Lando’s Summer
- This topic has 15 replies, 7 voices, and was last updated Sep 28, 2011 at 3:42 pm by
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Summer started late……..
So I chased these……..
Or hiked to stuff like this………….
Eventually the rivers shaped up…………
Which allowed me to stab some shit in the face…………..
Now it is time to blow holes in shit………
My elk unit opens Saturday! 😀
Thanks. I also went to NC and caught my first red and got a mahi mahi on the fly.
I think that is about all………..
Which stonefly hatch was that? Â That’s awesome. Â I have never seen that many stones by any stretch; we have a moderate Little Yellow Sally hatch in the Smokies but it’s like a handful here and there rather than an ACTUAL handful.
Those were the golden stones (Acroneuria). We caught that hatch just right and pounded that creek for a few days. It was stupid good.
what are you using to hunt those pronghorns? Â Long distance spot and stalk, archery, or rifle? Â I would love to do that. Â I hear the meat is funky.
Depends. You can spot/stalk or sit on a watering hole. I don’t bow hunt, so 25-06 is perfect for those little guys. Around here, it isn’t really that hard-with a rifle you can find a dumb one that will stand broad side at 200 yards, just looking at you, waiting to be thinned from the gene pool. The meat can be good or very bad……..depends on how quick you get the skin off and the meat cooled down. We usually pull the tenderloins/rib eyes and a roast, then jerky the rest.
Oh and Kelly, tell your boys, “Hello” for me.
It goes back to ………….depends. You can get a nice whitetail that has fed on alfalfa or a big ol’ mule deer that has been feeding on nothing but sage. Both deer will taste completely different. However, speed goats can be compared to that “game” taste from a big buck.
I have talked to folks that will hunt with several coolers full of ice so they can get the meat cooled down instantly. Also, I have heard you can soak it in buttermilk……..I haven’t tried either way.
It is a fantastic meat to make breakfast sausages out of because of the sage taste………and of course, you can’t screw up jerky.
Ya, due to the heat, deer and antelope can be tricky. However, buy the time elk season rolls around, it is cold enough to let that hang for a week or so. Then the trick is getting it thawed out enough to cut up. Â But man, nothing (well, other than moose or bison) beats the backstrap off a wapiti.
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