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Post by longknife12 on Jun 19, 2009 5:39:42 GMT -5
Colo DOW sent em early.......got my PL tag in mail yesterday.
Dan
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Post by jmarriott on Jun 19, 2009 9:22:16 GMT -5
Congrats on the tag....
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Post by deputydon on Jun 19, 2009 15:24:23 GMT -5
Meat in the making .............
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Post by jimh on Nov 4, 2009 7:41:17 GMT -5
hey have you gone to Colo yet?
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Post by longknife12 on Nov 30, 2009 20:16:48 GMT -5
Got a call from Bill today...get my tail down to the ranch on Sat morning.....we'll see what happens....still got two months on my cow tag!
Dan
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Post by jimh on Nov 30, 2009 22:12:43 GMT -5
keep us posted.
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Post by Purebred Redneck on Dec 1, 2009 0:39:01 GMT -5
Got a call from Bill today...get my tail down to the ranch on Sat morning.....we'll see what happens....still got two months on my cow tag! Dan With the weather, are you able to get out hunting much in the winter? |
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Post by Bubba on Dec 1, 2009 17:24:27 GMT -5
Colo DOW sent em early.......got my PL tag in mail yesterday. Dan Just call me a dumb-azz but what's a PL? |
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Post by longknife12 on Dec 1, 2009 20:24:20 GMT -5
LOL, nothing dumb about it. It is a Private Land Tag. Colo regs are screwy.....the particular place I am invited on had a special drawing on tags. The one I drew the season on elk went from 1Sep through 31 Jan. I've never had one this long. Guy is a old friend from GI days....until now, only immediate family has hunted this place.
Dan
Best part...aside from no crowd.....is 30-40 minutes from home!LOL
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Post by longknife12 on Dec 6, 2009 19:37:20 GMT -5
12 degreeze yesturday n today....frosty. Got about 375/400 lbs of cow skinned and hanging in garage. Gonna let it hang for 4-5 days before cutting and wrapping.
Dan
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Post by Purebred Redneck on Dec 6, 2009 19:46:05 GMT -5
Good job
How long does it take to quarter, bone, clean, and package something like that --- a good 2 - 2 1/2 days?
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Post by longknife12 on Dec 6, 2009 20:05:47 GMT -5
Quartered n skinned before I brought it home......boning and wrapping I can do in about 5-6 hours. I cut
backstrap and tenderloins about 3/4" thick and package. Hams n shoulders I cut in 4-5 lb roasts then package. We cut roasts as needed when thawed. Don't mess with much of neck meat or ribs.I've been cuttin my own sence I was a kid...kinda know the short cuts.
Dan
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Post by deputydon on Dec 7, 2009 7:39:48 GMT -5
Sounds like some GOOOd eatin' to me!!!!! Sound day I'm going to get back in the groove of going back out there. I have a bro and sis-in-law that just moved to Denver metro area. So I'm hopeing to get him started w/ scouting next summer back around Buford.
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Post by Purebred Redneck on Dec 8, 2009 0:48:26 GMT -5
Don't mess with much of neck meat or ribs. I'm the king of neck and belly meat ;D ;D ;D I bet you can get an extra 15 pounds  |
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Post by longknife12 on Dec 8, 2009 6:17:12 GMT -5
If I'm lucky, this will be about 250 trimmed/boned and cut. As this was a CWD area, no neck,
bone or spinal....only lean trimmed. After 35 years in automotive and 2 kids, I figure I can't do
too much more brain damage!!!LOL
Dan
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