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Post by deadeer on Dec 20, 2020 21:23:33 GMT -5
Sorry to always report the same boring old stories. Lol. Two deer came out of our swamp at 156yds into the cut cornfield. I raised my Savage ML2, aimed at the neck, and dropped the deer where she stood. Saw 2nd deer take off, so I reloaded. Couple minutes later I saw it come back over a rise in the field. Ranged it at 212yd, so held dead on the neck again, and dropped her as well. Sorry that I couldnt elaborate with all the bells and whistles, but this plain old vanilla setup just keeps working. Savage ML2, 45 PacNor DD, 195bx, hsb, ccim, 60gr n120, WCE 4x16x50. Plain, simple, consistent, and deadly!  |
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Post by joelmoney on Dec 20, 2020 21:55:21 GMT -5
Looks like some fine eating
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Post by olegburn on Dec 21, 2020 1:29:10 GMT -5
There's many ways to cook venison neck.
Why not heart shots?
Congratulations! And keep boring us...
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Post by buckdoehunter on Dec 21, 2020 7:59:47 GMT -5
Congrats!
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Post by billyboy on Dec 21, 2020 9:04:43 GMT -5
Congratulations, WE LOVE BORING SUCCESS!!!
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Post by deadeer on Dec 21, 2020 9:36:46 GMT -5
There's many ways to cook venison neck. Why not heart shots? Congratulations! And keep boring us... Deer come out of a nasty swamp. Anything to keep them from going back in is called for! We had a bunch of rain recently, so its sloppy and I wouldnt even want to go in with a quad. |
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Post by dennis on Dec 21, 2020 10:08:21 GMT -5
Congrats on the freezer fillin'.
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kip
Full Member
Posts: 199
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Post by kip on Dec 22, 2020 3:18:20 GMT -5
good shooting and congrats!
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Post by shindig on Dec 22, 2020 3:28:13 GMT -5
Congratulations nice shooting
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Post by buckeye68 on Dec 22, 2020 7:47:29 GMT -5
Nothing wrong with a neck shot!
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Post by olegburn on Dec 22, 2020 21:55:34 GMT -5
Maybe I should start a new thread, moderator may say so, but I always want my deer bleeding big and fast until nothing left.
I'm not butcher, but I always thought that an animal drained of most blood be better tasting and such.
That is why I never take head shots.
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Post by olegburn on Dec 22, 2020 22:01:36 GMT -5
There's many ways to cook venison neck. Why not heart shots? Congratulations! And keep boring us... Deer come out of a nasty swamp. Anything to keep them from going back in is called for! We had a bunch of rain recently, so its sloppy and I wouldnt even want to go in with a quad. I see what you thinking. I have luxury of hunting mixture of woods and fields, abandoned orchards and no worries of deer going where you can't get them. There's some steep and deep ravines where deer on occasion will run in and die. Hard work getting them out but I rarely have time for well calculated shots because I mostly hunt on the move. |
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Post by hillbill on Dec 23, 2020 10:11:21 GMT -5
Maybe I should start a new thread, moderator may say so, but I always want my deer bleeding big and fast until nothing left. I'm not butcher, but I always thought that an animal drained of most blood be better tasting and such. That is why I never take head shots. I totally agree with getting the blood out, since I have butchered my own deer for the last 35 years I have found head shot animals and good table fare don't go in the same sentence. Many years ago I went through a stint where I head shot deer but soon found the meat to be so bloody I abandoned that idea quickly.
Yes you can get the blood out but it's difficult, much easier for me to make them dump it on the ground or in the chest cavity and not have to deal with bloody meat.
JMO, others will vary I'm sure.
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Post by Ice on Dec 23, 2020 17:30:10 GMT -5
Agree on getting the blood out. I’ve started packing mine in a cooler for 7-10 days and letting ice melt/drain out of the plug before further processing. Used to put them in the fridge for a week but there was always a mess. Thankful for a loving mother and then wife! I’m going to add a step on the next one....iced and drained for 5-7 days and then ten going to attempt a “dry aged” process by putting it in the bottom of the fridge.
I like the ice/drain method with the exception of working with wet, slime like quarters. I think allowing the fridge to remove the surface moisture will get the job done! Or I may move out west where you can hange them for a few weeks in the barn🤔
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Post by sew on Dec 23, 2020 18:53:17 GMT -5
Congratulations also. I think the 195Barnes is virtually magical. I know that this won’t be a popular viewpoint; but for 0-200 yards, I think the load mentioned (or 10/50 VV110/4198, 58-62 H4198, 37g VV110, etc with 195b/HLBS) has some advantages over a 275g, bore dized bullet in one of the pighter builds, or especially a breakopen. Oh, I forgot, how about a 40 Encore, retrofit other MLer?
A 40 cal 225g Barnes TEZ.
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Post by hillbill on Dec 23, 2020 19:14:36 GMT -5
My process, It works very well:
skin while warm, it's much quicker and easier.
debone meat and pace in the cooler a layer at a time, use standard table salt and coat the meat with it before adding more on top.
add ice then water until it covers the top of the ice, let it sit for 24 hrs then drain, fill again with clean water to top of ice (add ice as needed) you will be surprised how much blood the salt will draw from the meat and the salt also helps the cooling/ chilling process. wait 24 more hrs then let drain, add more ice as needed and drain cooler daily, I keep it in the cooler for 10-12 days making sure it stays completely covered in ice.
The outcome?
the meat gets instantly chilled using this process and stays at a consistent temperature as long as you keep the ice on it, I've done probably 100 like this for years and years and other than ageing in a cooler it's what I've landed on.
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Post by jimbob on Dec 23, 2020 19:17:52 GMT -5
Agree on getting the blood out. I’ve started packing mine in a cooler for 7-10 days and letting ice melt/drain out of the plug before further processing. Used to put them in the fridge for a week but there was always a mess. Thankful for a loving mother and then wife! I’m going to add a step on the next one....iced and drained for 5-7 days and then ten going to attempt a “dry aged” process by putting it in the bottom of the fridge. I like the ice/drain method with the exception of working with wet, slime like quarters. I think allowing the fridge to remove the surface moisture will get the job done! Or I may move out west where you can hange them for a few weeks in the barn🤔 +1 I'v used this same process for years works for me |
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Post by jims on Dec 23, 2020 19:25:42 GMT -5
I agree with sew if the range is less than 200 yards the 195 Barnes is quite effective. Not a 400 yard bullet but most of us do not get many shots like that. I used my daughter's MLII, .45 Brux barrel, 10 grains of 4759, 50 grains of 4198 , HLB sabot and I think a Fed 209 primer to take a doe at 90 yards this year. Only movement was downward. Quite effective at modest ranges but will not win the 400 yard competition shoots. No need to size so it is an easy field load.
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Post by smokepolehall on Dec 26, 2020 10:39:32 GMT -5
Congrats on a couple fine tick toter
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jarhead TX
Junior Member
Getting ready for another season
Posts: 65
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Post by jarhead TX on Jan 6, 2021 13:11:28 GMT -5
Took my 1st deer with Scout II that I got from Jeff last year 60 grs 275 Pittman Accu Max. Muzzleloader season open on Jan.4 thru Jan 17. It wasn't a long shot about 85 yds. to the neck and she dropped to the ground DRT. Kyle it took a little patience getting dialed in but she loves Pittman bullets. Thanks to all on this board, been reading almost a year now got the fever for ML won't go back. Just bought a stock can't find receiver yet but when I do I will be calling Jeff for the rest of my rig. Then going up to Kentucky for Challenge weekend.
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