Home Forums Gear Knives and Blades Bloody knife pics 2017

It ended up bloody...

Nice buck! It's sometimes difficult getting a actual bloody pic due to the condition of your hands during the process

David Winston model 43, whitetail deer

Edit: Struggling to post pics...

Use on a bear.

My favorite Winston pattern.

Tim Olt, Musk Ox scales ,154 CM.







Custom Brisket Breaker by Dale Howe




Howe and Ingram 6.5 Mag, doing their thing!




Couple o' Menefee's unsheathed!




The Menefee FUBAB doing it's thing.

ya!


GWB

You never disappoint Gee

my son took a fat 4 point on his property this morning. I went out to process it so he could get to work. I brought a couple of knives from Rick Menefee and two from Tim Olt. They all did a great job, as they always do.

Some knives





get bloodier




than others,





depending on circumstances!


ya!


GWB

NICE!!!...grin...

I love Rick Menefee's boner





These good all the deer duty. Top two are Gene's double whammer, D2 (I've had them since 2006) and Rick Menefee's boner, in A2.

It’s kinda bloody. Grin my Howe mountain light hunter from my combo with the Wyoming skinner, love that combo pac and it makes a hellava steak knife!!

[img]https://www.24hourcampfire.com/ubbthreads/ubbthreads.php/galleries/12398622#Post12398622[/img]

Tim Olt custom and P Dick boner.

Evidently I can't follow "simple" image posting directions - I give up.

You have to right click on the photo you want to share to get the correct image address.

Here ya go

Took a nice fat doe friday eve, a week ago.



Had her in the cooler by 10PM.


Wet aged the backstraps 6 days






Aged the hinds for 8 days



Had 6 pounds of bacstrap from a bison my son shot last year.

About 22 lbs. of meat in all.

Should make about 12 to 14 lbs of jerky


ya!

GWB

What is your process for making jerky?

Let's see.

Most time it is too warm here to let your venison hang. If it is say 45 degress out or below I will let it hang overnight. Otherwise I try to have the skinned and quartered carcass in a cooler on a bed of ice within two hours or so of the time from when the critter was shot. I keep the in the cooler, packed in ice, draining and wet aging for at least 6 days. Most times I will then take the meat out, wrap in paper and freeze for 30 to 60 days, so as to kill off any harmful organisms. We can take 5 deer here per tag, so between my oldest son and I we can kill 10 deer a year. Conseqently I will use both backstraps and hinds for making jerky. I will defrost over a couple days in a cooler, then table trim to get any fat and silver-skin off the meat. I employ a jerkey board that has a 1/4" and a 3/8" lip, depending on how thick I want to slice. I generally slice with the grain of the meat. Sometimes I cut sections about 1.5 " x 6 inches, other times I cut slabs, 4" to 6" wide. I will then take bottle of Stubbs Sweet Heat and HEB Carolina style Bar-b-que sauce and pour into a half gallon pitcher, add a bottle of Negra Modelo, garlic powder, Tony Chacheries or Slap yo' Mamma, black pepper, cayenne pepper and just a skosh of chili powder. I mix this "soak" up good. Then I place about 5 lbs of meat in a 2 gallon zip lock bag and pour in the soak. I will then place this bag in a container and put it outside in a cooler on ice for 12-18 hours. After it has soaked I will use High Mountain Seasonings, either Hunters Blend, Mesquite, Cracked Pepper and Garlic or Hickory, depending on my mood. I mix the seasoning and cure in correct proportions and mix it with the meat. I will then put the meat back in the bag and place it back in the cooler on ice for 48 hours. When it is cured, I will put it in my smoker for an hour or two at 145 degrees. After a couple hours of smoke, I will then put it on racks in the dehydrator for another 4 hours or so until it is dried to my satisfaction. Depending on thickness it may take a bit longer.

ya!


GWB

Gee the days of the RGR in Black wood are over for me. I have a carbon boning & parer combo fitted up and after that I'm done with exoctic woods & micarta's. I have a few odds n ends as far as material I will use,but then,its strictly maple. I am developing a finish light & amber ( darker)

I think the maple goes really good with those old timey carbon blades . I have a source for some killer maple now ,it's all I want to use.

Kauffman #15 and Leatherman Wave...