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6 Hunting Tips
6 Hunting Tips #1 CAMOUFLAGE YOURSELF WITH A WINE CORK Toss a wine cork and a lighter into your hunting pack, and you'll never be
without a way to hide one of the biggest warring signs to game-your face. First give the end of the cork a pre-burn treatment. Hold
the lighter flame an inch below the tip until it smolders and flames. Rub out the black smudge on a piece of paper, then repeat.
ONCE YOU GET A GOOD CHARCOAL TIP, it takes just a few seconds with a lighter to rejuvenate the cork before you apply it to your face.
Cork camouflage washes off much more easliy than commercial paints. To carry, store it in a 35mm film canister. And be sure you're
using real cork, not synthetic. #2 STOP A RUNNING BUCK A low grunt or bleat will stop a close-in deer most of the time, but you'll need to minimize your movements.
Make a call holder by sewing a loop of elastic cord on one side of the upper chest part of your jacket. Slip a grunt call under the loop,
and you can reach it with your mouth. If you can't risk even that movement, try making a squirral-like tch,tch-tch with your mouth.
Have your gun or bow up and ready. Beyond 50 yards, a short, loud whistle sounds enough like natural sound-a bird call, perhaps?
That it holds deer in place and intrigued, but unalarmed, while they try to zero in on the source. If you can't produce an ear splitting
whistle with your lips, buy a referee's whistle and slip it on your grunt-call lanyard. Caught without a whistle? Hollar "stop!" and
hope for the best. #3 OWL HOOT WITH YOUR VOICE You nthink your grandfather needed a hunk of plastic to make a turkey gobble? You can learn the
barred owl's barking call-whoo whoo who whoo-aw!-with your voice, provided that: You have no shame, and no one is watching.
The candence is likened to the phrase "who cooks for you? who cooks for you-a-a-all?" THe trick is to summon the sound from below
your throat, where it takes on guttural tones. (Go to fieldandstream.com/owlhoot for a tutorial.) #4 BE THE CAMP BIOLOGIST Every deer camp should have a jaaw puller to age deer, if for no other reason than to give you
something else to talk about. Two tools are repuired: a pair of long-handled pruning shears and an inexpesive jaw extractor.
To help assess tooth wear, check out Cabela's Deer Aging Tool, with casts of eight jawbones in vaious age classes.
STEP 1: Lay the deer on its back and insert the jaw extractor between the incisors and premolars. Pry the mouth open.
STEP 2: Work it along the lower jawbone, pushing down hard to separate cheek tissue from the jaw.
STEP 3: Use the pruning shears to cut the jaw as it curves upward behind the last molar. Place the cutting bar
to the outside of the jaw and keep the handles parallel with the roof of the mouth.
STEP 4: Push the extractor through the cut. Put a foot on the deer's neck, then firmly pull the extractor out its mouth.
It will slide along the lower bone. At the front of the jaw, rotate the extractor 90 degrees to separate the jaws.
Remove the freed jawbone. #5 SCRAPE LIKE A BUCK Making a mock scrape is a great way to get the attention of the biggest bucks in your area.
WHERE: A trail or edge near a doe feeding area, upwind of your stand site. Look for a spot where a small branch or
sapling extends over the trail about chest high.
HOW: Don rubber boots and gloves. With a stick, rake bare a 3 to 4 foot circle.
Work a gelbased buck urine into the soil; try code Blue's Whitetail Buck Gel. #6 MAKE THE BEST BURGER The off taste in bad venison burger comes from fat, connective tissue, bone dust, and marrow.
Want to get rid of it? Be your own butcher.
TRIM LIKE A MADMAN: Use cuts no lower than shanks, and trim as much fat, tendons, and connective tissue as possible.
The thin, flexible blade of a pointed paring knife slides smoothly between connective tissue and flesh.
Wash it frequently to keep it from sticking.
GRIND IT RIGHT: Use the coarse blade. Electric grinders are easy to operate, but a high-quality hand cranker
churns through 5 pounds of meat in a single minute and is a snap to clean.
HOLD THE FATS: Despite all advice to the contrary, do not add extra fat at theis stage. Instead,
freeze packages of pure ground venison, and mix it later, depending on the recipe,
with binding agents such as ground chuck or prok, breadcrumbs, or eggs. |
Hunting
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