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Originally Posted by Calvin
Originally Posted by MuskegMan
Originally Posted by Calvin
So far, it's a tough, chewy bull

You prolly got king salmon stacked like cordwood in the freezer
In a few weeks I will start my bi weekly trips to go get fresh ones. 👍

One of the greatest things on earth is to go winter king fishing, actually catch keepers, and have a thermos full of hot soup to eat while doing so.

#Livingthedream

You are a blessed man Calvin.

GB1

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Originally Posted by Calvin
These SE Moose are different from the up north moose. Pretty much no fat on them. And no flavor. It's odd because it doesn't taste like game and it's basically a flavorless meat. It must be the diet they have on the islands they have recently inhabited.

So far, it's a tough, chewy bull. Thankfully we went heavy on the grind when we processed it.

Weird, yah I wonder if it's a lack of willow? Moose and beaver up here turn willow to fat, it's magic!

Just pull a swamplord and turn the entire moose into cheddar dogs. Haha! That bizarre little alpha male.

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Got the letter from the state. Based on the jawbone I was required to turn in, it was a 11.5 year old bull. No wonder why the steaks are so tough.

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Originally Posted by Calvin
. . . it was a 11.5 year old bull. No wonder why the steaks are so tough.

Not exactly Grade A meat smirk

Look for a spike-fork next time - there is a next time, right?

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Originally Posted by MuskegMan
Originally Posted by Calvin
. . . it was a 11.5 year old bull. No wonder why the steaks are so tough.

Not exactly Grade A meat smirk

Look for a spike-fork next time - there is a next time, right?

Yep, always a next time. I would shoot an old one again.

IC B2

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I rarely stop in the AK section, just saw this thread. Super great! Congrats's Calvin, a beautiful old bull.


“Perfection is Achieved Not When There Is Nothing More to Add, But When There Is Nothing Left to Take Away” Antoine de Saint-Exupery
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Very nice

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