Archery Talk

Congrats again on a fine buck, Bob. Great story!! Well done!

 

Thank you!

 

Great story Bob thanks. Congrats again

 

Thanks buddy! It's always a good time out there.

 

Put the smack
Down on another in WV yesterday. Nice little 7 not bad for WV he was 3.5 not good genetics

 

Under a fallen tree. Trail up to it. Come on Bucky.

 

Love those northwoods pics. Pines and white birch. Good luck!

 

Man cutting up deer is a pain.

 

We used to gut em, skin em, and grind em ourselves. It’s a lot of work. A friend opened up a processing place not far from the house. It’s so convenient to just take him the whole deer and pick it up vacuum sealed. $90 for the last one that weighed about 180 lbs. I didn’t have to touch it other than dropping it off.

 

I love it, to me it’s part of the experience. Gutting, skinning, quartering, deboning, grinding, vacuum sealing I love the whole process. I’ve probably done 20-25 deer this year- no not all mine lol. Having a beer and talking shit to a buddy about his “small” deer while y’all debone it is a blast.

 

nice write-up! Where did you end up hitting him?

 

I must have caught the very back of the lungs because all of the blood was bright red. Ironically, I put my 20 pin on him and my up down was perfect. He was 38 yards. To be 100% honest, it was farther than I should be shooting. I've killed 2 at 37 before but it's on the high side of my comfort zone.

 

I don’t have any that I trust so I do it all myself. Imma do my bear tonight. I’m about to head up the mountain to a place I saw a few nice ones at in the summer

 

thats how its become here...I may lose some meat doing it my self but at least I know its not crappy meat! and I know its my animal!

 

Dam it’s cold

 

I take mine even though I am perfectly comfortable doing it myself for a few reasons. First and foremost is having a place to leave the deer hanging which I lack. Also I find it easier because they make multiple flavors of deer bologna, multiple flavors and forms of deer jerky and add whatever type of fat to the burger. Once I am done with school I will eventually buy a house and either buy hunting land or at a minimum lease at least one good farm and then I will go back to doing it all myself again which is what I am used to doing. I can really get every piece of meat off the carcass (I should, since I’ve worked in surgery for 17 years. Lol!), and I can make jerky, etc. but it’s just more convenient at this point to kill em and drop em off. We have to at least gut them which really is done in less than 10 mins so that’s an easy trade off.