Cooking Moose Meat
If you set your traps up properly, you can rid yourself of an infestation quickly and efficiently. When you’re hunting a large game, it is a good idea to have your draw weight set at approximately 65 pounds. The vital target area of a moose includes the heart and major blood vessels, lungs and liver. To do this, cut through the flesh of the neck with your knife. From the list above, a knife may be all that needs to be carried into the field if you will be hunting close to camp or your vehicle. Getting the moose from the kill site to your vehicle or camp will probably be the toughest task you will face. Don't expect a moose to go down instantly when hit. Cut upward using the ribs as a guide and do the same on the opposite side. To give you an idea as to how serious it is to poach a spirit moose, take this into consideration. For the record, all of the cartridge suggestions below assume a reasonably undisturbed animal. Along with whatever personal hunting or camping equipment you bring, you should also take the items listed below on your moose hunt. RavingCrow .
Thank you for visiting the New Hampshire Fish and Game Department website. It is, after all, the manner a lot of hunters used before the invention of a reliable gun, and the modern bow packs a lot more power than the ones our ancestors used. Most books on game cooking contain recipes for moose or venison, and you can use some of your favorite venison recipes with delicious results. Then continue firmly pulling on the esophagus and trachea and gently roll the stomach and intestines out of the body cavity, freeing them from all attaching tissues as you go. If you age your meat outdoors, three to five days is sufficient, but the period varies with temperature and size of the animal. You should consult blackpowder loading manuals and your owners manual to determine the best load for your firearm. Elevate the quarters to keep cool and protect from dirt. Moose mate in September so that the calves are born in June to take advantage of spring vegetation. I have read that a cougar can kill prey 6-7 times their own size which is impressive... RavingCrow. It is a good idea to flag each quarter with a piece of blaze orange material to prevent accidents. These are bean-shaped organs one to two inches in length. Field Dressing Your Moose
Be careful not to cut the intestines or other internal organs. Even animals that are vitally hit may travel more than 100 yards and show no signs of being mortally wounded. The temperature during aging must never exceed 50 degrees. Not everyone feels comfortable using poison to kill mice, as it can take up to 5 days to take effect and for the mouse to die. 17. About 24 hours after application, the salt will be wet and will have lost its efficiency -- shake it off and re-salt. Shoot weapon4. 4. Moose seldom inhabit mountainous … Warning!! Otherwise, you will need to pack your gear along. You can check for any sign of life by attempting to touch the eye with a stick. If temperatures are above 50 degrees F, you should skin the carcass in the field. You can also find maps online. Once back at camp or your home, hang each quarter from a cross pole of some type in a shady area with good air circulation. Also be aware that ATVs are prohibited in the White Mountain National Forest and are frequently not allowed in other areas, especially timber company lands. When it comes to banishing rodents, the best defense is a good offense. Meat should be frozen at zero degrees. Face the blade of the knife upward, and away from the internal organs to avoid cutting them. Mice may not even be living in your home, but rather, passing through to one of your neighbors’ units who might not prioritize a clean space the same way you do. I.m geting close to moose, he is getting ready to atack then i crouch and aim my arrow into his chest. Always present a good example by your own conduct, and remember, as a hunter you have responsibilities not only to yourself but to other hunters, landowners and the game being pursued. Always protect the carcass from dirt, heat and moisture. To care for the hide, remove all flesh and fat, then salt flesh side well. The contents can taint the meat. 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