Tent Sale is the cure for your outdoor list!
Have You Tried These Strategies?
Sometimes deer densities are too high. Other times, they’re extremely low. During times of the latter, it’s important to know how to manipulate the situation to improve things for the deer, and for the hunter. Here are a few helpful tips to increase the buck density where you deer hunt.
Bucks might love each other’s company during summer and early fall months. But that quickly changes come fall. It’s important to have several bedding options on the property you hunt. This allows bucks to spread out. If you only have one or two good bedding options, it’ll be much harder to hold numerous mature bucks.
The more food you have, the more deer you can support. Simple mathematics! It’s priority to improve and increase the natural vegetation available to deer and plant food plots, too.
This is one thing that often goes overlooked. It will have the most impact if you don’t already have water on the property. However, even adding additional water sources to your property is one of the best investments that you could make. You’d be smart to implement it. On a small scale, you can add water troughs, tubs, etc. Or, you can go big and put in a pond!
Deer need minerals throughout the year. Having a year-round supply will only add value to the tract of land you hunt on. Providing your deer the proper vitamins, minerals and nutrients on a year round basis can not only produce larger antlers but it can have a positive impact on your whole deer family. The right minerals in the right proportion are important for increasing body weight, antler size, milk production, immune system health and disease prevention.
It’s simple. Try something New! Give bucks something they can’t find on your neighbor’s properties. Whatever that is, figure it out and immediately implement it where you hunt. If old tricks just aren’t cutting it, don’t be scared to try new products on the market!
You need to have specific locations marked off as no-go zones. Having a sanctuary will leave an area of the property that deer feel extra safe living in. Hunting around these areas, and not within, will mean more mature bucks live there. As for size, it’ll be different for every property, but many have found 5 to 10 acres is a good number. You don’t want sanctuaries to be too large (or small).
Louisiana is the land of great food and this time of year, there’s nothing better than a mess of fried fish you caught yourself. If you’ve gone to the trouble to catch them, you might as well go to the trouble to clean them and cook them.
Do it right and it’s worth the effort.
If you are going to eat fresh fish, start by keeping them that way — fresh. Keep them alive in a live well or iced down in a cooler to keep the meat fresh. Then when you clean the fish, make sure you keep the fish meat cold at all times. It does make a difference. We’ve got lots of fish to choose from — bass, crappie, catfish, bream. Most people eat filets, but it’s hard to beat a batch of whole fried bream if you know how to pick the bones out to eat them.
It’s really simple to fry fish. Add a shake of salt and pepper, or your favorite seasoning, to each piece of fish. You can shake a little Cajun seasoning or hot sauce on them as well if that’s the way you like them. Put them in a bowl or plastic bag with plain corn meal or seasoned fish fry of your choice. Cover each filet well.
Heat up some peanut oil in a fish cooker or just an old black iron skillet and heat the oil to about 350-360 degrees. Using a thermometer is really important for consistent frying. Ease the filets into the oil so as to not knock off the coating. Fry each batch for 3-4 minutes. Believe it or not, the fish will begin to float to the top when they are done. If you like them extra brown and crunchy, cover your fish in some plain mustard before seasoning them, then continue with the process outlined above. Here’s an important tip: Cook them too long and they will be chewy and tough.
Drain the excess oil off the fish on a rack or a pan with several layers of paper towels. Racks work better. Combine them with some french fries, hushpuppies, some fried green tomatoes and whatever else you like and you’ve got a supper that is hard to beat.
Put a picture on Facebook and you’ll find out how many jealous friends you have!
How Color Selection of Crappie Jigs Can Be the Key to Success
When the water is dark ( less light penetration or cloudy water) brightly colored jigs will be easier to spot. When the water is clear or there is lots of light penetration, darker jigs will better contrast. The fact that this theory and the previous one directly oppose each other, both equally being used by plenty of crappie fisherman, really shows that it’s up to you to find out what works for the crappie and conditions you are fishing. Remember to keep your jig size relatively small!
Hey guys Hunter Simmons here from Simmons Sporting Goods. Since the season is winding down here in Louisiana, there’s a high possibility that a gobbler has left the woods with you. Here’s a few of our favorite ways to cook a wild turkey. There’s several ways to cook your bird but of course, being raised in the South, Our Favorite way is Fried!
There are two forms of turkey frying: whole and strips. Both are a hit for any occasion and it’s hard to say whether one’s more delicious than the other. Breasting a bird and cutting the meat into strips to fry is simply making chicken fingers minus all the fat and hormones. Salt and pepper the meat (a little Tony’s is always welcomed), dredge in flour and fry in vegetable oil in a cast iron skillet. For a sweeter or spicier approach replace the salt and pepper with honey and cayenne.
Unfortunately, Frying the entire bird is a bit more of a process. You’ll need a pot, burner and a propane tank. Not to mention a roomy outdoor area in which to cook it. Most people insist to brine a turkey before any form of cooking. This helps to add flavor to the meat and keeps it moist. Whether you brine or not, here are the steps to frying a whole wild turkey: Weigh the cleaned the turkey.
• Place the turkey inside the pot (with basket if that’s what you’ll use for removal) and pour in water, gallon by gallon, until the turkey is covered. This will tell you exactly how many gallons of oil to use so that there’s no overflow and ensuing grease fire.
• Remove the turkey from the water, pat dry with paper towels and set aside.
• Remove all water from pot and wipe dry with paper towel.
• Add exact amount of oil to the pot and start burner.
• Once the oil reaches 350 degrees, place turkey in basket and lower into the oil. Note the temperature will cool periodically but will rise back to 350.
• Cook the bird for three minutes per pound or until the inside temperature reaches 165 degrees.
• Set aside to rest for at least 20 minutes.
Please feel free to post your favorite recipes in the comments. We would love to hear from you and pick of some tricks along the way!