Is it time yet?

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thunderpole
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RE: Is it time yet? 2011/08/30 01:58:39 (permalink)
yea i did right beside the NO SEPT GOOSE HUNTING SIGHNS ha and im pretty die hard i own myself easly over 5 grand in stuff decoys guns shells bags ect ect so i feel like mis well go balls deep or y even go at all ya know? got all the shat to every year same story got 4 5 fields lined up wit hundreds of honkers in it then week before season bam all vanished nowhere to be found so we always have the same hay field we hunt as back up some sweet talkin tickel the flag and we do alright most the time second week is better once they start cutting corn for silage and yea i watched shanango one night for them to fly back and was dumb founded on how many i didnt see but o well gona do our best . . . . . best of luck to everyone


sincerly ...

thunderdik haha
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woodnickle
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RE: Is it time yet? 2011/09/01 06:19:17 (permalink)
Dam!!!! Light show has been going on for over an hour!!!!

#32
Hummer82
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RE: Is it time yet? 2011/09/01 07:35:52 (permalink)
Maybe with all the rain and cooler temps, the geese will take there time getting to the fields.  They will loaf field to field all day.  Wish I was out...Good luck to all.
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RE: Is it time yet? 2011/09/01 11:41:42 (permalink)
I hunted a puddle surrounded by fresh cut alfalfa this morning. And when I say hunted, I mean I was in my truck during the storms and downpours and pond side at other times. Glad my buddy's pond is only 50 yards away from his driveway

Really only had about 45 minutes of uninterrupted time. There was one lone goose sitting on the pond by the time I made my way down at about 7:45. He just walked into the field and fed all morning. Was hoping he'd serve as a live decoy for me but there was nothing flying by the time I had to pack up at 11.
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thunderpole
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RE: Is it time yet? 2011/09/01 11:52:34 (permalink)
be glade you wernt out getting soaked haha but i was suporised how they flew in that down pour but we got to the field at 2am to clame what was ours for the morn and right befor light some yahoos pull in and try sayin they ant leavin? i mean it wasent that hot a spot thats just respect if pulled up and there was a spread already out well o well first come first serve i would have went to plan b always have back up on hot days if we sat in the freekin rain til 10 lsat 5 hours in thunderstorm waiting for light and you try takin my spot ha i dont think so none the less hunt ill never forget and one they didnt get shootin in only got 5 but our faults where in wrong spot couldnt hit ****
#35
woodnickle
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RE: Is it time yet? 2011/09/01 12:56:24 (permalink)
Got out at 8. 3 took off as I was walking in but only got 20 yds before 2 were down. Set deaks up and an hour and a half later 8 flew in. Mika got excited and spooked them...3 misses. 11/2 hr. later 1 came right in and locked up. No. 3 down. My limit done by 11 and said time to go. Mika was tired and ready.
Those lightning strikes were wild for sure!


post edited by Mikastorm - 2011/09/01 13:41:22

#36
Hummer82
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RE: Is it time yet? 2011/09/01 14:19:32 (permalink)
If your looking into of getting rid of all your filthy geese(lol), give this a try.
http://erie.craigslist.org/spo/2554687075.html
post edited by Hummer82 - 2011/09/01 14:22:42
#37
woodnickle
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RE: Is it time yet? 2011/09/01 17:18:01 (permalink)
Spicy Goose JerkyPreparation Time: 20 minutes    
Curing Time: 12-24 hours
Drying Time: 10 hours
Makes about 1 pound of jerky

Ingredients
4 pounds (about 2 quarts) skinless goose breast fillets, trimmed of all gristle, fat, and    
silver skin
3 tablespoons coarse salt
1 cup brown sugar
1 cup water
3/4 cup soy sauce
1/2 cup Worcestershire sauce
2 tablespoons garlic powder
2 tablespoons chili powder
3 tablespoons coarsely ground black pepper
2 tablespoons red pepper flakes

1. Cut the meat into 1/4-inch-thick strips. For chewier jerky, cut with the grain of the meat. For tender jerky, slice across the grain. For even more tender jerky, lightly pound the meat with a mallet.

2. Combine the remaining ingredients in a bowl and stir well to blend. Add the meat strips, cover, and refrigerate for 12 to 24 hours. Remove the meat from the marinade and dry on racks (baking racks work well) in the refrigerator for an hour. Place the strips in a 175-degree oven or smoker for an hour or until the internal temperature of the meat reaches 160 degrees. Lower the temperature of the oven or smoker to 140 degrees, and if you are using a standard kitchen oven, crack the door open about an inch to allow moisture to escape. A foil ball works well as an oven door stop. If using a smoker, open all the vents. After five hours, flip the meat strips over and heat or smoke them for another five hours or until they are thoroughly dry.

3. Package the jerky strips in vacuum-sealed zip-lock bags and freeze for up to a year.


#38
thunderpole
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RE: Is it time yet? 2011/09/01 18:58:09 (permalink)
sounds delish ima try your recipe out mika nevermade it before so ima give it a whirl is it better in the oven or smoker i have both? maby ill do a batch in both see whats better
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RE: Is it time yet? 2011/09/01 20:21:07 (permalink)
Nice shootin' Mika!!! And looks like a good recipe too. Been wanting to make some goose jerky. They're OK on the table, but not wild about it.
#40
IUP30
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RE: Is it time yet? 2011/09/01 20:55:59 (permalink)

ORIGINAL: Hummer82

If your looking into of getting rid of all your filthy geese(lol), give this a try.
http://erie.craigslist.org/spo/2554687075.html



These are the best goose sticks - they taste more like venison than goose! We had a batch done last year and we'll be doing our meat the same way again this year. Simply unreal tasting!

Our group killed 29 this morning & 1 band - 7 men. Our other group of guys set up a few miles away killed a 5 man limit & 1 band (40). Rain was a pain but dealt with it best we could and ran for cover when lightnight was close. Birds seemed to only fly for us in between the heavier storm cells. Picked up at 11.
#41
Hummer82
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RE: Is it time yet? 2011/09/01 21:09:06 (permalink)
I used a marinade very similar to Mikas... It is as good as it gets.   I found thru trial and error that High Mountain dry rub (regular) works pretty good and eliminates some work and money with the marinades.  My smoker is very fussy, Jerky to charred chips is a matter of 20 minutes

Suggestion: If your really into putting the goose meat to good use, buy a grinder.  You can make just about anything that you would do with venison given the proper blend of beef and porkfat.... Killer Chili. sasauge, stiks, hamburgers, tacos, sweedish meatballs... etc.  
#42
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