I nailed a 175# doe tonight - it was too dark to take pictures, maybe I 'll take one tomorrow and post it. It was my first with my Phoenix. With a straight through broadside shot just above the heart she made it about 125 yards. Went crashing down a steep bank down to a creek. When she jumped over some old washing machine junk on the bank she really shot out some blood, then she jumped the creek and only made it about ten more yards. That was my freeby landowner deer, now it's time to go for a trophy on the license tag. At least I got jerky meat and plenty of hickory cut up and ready to do some serious smoking. Fall isn't fall unless you can smell hickory smoke and mass quantities of jerky to munch on. We also make apple butter and lots of apple pies from our apple trees. It's been a good year... Ready for winter - got about 5 cords of maple cut, dried and split for woodburner. I a bachelor so I just live in a small hunting shack type of house (900 sq ft). It is very homey kind of place.
Good luck to all - I got a start on it...
DrDan
Got me a nice doe...
Moderator: Excalibur Marketing Dude
I'll tell ya what... I owe my total success at hunting to my friends. Being in a wheelchair can complicate everything, but I don't let it bother me. I was lucky, a guy who had borrowed a log splitter from me for the weekend showed up about 10 minutes after I shot the doe. Without him it would have been pure hell to find it and get it out of the woods. Another few minutes later one of my hunting buddies showed up and insisted on gutting it for me. It's a little tough for a gimp to get down on ground to do anything.
Sooooo.... To put it mildly, I owe it all to my friends. I just put the arrow wher it needed to be - buddies did the work for me. Thanks to Ern and Bones!
Apple Butter Recipe (Straight out of Ball Blue Book of Canning)
2 dozen medium apples, quartered (about 6 pounds)
2 quarts sweet cider
3 cups sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
First I cut out any bad spots since we don't spray our trees and they got worm holes here and there. Cook apples in cider until tender. Press through a food mill or seive. Measure three quarts apple pulp. Cook pulp until thick enough to round up on spoon. As pulp thickens, stir frequently to prevent sticking (my job). Add sugar and spices. Cook slowly, stirring frequently until thick (about an hour) Pour hot into hot canning jars leaving 1/4" space at top of jar. Put sealing caps and rings on. We put sealing caps in boiling water to soften the sealing material. Process pints and quarts in boiling water covering the whole jar and cap. When you put them in the water it will cool the water to about 180 to 185 F Maintain it at that temperature for 10 minutes. Take them out with tongs and place on a towel so the cool slowly. Wait and make sure they all seal by the next day. If any don't seal you have to replace the seal or jar and process it again.
It an all day job, but it sure is worth it. I have never tasted any store bought apple butter that will even compare. It's a great thing to do with apples (LOL I hate to see any of god's bounty go to waste).
Try it you'll like it!
DrDan
Sooooo.... To put it mildly, I owe it all to my friends. I just put the arrow wher it needed to be - buddies did the work for me. Thanks to Ern and Bones!
Apple Butter Recipe (Straight out of Ball Blue Book of Canning)
2 dozen medium apples, quartered (about 6 pounds)
2 quarts sweet cider
3 cups sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
First I cut out any bad spots since we don't spray our trees and they got worm holes here and there. Cook apples in cider until tender. Press through a food mill or seive. Measure three quarts apple pulp. Cook pulp until thick enough to round up on spoon. As pulp thickens, stir frequently to prevent sticking (my job). Add sugar and spices. Cook slowly, stirring frequently until thick (about an hour) Pour hot into hot canning jars leaving 1/4" space at top of jar. Put sealing caps and rings on. We put sealing caps in boiling water to soften the sealing material. Process pints and quarts in boiling water covering the whole jar and cap. When you put them in the water it will cool the water to about 180 to 185 F Maintain it at that temperature for 10 minutes. Take them out with tongs and place on a towel so the cool slowly. Wait and make sure they all seal by the next day. If any don't seal you have to replace the seal or jar and process it again.
It an all day job, but it sure is worth it. I have never tasted any store bought apple butter that will even compare. It's a great thing to do with apples (LOL I hate to see any of god's bounty go to waste).
Try it you'll like it!
DrDan
I just got up and read of your kill
Way to go Doc
CONGRADULATIONS!!!!!!!!!!!!!
Way to go Doc
CONGRADULATIONS!!!!!!!!!!!!!
Scott
http://www.myspace.com/saxman1
Take a kid hunting
They don't remember their best day of watching TV
Excalibur Equinox
TruGlo Red/Green Dot
NGSS Absorber by NewGuy
Custom strings by BOO
Groundpounder Top Mount
ACF Member - 2011
http://www.myspace.com/saxman1
Take a kid hunting
They don't remember their best day of watching TV
Excalibur Equinox
TruGlo Red/Green Dot
NGSS Absorber by NewGuy
Custom strings by BOO
Groundpounder Top Mount
ACF Member - 2011
