My 2013

[Hillbros_96]

Congrats on both bulls, and the mule deer.

[Sitkaspruce]

Awesome boys!!!

Congrats on the bulls

Whats up next Coach?? Some time left for WT's??

Cheers

SS

[kennyj]

Awesome bulls! Thanks for sharing your season.
kenny

[coach]

Awesome boys!!!

Congrats on the bulls

Whats up next Coach?? Some time left for WT's??

Cheers

SS

Yes, sir! Getting down to the nitty gritty this week. Hopefully a good WT will show up. A couple of the big guys I've been holding out for have broken their tines fighting. Standards may have to be adjusted slightly. Hopefully this thread has a little more life in it.

We've got a fair amount of scrap set aside to use for wolf bait this winter. Hoping to do our part on that front as well.

[whitetail2009]

Very nice moose there .We are cutting our moose up tomorrow. Lots of work but its worth it, cutting up our own meat.

[coach]

Very nice moose there .We are cutting our moose up tomorrow. Lots of work but its worth it, cutting up our own meat.

I definitley agree with you on that one. That said, I butchered the fronts on mine and sent the back half to my butcher. Fronts mostly became burger with a couple roasts that will be made into jerky.

Im surprised you are cutting yours up so soon? What are your thoughts on hanging?

[Whonnock Boy]

Do you try to do any rattling while your in the blind Coach?

[coach]

Do you try to do any rattling while your in the blind Coach?

Yes, we did. That's when we called a buck in behind us that we heard but didn't see. His tracks went through ours and about 25 yards away. I'm thinking a tree stand might be a better way to go when calling or rattling.

[whitetail2009]

I definitley agree with you on that one. That said, I butchered the fronts on mine and sent the back half to my butcher. Fronts mostly became burger with a couple roasts that will be made into jerky.

Im surprised you are cutting yours up so soon? What are your thoughts on hanging?

.
7-10 days is fine or longer .will be 8 days tomorrow , we are cutting up fronts for some roasts and trim for sausage and burger. Temp is right just keep it from freezing as aging stops then.either way they are large bulls and are just out of rut . Don't know about your bulls but ours had minimal fat on them,as they have been busy for the last few weeks burning it all off. I will be cutting up the rear quarters on mon prob. Hope that meat is not tough,and the fork does not stand up straight in the gravy Will let you know. How long did u hang yours for?

[coach]

Mine hung for about 10 days. There was a noticeable change in the meat over that time. It was like everything relaxed and became a lot more tender. Should be great. I think the hinds are still hanging. No call from my butcher yet.