The 044 was busy cutting firewood today, with the 28" bar often buried in Red Oak or Pig Nut Hickory. Will post some pics after my phone charges! That saw always puts a smile on my face, and it is not ported!
Scrounging Firewood (and other stuff)
- Thread starter mainewoods
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We had 1/2" this morning, and it stayed in the 20s all day, so everything is white, but nothing to worry about.
1/2 inch around here and the population goes into panic mode. Grocery stores sale out of milk and bread and folks are running around to all the convience stores cleaning out the shelves. Kinda funny to watch, but scary when you have to hit the highway and dodge all those folks that think they can run 90 mph just because they have 4wheel drive.
Toy4xchris
ArboristSite Operative
Had a little time and some pallet wood left today so I made myself a wood rack for the house and set it on some foam from a piece of furniture my wife had bought so all and all free wood storage 32" wide by 18" tall sides. I love free/cheap stuff
sent from my electronic leash
sent from my electronic leash
We got about a foot today. Blew out the driveway at 5. Wife came home at 7:30 and there was another 4" in the driveway already. Having to knock the snow off the scrounge before I bring it in the house.tpence2177
ArboristSite Operative
We are actually getting snow right now lol. I wore shorts and a t shirt Monday and tuesday of this week and they are predicting up to three inches tonight for us in Alabama
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PSUplowboy
Firewood cutter
I like to pressure can some of my deer. It's nice to heat up in the skillet and pour over toast, or just eat it out of the jar for lunch. Since I started raising beef cows, the deer have gotten a break.
It's 3 degrees here with maybe 6" of snow- no big deal. The worst winter I've seen at my place was 220-260 inches of snow (average is 90-110 inches). That just sucked.
It's 3 degrees here with maybe 6" of snow- no big deal. The worst winter I've seen at my place was 220-260 inches of snow (average is 90-110 inches). That just sucked.
I've got some canned moose and caribou that a customer brought me from NFLD , let me tell you if you think deer is good .... 
PSUplowboy
Firewood cutter
I bet! I like using wide mouth jars to get the meat out easier.I've got some canned moose and caribou that a customer brought me from NFLD , let me tell you if you think deer is good ....
That's lots! The average annual here is 130 inches. The highest in Ontario. Gotta be best at something right?
Would you mind sharing your canning process?
Nobody believes me when I tell them that caribou is the king of North American wild game meat. Glad to hear you are a believer.I've got some canned moose and caribou that a customer brought me from NFLD , let me tell you if you think deer is good ....
benp
Addicted to ArboristSite
I normally sear at the end 4 min per side after its hit 125 internal. I flaked out for some reason and these went 5-6. I was not happy when I cut into it but the taste overcame my screw up.
A big contributor of a deer's taste has to do with diet. This was a southern MN corn fed deer. Taste waaaaay different than our local balsam bough and twigs fed deer.
I ate venison in Texas once. You could have passed that as need to anyone.
The deer I got this year had nothing but grass in his belly, and he taste good. Others I've got have had either corn or acorns.
In the mid 70s I was driving a tractor trailer down to Atlanta GA with my brother and a friend, and they got snow down there for the first time in several years. It was like playing dodge ball, many of those crazy SOB's did not even slow down, and went off the road one after the other. We almost could not believe what we were seeing!
In the mid 70s I was driving a tractor trailer down to Atlanta GA with my brother and a friend, and they got snow down there for the first time in several years. It was like playing dodge ball, many of those crazy SOB's did not even slow down, and went off the road one after the other. We almost could not believe what we were seeing!
The 044 cut all this Red Oak and Pig Nut Hickory with less than a tank of gas ... we cut a good deal more, but no pics. Some of the Oak exceeded the width of the 28" bar.
Yea, I got my winter (hunter) beard on. Not quite up to Zogger standards, but hey! It will be gone in a few weeks for the start of Tax Season.
Yea, I got my winter (hunter) beard on. Not quite up to Zogger standards, but hey! It will be gone in a few weeks for the start of Tax Season.
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Hey, you can't post those pics here!
needed a fix yesterday so i just noodeled up 2 - 4 foot log butts i found. took almost 2 tanks of fuel.
PSUplowboy
Firewood cutter
I separate the quarter, front or rear, into muscle groups. Remove all fat, membrane, gristle, etc. Cut it up into roughly bite sized chunks. I think it's somewhat important to then chill the meat covered in the fridge at least over night.
You can then season and slightly brown the chunks in a skillet- I've both skipped and done this step.
I like wide mouth pints. I'm sure we would preheat them in the oven. (Wishing mom was here giving the specifics!) Pack the jars (now I'm foggy on specifics- they're wrote down and stored in the pressure canner) I think leaving some head space while adding half a beef bouillon, couple small sticks of celery, maybe a chunk of onion, and top off with boiling water.
Now the pressure canner- ours is probably from the 50's. It was my grandma's and I know it's an All American. I'm remembering adding water and a spoon of vinegar to the canner itself? The cook time and temperature- I won't guess- it's the same as beef. I might see mom today to find out.
Make sure the lids sealed and basically that's it other than the specific cook time. I'll verify it with mom, lol. It'll be some of the most tender venison you'll have outside of tenderloin and loin. It's a good way to save freezer space. You can basically mash the chunks with a fork, and there's usually enough liquid in the jar for a good open faced sandwich.
Now- who wants some buckwheat cakes?? Getting ready for men's breakfast at the church.
benp
Addicted to ArboristSite
That's awesome!!!!
I wish we had an abundance of big hardwoods here like you guys. I would love to try hickory.
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