Government does nothing well, which is why people bitch that the deer are eating everything in their yards.
So DNR, NRP and MDSP have no idea what the others are dojng
- Thread starter lazarus
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Government does nothing well, which is why people bitch that the deer are eating everything in their yards.
People carp about deer strikes on their roads and damage to their plantings but, from what I have seen, do not want people running around the neighborhood with guns taking care of the problem either. I'd volunteer for a management hunt through suburbia and will even bring my own suppressed weapons. All meat goes in a refrigerated trailer or truck to be processed and donated to food banks. Good luck selling the idea, unfortunately.
I'd totally support this. We have had generations of deer in our wooded neighborhood. They constantly destroy my wife's plantings. She continues to plant thinking she's found the right shrub/plant. They continue to eat them.
I'd happily take out bambi.
Archeryrob
Undecided on a great many things
No one is going to be shooting suppressed weapons in Suburbia unless the Govt is managing it and lots of other things fall into play. You all need to get that out of your heads as an option. Go buy a crossbow and that might work from an elevated position shooting downwards people will swallow that a whole lot easier.
Where did I advocate running through the neighborhood with guns? Some people’s imaginations run wild. You can take more deer in designated hunting areas and thin the population. There should be a firearms season during rut.
Isn't that what early muzzleloader is for?
Yes, but why not open it up to everything? What about a season during late rut? If there are too many deer, lengthen seasons and increase bag limits. There are fewer hunters every year.
The biggest issue is where hunting can be done. Not how many are harvested (for the most part). Suburbia are large swathes where that can be no hunting because there isn’t anything remotely like safety zones for it. And I don’t mean 150yd safety zones. Plenty of places where you might not even have 50yds between houses. Maybe you might have a tiny area where you’d have a safe shooting zone of a couple score yards that the HOA or similar owns.
Over population there eventually diffuses out in to more depopulated rural and rural residential areas season over season.
Yes, pushing bow safety zones to 50yds would help. No one is going to change gun or ML safety zones less than 150yds even from a stand. And in the over populated areas there are almost no places you could have a 150yd safety zone.
Unless government is going to swoop in an mandate cull hunts on private property about the best you can do is allow 50yd bow safety zones and hope it helps some. I don’t know about Columbia, but every park of any real size I am aware of in Howard County holds at least one cull hunt, either open to public or closed and government hired shooters/police annually.
If the Counties would would allow bow hunting on their undeveloped open space areas that would open up literally thousands of acres for people to hunt on. I can't find it on the website but from suckling off the Government Teat for more than 25 years I know Harford County owns many properties with undeveloped or minimally developed acreage.
On the Oakington peninsula alone they own close to a thousand acres of contiguous property.
My brother left my house a few years ago, called me 5 minutes later asking if I wanted the deer he had just hit. He called the police but they didn't bother responding. Said if he was driveable to take it up with insurance. 30 minutes later the prettiest little fawn was strung up in my garage. I have the beautiful spotted hide deep in my freezer, still trying to find someone who can tan it out for me. No tag, obviously too young to be a legal harvest.
rdc
Ultimate Member
How much Antimony though??
Thanks for the advice. At least with the ground I like it super lean. My butcher doesn’t grind in fat (they do for sausage I am pretty sure). at least so far seems to be good. With the way I trimmed it up.
One issue was I’d realized after grinding the first couple pounds I needed the meat colder. So I tossed some ice cubes and some water in to the mixing bowl with the meat to cool it fast.
It worked. Of course even with draining, the ground meat is a bit high water content so it takes a bit to cook the water out. Only did that for half the meat before the light bulb went off of throw it on a tray(s) and toss it in the freezer for half an hour or so. Then grind it.
Did make me think though we normally do turkey bacon because my wife doesn’t eat pork (not religious, just digestive issues. Pork always gives her stomach cramps for whatever reason). Pork fat doesn’t seem to give her problems as she can eat stuff cooked in it.
Anyway, I get regular bacon every once in awhile. I do save the grease from it. Don’t usually end up doing much with it. That would be perfect to grind in to some venison sausage. Win-win. I get bacon and I’ve got some pig fat to add in to the grind. Of course you’d need to eat a LOT of bacon for that. But it’s enough that at some point I can make a pound or two of venison sausage as a trial and see how it turns out.
Also I don’t think I said, but did back straps, roasts and ground the rest. 17 packages of ground ranging from 14 to 22oz a package and big roasts. I think I ended up with around 30lbs out of the doe. Lost at least 3-4lbs from bruising I had to cut out. Another 2-3lbs from not being anal about cutting every little scrap off the bones because of time. Maybe another pound or two from not being super careful about cutting out the big tendons and large pieces of silver skin.
I am sure the carcass probably had 10lbs of usable meat between ribs, tenderloins, neck meat and being more careful removing the quarters and back straps.
Gives me more respect for the butcher for sure. Also I’d probably do better all around in the future. Lastly that I need a proper setup to hang a deer as well as a dedicated spare fridge I can hang it so I can process the whole carcass rather than just quartering it out.
Even if I am stuck quartering it out, I’d imagine I could get a bit more efficient in quartering and butchering for usable meat as well as probably doing everything a lot faster.
Most butchering is relatively easy. You can just follow the lines. Backstraps/tenderloins are easy to find. Some roasts are groups of muscles, and require a little thought, but I think the butchering process is the best part.
Brickman301
Ultimate Member
This post reminded me, I still had an old tag from when a state trooper gave me one, after I came across a deer hit along the road.
I was leaving a property to eat lunch I was deer hunting on, when I notice a deer that was still alive after being hit my a car. I called the police, and they showed up about 15 minutes after. When the trooper arrived the deer was still alive and was about 10 yards off the road. The officer noticed I was in hunting clothes, and asked if I had a firearm with me. He asked me to dispatch it, so he wouldn’t have to fill out the paperwork for discharging his firearm. I did it, he thanked me, and gave me this tag.
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Archeryrob
Undecided on a great many things
I would fry your deer burger in bacon grease but I don;t think I would mix it into the grind. It is probably likely to stick to the auger and grinder head going through. My M-i-L likes to eat pure deer hamburgers and will fry them in a skillet in in Olive oil or such. So you can use it plain also.
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