Well it was another beautiful pheasant opening weekend in Eastern Montana. The cool weather really helped the dogs track and not overheat. Just one bird short of our two-day limit wasn’t too bad. Most of the birds we harvested were fairly mature. Most other hunters seemed to have quite a few younger birds in their possession and this could be contributed to the release of many farmed pheasants in the area. Here are a few pictures from over the weekend:
While driving up to Canada to get Scud we stopped by the farm to check on things. It’s was nice and sunny and there quite a few birds (pheasants) from what I could see. Here are a few photos I took on the way up to Canada, mostly around the farm and towards the Sweetgrass Hills.
At the end of this last hunting season I took a stab a making some jerky out of my deer. I took about 15 lbs. of deer meat and cut it up into 3/4″ slices, then mixed it up in a container with Hi-Country Jerky Seasoning & Cure. After letting the jerky season & cure overnight I placed the slices of meat on the dehydrator racks, set the temperature at 155 and walked away for 14 hours. If the jerky wasn’t so thick it would have not taken as long to cook but boy it turned out great!