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badgerfowl
Guest
Started building a new gun stand today. Ordered the 4x4 guidesman blind from Menard's to put on top. 2x6 on the outside and 2x4 on the insides. Have the elevator brackets I'll put on next. Won't be putting it up til Spring. Will dry fit everything in the garage this winter and then reassemble in the woods later. Floor is two pieces of 1/2" treated plywood.
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badgerfowl
Guest
Haven't decided yet. Will get either 8' or 10' 4x4's for the legs. It'll be in the woods and the higher I go the less I can see with all the mature trees and flat ground. I'm leaning towards 10' right now. I think my current stand is 10' but I'm going to put this new one about 50 yards from that one and take the old one down.
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badgerfowl
Guest
Got it for $400. Wasn't going to spend $800+ on something I only use a week out of the year. Will it last 20 years like a wood one would? Probably not but I can always build a wood one later if need be. Couldn't build one how I wanted for much less. It's light so should be easy to put up w/ just me and my brother in law. There's a thread somewhere on this site that people were talking about them.
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badgerfowl
Guest
This may be why gun season was so terrible.
B
badgerfowl
Guest
It's not 100 lbs but I'm 99% sure it's a wolf. Here's a deer for comparison
Bowsnbucks
5 year old buck +
I hope it's not a wolf for your herd's sake.
I'll test some of that meat, along with John .......... so you get a second opinion as to whether it's spoiled or not.:D
I'll test some of that meat, along with John .......... so you get a second opinion as to whether it's spoiled or not.:D
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badgerfowl
Guest
There's a pack of 4-6 in the area. It will be interesting to see how long they stick around. Quite a few does were shot in the immediate neighborhood, including the one I took. Might have to lay off them next year. The wolves can thin out the herd quick enough.
edit: The sausage is A-ok!
edit: The sausage is A-ok!
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badgerfowl
Guest
Last of last years duck waiting for the dehydrator. Too bad I've only got 3 in the freezer from this fall!
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badgerfowl
Guest
We've had a guy trapping our land this month. 2 coons and a skunk so far. He pulled the traps for now til we get some snow. Hopefully he gets a few more coons.
Bill
Administrator
Last of last years duck waiting for the dehydrator. Too bad I've only got 3 in the freezer from this fall!
That doesn't look good to me. I've never met a duck that I enjoyed eating.
How's it taste? And how do you make it?
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badgerfowl
Guest
This was turned into jerky. I usually just use cabela's or high mountain jerky kits but tried a recipe from a friend this time. It doesn't have quite the flavor I like. Kind of bland. The marinade included:
2/3 cup Worcestershire
2/3 cup soy sauce
1 tbl spoon honey
2 tea spoons Cracked Black Pepper
2 tea spoons onion powder
1 tea spoon liquid smoke
1-2 tea spoons red pepper flakes
2 tbl spoon brown sugar
1tea spoon garlic salt
2 tbl spoon teryaki
I couldn't fit all of it into the dehydrator so I fried up a half dozen pieces for no more than a minute per side. They were sliced pretty thin, 1/8"-1/4". They were excellent. I'll use this for a marinade for normal cooking of duck or deer in the future but will probably stick to the kits for jerky unless I add a lot more seasoning to it.
Medium at most is the key for duck, and deer for that matter. I don't like either cooked medium well or beyond.
2/3 cup Worcestershire
2/3 cup soy sauce
1 tbl spoon honey
2 tea spoons Cracked Black Pepper
2 tea spoons onion powder
1 tea spoon liquid smoke
1-2 tea spoons red pepper flakes
2 tbl spoon brown sugar
1tea spoon garlic salt
2 tbl spoon teryaki
I couldn't fit all of it into the dehydrator so I fried up a half dozen pieces for no more than a minute per side. They were sliced pretty thin, 1/8"-1/4". They were excellent. I'll use this for a marinade for normal cooking of duck or deer in the future but will probably stick to the kits for jerky unless I add a lot more seasoning to it.
Medium at most is the key for duck, and deer for that matter. I don't like either cooked medium well or beyond.
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badgerfowl
Guest
Built a more permanent fish cleaning table using some old countertop. 4' top should be enough for one person scaling and 2 people filleting. Going to seal the countertop and screw some poly cutting boards down for the fillet spots. Still need to cut a couple holes in the top also, one for the guts, one for the fillets.
White bucket for the guts. Bowl for the fillets will go on the other board underneath.
Scaling side.
White bucket for the guts. Bowl for the fillets will go on the other board underneath.
Scaling side.
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badgerfowl
Guest
Thanks! I was going to remove the top this spring when I get it to the lake and seal everything then screw it back on. I can seal over the screws as well then. Any suggestions on what to use as a sealant?
John-W-WI
Administrator
If you cut a 6" hole (just for example) use a short piece of PVC or similar as a "drain". Heavily coat the walls of the hole with silicone sealant and insert the PVC. Add a little more silicone after you install if needed. You are just trying to keep water from touching the wood.
Not the best description, hopefully that makes a little sense!
-John
Not the best description, hopefully that makes a little sense!
-John
