Oh, I neglected to mention the foil packages on the grate are barbecued ribs and home fried taters just waiting to get et
POST your photos of medicating outside in Alaska
- Thread starter elkamino
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dave chull
Well-Known Member
Get your grub on yeehaw
elkamino
Well-Known Member
Any luck yet @GreatwhiteNorth ? I head out for a week this Wednesday for moose, I'll be sure to get a pic or two.
The weather has been crap, too warm, blowing and raining it's not looking good, there not moving much up high above tree line so far
elkamino
Well-Known Member
I head N of Fairbanks in the truck camper tomorrow with my lady. The weather looks better up there- highs below 50 and lows around freezing for next week, only 30% chance of rain. We're in descent shape already with 1.5 caribou (cow and calf), about 40# of halibut and 60# salmon. Good enough for my family and I;m not complaining but theres
not much to share with outside friends.dave chull
Well-Known Member
Moose?
I wish you well my friend - I have been hunting the same area of the Alaska Range for the last 13 years & by my count have either taken or helped take 19 moose out of there in that time.
Besides I could use a dry year to eat up some of the "back stock" my 3 freezers have.
Again though, the Sitka population where I'm at is at a big "high" right now after 3 mild winters. Lots of them & lotssa big Bucks.
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dave chull
Well-Known Member
See any caribou from nelchena heard ?
Nope, not a single head of Boo to be found, BTH if I do see them where I hunt ADFG says they are from the Macomb herd.
I did spot a nice male martin which is a first for me in the summer. I've caught an ass load of them while trapping in the winter, but summer sightings are rare for me.
elkamino
Well-Known Member
That was the hope but five days of hunting and saw no bulls, and any bull was legal.
Rgr - my area is "any bull" and the only one I know of being taken was by my bro that lives in Tok - lucked into a bull cruising the timber/swamp line.
Around 40" or so but still an excellent eater.
elkamino
Well-Known Member
Thanks for the well wishes! Yes eat your backstock lol. Or get a moose and give it away!
We did not have luck with a moose up on the ______, which is a bummer because its our preferred meat. But I did get a real nice black bear, my first. Hit the aorta from the front and it pumped completely out in under 10 seconds. It was amazing and a relief to see.
I've only eaten bear once and it was good, but weird. I was still nervous about the taste and I gotta say after just one pan fried steak today I think its amazing! Fried in its own fat I might add! Apparently bear fat was the norm back in settler days, used as butter and fry grease and boot waterproofer too.
The meat if anything is like beef? I was expecting more pork-like, but not really. The fat is SO good. Got 16# sealamealed in the freezer and will render the shit out if it! Stoked for that. I Honestly I should have done better with the fat in the field, and could have got more. BUt it was my first and was learning for sure.
There's no exit wound and I'm having the hide tanned, claws-in but not doing a rug or head thing. I Finished butchering tonight, just have to clean up but had to smoke some fucking hash necause I'm almost done and stoked but now I've been on RIU too long. Anyway I just gotta clean up and put a couple bowls of "To Grind" in the fridge because we;re making sausage this weekend. A buddy has some moose and I've some caribou so we;re grinding/stuffing Italian, breakfast and brats. I got a 1.5 HP grinder that never flinches lol and we'll probably grind 60# or so. Getting spices together tomorrow.
The head's skinned but I'll clean it up this weekend. Its amazing and I want to make it nice, I've boiled skulls before but would rather take this one to a beetle guy- got anyone you;d recommend?
Oh yeah one shoulder is already marinading in a brine, I'll smoke it in 10 days and will have bear ham! Holy shit. Got a hock in the brine too.
Most awesome apparently is that its a "berry bear"? Lol. Again I don't know much about this but the fat sometimes erupts in a blueberry color! Purpleish blue. Plus as the field dresser I know it had been eating berries no doubt. Most importantly is that so far its excellent fare. I'll get some pix up soon.
elkamino
Well-Known Member
Martens are SO COOL. I've only seen a couple, they have a notable gait, funky ass critters for sure!
You only have to remember that bear are much like pork - you don't age the meat, you process and freeze as quickly as possible.Thanks for the well wishes! Yes eat your backstock lol. Or get a moose and give it away!
We did not have luck with a moose up on the ______, which is a bummer because its our preferred meat. But I did get a real nice black bear, my first. Hit the aorta from the front and it pumped completely out in under 10 seconds. It was amazing and a relief to see.
I've only eaten bear once and it was good, but weird. I was still nervous about the taste and I gotta say after just one pan fried steak today I think its amazing! Fried in its own fat I might add! Apparently bear fat was the norm back in settler days, used as butter and fry grease and boot waterproofer too.
The meat if anything is like beef? I was expecting more pork-like, but not really. The fat is SO good. Got 16# sealamealed in the freezer and will render the shit out if it! Stoked for that. I Honestly I should have done better with the fat in the field, and could have got more. BUt it was my first and was learning for sure.
There's no exit wound and I'm having the hide tanned, claws-in but not doing a rug or head thing. I Finished butchering tonight, just have to clean up but had to smoke some fucking hash necause I'm almost done and stoked but now I've been on RIU too long. Anyway I just gotta clean up and put a couple bowls of "To Grind" in the fridge because we;re making sausage this weekend. A buddy has some moose and I've some caribou so we;re grinding/stuffing Italian, breakfast and brats. I got a 1.5 HP grinder that never flinches lol and we'll probably grind 60# or so. Getting spices together tomorrow.
The head's skinned but I'll clean it up this weekend. Its amazing and I want to make it nice, I've boiled skulls before but would rather take this one to a beetle guy- got anyone you;d recommend?
Oh yeah one shoulder is already marinading in a brine, I'll smoke it in 10 days and will have bear ham! Holy shit. Got a hock in the brine too.
Most awesome apparently is that its a "berry bear"? Lol. Again I don't know much about this but the fat sometimes erupts in a blueberry color! Purpleish blue. Plus as the field dresser I know it had been eating berries no doubt. Most importantly is that so far its excellent fare. I'll get some pix up soon.
I learned that on my first one & the Mrs. won't let me forget how much she hates bear. : )
Yeah, they look a lot like a brown slinky bouncing around.
dave chull
Well-Known Member
I was born on marten st lol
elkamino
Well-Known Member
Thanks!
And bro I've been to Vietnam back in 99, just for a week in Saigon (Ho Chi Minh City?) and the surrounding area. Had a WONDERFUL time, the people were super friendly and the food incredible. I've since been back to Thailand a few times but not VN. I've always wanted to go back but ya know how it goes...
Vnsmkr
Well-Known Member
I definitely know how that goes. I'm not far from Sgn (yes, HCMC). Actually some of my friends who spent most of their lives in Wasilla have a restaurant/bar here where I am. You in Anchorage?
elkamino
Well-Known Member
Its a small world. Yep I'm in Anchorage.
dave chull
Well-Known Member
Shits hittn fan!