day one - deer one

[groundpounder]

I had no doubt you wouldn't take long to tag one
Congrats Wabi

[Hoss]

Oh yea thats what im a sayin right there..

[frisky]

Congrats on your deer.

[Tar Heel]

Congrats good eating.
Tar Heel

[sumner4991]

You had it on auto-pilot, didn't ya. I really thought you would hold out at least a day or two.

Congrats . . .keep 'em coming.

[bob1961]

well done mike .........bob

....

[theoldarcher]

Way to ga wabi!

[wabi]

Up early and ready to try it again this morning.

I like Ohio's new game-check system (online, telephone, or license vender)!
In the past I had to shoot & temp tag it. Field dress it. Start calling to find a check station that was open (usually one that was 15 miles away) then rush to get it tagged before before the station closed (especially if it was an evening kill). Then a mad rush to get to the processor's cooler if the weather was warm (99% of the early season kills ).
With the new system I temp tagged & field dressed it after I called the landowner on my cell phone (had him bring the tractor with the carrier on it). Within 15 - 20 minutes I had her in the truck! A short drive home (5 miles) and 10 minutes online to get the permanent tag number (first time to tag one on the new system and I had to figure out how it worked ). Another 10 minutes to the processor's cooler (about 5 miles away) and she was quickly hung & cooling.
Total time after I pulled the trigger (watcher her drop from the stand less than 30 yards from where she was standing when I shot & gave her 5 minutes to be sure she had given up the ghost) to the cooler about 45 minutes at a leisurely pace.

Came home, got online, purchased another "antlerless only" tag to replace the one I used, and I'm ready to hit the stand again today. But this time I can be more selective and look for one that will provide even more meat.

By the way wabi what part of Ohio are you in.

#1 county in Ohio (alphabetically ) - Adams Co in southwest Ohio.

post your summer sausage recipe when you get a chance ...

Haven't tried this one before, but I plan to use it for this batch -

5 pounds ground venison
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
2 teaspoons mustard seed
2 1/2 teaspoons garlic salt
2 1/2 teaspoons ground black pepper

Planning on 3 or 4 loads of wood chips in the smoker (3-4 hours) then steam the sausages until the internal temp hits 160º F.

Completely new procedure using the steamer (steam canner), but I've been told it should work.

[Doe Master]

Nice start to the season .

[doghouse ninja]

sounds good wabi never heard of the steaming part let us know how it turns out .. i use a water pan in my smoker but i doubt it would be the same ..

[R.J.]

Tastey ! .... Congrat's Mike .

[Grizzly Adam]

Wabi, my friend.

Sure is good to type to you again!

How have you been?

Congrats, as always.

[Limbs and Sticks]

Now that one is tender, CONGRATS on some fine meals

Wes

[wabi]

Have a little over 5# of ground meat from it in the fridge marinating in the spices tonight, and kept out a package of backstrap for tomorrow evening when my son gets home from school.
The rest is in the freezer.

Back this evening and had to wait for a couple button bucks to finish munching corn & leave before I could climb down. I looked them over through the scope and decided with meat in the freezer I can be a little more selective now. At a couple points I'm reasonably sure I could have taken both with one shot. But it was fun just to sit and watch them. If it isn't raining hard in the morning I'll pull the card out of the camera and post a picture of them.

Now if some of the bigger bucks would just come in while I'm in the stand.

[AlabamaDave]

Way to go!...Summer Sausage sounds good!