Yeah, its obvious from the foot prints someone has gone to a great deal of effort to put it in there. Some of these trampers can be very treacherous in their ideas and ideals.:PQuote:
Originally Posted by Nathan F
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Yeah, its obvious from the foot prints someone has gone to a great deal of effort to put it in there. Some of these trampers can be very treacherous in their ideas and ideals.:PQuote:
Originally Posted by Nathan F
Guys just be careful what you post you may just be giving ammunition to the antis! They could well use this against the hunting fraternity.
so many pigs killed by dogs in streams that the hunters never got to in timeQuote:
Originally Posted by BRADS
usually after iv had a drink from the stream downstream from the carcass
not many deer up this way tho
Might pay for you to rephrase that, the word "ammunition" alone would get some fizzing-at-the-bum.Quote:
Originally Posted by Sideshow
:D are you the fn photo police??Quote:
Originally Posted by Micky Duck
nah not photo police...just hard to fathom why anyone would want to take photo of illegal act...and then post it on open forum...yip sure take photo of the deer where it dropped in stream...see velvet thread....but then to take photo of the bits you left behind doesnt really make and sense..as aid earlier its like taking a photo of your morning dump and posting it on net...
but hey what ever turns you on.....
He pulled it out or cant you read, sheesh karen give it a rest
really?????Quote:
Originally Posted by Nathan F
No I recon not, But I recon it was chilled:thumbsup:Quote:
Originally Posted by thatguy
Here @Micky DuckQuote:
Originally Posted by Nathan F
As for drinking out of waterways I also now carry a life straw, after having a lovley refressing drink as a kid and then walking 2 meters up stream to find a steaming rotten dead possum:O_O::sick::XD: I didnt get the dreaded G but I did feel like chucking up just from the though lol. And no I left the bloody thing where it was! I now walk make sure I have a look around before taking water.
Africa and such I've had to drink from some bloody uch puddels a few times but hey I didnt need those pounds.
My worm count on my short stay in the Hospital for Tropical Diseases in London had my just over 150 tho! Note to any others that no they have picked up a few worms and have to take those big pills.......dont loook down when you need to go for the big number 2:O_O::XD: Ive not been able to eat spagetti since:sick:
Not such a bad things feeding all the eels and fish ,better than feeding flies.
I hope we don't go hunting in the same places...regardless of whether you think it's going to rain this week.Quote:
Originally Posted by Nathan F
When I was a kid, sitting in puddles and eating mud and drinking from streams was the normal. Lots of dirty outside hands, muddy knees and cowshed splattered legs and exploring and exposure to bugs. I think it helped build our natural immunity. Nowadays it doesn't bother me to drink from a stream if I need to. And I do. We used to say that if the water had run across 7 big rocks it was pure :) I have never become crook from something Ive drunk or eaten in the outdoors. And Ive even been in the Ruahines and drunk water after Nathan had been hunting up the stream. :) :)
People seem to pick up more tummy bugs nowadays. I think some of it is to do with fussy parenting and worry warts being too protective.
I thort it was all the coal we ate that gave us immunity from coughs, colds and sore holes and safety from mental health issues...look what we have become since we stopped using coal in the home.Quote:
Originally Posted by Tahr
I think sometimes we can get out backs up at others when maybe we could have done things a bit better ourselves. With that photo it would not have hurt to say that it was boned out first so that the rest could be dragged up the bank.
Also it does not matter what deer die naturally in the creek. it matters what we do! Thats what we can affect.
Having run a small boutique butchery for a little while, I can say that the meat you get from the supermarket is treated very poorly as far as giving you quality gos. Its killed, and sent to supermarket and cut up and on sold in often less than 2 days.
There is not much you can do to improve it once its off the bone, but vacuum packing is the key. get your meat home and into its muscle group/s and vaccum pack it. Then whack it in the fridge and leave it there for 2-3 weeks making sure the bags stay sealed and turn it occasionally.
It will improve the end result greatly.
if you have the carcase out whole, and have access to a chiller, get it chilled quick and then either leave it hanging, or break it down and vacuum pack like above.
Good post.
When I hunt a wild boar I remove its entrails and then I hang it so that it bleeds well. If he's a stud, I remove his testicles first.
Normally I leave it hanging overnight, the next day I remove the leather and then proceed to separate it into parts.
I clarify that I always hunt in cold seasons.
https://i.postimg.cc/FR4Z6mPx/caceria-2017-3.jpg
Last year I started recording the internal temperature of meat in the chiller to see how long it took to cool vs how well it could stay in the chiller before 'turning' etc. I was astounded at how long it can take to pull the heat out of a carcase. A whole 24 hrs in the freezer / chiller for hind legs, ice forming on the outside and yet they are still 8 degrees at the bone.
Anyway main lessons learnt. Hang the animal outside overnight in the wind / draft ( evaporative cooling is your friend ) by the head or neck.
Skin and quarter in the morning and put the meat in the freezer or a very cold chiller and check the internal temp with a Delta Track or some other probe type thermometer that can be pushed into the meat. Get the temp down to 1-2 degrees at the bone. This seems to stop some biological process that is going on in the bone / tissues without affecting later aging. Once the deep chill has been achieved it can be hung in the fridge or chiller almost with impunity - warming up cooling down and wont go smelly on the surface or give you any fright that it should have been cut up and frozen already. I dont vacuum pack age meat, but I would suggest that a rapid and complete internal chill of the joints prior to cutting and bagging would be the secret for making that a success