whiskey

He was only 16 pounds. He had just over 1 inch spurs. His beard wasn't very long due to mites or fungus or breakage, not sure the reason, but there were several 11 inch strands and the rest was worn off at about 4 inches. The ends of the broken off beard was blond. Does anyone know what causes this?

Mugster is spot on about the game taste. Leaving blood in your venison will taint the taste. I butcher my own deer and after skinning I place the quarters in a cooler of ice. I keep the meat in the cooler for up to a week. I drain the bloody water off 3 times a day and add ice as required to keep the meat covered. This has always yielded good tasting meat for me. I used this same method in Florida on wild pigs for years and even the old nasty boars came out good. Here is my favorite venison recipe: For backstrap on the grill, this is the best venison I have put in my mouth. Sweet Bacon-Wrapped Venison Tenderloin Recipe : Recipezaar Ingredients 2 lbs venison tenderloins (a single deer loin or Moose or Elk or Pork or Beef) 1/2 lb bacon 3 cups brown sugar 2 cups soy sauce 1/4 cup white sugar (Optional for added Sweetness) Directions Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid. Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it. Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours! Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade. Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick. Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips. Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster. Place on center rack in oven and bake at 350°F for 30-40 minutes. OR GRILL! Just watch the flare ups! OPTIONAL - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it! 1Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick. You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.

Well it took belly crawling across a wheat field and help from some deer that spooked when they almost stepped on me, but I finally got one. I am having the same problems as everyone else. Too many hens and the toms just won't come to a call. I got this bird in the afternoon and only because I went to the birds. Good Luck everyone.

Back on topic... I bought the Maxpedition Jumbo Versipack for carrying most EDC items and to have the ability to carry a weapon concealed in the bag. However, maxpedition does not supply their recommend “one size fits all†holsters with the bag. (IMHO they should. At over 60.00 they should throw in the 9 dollar holster) Anyway I was dead set that I could make a holster that would work well. I bought some 2†Velcro at Wally world and stuck the two sides of adhesive backs together. Then I made two wraps around the gun and attached the gun to the inside of the bag. WORKS GREAT and I have lots of Velcro left over for other projects.

Welcome from an ex-winchester(ite?).

I have a hard time understanding why a TN company won't ship to TN!??? Here is a place I have been happy with https://www.theopticzone.com/default.aspx?act=pro&opt=detail&id=2217

I read that it passed the senate WITHOUT both restrictions for time and age restricted.

Pretty good scope at the sale price. It is a good balance sized for the 10/22

Ask the gunsmith to shoot it with you. Maybe he test fired it and believed it to be fixed. However, I wouldn't wait another 9 days for an extracting problem.

Sleep in. Don't get up early just stay in bed and when you get up, have some coffee and your morning constitutional. Go hunting at about 9:30. When the hens go to set on their nests that big ol tom will be hot to trot. Locate the gobbler and set up quick. You will have better luck. All you are going to do by calling and calling when he is on his hens is make him more call shy. You can hope to call the hens over and get him to follow if you have to hunt early. Or you may call up a bachelor or jake. I usually try to hunt early and set up so they will be passing me after they fly down. Usually they change their minds every other day and I am in the wrong spot.

You can give Hal a call. Not sure if he does it or not, but may be able to make a recommendation. I have bought a couple guns from him and took his CCW class. Custom Gunsmithing On-Line

Well, being the newest guy here, I could probably attend. I travel some, so dates would dictate. My mom live in Tullahoma and I live in Clarksville so the Nashville/M'boro area would work well for me. I have a LARGE tow behind the truck SMOKER. It takes about 5 hours for ribs, but I would be willing to drag it up and smoke'em if everyone is up for it.

Thanks for the welcome guys. I ran across a link to this site on GlockTalk, which I rarely visit.

Just stopped in to introduce myself. I was raised in Estill Springs/Winchester Tennessee. Joined the Army out of High School. First duty station was Fort Campbell. I left Clarksville in 1996 for Alaksa. I have lived in Florida for the past 6 years, but have recently moved back to Clarksville to open a new plant for my company. I am excited about being back in Tennessee.