I decided earlier this week that I have been so busy at work and also doing a lot for Mom and mother in law that it was time for some me time. Went hunting this morning, no luck but heck is was enjoyable none the less. Took off about 1 and looked over a new farm and cut a nice load. Mostly ash and red elm.
Nice load of rounds! Well done! Looks like there's gonna' be a whole bunch of splitting and stacking going on. I wimped out today; just too cold for me old bones.
Sounds like you had a fun day@Locust Post.What were you hunting for this time of year, rabbits? Great load of wood there.
This is really late for deer hunting! Seems they keep lengthening out the seasons. Fortunately around here there are not many who hunt the late seasons. The deer really get stressed when they are hunted this long. But strangely, this year they seem stressed a bit less than normal. Still, we had some neighbors that had very little hunting activity this fall so that probably explains it. Should make for good hunting next fall.
Really nice load of wood LP! Perfect size to handle also. Looks like you cut your wood to about the same length I do, around 19 or 20" or so? I really like barkless red elm too, and everyone knows Ash is the wood of kings...
Wouldn’t you say that the stress on deer is able to change the taste of the meat? I’m not a hunter so I’m curious.
I'll be the devil's advocate and go ahead and say that the deer (bucks) taste different while in full rut. Filled with testosterone, right? I suppose that this can be viewed as "stress" of one sort FatBoy85 . Throughout my life, I have eaten venison and there have been meals that were just horrible! On the same hand, I've eaten deer that were "harvested" in spring of year.....after living through the stress of winter and eating browse for months. Tasted exceptional!
Well if any learned experience tells me that if you shoot a scared pig, the meat becomes tough right? I guess for a deer this would be only over the course of a long winter that is filled with hunting, perhaps the same deer just dodged bullets all the time(lucky one). However watching some hunting cooking show, I was really paying attention to how deer tallow is just horrid for flavor. Might as well suck on a candle. Anyways it made perfect sense that a fresh deer killed in the late fall/early winter would have lots of tallow fat and this makes it indeed a chore to sort through. So maybe even suggest that taste relative to how much tallow remains on a deer could have waning effects? I’m merely being introspective here but when they say mix deer meat with beef fat to make sausage, its hard to go wrong with that as fats are different. Especially when beef has a much more gelatinous fat when heated and just melts into that meat and slowly cooks it more throughly in this rich, savory, juicy concoction that deserves to be slathered over any fluffy biscuit or potato dish that soaks up every bit of flavor in it and my mind is just running away on this...good grief.
