Not a very good year.  Only 1 deer and 2 turkeys killed on Saturday.  I was pretty much the only one to see any deer.

Monday was better though, with 10 or 11 brought in.  I did my part by taking down two small does.  Meat is meat.  

Only 11 in camp this year.  Weather wasn't very cooperative and the deer were very spread out.  Mast crop is amazing this year, especially given the dry conditions.

Here's the game pole Monday night...

And here's my home away from home...

Those are some great deer man. Congrats on the two does.

I have found over the years of keeping records of my hunts that when the mast crop is a bumper crop the deer don't have to go far to find food. It almost seems like they have disappeared. Go out in the middle of the day and look around the oaks. You are looking for spots where the deer bedded down to chew their food the night before. Then locate their bedding area. That afternoon position yourself between these two locations and as close to the bedding area as you dare get. This has worked countless times for me and my buddies.

Nice Burley,

As a meat lover to another has the tempatures been to your satisfaction.

I really hate it when its been high, last year I got a doe at A.M. and it was 44degrees and by noon it got up to 65degrees >  That really sucks for the meat hunters.

I've been thinking about waiting till December to hunt in Muzzle loader season. I get paranoid about my meat getting to warm.

Ice helps and shade but, not always

I have one of those big 5day coolers that I keep in the back of my truck. Here in Georgia I am hunting in the heat untill late November so we have to do something to protect the meat and I'm not paying anyone to keep it in their cooler. So I hang it, skin it and quarter it. This takes about 30min tops. I place the quarters and backstraps and neck meat and anything else I can salvage into thick trash bags and then put them in the cooler and add plenty of ice. After that I can either take it to a processor and pay less or I usually take it home and keep ice on it for a few days and then I process it myself.

What are those cloths on the deer for? Sorry Im a dumb yankee ;D

What are those cloths on the deer for? Sorry Im a dumb yankee ;D

I've never seen those either but my guess would be so that things like coyotes and bobcats cant bother the deer

They keep the bugs out of the cavity of the deer after the guts are removed.

This is how I skin my deer exept I don't cut down the back legs. You get alot less hair on the meat that way and in only takes about 5 minutes.

 

The best processing knife out there is a cheep fellet knife and a scrape sharpener. It will last you for dozens of deer and when you have sharpened it to a toothpick you replace it for six bucks.

that's what me and my bro did this morning went hunting. Didn't see much action besides wild turkey.

Aint got but one thing to say  

Grilled Venison Tenderloin

Tenderloin:

The part of the body of a quadruped on either side of the backbone and between the ribs and hips.

Venison is a delicious meat, but it tends to be dry. To retain moisture, inject with an injectable marinade and slow roast. I prefer the original Cajun Injector by Bruce Foods in their Creole Butter receipt (http://www.brucefoods.com/)

Prep Time: 1 ½ hours

Yields: 8 servings

Comments:

For best results, build a coal bed on one side of the grill. Place tenderloin away from hot coals, so it will receive medium-high heat.

Ingredients:

3 or 4 lb tenderloin

1 16 fl oz Creole Butter marinade

Zatarain's Creole Seasoning

Method:

Inject tenderloin with a whole bottle of Cajun Injector Creole Butter and coat tenderloin with Zatarian's. Cook tenderloin, turning once halfway through cooking process. Remove when internal temperatures reach 130F for rare to 150F for well done.

Nice bunch of deer.

I kinda gave up the deer hunting a few years ago though I still miss deer camp.

Very windy today, still lots of leaves on the trees and the mast crop is supposedly good around here.  I'm glad I'm not down in my old grounds today, those conditions would've meant for some slim pickins.