AHAMO ARCHERY CLUB November 14, 2000 November 2000 Newsletter CLUB OFFICERS President: Bill Rhoades (932-0417) Vice President: Bill Lewis (498-9364) Secretary: Dave Wise (498-0186) Treasurer: Dave Holthouse (291-0211) Trustees: Bill Arledge (393-5371) Ed Rebarich (345-7608) Sergeant at Arms: Mike Vandeman (332-4625) News Editor: Lee Pereksta (592-3856) 3D Coordinator: Dustin White (402 235-2646) Indoor range phone (734-7272)
Key Dates to Remember
Nov 18 Ahamo Indoor 3D (setup Nov 18 at 2:00) Dec 4 Club Meeting - Indoor Range Dec 10 Ahamo Indoor 3D (setup Dec 9 at 2:00) Dec 17 Ahamo Indoor 300 turkey shoot
November 6 Club Meeting
Club Meeting Highlights
The November meeting was attended my 15 members. We discussed the shoot schedule for 2001, shoots for the remainder of 2000, and the annual club banquet. Dick Sousa won the incentive drawing for $16.00.
New Members
There were no new members voted in at the club meeting.
Indoor 3D
Ahamo will be holding an indoor 3D on November 19th. There will be a workparty to set up on the 18th at 2:00. Since this will be during rifle season, we should get a good turnout from club members and other archers. Come on out and get a little practice before the archery season is open again the next week. Registration is from 8:00 to 12:00.
3D Coordinators for 2001
Tom Riddle and Jim Chandler volunteered to run the 3D shoots for next year. Mike Vandeman will work with them to teach them the ropes. Thank you Tom and Jim for volunteering to do this.
Hunting Season News
Please notify Lee Pereksta when you harvest a deer this year. Lee is maintaining a list of successful hunters for club awards and will publish hunting results in the newsletter.
If you get a buck that you would like scored for the club big buck contest, bring your rack to a club meeting to be scored. Scoring will be ‘unofficial’ for state and Pope and Young citations, and will be valid for Ahamo awards only. So far only one Buck has been measured for the contest. Bill Lewis shot a nice 4X5 that measured 101 7/8.
Successful hunters to date include: John Gregory Doe Rich Chandler Doe (bonus tag) Rich Chandler Buck (4x4) Tom Riddle Buck (6x6) Jack Nelson Buck (5x7) Lee Pereksta Doe (bonus tag) Lee Pereksta Buck (4x4) Bill Lewis Buck (4x5) Mike Vandeman Buck (3x3)Contact Lee Pereksta to arrange measuring your antlers if you cannot bring them to the next club meeting.
Club Banquet
Dave Wise arranged for our Club banquet to be at Mr. C’s on January 6th this year. Please call Dave at 498-0186 to make your reservation. You must contact Dave before 12/10/00. Dinner will be served at 6:30.
Choices include: Steak $14.80 Shrimp $16.90 Chicken $14.35These costs include all other charges except the tip which will be added to the club bill at 15%. There is a $1.00 per person deposit that Dave will need to make by 12/25/00. We will review the final arrangements at our next meeting.
Officers for 2001
There is a nomination box at the indoor range. If you would like to run for an office, or know of someone that would like to run for an office, please add their names to the box. Offices available include: President, Vice President, Secretary, Treasurer, Newsletter Editor, Sergeant at arms, and Members at large to sit in on board meetings. Remember to check with anyone you may be nominating to be sure they would like to fill the position.
Field Care of your Deer
One of the things to think about when hunting is what to do after you field dress your deer. What is the proper field care needed, how do you get it out of the woods, and what do you do with it until you get it to the butcher. In the September newsletter I described how to field dress your deer. I hope some of you found that helpful this past month.
After you finish field dressing your animal you need to keep it clean, start cooling the carcass, get it to your vehicle, and get it to the butcher. The sooner you can get it to the butcher the better it is for the meat and the better it will taste.
1. Cleaning out the body cavity
As soon as the deer is field dressed, open it up, drain as much of the blood from the carcass as you can, and wipe the inside of it out. I have a deer hoist with pulley's that I use to lift the deer off the ground. I spread the legs and use a bottle of water I carry with me to wash it out using paper towels. The water has a little vinegar in it to help clean out the blood better. I have also seen others drag the deer to an incline or log and elevate it as much as possible to let it drain. You can spread it out with the open body cavity down if you can get it high enough to keep it clean.
2. Getting your deer out of the woods.
Once the deer is cleaned and is cooling, you can start making preparations to drag it out. I always carry all of my stuff (bow, stand, pack, etc.) back to my truck after the deer has been field dressed, washed out, and is cooling. To get your deer out, you can drag it, use a deer cart if you have one, or use a carry stick. If the deer is a heavy one, a carry stick will be difficult and a little painful. Most people drag their deer out.
Dragging your deer out will be much easier if you have split the pelvic bone. Before dragging it out, you should get the front legs out of the way. Fold the front legs behind the head and tie them there. The antlers are handy if it is a buck; you will need to fold them behind the antlers and tie them there. The legs will need to be tied tightly to the back of the head if it’s a doe.
My safety belt is a large loop and I use it to drag with. You can also use a rope or a commercial deer drag. With the pelvic bone split, and the front legs tied behind the head, the deer will stay flat on its back with its back legs spread out. It drags pretty easy then. I loop my safety belt through the rope that’s tied to the head and front legs and put one loop of the belt over each shoulder.
When dragging it out, you may find that the hair on the back of the deer rubs off when dragging it over logs. This isn’t a problem unless you are saving the hide. If you are - lift it over logs instead of dragging it over them.
I have something called a Deer Sleigh that I use to help drag my deer out with. It is a large piece of thick plastic that unrolls and lays on the ground. I put the deer on it and tie it to the plastic through holes in the plastic. It makes dragging smoother and can be easier than just dragging it over the ground.
If you only have a short distance to your truck, none of this will be necessary, just grab the antlers or the front legs and pull it out.
I always put the back legs in the truck first. This makes it easier to tag the deer at the check station, and is much better for taking pictures of the deer in the truck.
3. Getting your deer to the butcher
If the deer will be in your truck very long before getting it to the butcher, use a stick to keep the body cavity open to allow it to cool faster. If it is transported very far and if the temperature is not cool, some people even put bags of ice inside the carcass.
If you are butchering the deer yourself, or must hang it over night before getting it to the butcher; hose it down. Hang it from a tree or lay it out, and use a hose to wash out the carcass. Use a lot of water and clean it out as well as you can.
You should also cut out the wind-pipe. Cut as much of it out as you can when field dressing. When it is hanging you will need to make a slit down the throat, reach in and pull the windpipe out, and cut it off. The wind-pipe is one of the first things to go bad in the carcass. Cutting it out will keep the carcass fresher longer.
4. Butchering your deer
Many archers butcher their own deer. I probably did 30 or more before I got lazy and decided that a good butcher can do a neater job and is much less stressful than making your deer a family project.
If you do butcher your own deer, do not skin it until just before you butcher. You should also hang your deer for at least a day to allow it to cool. Butchering warm meat is not fun . I found this out when a friend needed his butchered and I was going on a business trip the next day. We butchered the night he shot it and it was very difficult making good cuts on warm mushy meat.
How do you find a good butcher? The best way is by experience or by asking others. I have tried three over the past few years, and have both good things and bad things to say about each. I was very unhappy about one of them last year when they lost my hide and almost lost my rack; it ended up making Pope and Young, but I was very upset as I went through a pile of antlers looking for mine when the butcher forgot to save it.
This is my opinion only; you can ask others and may get different opinions. Stoysich located on 24th street does the best butchering job, but makes the worst summer sausage and beef sticks. They do make excellent hot dogs and breakfast sausage though. You should also be careful if you want your antlers back. After they lost mine I decided to never go there again.
Van Fleet’s is the fastest butcher, and they do a fair job. However they do not take the time to trim all of the meat possible so you do not get as much sausage meat from your deer. They send the trimmings to one of the other Stoysich’s which in my opinion, makes the best deer sausage in town.
BIG meats is a butcher I am only slightly familiar with. A friend rated them very high, so I am now waiting for two of my deer they are currently butchering, and have high expectations that they will do a good job on both butchering and sausage.
Newsletter Items
If you are a club member and have an item for sale, please send me the information and I’ll put it in the newsletter. I also welcome newsletter articles. My Email address is: hunterlee@msn.com
For Sale
Bob Gregory 496-1213 Nork Archery Recurve (2000) 52” long, 40 lb at 28” right hand tapped for sight and stabilizer shot 6 times $125. Savage 22250 pistol, harris bi-pod, tasco pro point scope, case, scoped in at 400 yds, model 510, caliber 22-250 remington, holds 2 in magazine - 1 in chamber, serious gun buyers only.
My First Grandchild
My daughter Marlee brought our first grandchild into the world this month. Some of the club members that have been in the club for a long time may remember her tagging along at shoots many years ago. Mason Christopher Weiman was born on November 12, and weighed in at 7 pounds 10 ounces - 20 inches long.
Work Party Teams
Below are the current Work Party teams. Note the team you are on and be sure to help out at the shoots your team is responsible for.
TEAM 1. Team Leader Bill Rhoades Team Members Ed Rebarich Steve Murphy Dick Glaseman Bill Arledge Ervin Huffman Roy Canterbury Rich Stone Wayne Hale John Swinarski Mary Wagner Jesus (Jesse) Gonzalez Scott Baily Mike Stanner Bobbi Boze Marvin Tippery James Chandler John Biller Ed Kratz Dan Cady Pat Thomas Jeff Micek Mark Seip Tom Riddle Mark Nelson TEAM 2. Team Leader Rich Chandler Team Members Dave Holthouse John Gregory Jack White Bill Lewis Greg Thomas Dave Wise Jack Nelson Lee Pereksta Brian Whitacre Ron Taylor Kit Secord Mike Anzalone Ryan Jardine John Terfone Bob Gregory Scott Long Dick Sousa Steve Sharp Tony Joy Steve Chedester Harry Thompson Jeremy Wead Ron Perez
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