Big Game Hunters, Show Your Stuff

elkamino

Well-Known Member
Nice sized blackie - some good eats there and a really nice coat from what I can see.
+
Thanks! It was an easy shot, he was walking right at me, 30 yards, a single 180 gr 30.06 right through the aorta. It was relieving to see him pump out in less than 10 seconds but I definitely had another round ready! The way the blood gushed out I thought there must've been a big hole but no, just a pencil entry and no exit, so yes the hide's nearly flawless. Stoked about that and its already at the tanner.

The meat is excellent! The regs says we had to keep either the skull and hide or skull and meat, we kept it all and got a bunch of beautiful meat and fat off him. Its way tastier than I expected, and that;s a relief. Most say pork-like. I'm a few meals into it and it really reminds me more of beef than the moose, elk and deer I'm used to.

We already made a bunch of sausage and I just put a 4# roast through the pressure cooker for dinner.

I'm degreasing the skull too.

Anyone ever render fat? I've got about 15# and am going to try that too.
 

GreatwhiteNorth

Global Moderator
Staff member
Made it back alive - the 11 mile crossing of the bay was nerve wracking at times, 11-12' swells with 35kt winds white capping. No deer this trip (blowing too much I think) but we did manage to pull a half dozen kings, a couple of silvers and one decent halibut.

trip.jpg trip1.jpg

I wear a size 13 boot for comparison
(And this is really just a small/medium sized bear).
trip2.jpg

Where's Waldo?

waldo.jpg
 

curious2garden

Well-Known Mod
Staff member
Thanks! It was an easy shot, he was walking right at me, 30 yards, a single 180 gr 30.06 right through the aorta. It was relieving to see him pump out in less than 10 seconds but I definitely had another round ready! The way the blood gushed out I thought there must've been a big hole but no, just a pencil entry and no exit, so yes the hide's nearly flawless. Stoked about that and its already at the tanner.

The meat is excellent! The regs says we had to keep either the skull and hide or skull and meat, we kept it all and got a bunch of beautiful meat and fat off him. Its way tastier than I expected, and that;s a relief. Most say pork-like. I'm a few meals into it and it really reminds me more of beef than the moose, elk and deer I'm used to.

We already made a bunch of sausage and I just put a 4# roast through the pressure cooker for dinner.

I'm degreasing the skull too.

Anyone ever render fat? I've got about 15# and am going to try that too.
Yeah, you'll figure rendering fat out on your own, now 'marinate' the next big hunk in buttermilk for about 12 hours. You're welcome
 
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