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Hammered the honkers yesterday

 

You ever need help with your honker problem, I am available for assistance. Great work!

 

Jump shot this pair today.

 

Haha it's always good to have backup!

 

Looks like you get to keep them there....lucky! Are they good eating?

 

We do, between 48" and 60". Ive had smoked sturgeon and i liked it. This one i ended up giving away.

 

Never had it...Ive heard its good though.

 

They actually are not bad at all when cooked properly, but mostly, I grind them into sausage.

 

Oh you like duck sausage?

 

I have been perfecting a recipe for several years, and it's a hit with everyone that has had it. So, yes, I like duck sausage. But it is also very good prepared souis vide. For goldeneye, I like to salt and pepper the breasts, add orange slices, some honey, fresh thyme and rosemary, and olive oil (add some rendered bacon fat if you have it). Vacuum seal and stick it in a 135-deg water bath for 2-3 hours.

 

I dunno if the link works

 

If you have to add that much crap to the meat to "MAKE" it taste good, then why waste your time? (Never understood this philosophy)

 

What do you mean by "that much crap"? You look at the ingredient list for any sausage at the store and it'll have more than that.

 

Just finished my first Euro mount with my buck that I got the last day of 2016. Anyone here have some tips for next time? I simmered the skull for nearly two days with dawn dish detergent, but it didn't seem to come off as easy as everyone told me it would. Some people add baking soda etc. Anything you guys do that makes it easier? I'd like to maybe do a doe mount next to it with the remaining cedar cut outs I have

 

I add borax to mine to help loosen things up, but you still have to do a fair amount of manual removal.

After you've boiled it for the initial hour you can do a 'peel' on the external stuff, and get probably 95% of it off. Then it's just a matter of scrambling the brains and boiling/stripping the rest of the internal stuff.

The only easy way to clean a skull out is if you've got a pond out behind your house. Toss it in (attached to a rope or something to let you pull it out) and let the fish/bugs do the cleaning for you. Then in the spring you can haul it out, give it a short boil with some borax, and it's clean as a whistle. That's how my dad always did his euro-style mounts when I was a kid.

 

Ahh Kansas

 

Easy buddy, just ribbin' you a bit. By the way I was talking about the "souis vide" not the sausage. I had my son's whole deer, minus the back strap, made into jalapeno cheddar sausage last year.

 

Where's this at in AZ?

Also, to contribute...this is my last haul on the last weekend of the late dove. Two of us went out, both of us hit our limits and I snagged two Eurasians..

 

You weren't ribbing me cause I wasn't the one doing the cooking. But I think the days are gone where just a little salt and pepper are all that's used. Especially with some types of duck, like was mentioned. And if you need to add that stuff to make it taste good, well then that's a whole lot better than killing something and not eating it.

I sent my buck to the processor to get jalapeño cheese sausage made. We do it with atleast one deer every year and it's always good. this year is was damn near inedible. I love hot food, but wow this stuff is ridiculous.

 

McMullen Valley.

Nice work on the dove. I got into a thicket of Euros in the early season hunt this year. First time I had more than a few Euros come in. Ended up with 18 one evening.