[quote]pushharder wrote:
This Saturday, opening day, my GF and I will be hunting wapiti and deer horseback and side by side right out the back door of my house. I live a few feet from a national forest.[/quote]
-scoff- thebodyguard would be riding on his direwolf surrounded by his pack of pitbulls picking off deer with his golden eagle!
push that’s pretty badass, straight out of a storybook for someone like me who livs in singapore. only wildlife we got are cats, dogs and rats. hopefully i’ll get to do something like that in the future.
Killed a 4-pointer Tuesday. Probably would have let him go so he could grow, but it my first opportunity this season, and might have been kicking myself later for not getting the meat in the freezer. Wasn’t using any calls or scents.
Question for the more experienced hunters here, who uses calls, or doe piss? I’ve tried the piss before and it brought a nice eight pointer around once. I wanted my cousin to take the shot, but he got the buck fever and he missed his chance.
[quote]Derek542 wrote:
Little brothers last kill, one shot two hogs[/quote]
How much meat do you get off those hogs? They say Feral Hogs are moving into VA. I know they do some major damage, on the other hand, year round hunting, and hunting at night = Woo Hoo!
^ I kinda can’t wait for the feral hogs in central NY to spread south to near where I live.
I dread the immense property damage but I really wanna try hunting for hog. There is just some primal appeal to it… people have been hunting hog forever.
12pt shot last week with a .270 at 160yrds. Luckily it hadnt started rutting this season yet so the meat had a good taste still. Took me about 8 hours to get the damn thing processed but I do enjoy doing it myself.
[quote]farmerson12 wrote:
12pt shot last week with a .270 at 160yrds. Luckily it hadnt started rutting this season yet so the meat had a good taste still. Took me about 8 hours to get the damn thing processed but I do enjoy doing it myself.[/quote]
Nice! That is something that the temps affect the rut that much. Ours will pretty much be over in two weeks.
Eight hours! Did that include grinding burger and such? I had a guy who was a butcher go up hunting with me once. I shot a small spike right behind the cabin and we had it cut up and in the cooler in an hour with four guys.
[quote]farmerson12 wrote:
12pt shot last week with a .270 at 160yrds. Luckily it hadnt started rutting this season yet so the meat had a good taste still. Took me about 8 hours to get the damn thing processed but I do enjoy doing it myself.[/quote]
Nice! That is something that the temps affect the rut that much. Ours will pretty much be over in two weeks.
Eight hours! Did that include grinding burger and such? I had a guy who was a butcher go up hunting with me once. I shot a small spike right behind the cabin and we had it cut up and in the cooler in an hour with four guys.
[/quote]
Exactly. The rutting down here is started recently but will increase and last longer since it doesnt get cold enough until late November/early December. Ya the eight hours is including skinning, butchering, processed(grounded, steaks, and jerky). It was only me so it took me awhile to haul everything around. I generally dont ask local friends for help since they wont get off my back on hunting on my place. It gets old real quick.
