I hear you, Ed, and understand completely. If I didn't personally know this guy I wouldn't do it either.
2024/2025 Squirrel Hunting Thread...........
- Thread starter ETipp
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Okay all you PA boys. Only one more day until your squirrel season opens. R U Ready?
It works pretty good. And easy to get.
Fly eggs, yellowjackets, wolves, spoilage... Easy to see why the old timers waited till the first frost.
Im ready. Clothes are freshly sprayed with permetherin, (however ya spell it), speed loaders are filled, .310's are in the weasel skin, patches are cut, I just need to place them in the mink oil can. I'll run an alcohol patch down her gullet tomorrow evening, slap a load in here and be up at 4.
I just gotta remember to set the coffee pot timer, and but spare wafers and fuel in the thermacell. Maybe tickle the stone with my kabar.
Atta boy!
Just remember to put in some ear plugs before you go to bed so can't hear your Crockett rifle talking to you in the middle of the night. Wouldn't want you going to the woods all worn out and all.
Oh geeze, they were under achievers. It takes a serious, dedicated hunter to tackle the insects and heat in order to squirrel hunt during early season.
I’ve been saying it this evening. “One more day. One more day”. Even got my wife to repeat it with me. Lol
Exactly. Back in the nineties I used to get mine processed. I might shoot a big body deer and get much less meat than I expected. Then the next one might be a tiny spike that miraculously produces a big box of meat. Never questioned it. Then, with the last one I took in, there was no loin in my box. So I talked to the order taker there and he told me to just stop by and they would give some loin. Next time I talked to him he told me they don't keep anybody's meat separate and they had plenty of loin in the cooler. Turns out all the meat is pretty much mixed into the cooler or freezer and boxes are packed for customers basically by the size of deer they killed. Got pretty good with a knife and never went back. I like self sufficiency anyway...
NO... uh-uh...
I just don't think Bill would do that to me. I've known him for 25 years. He only cuts for people he knows. I'm going to ask him about that..,
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longcruise
70 Cal.
Yeah, I had to order the citric acid powder from a pharmacy. It's not prescriptive so I dunno?? Probably can get init off Amazon.
I think they killed and took the amount of meat they could eat till it spoiled andeft the rest.
The guy at the shop I was using was a guy I worked with. He worked there on the weekends. They properly processed the meat, wrapped and labeled it, then put it in their big walk in freezer or cooler one. Don't remember which. But it was allegedly organized where this section was tenderloin, that section was ground, and so on. So the meat wasn't haphazardly handled. Just no chance your meat will actually be your meat. Was enough for me to do it myself. Never know how somebody else handled their deer after the kill.
Those guys also had a pretty big operation. They took in at least dozens of deer every weekend and stayed covered up. So I guess they didn't have time to keep track of each specific animal. I'm glad squirrels don't go to a processing house...
I may just put her a$$ in the truck the night before. I'd hate to have to drop a chunk of butter in my coffee first thing in the morning. I'm glad we brought up hunting prep. I think I'm out of gallon zip locks.Just remember to put in some ear plugs before you go to bed so can't hear your Crockett rifle talking to you in the middle of the night. Wouldn't want you going to the woods all worn out and all.
Well on top of being extremely excited for opening day Saturday, I just got a text from my friend who bailed me out and is finishing my flintlock I started. It’s done!!! Going up Sunday after church to pick it up. Pictures to follow boys!!
Well that is great. Looking forward to the pictures.
Good deal Jim!
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