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Urban myths in hunting

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Oldnamvet

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I suddenly remembered an old myth I heard many years ago from pheasant hunters. They claimed that their 7 1/2 shot was better for pheasant than my 4's or 6's because it slid between the feathers and penetrated the bird. They claimed my larger shot got all tangled with the feathers and this slowed it down so it didn't penetrate. I guess no one told the pheasants since they dropped when hit with 4's or 6's.
Of course, then there were the guys who didn't wash for the weeks before deer season so the soap smell didn't give them away. I could smell them from about 50 feet. Wonder what the deer thought?
 
My grandfather and his brothers would sit around the camp fire drinking and smoking then get up and hunt in the same clothes. Never stopped them from baggin' a deer.

I've rode up on deer on my mountain bike stinkin' of sweat and making more noise than I do durring deer season. I just think it has more to do with activity in the woods durring the season, and movement. But what do I know. I've yet to get one :rolleyes: . Plenty of opportunity to get a doe but without a doe tag I had to let 'em pass.

As for larger shot and feathers, turkey feathers will stop #5 shot. Unfortunately (for the bird) its usually on the other side of the bird when the shot is trying to exit. :D
 
It’s somewhat true with the soap. I've seen guys use scented soaps, the one that was advertised as a manly scent (Irish Spring).....whatever that is suppose to smell like?.....manly.... It always made me wonder about those guys, during Doe season. Why they were using it. Always heard the story, "Saw a Doe, went after her t ail, had an encounter with her....she got away!" And yes, good point. Years back, one could use an unscented soap, Boraxo, I think they called it that? I have seen families have it on the kitchen sink soap holder. It was brown colored. Today, they do make a number of unscented soaps. Also, to take into account, buck lure works as well. Better than days of baked on human scent, for baggin' deer, anyway.
 
Here's one that I may even catch some hell about.

Bleeding your kill.

You shoot a deer and it dies. The heart stops. Now many people want you to go up there and cut that throat right away and "bleed" him. Baloney. The pump is gone, the blood is stuck. Gut him and your done. If the animal were alive this would make sense, but they generally aren't. This is considered basic craft for some. not me.
 
if anything you should shoot the deer in the head when you get there. The brain can function for about 2 minutes without oxygen/blood flow.
 
If you cut the throat and hang it upside down, does that offer any benefit at all, or is it just wasting time before you dress it out (yes, I'm asking a newbie question, I've never managed to kill a deer)?
 
A healthy brain would not be irretrievably damaged by a 2 minute lack of blood but it only takes 15 to 20 seconds of no blood flow to the brain to lose consciousness.
 
you're best off to field dress it good, and rinse it down with the garden hose to cool. Then get the skin and the head off. If you cut the throat and hang it upside down there will be some, but very little blood. skin it that same night or you'll play hell gettin' it off.
 
If you just cut the throat and leave the deer lying on the ground, nothing happens, but if you hang the deer, and you do it pretty quickly after the kill, a pretty surprising amound of blood drains from the carcass. It's not a bad thing to do but I don't think it's 100% necessary.
 
Thats not kosher!

Any animal with a cloven hoof (deer, elk etc) are automatically tripe (un-kosher) doesn't matter how you kill it or bless it.
 
Kosher foods
Modern halakha (Jewish law) on kashrut classifies the flesh of both mammals and birds as "meat"; fish are considered to be pareve (Hebrew: פרווה), neither meat nor dairy.

Mammals: 11:3–11:8
The dietary laws are given in Leviticus 11: "And the LORD spoke to Moses and to Aaron, saying: "speak to the children of Israel, saying, 'These are the living things which you may eat among all the animals that are on the earth.'" (Leviticus 11:1–11:2).

Leviticus 11:3 sets down that Jews may eat all animals (some translations use "beasts") that have cloven hooves and chew their cud, and Leviticus 11:4 explicitly prohibited the consumption of animals that do not have these characteristics, designating them "unclean to you." Four mammals are specifically prohibited:

The camel, because it chews its cud but does not have cloven hooves (Leviticus 11:4);
The hyrax, because it chews its cud but does not have cloven hooves (Leviticus 11:5);
The hare, because it chews its cud but does not have cloven hooves (Leviticus 11:6);
The pig, because it has cloven hooves but does not chew its cud (Leviticus 11:7);


Leviticus 11:8 commands the Jews that, "of their flesh you shall not eat, and of their carcass you shall not touch." The following verse, Leviticus 11:9, goes on to address seafood.

All kosher mammals, therefore, are even-toed ungulates and herbivores in the suborder Ruminantia, including several common domesticated animals and many wild animals. Kosher animals include the following:

Bovines (family Bovidae) (cattle (cows), goats, sheep, and antelope)
Musk deer (family Moschidae)
Deer (family Cervidae)
Giraffes and okapis (family Giraffidae)
Pronghorns (family Antilocapridae)
 
I’m not Jewish, but grew up in a city that was very cultural, if I’m not mistaken, not only kosher meat is blessed by a rabbi, the animal has to be tested for disease’s to be considered kosher. I don’t know how much of this is truth?
 
Giraffes?

That's terrible. Rabbits are off-limits but stinky tree-grazers are OK?

I'll have to order up some Giraffe meat for my budddy Ari and tell him it's the next best thing to bacon-wrapped scallops :)
 
"...slid between the feathers..." That's funny. Shot, of any size, blows through the feathers, penetrates the vitals and kills the bird with shock.
"...The pump is gone, the blood is stuck...' Nonsense. Ever heard of gravity? Blood is thick water and will drain out of any hung game. The big controversy is whether to hang game head up or down. Not if it needs hanging.
eastwood44mag, you gut the deer and hang it to drain some of the blood out, but mostly to cool it as fast as possible. The faster you get the hide off and hang the deer in a cool place(under 40F), the better the resulting meat will be. The finest, most expensive beef, is hung for 21 days to age at under 40F. You don't get that in supermarket beef. Game doesn't need that much time.
How any game is handled in the field will affect the taste. For example, if any of the internal organ are cut/nicked while field dressing, the meat will be contaminated.
Warm hunting temperatures is to be avoided when you can. The meat takes longer to cool and can go bad faster.
 
Since, oh, around 1963, I've been sorta hostile toward Bambi. From around 1968 through about 1973, I not only did the usual hunting but I also had to do a herd-reduction program on the old family ranch. Texas Parks & Wildlife would not have approved of how many does I killed, or my disregard for seasons.

IOW, I don't really know how many deer I've killed and eaten. Or that I and my friends have eaten. :) "Bunches" will do.

Anyhow, all I ever did with buck or doe was shoot, gut, hang by the head and skin and butcher. No throat cutting. No hanging to bleed and all that. At home, from shot to cut-and-wrapped was maybe a couple of hours.

At the deer-lease camp, it was common to bring in a gutted deer and hang him by the horns until we got around to doing the skinning. On cold days, we'd maybe leave the skinned carcass overnight, wrapped in a "deer sack" of that anti-fly cloth.

All that deer meat ate real good.

Art
 
"...The pump is gone, the blood is stuck...' Nonsense. Ever heard of gravity? Blood is thick water and will drain out of any hung game. The big controversy is whether to hang game head up or down. Not if it needs hanging.
Click to expand...

sorry dude, you're not doing enough draining to make a difference. Yes, some blood will drain out. But how much? not even 20oz., Not even close to that much.

To give you an idea, I was talking to a bush vet and he told me that you don't even have to worry about a DOG unless it has lost at least 20oz of blood. Go buy a soda and pour out 20oz. You will see that you don't drain hardly anything out of an animal by bleeding it once it is dead.

Have you ever neck shot an animal that bled out? I have. We are talking about a river of blood pouring out of the animal. That is the same as bleeding a hog. bleeding a dead animal is silly, you don't get enough to matter.
 
Bust a heart/lung shot, it looks like a gallon pours out when you cut through the diaphragm. Hanging in camp after skinning and cutting off the lower, inedible part of the legs, and there ain't a cupful drips on the ground.

Art
 
Akin to the earlier Pheasant Myth-

Duck Hunters back before non-toxic shot was mandated - Swore by High Brass# 7 1/2 shot size as it was more powerful and penetrated duck feathers better.

No.
the truth was, most folks were shooting fixed full choked guns, could not shoot, and had never patterned a shotgun.
Brass has nothing to do with "how powerful a shell is" , just the high brass had more pellets, , and when these deformed, patterns opened up , and they actually hit a greenhead ...for a change...maybe...more often. :)
 
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