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post #1 of 14 (permalink) Old 11-07-2008, 03:29 PM Thread Starter
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Emma's first buck

okay, I actually shot it for Emma. We are allowed 1 cull buck and one 'good' buck. At one time I had this guy, and a 6 pointer, and an 8 pointer and a 10 pointer within 100 yards of me. The 10 was an okay deer, but only about 14" wide. I am hoping for about 17" wide. At least I got a little meat in the cooler, even though it was a small bodied deer. Looks like my dog CJ was hungry or curious?





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post #2 of 14 (permalink) Old 11-07-2008, 07:25 PM
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Congrats Stephen... Meat's meat man that's all that matters... I'm headed out tomorrow to get some more... I have 7 doe tags and my son has 2, so we should have a pretty good load if all goes well... 8)



Doug... 8)

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post #3 of 14 (permalink) Old 11-07-2008, 07:29 PM
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Man,,,, what did you kill that spike for? :lol: :lol:

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post #4 of 14 (permalink) Old 11-07-2008, 07:31 PM
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Quote:
Originally Posted by ThndrChkn
Congrats Stephen... Meat's meat man that's all that matters... I'm headed out tomorrow to get some more... I have 7 doe tags and my son has 2, so we should have a pretty good load if all goes well... 8)



Doug... 8)
Around here you can kill as many as you want as long as it's not smaller than a spike.

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post #5 of 14 (permalink) Old 11-07-2008, 07:35 PM Thread Starter
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Quote:
Originally Posted by jones
Man,,,, what did you kill that spike for? :lol: :lol:
food! I make my own sausage and it is gooood! Usually about 75 links of smoked and 20 links of dried sausage.


Hey Doug, I am using those Hornady SST bullets (117 grain 25-06) and that spike was torn up and the bullet went fully through. It was only about 75 yards away. ops: This evening I shot a 90 pound hog and she was about 80 yards away and the bullet went fully through and left an exit wound I could put my beer can through. Those SST's tear stuff up, but retain their weight and go all the way through. I'm happy with them

Sharpen your pitchforks and light your torches... 'CHANGE' is coming!

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post #6 of 14 (permalink) Old 11-07-2008, 08:04 PM
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Our parts manager got a real nice 13 point this week, weapon of choice was an 08 Focus................ :lol:


Whats up with the cheap beer??????

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post #7 of 14 (permalink) Old 11-07-2008, 08:29 PM
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Keystone light :shock:

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post #8 of 14 (permalink) Old 11-07-2008, 08:47 PM
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Spike horns are easier to stir the gravy with. A big buck's horn won't fit in the pot. :lol:
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post #9 of 14 (permalink) Old 11-07-2008, 09:02 PM
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A buck in the truck is worth two in the bush any day. :lol: My brother went elk hunting in CO this last weekend, he said the beer to elk ratio was quite high. :lol:

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post #10 of 14 (permalink) Old 11-07-2008, 10:35 PM Thread Starter
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Quote:
Originally Posted by richter69


Whats up with the cheap beer??????
I don't get it? What other beer is there?


I like in order:
1) free
2) Keystone
3) Cheap
4) Coors
5) Beast light
6) Busch Light

Sharpen your pitchforks and light your torches... 'CHANGE' is coming!

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post #11 of 14 (permalink) Old 11-07-2008, 11:36 PM
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Steve what kind of sausage do you make? When you say dry sausage do you meat air dryed or smoked? Good shoot'en, great looking baby must take after Mom. :lol:
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post #12 of 14 (permalink) Old 11-07-2008, 11:49 PM
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Hey, what's that sticker on the truck window? I thought political threads were a no-no! :lol: I like the Hornady bullets too. I've just used the interlock soft point round nose in my .458 Win Mag (I load them with 76 grains of RL-15, so not max loads but close with the 500 grain bullets). Haven't used them hunting yet as there's not many elephants or rhino around here, but digging them out of soft dirt (wayyy back in they hole they make) shows great expansion and the jacket holds together with the lead.

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post #13 of 14 (permalink) Old 11-08-2008, 10:47 AM Thread Starter
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Quote:
Originally Posted by uf63
Steve what kind of sausage do you make? When you say dry sausage do you meat air dryed or smoked? Good shoot'en, great looking baby must take after Mom. :lol:
I mix 40/60 hog/deer meat. For my dried sausage I smoke it about 12 hours and then keep it in the smoke house for a week or so until it's dry (cured). Sometimes I have to give it a little heat, but I never get the temp above 100 deg. I love the dried sausage. Some people over dry it, but I like mine with still a little moisture in it.


Scott- I was wondering if anyone would notice that. FYI I am not trying to do some subliminal politicking :lol:

Sharpen your pitchforks and light your torches... 'CHANGE' is coming!

We say grace, and we say ma'am, if you ain't into that we don't give a damn... cause a country boy can survive!
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post #14 of 14 (permalink) Old 11-08-2008, 11:03 AM
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I'll be honest, most beer tastes like horse piss and no I dont know what horse piss tastes like personaly. I can tolerate a good strong dark beer, but that cheap stuff I'd just rather do without. Its about quality, not quantity.

I prefer a good Tennesse whisky.............


I'm just givin ya crap, so dont get all bent about it :lol:

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