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Thread: Bowhunting?

  1. #11
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    here's another pic of servings. You'll be able to tell the difference between them and the strings. They're more plasticy and they wrap around the strings.

    https://vaportrailarchery.com/wp-cont...n-1024x407.png

  2. #12
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    Gotcha, thanks!

    How much do you pay for getting your deer processed if you don't mind me asking?

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    Quote Originally Posted by Akamichi18 View Post
    Gotcha, thanks!

    How much do you pay for getting your deer processed if you don't mind me asking?
    a case of busch light and my 2 good buddies lol we process our own

    I dunno maybe round $80 if you don't get anything special done with the meat. Make sure you research field dressing. Don't want to drag a deer out in september/october with the guts in it, number one for the meat spoiling, number two that's a lot of extra weight you can leave in the woods. And also always wear a safety harness in the stand.

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    Quote Originally Posted by teej89 View Post
    a case of busch light and my 2 good buddies lol we process our own

    I dunno maybe round $80 if you don't get anything special done with the meat. Make sure you research field dressing. Don't want to drag a deer out in september/october with the guts in it, number one for the meat spoiling, number two that's a lot of extra weight you can leave in the woods. And also always wear a safety harness in the stand.
    Lol, I'd love to do that in the future! However, being a veg. most of my life, I don't really know my way around making the specific cuts of meat. I have done many dissections tho if that counts! Haha. How long does it take you?

    I def. will do the field dressing, I've watched some videos on how to do it, but I;ll make sure to watch some more.


    Do you keep any of the organs? I've tried beef heart, chicken heart, and beef liver and was wondering if they taste similar to deer. I'd try to use as much of the animal so haha

  5. #15
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    Quote Originally Posted by Akamichi18 View Post
    Do you keep any of the organs? I've tried beef heart, chicken heart, and beef liver and was wondering if they taste similar to deer. I'd try to use as much of the animal so haha
    Nope it's all crap. You don't want to keep it. I wouldn't worry about wasting the guts leaving them in the woods. That's food for another animal that same day or evening. Can you take the heart and liver and eat it, sure. but its not going to taste the same. I never liked either from cow or pig, never bothered with it from deer, never knew anyone that did either. Deer meat doesn't taste like anything else, it has it's own flavor. I only like deer meat prepared certain ways. Some guys love the steaks as is but I prefer it more prepared in dishes so I always got it cut into stew meat or ground and made into summer sausage and sticks from the butcher.

    I would definitely get an experienced buddy if you can for first dressing. You can watch as many videos as you want but until you cut one open for the first time it's a whole different experience. Cutting the bladder open, urine all over your meat, or other even worse issue need to be avoided. Also if you choose to process yours not by yourself I would find a local small butcher. I always had a small local butcher do mine. Large chain processors you don't always get the meat from your Deer. They just pack them into semi trucks and send off to a factory. You had an 80lb deer you get 80lbs of meat. Which would be ok I guess except all those issues like cutting the bladder open and worse as you are not guaranteed to get your meat back.

    Also if your going to mount anything, or use the skin for leather, you need to skin it properly as well. All things to think of. Deer hide has a lot of uses. It is very soft but tough leather. Fur on can have a lot of uses as well. All depends what you want.

    Then beware the buck fever. I think I told this story before on these forums but my first time deer hunting with my bow I was 13 or 14 out in the woods up in a stand about 30 ft up and a deer comes into view in the trail down below my stand. 25 yards out maybe 30. Just standing there broadside. You can't as for a more perfect shot. I pull back slowly and take careful aim. My heart is pumping so hard my ears were going to blow up. I aim again, double guessing the distance. Being very quiet I think I was holding my breath the whole time and when I thought everything was lined up perfectly I let loose the arrow. I don't know who was more startled, me or the deer, at the loud thwack and crack sound. I watched the deer running off through the woods and seen my arrow deeply embedded in the trunk of a tree maybe 10 foot in front of me. Of course 30 ft up. I went back to that spot in my 20s and laughed as I still seen the arrow 30 ft up still sticking out of the tree. To my knowledge it is still there.

  6. #16
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    Quote Originally Posted by Jeff View Post
    Nope it's all crap. You don't want to keep it. I wouldn't worry about wasting the guts leaving them in the woods. That's food for another animal that same day or evening. Can you take the heart and liver and eat it, sure. but its not going to taste the same. I never liked either from cow or pig, never bothered with it from deer, never knew anyone that did either. Deer meat doesn't taste like anything else, it has it's own flavor. I only like deer meat prepared certain ways. Some guys love the steaks as is but I prefer it more prepared in dishes so I always got it cut into stew meat or ground and made into summer sausage and sticks from the butcher.

    I would definitely get an experienced buddy if you can for first dressing. You can watch as many videos as you want but until you cut one open for the first time it's a whole different experience. Cutting the bladder open, urine all over your meat, or other even worse issue need to be avoided. Also if you choose to process yours not by yourself I would find a local small butcher. I always had a small local butcher do mine. Large chain processors you don't always get the meat from your Deer. They just pack them into semi trucks and send off to a factory. You had an 80lb deer you get 80lbs of meat. Which would be ok I guess except all those issues like cutting the bladder open and worse as you are not guaranteed to get your meat back.

    Also if your going to mount anything, or use the skin for leather, you need to skin it properly as well. All things to think of. Deer hide has a lot of uses. It is very soft but tough leather. Fur on can have a lot of uses as well. All depends what you want.

    Then beware the buck fever. I think I told this story before on these forums but my first time deer hunting with my bow I was 13 or 14 out in the woods up in a stand about 30 ft up and a deer comes into view in the trail down below my stand. 25 yards out maybe 30. Just standing there broadside. You can't as for a more perfect shot. I pull back slowly and take careful aim. My heart is pumping so hard my ears were going to blow up. I aim again, double guessing the distance. Being very quiet I think I was holding my breath the whole time and when I thought everything was lined up perfectly I let loose the arrow. I don't know who was more startled, me or the deer, at the loud thwack and crack sound. I watched the deer running off through the woods and seen my arrow deeply embedded in the trunk of a tree maybe 10 foot in front of me. Of course 30 ft up. I went back to that spot in my 20s and laughed as I still seen the arrow 30 ft up still sticking out of the tree. To my knowledge it is still there.
    Thankfully, one of my past roommates was a hunter and I was able to try some strips of deer meat, which I thoroughly enjoyed (plus a bunch of red pepper flakes haha). I've been looking up different recipe videos and honestly it's making my mouth water. I tried the heart and other organs out in SA which was considered a delicacy there the way they prepared it and it was amazing! You should head down there and check it out haha. And this may sound dumb, but since I'm from a veg. family I don't know, but what exactly is a summer sausage and how does it differ from a normal sausage?

    And I'll def. try to go with an experienced hunter. Sadly most of my friends went up and left me when I had to leave due to health problems, so I have to start from scratch again. I don't know if I'll skin it myself the first time, but if I do I'll keep the hide.

    Haha that's a great story! I'm betting I'll miss at least 50% of the shots I make my first time around but hope to improve those chances. I won't try to take any chances I'm iffy about or don't have a clean view. One of the students in my class was bragging about how he should a pretty big buck through the skull and that irked me the wrong way.

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    And this may sound like another dumb question, but how exactly do you know how far the distance each 'color' on the sight is? I'm pretty sure mine was 15-20-25, however I wanted to make sure of it again.

  8. #18
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    Quote Originally Posted by Akamichi18 View Post
    And this may sound like another dumb question, but how exactly do you know how far the distance each 'color' on the sight is? I'm pretty sure mine was 15-20-25, however I wanted to make sure of it again.
    I never use sights. I found myself too reliant on them and missed more using them than going by eye and feel, maybe they have improved some but I tried them in the 80's and wasn't overly impressed. However, this is how I learned to shoot and how I practiced as well with no sights. I can pretty much hit a paper plate anywhere between 10 and 40 yards which is all you need. I will practice at 40+ yard but if I seen a deer that far out with a bow I let it go in hopes it would come in closer or risk only wounding it or missing it and spooking anything else around. As far as how do you know which color is which, you need to sight them in. Sighting is different for each shooter, how you hold the bow. How you knock the arrow, the release your using all affect the sighting. When I tried sights there was no color standard it was up to you to choose what color you wanted each distance to be. However, like I said I found sights more cumbersome than helpful because I needed to be able to adjust my aim on the fly so you needed to learn to gauge the distance by eye and aim by eye.

  9. #19
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    Quote Originally Posted by Jeff View Post
    I never use sights. I found myself too reliant on them and missed more using them than going by eye and feel, maybe they have improved some but I tried them in the 80's and wasn't overly impressed. However, this is how I learned to shoot and how I practiced as well with no sights. I can pretty much hit a paper plate anywhere between 10 and 40 yards which is all you need. I will practice at 40+ yard but if I seen a deer that far out with a bow I let it go in hopes it would come in closer or risk only wounding it or missing it and spooking anything else around. As far as how do you know which color is which, you need to sight them in. Sighting is different for each shooter, how you hold the bow. How you knock the arrow, the release your using all affect the sighting. When I tried sights there was no color standard it was up to you to choose what color you wanted each distance to be. However, like I said I found sights more cumbersome than helpful because I needed to be able to adjust my aim on the fly so you needed to learn to gauge the distance by eye and aim by eye.
    Oh wow that's pretty cool! I'd need to get some more practice in before I do that haha. And gotcha, I'm still trying to find a place to practice outdoors (so I can account for the wind) however it's not looking too promising.

  10. #20
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    Also, is hunting a cheaper way to get meat? I'd like to live off the land as much as possible and was wondering if it was cheaper at all.

 



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