I'm from Fort Wayne, Indiana and i'm curious about something. I've been deer hunting about 30 miles north of me for the past 3 years. Last year, I was definitely more serious about it...didn't get to harvest anything, but it was very exciting, nonetheless.
I'd like to make sure that I give it my "all" again this year and I think that means that I start during the opening days. I didn't hunt last year for the first 3-4 weeks because it was so warm here and I was afraid that the deer would spoil before I could get it to the processor.
Can you tell me what would be the longest amount of time that would be ok, in regard to the meat, before I got it to the processor? I just wanna make sure that I give the meat every chance of getting to the processor before any spoilage happens.
You ask a very good question that many hunters face in the early season. For the longest time i didn't hunt the opening weeks either because i didn't have confidence in harvesting a mature buck during that time. However a few bucks are still in their summer pattern & aren't quite as spooky, hence an opportunity!! As far as the meat goes, if the temps drop down in the low 40's or lower i wouldn't worry about it, just recover your deer as soon as it gets light out. However; if it's really warm, you might have a long night ahead of you.trying to locate your deer.
Rather than spend my hard earned pennies on those cool Shoot-N-See targets or even the preprinted targets at sporting goods stores, I save a few bucks for weekend plinking sessions by using paper plates as targets. A 100 count pack of paper plates costs less than a 10 count pack of preprinted targets.
If you are playing with something like a semi auto AK, or building a young shooters confidence with a 22 or shotgun, those big eight inch blanks are perfect for putting holes in all...