Well the time is upon us again…costumes and kids! Times have definitely changed and ushered a new fad of artistically carved jack-o-lanterns. Here is a fantastic collection of hunting themed ones….attempt at your own risk 😉
Here is a fantastically detailed one
It takes a lot to get that kind of detail on a melon…here is a fantastic video of another great example being done!
Here are some other great ideas!
With the regular rack mount being the most common, it has become popular to put a spin on an old favorite!
With the season upon us, being in the field is commonplace. In the event of an emergency or in climate weather
Understanding how to create effective wilderness survival shelters is one of the most important outdoor skills. From keeping you protected from the elements to providing a place to rest, wilderness shelters serve a key role in survival situations. Not only do they provide for physical needs, but also help create a sense of home in the wilderness. Though each season and environment presents its own challenges, there are several universal principles for creating effective wilderness survival shelters:
Location
The most important aspect of making wilderness shelters is choosing a good location. A good location is one that 1) provides easy access to ample building materials such as dead sticks, leaves, and grasses; and is 2) away from major hazards such falling branches, pooling water, and insect nests. You also want a location that has a large enough flat area to allow you to lie down and sleep comfortably.
Size
A common mistake when building wilderness survival shelters is to build them too large. Not only does it take more materials, effort, and time to construct, but often ends up being cold due to the amount of space on the inside. Effective wilderness shelters are often small on the inside – just large enough to fit your body to conserve body heat.
Type
The debris hut is an extremely versatile wilderness survival shelter. It can be built in almost any habitat and does not require tools or special equipment. Creating an effective shelter is one of the most important priorities in a survival situation. Most lost persons perish from hypothermia, which may have been easily avoided had they constructed a simple shelter.
The debris hut is constructed using sticks and any available debris, such as leaves, moss, ferns, bark, etc… The key to a good shelter is to insulate yourself from all of the forms of heat loss. Your body can lose heat through direct contact with the ground, wind, and simply radiating off of your body. Therefore, your shelter needs to provide insulation and protection from all of these elements.
A completed debris shelter is like a gigantic water-resistant sleeping bag, insulated by debris and held together by sticks. To construct a debris hut:
1.) Select a location that provides ample building materials (sticks and debris) that is safe from falling branches, pooling water, and other hazards.
2.) Prop up a sturdy 8-foot pole-like branch on a stump or crook of a tree. This ridge pole should be sturdy enough to support your weight. The size of the space underneath the ridge pole should be just large enough to fit your body plus six inches of debris on all sides.
3.) Lay shorter stick along the length of the ridge pole on both sides, leaving room for a doorway. These shorter sticks are called ribbing. The ribbing sticks should touch the ground roughly six inches outside of where your body would lay.
4.) Add smaller sticks on top of and perpendicular to the ribbing sticks. These latticework sticks will keep the outer debris from falling inside the shelter.
5.) Pile large amounts of leafy debris on top, as well as inside. Use your driest, softest debris on the inside closest to your body. When complete, there should be at least three feet of debris piled up on top and on all sides of the shelter.
6.) You can lay more sticks on top to keep the wind from blowing the debris away if it is a windy day.
7.) A door plug can be created by stuffing a shirt full of leaves.
Crawl inside, being sure to burrow into the leaves, so that there is a mattress of leaves insulating you from the ground and on all sides. Though nothing like the warmth of your own bed, a debris hut will allow you to survive the night.
This is a how-to on how to make a survival cook stove instead of spending $25 to buy one online. It is a simple projecting that requires an old can, a pair of scissors, and a knife. Be careful and pay attention to his excellent instructions! Watch this video survival training tutorial and learn how to build a cook stove out of a tin can.
Dry-firing your bow is something you will want to avoid at all costs. To help minimize your chances of dry-firing a bow you should always draw a bow with an arrow in it, and aim it at a target. This way if you do accidentally release the string there is an arrow in it and you have a target to stop the arrow. Also if you are just trying out a bow be sure to draw with an anti-dry-fire release. When in a group of people it is very easy to become side tracked and forget to load your bow with an arrow. It’s always good to double check before you draw your bow
Dry firing a bow is the act of shooting a bow without an arrow. While this may seem harmless to some of us who are just starting out I assure you that this can be one of the most costly mistakes you can make.
The fact of the matter is that it can happen to anyone beginner or expert for many different reasons. Whether it be from ignorance, distractions, or accidental misfire of a release it happens all the time. So the question is what do you do if you accidentally dry-fire your bow.
There are a few outcomes that could happen when a bow is dry-fired, the first is that is that it will appear that nothing has happened to any of your bow. The second scenario is that your string breaks however everything else stays intact. The third possibility is your bowstring, and cables could snap resulting in your limbs breaking and potential debris flying all over the place. This is basically the worst case scenario and can at times be irreparable.
No matter what scenario your bow falls into after being dry-fired, the first thing you will need to do is to get a magnifying glass and a bright light and look over the limbs especially near the cams for any cracking, or splintering. If you find that one of both limbs have cracks or splinters in them then you will have to replace the limbs before you are able to shoot again. Failing to do so will likely cause will render the bow unusable and/or injury.
In any of the other cases where the string breaks and/or the bow limbs shatter, you will first go get medical attention if you need it and then you will need to bring your bow in to a bow repair shop and you will have to replace the limbs,string, and any other broken parts(axles,cams,wheels etc.).
After checking for cracks and splinters in the limbs, take a look at the cams/wheels to make sure that they have not been bent or cracked, again if they are you will need to replace them as soon as possible before you are able to shoot. Next if you were lucky enough to have your string still intact, you will need to check the whole thing for badly frayed portions, cut strands, and badly damaged areas, especially near the axles.
If everything checks out and you were unable to find anything wrong with your bow then you are lucky, and you have 2 options, your first option is to draw the bow(with an arrow) and shoot it. Make note of any weird noises, or vibrations. If you aren’t the risky type then you can bring it into a bow repair shop and they will have the tools and resources to be able to better inspect it for damages.
In closing, dry firing a bow may seem innocent, but in turn can be detrimental and even dangerous. Take your time to ensure longevity of your equipment for years to come and better success rates!
One of the most common questions of a first time moose hunter is “The moose is down, now what?”
First-time moose hunters need to know that handling the animal once it is killed will not be easy. But, with the appropriate equipment and a bit of knowledge, the job can go smoothly. If you are planning to have your moose butchered by a professional, it would be wise to check with him in advance about his preferences for handling moose.
Whatever you choose to do will depend a great deal on your means of getting the moose out of the woods and how you plan to transport it to camp or home. The “game taste” people often speak of is usually the result of poor handling more than anything else. With proper care, moose meat can be outstanding table fare.
The main cause of moose meat spoilage is heat. You can avoid this danger by field dressing your moose immediately. Allow the meat to cool rapidly by providing good air circulation. You should also take every precaution to keep your moose free of dirt, debris, blood and hair.
Cheesecloth or commercial game bags offer the best protection from dirt and flies and still allow necessary air circulation. A liberal application of black pepper will also help to discourage flies.
Field dressing should take place as soon after the kill as possible. Once the animal is dead, bacterial action can spoil the meat quickly. The chance of spoilage increases the longer you wait and the warmer the temperature. Bleeding your moose is unnecessary in most cases. Normally, the animal will bleed internally, and immediate field dressing will ensure adequate bleeding.
Field Dressing Your Moose
To begin field dressing, position the moose on its back with the head slightly uphill. It is helpful to tie the legs to nearby trees. Make an incision at the base of the breastbone with the tip of a sharp knife. Be careful not to cut the intestines or other internal organs. The contents can taint the meat. Continue the incision down the length of the belly to the anus. Cut through the skin and thin wall of the body cavity only. Face the blade of the knife upward, and away from the internal organs to avoid cutting them. Use the fingers of your free hand as a guide, but be careful not to cut yourself.
If the head is not to be mounted, you can continue this cut in the opposite direction to the base of the jaw, exposing the windpipe and esophagus. The windpipe and esophagus should now be severed as close to the head as possible. (Before doing so, tie a string tightly around the esophagus to prevent the stomach’s contents from spilling.) Using your bone saw, split the chest bone down the middle, exposing the contents of the chest cavity.
If you have shot a cow moose, the reproductive tract (ovaries and uterus) can now be removed; you also have the option of waiting until the bowel has been tied. Carefully roll the internal organs to the side until you see the point where two tubes (the rectum and the vagina) exit through the pelvic bone (see illustration). The vagina is the tube nearest the belly. Grasp this and follow it carefully forward until it forks into two tubes, which are the left and right horns of the uterus.
Once you have located the uterus, insert your fingers under it and work your hand in until the organ lays in the palm of your hand. You will notice a thin, almost transparent membrane which connects this organ to the animal’s back. All that now remains is to carefully follow the horns of the uterus to the ovaries. These are bean-shaped organs one to two inches in length. They may be covered with fat so keep looking! When you find them, cut the membranes holding them in place, remove ovaries, and place them in a plastic bag. The uterus can be removed by cutting through the vagina. The ovaries and the uterus should be kept as cool as possible.
Next, circle the anus with your knife, cutting deeply to free the lower bowel. Tie this off with a string to prevent droppings from coming in contact with the meat. Now cut through the flesh of the hams down to the pelvic bone and cut through the pelvic bone with the bone saw.
The internal organs can now be removed. Grasp the tied-off esophagus and trachea and pull them gently but firmly up and back towards the body of the moose. As you do so, have your sub-permitee cut these tissues away from the carcass. Continue this process into the chest cavity, pulling the heart and lungs up and back while cutting any attachments. Once the heart and lungs are freed, cut the diaphragm away from the body on all sides. Then continue firmly pulling on the esophagus and trachea and gently roll the stomach and intestines out of the body cavity, freeing them from all attaching tissues as you go. Once all the viscera is freed of the body, it is best to pull it away from your work space.
Warning!!
Because particularly high cadmium levels have been seen in some moose liver and kidney, it is recommended that you do not consume these organ meats at all.
Quartering
Quartering is recommended for moose to make handling easier and to allow rapid cooling of the carcass. The hide may be left on each quarter to offer some protection from dirt and flies. If temperatures are above 50 degrees F, you should skin the carcass in the field.
To quarter the animal, you will need a sharp knife and a bone saw. A saw is best to avoid bone splinters and damaged meat.
Begin by removing the head. To do this, cut through the flesh of the neck with your knife. Saw through the vertebrae, and use your knife again to remove the head. Make your cut as close to the head as possible to avoid wasting many pounds of valuable meat.
The next step will be to halve the animal. This is done by placing the back of your knife against the backbone between the second and third rib. Push the blade outward, completely through the flesh and hide. Cut upward using the ribs as a guide and do the same on the opposite side. You can now separate the halves by sawing through the backbone.
Quartering is accomplished by sawing straight down the backbone of each half. Underlying flesh or hide can be separated with your knife. The task of halving and quartering will be easier if the animal can be elevated on logs or sticks. Trim away any shot-damaged meat that could lead to premature spoilage.
Be sure to attach your tags before removing quarters from the place of kill. If the quarters can not be removed before darkness, try to hang them in a nearby tree or elevate them on logs to aid cooling. Cover them with boughs or meat socks and hang a marker nearby.
Getting Your Moose Out Of the Woods
Getting the moose from the kill site to your vehicle or camp will probably be the toughest task you will face. If you’re fortunate, you may be able to drive close to the kill site, but many of the roads through moose hunting zones are private and may not be open to public use.
Another possibility is to locate someone with a skidder or work horses. The majority of hunters will end up packing their moose out of the woods instead of using a vehicle. To do this, you can tie the quarters to a pack frame or pack board or even suspend them from a long pole so the load can be shared. Try not to overexert yourself; the pieces will be heavy, and the going could be rough. It is a good idea to flag each quarter with a piece of blaze orange material to prevent accidents.
If the quarters are still too much to carry, the carcass can be cut into more pieces, but remember, the law requires the field-dressed carcass be delivered to a checking station for examination. Each individual piece must also be labeled with the name, address and hunting license number of the person who shot it.
It is important to get the quarters hung in a cool, shady place, preferably a meat cooler as soon as possible.
Transportation and Cooling
Always protect the carcass from dirt, heat and moisture. Transport the quarters out in the open if possible. The open back of a pickup works well. Elevate the quarters to keep cool and protect from dirt. If conditions are dusty or rainy, cover them loosely with a porous canvas tarp. Do not stack the quarters, allow them to touch or cover them with plastic. Plastic retains body heat and prevents cooling. If you transport in a covered truck or trailer, you should open windows and vents for proper air circulation.
Once back at camp or your home, hang each quarter from a cross pole of some type in a shady area with good air circulation. If you will have a long trip home, it is best to allow the meat to cool overnight before heading home. If this is not possible, consider traveling at night when temperatures are cooler.
If you are transporting your animal directly home, be cautious about hanging the meat in a garage or shed. Often these areas are not cool enough to allow proper cooling and aging of the carcass.
Skinning
The quarters should be skinned immediately. If daytime temperatures are above 50 degrees and nighttime temperatures are above 40 degrees, you should remove the hide and over with cheesecloth. If the temperature is between 50 and 30 degrees, you can wait a few hours before skinning.
In skinning, work the hide away with the fingers, and peel it off while the quarters are hanging. Use a sharp knife to slice between the flesh and skin of the animal as it is pulled away. Be careful not to cut either one.
Whether you skin the quarters or not, you should cover each one with cheesecloth or a meat sock.
Aging and Butchering
Aging is intended to make the meat tender. This is best accomplished at a constant temperature of about 40 degrees. The temperature during aging must never exceed 50 degrees. For this reason, you will probably want the services of a professional butcher.
If you age your meat outdoors, three to five days is sufficient, but the period varies with temperature and size of the animal. Meat can be aged for as long as 21 days in a cooler.
If you will be handling the meat yourself, remove as much fat as possible before freezing. Removal of bones will save freezer space. Double-wrap and tightly seal all cuts of meat to prevent freezer burn. Meat should be frozen at zero degrees. Don’t try to freeze too much at once. Label and date all packages for future reference. If you don’t have the knowledge or time to process your own moose, then don’t risk ruining it; have it processed at a commercial facility.
Care Of Big Game Trophies
Proper field care of trophies is extremely important for good results in the final mount. If you intend to have the head of your moose mounted, you must take special precautions when skinning it out.
If the weather is warm, and you plan to have a head mount or a “fur on” rug made from the hide, you must remove the skin, salt flesh inside thoroughly, and roll it up flesh side in. Keep it in a cool place (never in a plastic bag) and get it to your taxidermist as soon as possible. Delay may cause “slipping” a condition in which the hair falls off the hide after the tanning process and ruins the hide for its intended use.
The taxidermist will need as much hide or “cape” to work with as possible. When field dressing, don’t cut any further up the underside than between the front legs. The diagram shows where the cuts should be made to skin the neck. Once the neck is skinned out, the head can be disjointed at the base of the skull and removed with the cape attached. Let the taxidermist skin out the head. He will want the measurements, and the skinning is included in the mounting charge. Remove as much flesh as you can, and salt the cape and all exposed flesh. The head and cape should be kept cool and delivered to the taxidermist as soon as possible.
If you keep only the antlers for mounting, be sure to leave a good portion of the skull attached. The best procedure is to check with your taxidermist in advance of your hunt for specific advice.
To care for the hide, remove all flesh and fat, then salt flesh side well. Moose hides spoil very rapidly in warm weather. You should deliver the hide to a taxidermist within 24 hours after the animal is skinned.
Fine table salt is best for use on hides. Capes will take about 30 pounds of salt. Flat skins will take 50 to 80 pounds. As a guide, figure on using half the weight of the skin in salt. About 24 hours after application, the salt will be wet and will have lost its efficiency — shake it off and re-salt.
Transport the hide rolled up, flesh side in.
Tis the season! There are plenty of hunters out in the field bringing home dinner and we figured we would share some great guides on the best cuts and how to get them from your harvest! Click on each picture to enlarge for greater detail 🙂
This diagram is the basic overview of the quarters and can be applied to deer, moose, elk and caribou.
This second diagram is a more in depth cut selection and is coded for the sections as well. Again, this can be applied to deer, moose, elk and caribou.
Ensure before you properly care for your game in all stages of meat preparation to give not only longevity to the meat, but reduce the risk of cross contamination of any bacteria that could not only spoil the meat but could also make you very sick.
Happy hunting!
Moose tenderloin
Dates
Goat cheese
1 Tbsp. mustard
1 Tbsp. honey
1/2 tsp. minced garlic
4 dashes of Worcestershire sauce
1 cup red wine
1/2 cup Saskatoon berries ( you can use blueberries if Saskatoon’s are not available in your area)
3/4 cup red wine
1 Tbsp. maple syrup
Rub tenderloin with mustard, combine remaining ingredients and pour over top. Use a marinating container that and flip back and forth every so often. Let marinade at least 4 hours or overnight.
Next stuff dates with goat cheese. If you have un-pitted dates, simply cut the top off, using a pair of tweezers, pull the pit out. Use a baby spoon to stuff the goat cheese in, it works quite well, the tip of the spoon was perfect for starting to put the cheese in and then using the handle end to push the goat cheese down, worked like a charm!
Thinly slice the tenderloin and then wrap around the dates and secure with toothpicks. Place on parchment paper on a cookie sheet.
Preheat oven to 350 degrees.
Place berries, maple syrup and red wine in a pot on high heat. Bring to a boil and let simmer for 3-5 minutes, spoon the juice over the dates and bake for 10-15 minutes(or until meat is cooked to your preferred done-ness), baste with glaze at least once during baking time.
This is the perfect appetizer for any party….your guests won’t even know its moose!
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