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Iowawhitetail forums

Iowawhitetail.com - Iowa's information resource for whitetail deer.

Latest threads

Tips on re-attaching antlers

I posted about my buddy shooting a good buck in muzzie season and that he was going to euro mount it. One antler snapped off when he shot it. The other popped off during the course of butchering. Do you guys have any tips on attaching the antlers back to the skull after it's all cleaned up? Will some sort of super glue hold or do I need to figure out the angle and put some sort of peg into it? Any tips would be appreciated

SF 112 Changes to the Forest Reserve Program

Link to the bill: SF112

I don't know enough about this program to tell if the changes are big or not. Sure seems to be a lot of confirmation requirements between the DNR, County Conservation Boards and County Assessors. Again, I don't know enough about how the FRP works but it sure seems pretty convoluted. I think bottom line is if you have land in the Forest Reserve or Fruit Tree Reserve Program you are going to pay more in taxes on the ground and the enrollment will need to be renewed more often and inspected more often to be sure it qualifies.

There is also a clause in the bill that if the reserve (fruit or forest) qualifies for the depredation program at least 25% of the tags must be used by the owner or the owners family.

If you have ground in these programs or have an interest in the program you should read the bill.

What are the best crossbows brands?

Crossbow manufacturers have increased in numbers as the number of users has. The truth is that they all produce a state of the art crossbows that are often made with uncompromising quality. Competing in this particular market, some of them have years of manufacturing experience along with a strong tradition of style and feel.

Below I have compiled a list of all the best crossbows under $500 manufacturers but are not in any particular order:

  1. Carbon Express
  2. Pse
  3. SA sports
  4. Excalibur
  5. Diamond Archery
  6. Barnett
  7. Tenpoint
  8. Centerpoint
  9. Parker
  10. Wicked Ridge
  11. Horton
  12. Arrow Precision

New world starting today!!

Pay attention today to whats going on in our country!! Today is a new beginning! The truth will awake you to your core!!!!! Stay safe!!!

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400 FPS Plus Crossbow Targets

Anyone have recommendation's on Targets they are using for Crossbows shooting over 400FPS , Seems with faster speeds some targets are having issues . Just got a Ten point Vapor 470 so looking for what is best target .

Thanks

Broad Heads HONESTLY !

I'm going through stuff I no longer use and thought I would offer these items to someone who is HONESTLY a beginner, or if you know of someone who is. The 1st. is three- muzzy mx-3 125 gr. broadheads with 18 extra replacement blades new in box. The 2nd. is four - NAP Thunderhead 125gr. broadheads, new. The 3rd. is a Tru Fire Magnum release, used but in great condition. All items are free, plus free shipping in U.S. I hope to help 3 people out, so limit your selection to 1 item if possible. PM me if I can be of help.

Dried Venison (Deer)

Dried Venison (Deer)

This is a simple recipe and by following the very important basic steps great results will be achieved.
I’ve cured many football shaped roasts and the middle never seemed to get cured enough even though they were under 2 1/2 inches thick. If I ever cure the football shaped roasts again I will use the wet cure method and injection. The back straps make the best Dried Venison IMO.
First weigh your meat and use

1 TBS of Tender Quick per lb of venison

1 to 1 1/4 TBS of Brown Sugar per lb of venison

Fareway has the cure in the spice section



Less sugar makes it more salty more sugar makes it more sweet. I like 1 TBS of Brown Sugar the best.

With using the Tender Quick Cure never cure meat over 2 1/2 inches thick.
After the meat is weighed and ingredients are ready take a heavy ziplock bag and roll the edge over to keep the cure out of the zipper so it won’t leak while in the fridge. Now after the air is out put the bag in another bag with the zipper on the opposite end which will help if the first bag leaks ( the women get crazy mad if the bags leaks in the fridge)



Now let the meat cure for 7-8 days and flip the bag daily and cure under refrigeration at 37-39 degrees.
After the 7-8 day cure rinse the meat very well under the faucet for several minutes then pat dry with paper towels. Now season the meat if you like or leave it plain and place in fridge uncovered for 1-2 days to dry out ( smoke and water don’t mix).


After the 1-2 day drying time smoke the meat at 180- 200 degrees till it reaches 155- 160 degrees then let it cool and wrap with Saran Wrap and place in the fridge for 1 day to let the flavors mingle.
Now slice and enjoy.








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Latest profile posts

Looking for survivors on camera. So far so good!
blakesburg wrote on Darrin's profile.
If you still have Mossberg for sale I will come get it this weekend. If not before. Thinking of getting my 13 year old a Shotgun instead of having him shoot my muzzleloader
mzldr4life wrote on smithhunter1975's profile.
I'm interested in both of the nicer Leupold scopes.
Rutty wrote on SB3's profile.
I saw that you planted winter greens by whitetail institute on a prior post. Did you have good luck with them? Did they produce big bulbs? Any better than regular brassicas and turnips? I’m looking to plant them and curious as to what you thought of them. Thanks!

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