Corpusfishing.com

injured reserve · Posted: Thu Nov 08, 2012 10:49 am Post subject: my medina county buck

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just sayin

mwjust · Posted: Thu Nov 08, 2012 11:40 am Post subject:

Nice buck. Congrats!
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Eat, Sleep, Fish, Repeat

TroutChaser · Posted: Thu Nov 08, 2012 1:54 pm Post subject:

very nice, congrats

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

That's a nice one!
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redfin21 · Posted: Thu Nov 08, 2012 7:35 pm Post subject:

Nice buck! Congrats! Gotta get mine ASAP! Very Happy

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wishin i was fishin!

TexGator · Flour Bluffian in training Joined: 22 May 2012 Posts: 429

Great buck. Just got a text from my buddy in Georgia where I hunt every year. They killed a nice 150" 10 point this morning. C'mon next Friday so I can get the hell outta here!!!!!!

troutless · Posted: Sat Nov 10, 2012 7:03 pm Post subject:

Congrats on a nice buck.

jc · Posted: Sat Nov 10, 2012 7:05 pm Post subject:

very nice!

Stinger-A · Posted: Sat Nov 10, 2012 8:10 pm Post subject:

Yes sir, nice Medina buck indeed! I noticed you have the trophy, so do you process your own meat? I'm asking because this is the first year I will attempt my own processing. Any pointers? That picture makes me want get out there soon but mule deer don't open until after turkey day.
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Stinger-A

TexGator · Flour Bluffian in training Joined: 22 May 2012 Posts: 429

I have processed my deer all of my life and the best advise I can give you is to get the meat cooled down quickly. If the temps do'nt get out of the 40s let it hang for a couple of days. If it is too warm quarter it and put it in an icechest with layers of ice. I will leave it in for 3 to 5 days, draining the water and adding more ice. Im sure there are different opinions, but i believe in putting the meat in white, unscented trash bags, ( never black as it will keep the heat in.) I use the bags to keep the ice out of direct contact.

When you are ready to process the meat seperate all individual muscles and clean away any ligaments and siver skin until you have a clean red piece of meat. I keep the muscles off the back ham and the backstaps for chicken fry, steaks, k-bobs, etc. And i cut the rest into cleaned chunks to have burger or various types of sausage made. Hope this is helpful and good luck this season.

Stinger-A · Posted: Mon Nov 12, 2012 12:14 pm Post subject:

Thanks a ton for the advice. Good luck to you as well. I need the luck, but my kids seem to always have it.
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Stinger-A

FINS · Posted: Sun Nov 18, 2012 1:22 pm Post subject:

Where about are you in Medina county? I just got on a lease 13 miles outside culebra