 5lbs of high temp cheddar per 25 lbs of ground meat (30%ish pork). Made a bunch of plain ground burger and alot of roasts/steaks. 60 lbs of grinder sausage meat yeilded approximately 180 good size sausage links (brat & breakfast). Really good stuff. Next time, cut back on cheese % by 50%. Also, freeze extra casings as the will not keep in the fridge. Also, remember to add nitrate pack to anything that will be smoked (as smoking process inhibits bacteria growth [exposed to certain temp for certain time]).
All in all, a fun season with good results from BC for 15 straight years.
Buck above appeared to be bigger than a fork. Comparing it to the last 3 bucks we've shot there (7,8,8) it is a much wider rack.
30.06 hit this twig above. About 5 yards in front of buck. Below is the blood trail. Hit deer in lower half of heart. Rand about 85 yards. Same as last year.
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