r o a any good on deer ?

A

andrewstorm

Moderator
well just ask the 200 lb doe i harvested blk friday,she stomped her foot at me the 2nd time,and i thought (vasillies,aim for the eye)and one 255 gr hornady cowboy bullet behind 37 gr 777 fff ,out of a 200.00 rusty r o a @ 50 paces put her on the thanksgiving menu ,mmmm mmmm good,my huntin buddys started callin me headshot,well gotta go grind some venison, r o a s are the best, :D
 
So you mean to tell me that killing deer with blackpowder revolvers still works. Makes you wonder just how many deer have fallen to the old cap and ball revolver since 1836. Good job.
 
Congratulations.
That said, a C&B revolver is certainly minimal for deer hunting.
You may be a highly skilled hunter and shooter but your experience, I hope, will not be an encouragement to others to try this.
We all hate losing wounded game.
 
deer jerky

doc, It would help alot if you typed up your best recipe for jerky as Ive always had it done for me by a processor in the past,this estimated 1 1/2 yr old doe is gonna be mighty tastee,:D ps rifleman,you will be glad to know i had passed up a 125 yrd shot at a 10 pointer on the opener,i aint no elmer kieth, yet anyways:cool:
 
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Just because technology may have been superceded by newer stuff doesn't mean it doesn't work. A well thrown rock will kill just like a bullet. Congratulations on your harvest.
 
Andrew

Unfortunately I do not have a recipe for jerky. A fellow I worked with about fifteen years ago did his with a maranade for a coupla days then dried it in the oven for about a week. It came out quite good. But I have no clue about the recipe. I think the driers they make now a days are better than the oven.
 
Soy sauce and honey for Chinese style jerkey. Let it soak overnight and then place it on a rack in the oven (with pilot light only) to let it dry.
 
The following is the recipe that we have used for jerky as well as loin is as follows:
1 Cup Ketchup
1/2 Cup Soy sauce
1/2 Cup Water
1 Bay leaf
1/4 Cup Vinegar(usually use white or whatever is available)
2 Tablespoons Brown Sugar
1 Clove minced garlic
Simmer slowly for 5-10 minutes ( do not boil) and then cool.
Pour over meat(in a glass container) and let set covered overnight in the refrigerator.(May turn occasionally)
When I put the meat on racks to dry; I usually coat one side with fresh ground black pepper. I like to start with my pieces cut fairly thin.
I like to dry my jerky to just to the point of breaking like a green stick when bent.
The meat that is to be dried must/must have every bit of fat removed.
I have stored my jerky in a glass jar with a lid for months as it is stable and does not spoil or go rancid.
As you know the resulting flavor is dependent upon several factors prior to and after harvesting the animal.
Feel free to use variations to this recipe.
This recipe is what we like and have settled on.
As I said we also use this recipe for the loins prior to cooking or BBQing.
 
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