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I'm guessing that Model 8 serial # would have come from around 1913-1915.

Oh yeah, checking and fixing all my crab pots and dewinterizing the boat this weekend. Suppose to be an awesome humpy run into Puget Sound this year. The smoker and canner are going to be busy this summer.

Damned, people pay good money here in the PNW at nurseries for those to put in there landscape. Most definitely a Beauty Berry.

It makes great sausage too.

Hmmm, if any of that's true, somebody please explain to me how world records continue to be broken?

C'mon, not while I'm eating.....

How far do you want to drive? If you're willing to drive to Broadus I can tell you where I found a humungous PD town a couple years ago. On public land to boot.

If you're in OR, you skin it and quarter it and pack out the pieces. A bear is mostly head, hide, bone and blubber. Get rid of the bone, blubber and guts and you'll cut the weight in half, at least.

I don't know the brand of them, but both my dad (he hunts in N. WI) and I use the same setup. It's a combo glove. The inner liner is wool and the outer layer is insulated Gore Tex. They can be used with or without eachother. Never have had cold hands with these.

Had great success with the Hornady 105 gr spire points when I use handloads. Out of pure laziness the last few years, the Federal 100 gr Powershocks have been real successful. 6 mulies and 2 antelope in the last 3 seasons in MT, all 1 shot kills. Only one of them was not a DRT too. I had a...

Yes, I have used one for 10 years now. Works awesome. One thing though, if you're doing more than about 25 lbs, let the unit cool down occasionally. I too am pretty picky about my burger, but I can grind about 1.5-2 lbs per minute or so.

I wore a set of Walker Power Muffs for the first time this year. Absolutely excellent in my opinion. Could hear better than without them on and muffled the shots very well. They were $149 at Cabelas.

Roll in seasoned flour and brown in a frying pan with bacon grease. Transfer to crock pot and then fry up some garlic and onions in the same pan. Deglaze the pan with some white wine and chicken stock and add this to the crock. Yummy. This works good with any game bird.

HA HA Decker. I'm with ya'. I always tell people that hunting and wine making are the two greatest hobbies. The fringe benefits are awesome! Food and alcohol.

I'm like some of the other posters. My wife and I eat primarily deer, elk, antelope,etc. My wife even claims she does not like beef hamburger anymore. I mix in a little beef with my burger to add a little fat so the hamburgers stay together. about a pound to 5 lbs venison. If you like more...

If you're in to "doing it yourself" a really good gift for your spouse is a high power Kitchen-Aid stand mixer. Then "accidentally" discover that you can buy a meat grinder attachment for it. Mine, er, I mean, my wife's can grind about 2 lbs per minute. Awesome machine.

I too graduated from my dad's school of butchering. Plus I made up a lot of new and improved methods. I do almost everything on my own, including some sausage making, when I have the time. When time does not permit it, I take in the deboned trimmings for summer sausage and pepperoni sticks...

Montana gives refunds also for emergencies.

If you didn't apply for the Deer A or antelope permit earlier in the year, you most likely cannot get any tags for bucks. Probably no leftover tags left. However, in region 7 just to the east of Billings you most likely can still get antelope doe/fawn permits (2) and Mule Deer Doe permits (up...

When I come back from Eastern Montana (~1100 miles) I leave in the morning and plan to be home the next evening (with a sleep stop in the middle). If the meat is good and frozen to start, any regular coolers will work just fine. Sealing with duct tape is also a good idea. If you are using dry...