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Gear of the week
Gear name: Game processing kit
Game processing kit
Company: Meyerco (https://www.everybodyshops.com/meyerco-game-processing-set.html)
Gear type: Butchering set
Product description: It’s estimated that about half of all hunters who shoot a big game animal, such as a white-tailed deer, process it themselves at home. There’s no estimate on how many struggle because they don’t have the right tools. But some surely do. Breaking down a large animal requires some specific instruments. The Meyerco game processing kit includes them all, from game shears — with a built-in wing notch for bird hunters – to a butcher knife, skinning knife, boning knife and cleaver, among other things.
Available options: This kit comes in a hard, impact-resistant plastic case to keep everything together in one place
Suggested retail price: $42.99.
Notable: This comes with a bone saw, with two replacement blades, too. Most importantly, it also has a knife sharpener, so that users can put a new edge on their blades periodically as they work.
Tip of the week
Many, if not most, of the white-tailed deer harvested by hunters in any given season are taken within a mile of a road, and often far closer. But don’t be fooled. That distance, easy to walk when just toting your rifle, is a long, long way when you’re dragging a deer. So the best thing is to go slow, especially if you’re on your own. Drag it 10 yards, or maybe 20, then stop. Rest, then start again. There’s no need to rush, so take your time and get back to camp or your vehicle safely, no matter how long it takes.
Recipe of the week
- 1-2 pounds fresh fish (bluegills, crappies, perch, etc.)
- 1 cup flour
- 2 teaspoons vinegar
- 1 teaspoon baking soda
- 1½ teaspoons salt
- 1 cup water
- 1 teaspoon baking powder
This is a batter recipe that goes well with any panfish.
Combine the flour – with a little cornmeal added in, if you want a firmer coating – baking powder, salt and water. In a separate bowl, mix the baking soda and vinegar. Then, pour that into the flour mixture. Mix it all well.
Dip the fish – dried with a paper towel — in the batter and fry until brown. Serve hot.
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