Primitive Archer
Main Discussion Area => Around the Campfire => Topic started by: Ranger B on November 24, 2017, 06:58:21 am
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A lot of experience around here, but there may be a few beginners dropping in. "A" way of doing this.
https://www.youtube.com/watch?v=Cf1o8TCm9Bk&t=1226s
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Good video, Jimmy. You did leave a little for the buzzards.
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Nice. That wasn't the deer you did the day I was there, was it? Way to use Logan to drag it out. That's why we bring a son along. . .
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No, Logan shot that one. We bought a new squirrel rifle for him today, so now he's got the itch to get after them.
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Good vid...I'm sure some will observe it to use as a guide & perfect timing to show it too.As seasons and consumption go on here I'm realizing I've got to start quitting letting too many of these does & small bucks pass by waiting for Mr. big to come by.Although I do bone out a little more of it than you guys making hamgurger of course.It's all good though.
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Good vid...I'm sure some will observe it to use as a guide & perfect timing to show it too.As seasons and consumption go on here I'm realizing I've got to start quitting letting too many of these does & small bucks pass by waiting for Mr. big to come by.Although I do bone out a little more of it than you guys making hamgurger of course.It's all good though.
Ask Jimmy about all the deer I worked over at twin Oaks a few years ago when everybody was done with theirs. I ended up with 49# of grind and 5 neck roasts, plus my deer.
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Good for you Mullet.Nothing wrong with hamburger that's for sure.I'll still add a little beef fat[15%] into it to extend the poundage some.Trouble is they don't let that beef fat go very cheap any more nowadays.