Post By: pbfisher Posted: 10/5/2012 12:41:06 PM Points: 0
I am hoping to get out to the front range for some ducks and sandhill cranes once the cold fronts start moving them south. I had been thinking North Sterling but it looks like with the fish kill I would just be wasting my time to stay and try to fish after. Does anyone have any good ideas for where I may be able to take a few shots on cranes then do some fishing?
I'd start with a State Wild Life area book available for free at your local DOW office and look through the public hunting areas that hold the type of fish you are looking to go after. With the low water across the state, especially out east it will be a challenging feat to find good duck hunting and fishing in one location.
Reply by: walleyeorbust Posted: 10/7/2012 7:23:29 AM Points: 260
This is going to sound crazy but on my way home from hunting last night I stopped to sight in my rifle on the Pawnee grass lands and had several flocks of cranes fly over head. But you are not going to find a drop of rain out there. Try the bigger water lakes jumbo sterling Jackson all are low but may find what you are looking for. Doesn't sound like they plan to start filling till November 15
Tbubb, you eat it. Much like Duck or Goose. Some strong marinating makes it much more appetizing. I make all of my waterfowl meat into sausage and snack sticks with a good amount of beef or pork added in to dilute the funky taste of the goose meat. If done right, you would think it is store bought sausage. Add in some jalapenos sharp cheddar, etc and you have a tasty snack!
Ajax5240, I use ot hunt waterfowl but could never find a good recipe. I have wanted to try the whole snack stick idea. I have a smoke and some hi mountain snack stick mix. What is your ratio of waterfowl to pork or beef?
Reply by: Ajax5240 Posted: 10/9/2012 11:18:49 AM Points: 105
PanMan, I do about a 50/50 mix of fowl / filler. One of the things that makes it goon and moist is using a pound of the bacon 'ends and pieces' that are really cheap at most grocery stores. Gives it good flavor and plenty of fat as the bird meat has little to none.
I use the Hi Country kits and add in whatever is in the fridge or i'm in the mood for. If you want to put cheddar in there, and plan to smoke the sausage, you have to get 'high temp' cheese otherwise it just melts and runs out of the sausage. The high temp stuff will remain in there as tasty morsels.
Freeze the meat before grinding so that it stays cold while grinding and doesn't get all 'pasty'. Grind it once with the super course blade, mix in the seasoning 'slurry' then run it through into the casings. Hang it in the fridge for a few days before smoking to let the flavor set in, then smoke to 165 internal temp. Let cool and enjoy.
Reply by: pbfisher Posted: 10/18/2012 7:26:12 AM Points: 0
I just looked at the DU migration map and it is showing cranes are starting to really move out of Nebraska and South Dakota a few days ago. I am thinking about seting out some decoys Saturday or Sunday morning. Hit me up if you want to go! Rpetrowsky0782@gmail.com