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Monthly Archives: April 2016

How Marinade Works

For some reason, the go-to recipe for wild-game always starts with “Soak (insert game meat here) in Italian dressing for three days.” Seriously, how many times have you heard a hunter say this?

One argument for using marinades is that they help tenderize tough meat. But this is probably the biggest misconception about using marinades, at least if you believe in science.

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“When proteins are exposed to an acidic marinade, the bonds break and the proteins unwind. Almost immediately, one unwound protein runs into another unwound protein and they bond together into a loose mesh. This is the same thing that happens when proteins are exposed to heat. At first, water molecules are attached to and trapped within this protein mesh, so the tissue remains juicy and tender. But after a short time, if the protein is in a very acidic marinade, the protein bonds tighten, water is squeezed out, and the tissue becomes tough.”

This and similar studies have also found that the acids used in marinades penetrate meat at the rate of one to two millimeters per day. So even a three-day marinade isn’t going to penetrate much past the surface of the meat. Now, there are marinades that call for enzymes (such as those found in pineapple, papaya and yogurt) rather than acids, and enzymes actually do tenderize meat by breaking down the muscle fibers and the collagen that holds muscles together. However, you have to be very careful when marinating with enzymes as they can make meat mushy rather than just tender.

If a marinade doesn’t tenderize meat, why use it?

Marinades are great for enhancing the flavor of the meat. Note: ENHANCE, not cover up. For game birds, the lighter flavored the marinade the better. Venison and red meat, particularly from older animals, can handle heartier marinades, but again, be careful not to overpower the game.

Because marinades also coat the surface of the meat, they help keep it moist, which is particularly useful for cooking over high-heat, such as grilling or pan-frying.

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Anytime you’re cooking wild-game, it’s a good idea to reserve some marinade for basting. But remember to not reuse marinade that’s had meat soaking in it as your basting. Reserve some liquid separately to prevent cross-contamination.

So what’s the best marinade if it isn’t Italian dressing? That depends on what flavor you’re looking for, but here’s one to use for grilled ruffed grouse breasts. It’s a little sweet and a little salty, with some Asian influence that makes it wonderful for a stir fry or even just grilling and chopping it up to serve in a soup with some noodles. Dress that with some diced jalapeño and some cilantro and it makes a great lunch.

Honey-Ginger Ruffed Grouse Marinade

Ingredients
– 2 tbs. rice wine vinegar
– 2 tbs. honey
– 1 tbs. soy sauce
– 1 tbs. sesame (or olive) oil
– fresh, grated ginger

Directions:
Whisk ingredients together and pour over ruffed grouse breasts. Let marinate 1-2 hours before grilling.

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Muzzleloader For Beginners

Each year more hunters are discovering the thrill of muzzleloader hunting. There are several advantages to a muzzleloader hunt over traditional rifle hunting. In the Western states in particular, there are special muzzleloader seasons that traditionally coincide with the peak of the elk rut. Licenses are limited, so there are few hunters in the woods. Depending on the location and the skill of the caller, bulls can be bugled in to close ranges. All in all, it makes for a very exciting hunt.

2However, there is a learning curve to becoming a proficient muzzleloader hunter, and chances are, you’ll make every mistake in the book at least once. You’ll see some mighty fine bulls get away from a situation where it would be “meat in the pot” with a high-powered scoped rifle.

For those who are unfamiliar with muzzleloaders, allow me to explain. Muzzleloaders are the weapons that Davy Crockett and Daniel Boone carried afield with them during their bear hunts, Indian fights, and battles. Today there are two basic types of muzzleloaders used for hunting—primitive and in-line. Both are based upon the premise that the shooter pours powder down the end of the gunbarrel, then rams a slug or ball down on top of it to load the gun.

Primitive muzzleloader aficionados must choose between either a flintlock or a caplock ignition system. A flintlock is the more primitive technology, popular from the time of the Revolutionary War through the early 1800’s. The hammer of the gun holds a piece of flint wrapped in fine leather. Below the hammer is a frizzen, a swinging metal plate. Below the frizzen is the pan, into which the shooter pours a small amount of fine black powder. When the shooter pulls the trigger, the hammer strikes the frizzen, the frizzen folds back, and sparks are showered into the black powder in the pan. The ignited powder in the pan shoots a tongue of flame into the barrel of the gun via a small port. In turn, this flame ignites the black powder that has been poured into the barrel. The powder explodes, forcing the ball that has been seated on top of it to shoot out the barrel.

This process sounds cumbersome, and it is. Ignition is not instantaneous. Flintlock shooters have to hold steady for a second or more while an explosion occurs under their eyes. The possibility for error is very real.

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The more modern of the primitive technologies is the caplock design. Caplock muzzleloaders use the same basic concept of funneling flame into a port in the barrel, but the ignition is accomplished through a small nipple seated under the gun’s hammer. A small copper cap with a tiny bit of nitroglycerine is placed atop the nipple. When the hammer falls, the cap shoots a tiny spurt of flame through the nipple and into the port in the barrel, igniting the powder inside and shooting the ball out the barrel. Ignition is much more rapid than the flintlock.

In the last decade or two, several companies have noticed the resurgence of muzzleloading popularity. In response, they have crafted rifles that adhere to many states’ definitions of muzzleloader technology, i.e., a ball is rammed down the barrel and it can only be loaded with one round at a time. However, these are not primitive weapons. There are various ignition systems to discharge the load in the barrel, including shotgun primers and specially manufactured discs that are loaded directly behind the charge in the barrel. These are called “in-line” muzzleloaders. These rifles look more like high-powered rifles with a ramrod than something Daniel Boone might have carried on a bear hunt. Many in-line shooters use pelletized powder that can be dropped into the barrel in 50-grain increments and saboted copper-jacketed bullets that are built much like a high-powered rifle bullet with a plastic sleeve to allow ramming it down the barrel. Many of them are mounted with scopes and other optical sights.

Muzzleloader calibers range from old .36 and .40 caliber flintlock squirrel rifles to .68 caliber muskets used for warfare. Most flintlock and caplock guns today are .50 or .54 caliber, with an occasional .58 caliber rifle. The minimum size elk rifle is .50 caliber, and .54 certainly hits harder. The biggest in-line muzzleloaders are .50 caliber, with the occasional .45 caliber rifle used for deer and smaller game.

So, if you’re going muzzleloader hunting, you must make an immediate decision: is your goal simply to be in the woods with fewer people around, or would you like to stalk an animal with the additional challenge of carrying a rifle based on 1830’s technology? If your goal is to maximize your chances with the best available technology, then get your hands on an in-line muzzleloader. If the mystique of hunting like Jeremiah Johnson or John Colter appeals to you, then look into buying a caplock or flintlock rifle.

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Whichever route you take, shooting a muzzleloader demands practice and patience. If you choose an in-line rifle, thinking that you can accurately shoot an animal out to 175 or 200 yards using pelletized powder, saboted bullets, and a scope, think again. First, you’re still obligated to use iron sights. Few riflemen these days are skilled enough to consistently hit targets at 200 yards with iron sights, and scopes are illegal in most Western states. Secondly, the data provided by the rifle manufacturers that suggest an 11-inch bullet drop at 200 yards are using saboted bullets and pelletized powder, both of which are illegal in most Western states. Thirdly, even if you can hit the kill zone on an elk at 200 yards with black powder and iron sights, the bullet will have lost much of its down-range energy and the chances of only wounding the elk are great. Combine that with a minimum 20-second reloading time (if you’re fast and your hands aren’t shaking with buck fever) and you’ve got a lose/lose situation. An elk can cover a tremendous amount of territory in 20 seconds, and I HATE tracking wounded elk. I recommend limiting your shots to a maximum range of 100 yards, no matter what rifle you’re carrying. After all, the whole point of muzzleloader hunting is to be more skilful hunter and to stalk within closer ranges.

The caplock Hawken. When I’m hunting with the caplock Hawken, you must have a game plan organized down to the finest detail.  Sight in the rifle until you can put three shots in a Skoal can at 100 yards.  Clean the barrel meticulously to rid it of the corrosive black powder fouling. Prepare the powder flask and possibles bag with measures of powder and bullets.  Practice speed loading at the range so that you can get off a quick (twenty second!) follow-up shot. Before setting out to hunt, load the rifle meticulously and check your gear.

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There are three basic kinds of bullets to use in a muzzleloader: the above-mentioned plastic-sleeved sabots, lead slugs, and lead round balls. Round balls are loaded by seating the ball on top of a greased patch of cloth on the muzzle, then ramming it home with the ramrod. Slugs are coated with grease, started down the muzzle, and then rammed home.

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The problem with round balls is that they’re usually significantly lighter than a Minie-type slug, and don’t travel as far or hit as hard.   A typical .50-caliber round ball weighs 150 grains, while a typical buffalo bullet or Minie-type slug weighs 350-380 grains. I’ve shot a pile of elk using Thompson-Center 370-grain Maxi-ball slugs, and they each went down like they had been hit by a truck.

Keep in mind, however, that certain muzzleloader barrels are cut with a slow twist for shooting round balls, and others are rifled with a fast twist for shooting slugs. Make sure that you research the rifle and match it with the appropriate hunting load before you purchase so that your rifle is most accurate for the type of shooting you plan to do.imagesJN6SJJ3E

Most rifles have a “sweet spot” where they shoot very accurately with a certain load. Loading a rifle with more powder may indeed generate more muzzle velocity and knockdown power, but it may also cause it to lose its accuracy. For my caplock, I’ve learned that 90 grains of powder makes it shoot very accurately up to 100 yards and it still kicks pretty darned hard. It develops plenty of energy at that rate to dump an elk with one shot. The maximum load for most muzzleloaders is 120 grains of powder, though the experts say that black powder doesn’t explode like smokeless powder and you really can put a lot of powder in a gun with no adverse consequences. I still wouldn’t recommend it, though. Please note, however, that any amount of smokeless powder will explode almost any muzzleloader because of the high pressures generated.

Hunters can prevent their powder getting wet by covering the muzzle of the rifle with plastic wrap secured by a rubber band, and also by sealing the nipple’s connection to the breech of the gun with modeling putty.

If you think the possibility exists that your powder may have gotten wet, there are still ways to make the rifle go off. With a nipple wrench, you can remove the nipple, dig out a few grains of wet powder, replace it with a few grains of dry powder, and away you go again. If it won’t make a difference in your hunting, fire the gun. If it won’t fire, try several caps until it goes off. In humid places like Alabama, hunters all fire their rifles at the end of each day of hunting. Towards sunset, you can hear a ragged salute of gunfire as each hunter discharges his load.

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On an elk hunt, the excitement is in getting close to the game. A rutting bull usually has only one thing on his mind, and when a big bull responds to a bugle with a challenge of his own, well…it just doesn’t get more exciting than that. Armed like one of the mountain men of the 1830’s, knowing that you’ve got just one chance to put a killing shot in him, knowing that you’ve got to be patient and wait for the ideal shot, it makes hunting with a high-powered rifle seem just a little unfair.

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Benefits of Practicing to Hold a Full Draw

archery123

If you practice shooting your bow all spring and summer by casually flinging arrows at a target from 30, 40, and 50 yards, you should be full prepared to shoot a tight group into a 3D target by the fall.

But if you want to get yourself hunt-ready, you have to practice for hunting scenarios: sitting, kneeling, shooting quickly, and holding at full draw. This video is all the proof you need.

This moose hunter was able to keep his cool and make a good shot … but just barely.

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Morel Mushrooms Hunting For The Beginner

Morels are America’s mushroom, more so than any other. It may be because they’re widespread, they’re easy to identify, and they come up in the spring, giving people a reason to get out and enjoy warm weather after a long winter. Or, it could be they’re popular simply because they taste so good. Morels are so prized they sell for up to $20 a pound in grocery stores in most locations. Here’s a quick guide to finding your own. Please note that although morels are easy to identify, this a hunting guide, not a field guide. If you have any doubt about a mushroom, don’t keep it.

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Found in much of the U.S. from late March through May, the morel is our favorite mushroom: plentiful, easy to identify, and delicious. It has colorful names like Molly Moocher, Miracle, Dry land Fish—or, my favorite, Hickory Chickens—but mostly, people just call them “mushrooms” and it’s understood that means “morels.”

Identifying Safe Morels
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Here are two morels in the wild. Notice the pits (in the top photo), the distinctive conical shape, and the way the bottom of the cap (the pitted part) is attached near the bottom of the stem. Avoid the half-free morel (bottom photo), which has a longer stem and a cap that attaches near the top, looking like an umbrella. These mushrooms can cause some people to have cramps or other forms of gastrointestinal distress.

Definitely Don’t Eat This
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Don’t eat this mushroom, which is a false morel and is mildly toxic. Notice that it lacks the cone shape of the real thing, and has wrinkles, not pits, on its cap.

Where to Look
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Morels live in and on the edge of forested areas. Look for ash, aspen, elm, and oak trees, around which morels often grow. Early in the spring as the ground is warming, you’ll find them on south-facing slopes in fairly open areas. As the season progresses, go deeper into the woods and onto north-facing slopes.

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Well-drained, sandy soils like this creek bottom make good hunting spots as well. You’ll find the first morels of the year when daytime highs reach the 60s and lows stay above 40 degrees.

Hunting Tactics
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Hunting morels is like bass fishing. You cover ground until you find one, then slow down and search the area carefully. Concentrate the rest of your hunt on similar areas, on the theory that you’ve found the “pattern” for the day.

Early-Season Morels
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The first morels of the season are small. It takes quite a few to make a meal. The acorn top and walnut husk in the hand above help show scale.

Look For Dead Trees
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Morels often grow around dead and dying trees. Old apple orchards make good hunting grounds. Always look around dead elm trees like this one. When a tree reaches the stage of decay where its bark is slipping off its trunk you’ll often find lots of morels around it.

Later in the Season
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As the season progresses you find bigger, yellow morels. They taste just as good as the smaller ones, they’re easier to spot, and it doesn’t take as many to feed a hungry hunter.

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Soaking morels in water for a couple of hours cleans them and washes out any bugs living inside the hollow mushrooms. Some people slice them in half lengthwise for a more thorough cleaning.

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Here you see morels sautéing in butter. Cooking in butter brings out their rich, almost meaty flavor. If I don’t have very many, I like to scramble them into eggs with some tarragon. Batter-fried morels are also very popular.

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The bounty of spring, fork-ready. Serve with a breast of wild turkey or some fish fillets and it’s totally awesome!

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Backpackers Checklist

backpack2 

The Means of A Check List

Packing a backpack seems like an easy task, until you are on the trail and forget one of the most essential items. We have prepared this infographic as well as the corresponding text to help you always pack exactly what you need. So go ahead and check it out. If you want to put it on your site there is code at the bottom as well.
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backpack

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Home Made Wild Game Jerky

This Jerky is a GREAT creation ever. Not to be bragging but this is one of the best jerky recipes around! This recipe is for beef but when wild game is available this jerky is outstanding. This is a must try for anyone who loves to have this on hand.

jerky

Ingredients
4 pounds round steak cut into strips no thicker than 1/4 inch (if you freeze the steak a few minutes beforehand, slicing is much easier)
4 tablespoons onion powder
1 1/3 teaspoons black pepper
1 1/3 teaspoons garlic powder
2 pinches sea salt
1 teaspoon dry Italian-style salad dressing mix
1 cup Worcestershire sauce
1 cup soy sauce
1 teaspoon hot pepper sauce

Directions
Mix together in a large bowl, the onion powder, pepper, garlic powder, salt and Italian seasoning.
Stir in Worcestershire sauce, soy sauce and pepper sauce.
Place meat into a container, and combine with marinade.
Cover, and refrigerate and marinate for 24 hours. (use large zip lock storage bags)
Place oven rack on the highest level.
Place aluminum foil on bottom of oven to catch drips.
Preheat oven to 150 degrees F.
Insert round toothpicks through the tops of the strips of meat, and hang them from the oven rack.
Bake in preheated oven for 4 hours, or until dried to desired consistency.
Store finished product in an air tight container.

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4 Ladder Stands To Consider

Whether you hunt with a bow or a rifle, want to hide in the treetops or stay closer to the ground, one of these four ladder stands has you covered. A hunting buddy and I started with six models and after a full day of setting up, climbing, sitting, and tearing down chose these four favorites. Here are our picks for an all-around stand, a bow stand, a best bargain, and a gun stand.

All-Around

Ladder-1_0

Ol Man 15′ Bowlite

Specs 15′ high • 25″ x 171⁄2″ platform • 45 lb.

What’s SpeciaL With its mesh seat and narrow ladder, my test partner, a veteran New York hunter, thought the streamlined Bowlite was the best of the test. Two points of contact to the tree made it the most secure by far, and it proved the fastest to assemble.

Bottom Line Easy to build, comfortable, and rock solid. We docked points only for the narrow ladder, which allowed just one foot per rung—not good for XL hunters ($150; olmanoutdoors.com).

 

Bow

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Rivers Edge Bowman

Specs 19′ high • 24″ x 17″ platform • 64 lb.

What’s SpeciaL Tall, with a big 17 inches between rungs, the Bowman is a young person’s treestand. The large platform and skyscraper height is ideal for maneuvering and drawing on deer undetected. Yet we felt it needed a second (not included) ratchet strap to feel secure.

Bottom Line With almost 2 square feet of platform 19 feet up, this is a killer bow stand, but the pins were noisy ($170; huntriversedge.com).

 

Budget

Ladder-3

Summit Crush Series Solo Performer

Specs 151⁄2′ high • 19″ x 121⁄2″ platform • 40 lb.

What’s SpeciaL For just one Benjamin you get this light, easy-to-set-up, comfortable, do-it-all option. The ladder assembles with bolts and lock nuts, so it’s deathly quiet compared with the others in the test, which use locking pins. But the platform feels small.

Bottom Line Lots of value, plus it’s the lightest and quietest system in the test. Another $30 gets you a backrest and shooting rail ($100; summitstands.com).

 

Gun

Ladder-4

Big Game NextGen Stealth DX

Specs 15′ high • 25″ x 181⁄2″ platform • 55 lb.

What’s Special Big Game hit the sweet spot of price and performance with the Stealth DX. The ladder is wide, with short 13-inch spacing between the rungs for easy climbing, even in the heavy clothing typical of gun season. There’s a cushy backrest and an adjustable shooting rail.

Bottom Line A comfortable all-day sitter that can be found online for well below the list price. We would have liked the gun rest to elevate a little higher ($220; biggametreestands.com).

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Shoot it! : A picture is Worth a Thousand Words!

Shoot it! : A picture is Worth a Thousand Words!

Wawang has always been synonymous with great trophies.  We have also be recognized as one of the most photographed filled brag book holders amongst our peers.  Believe me, when you have this much to be proud of, you want the world to see it 🙂

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It is for this reason that we announce that we can now be found on Instagram!  With so many photos of successful fishing and hunting, it just makes sense to share it with the world.

We have always lived by a principal here: Show me, don’t tell me!
Join us and see what we can show you…..because remember, what you show, shows what you know!

 

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Venison Tenderloin – Bacon-Wrapped

Venison Bacon WrapIngredients

Servings 2-3 

  • 2 lb. venison tenderloins (a single deer loin or Moose or Elk or Pork or Beef)
  • 12 lb. bacon (Plain, thin-sliced Bacon is best)
  • 3 cups dark brown sugar
  • 2 cups soy sauce (Regular NOT low-sodium. You’ll want the saltiness)
  • 14 cup white sugar (Optional for added Sweetness)

Directions

  1. Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
  2. Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.2
  3. 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!
  4. 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.
  5. Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
  6. 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.
  7. 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.
  8. Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat, cut the time to 25-30 minutes and then follow with the “OPTION 2” step below regarding searing.3
  9. OPTION 1 – 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!
  10. OPTION 2 – For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin.
  11. Remove 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.
  12. You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak.

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Improve the Effectiveness of Trail Cams

The easiest way to enter the bow hunting season with false expectations about early season success is to use cameras wrong—or at least—lazily. Taking your camera out to the edge of a food plot or a soybean field, hanging it, and then checking it every week or two may feel like you’re scouting correctly, however you’re probably under-utilizing these new-age tools.

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Instead, consider hanging your cameras to answer questions about deer movement. For example, it’s Whitetail 101 to know that deer are going to use prime food sources throughout the summer. How they get to and from those food sources, where they bed, where they water, and where they browse are all questions that are far more difficult to answer. And they are perfect for scouting cameras.

Aside from taking inventory and getting some sweet pics of velvet-racked bucks, setting cameras in easy spots doesn’t do you much good as a hunter. Cameras hung on places that aren’t easily observable will tell you things that can lead to quality fall hunting spots, which is the goal. They’ll also tell you whether the deer use those places at all, which is like pre-fishing for a bass tournament and eliminating dead water until a pattern or hotspot emerges.

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If you plan to run cameras next summer, start thinking about where you’re going to place them now. Although a subtle trail in a wooded finger leading to an alfalfa field or clover plot might not be as exciting as hanging the camera directly on the field edge, it might just tell you when and where a mature buck likes to travel before and after he eats. That’s a good step toward getting an arrow into him, especially since he is likely to reduce daytime movement once he sheds his velvet.

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