The "Official" Fiddleback OFF-TOPIC thread!!!!!!!!

[MajorD]

The PSK is a handy little knife. My wife carries an EPK which actually a little smaller than the PSK.

 

[VANCE]

The PSK is a handy little knife. My wife carries an EPK which actually a little smaller than the PSK.

i just went and checked out KSF to see that knife.

it's cool but i dont need to go down that road again..before i found Fiddleback i collected Bark River's. I had about 20-30 of them at the height of my collecting them. most of them were antique ivory. i also had a warranty issue go south but that a story for a different day.

i would love to have a City knife though and the Woodland was my favorite

 

[MajorD]

She carries the EPK primarily because of it's size. It is literally a 2 finger knife. It's ideal for her needs. (boxes, envelopes, etc...) She's held my Runt (that doesn't sound quite right! ) but even that was a little large for her specific uses. I rotate in a bone handled Essential that she bought me for my EDC.

 

[VANCE]

i just went through my old photbucket pics and came across my only other Bark River I still have. A Boone II

this pic is about 7-8yrs old

 

[MajorD]

i just went through my old photbucket pics and came across my only other Bark River I still have. A Boone II

this pic is about 7-8yrs old

I love that handle combo. I have a stacked leather version. Those were 52-100 steel. Great users and easy to sharpen.

 

[Tim the Wizard]

As much as I like getting into food with hiking and edc knives, I would love to see your kitchen blades.

Here is a santoku style blade in M4 and turkish walnut by samuraistuart:

We liked it so much (it is my wife's favorite knife) that I commissioned two paring knives from him in AEBL:

Here is a chef's knive in claro walnut by Matthew Gregory, also in AEBL:

 

[MajorD]

Beautiful knives Triple T. I have a few custom kitchen knives that we use but I also enjoy using historical butcher patterns in the kitchen. I'll get some pics up but I'll have to wait until another day when I have better lighting.

 

[VANCE]

Maximus look all statuesque

edit

that used to be a nice couch

 

[Odaon]

Just finished hanging my euro mount from the buck I killed last year. Then I couldn't resist having a little photo shoot with my F2 and Warthog. I'm going to post those in the User Pictures and on Chris' page as well but I can't help but share a couple here.

 

[Luca917]

Odaon...that is magnificent!

 

[Fiddleback]

Wow. Had you been trying for that one all year, or did he walk up and suprise the pants off of you?

 

[VANCE]

that a nice buck odaon

congrats

 

[Fiddleback]

1/4" slice should hold up under it's own weight and be pull apart tender - this was my 4th of July brisket, nailed it for America's birthday.





Happen to dabble in sausage makin' as well - these happen to be Jagerwurst which was destined for the smoker to pick up a little plum smoke before getting an ice bath.

Dang that looks good!

Any deer hunters around here? This is a hind quarters that I cooked up whole on the kamado this winter.


Cooker was all in:

OK Westy, Now you have my attention. LOL. I got an egg last year and been having a ball with it. That hind quarter looked excellent. I was going to do a butt this weekend, but now I think I'll try a brisket again. I dried the first one out bad. Any tips on how to pick one?

 

[Odaon]

Odaon...that is magnificent!

Thank you! I'm happy with how it turned out as well!

Wow. Had you been trying for that one all year, or did he walk up and suprise the pants off of you?

He appeared out of no where. I'm almost done editing the video so I'll share it once I finish, but I had hunted solo the rest of the day after my buddy shot and packed out his buck. I passed on a couple smaller ones and towards the end of the day I came up on a little group of deer back in a meadow. I was actually preparing to shoot a much smaller 4x4, he kept getting into spots that I didn't feel comfortable taking the shot. The deer had no idea I was there so I stayed patient. Then this biggun just appeared. After I shot him I had a huge adrenaline dump it was crazy.

that a nice buck odaon

congrats

Thanks Phillip! Hopefully this year I'll get to process one with a Fiddleback!

 

[TxSportsman]

TxS, can I ask what the real advantage is that you have found? I'm still learning and only average 2-4 deer a year for the past 8 years, butchering the whole deer for the past 5. I'm eager to learn from those that know what to do.

Sorry I'm just getting around to answering this! What I've found, is when you leave the hide on it really helps prevent any moisture from reaching the meat, which is a huge factor in keeping any unwanted mold build up. Time stored will depend on how you are aging your animal but I simply use a walk-in-cooler. It works better then most applications, but it also has it's limitations. There is residual moisture in it as it I don't have any sort of dehumidifier. Plus, the cooler isn't completely sterilized since it is used for storing drinks and multiple people are in and out if it on a daily basis... BUT... it's the best I can do and it is better then nothing!

Because of the moisture present in my cooler, the longest I could get away with aging would be at a TOPS 14 days but I have found - in my application - that 10 days is about the sweet spot. Ideally I'd have a cooler dedicated to aging (and I may one day so I can dry age all sorts of game) but for now I use what I have. Like I said, I keep the animal completely dry from the cleaning to butchering stage. Any deer that I am going to age I am meticulous about blood, and NEVER get any bile or urine on the meat. This means I try to aim and shoot accordingly and also clean accordingly. The meat begins going through a process the second you shoot the animal. I leave the animal whole (other then field dressing) as to not make any cuts into any meat or muscles that I am going to later use for food.

Even if you are not going to age the animal, if it is possible I'd leave it 12-24 hours before butchering. This helps to keep the it tender. For those that have cleaned any fresh kill, they know the constrictions that the muscles go through and cutting into them during this time period is going to produce tougher meat. At 10 days ageing a lot of the tendons and enzymes have had time to break down which results in substantially more tender animal. The meat also takes on a more complex and rich flavor. During this process it also develops a darker exterior layer that helps protect the good stuff. Slice this layer away during food prep.

I could go into more detail - and will answer any specific questions - but this kind of outlines what I have found through trial and error. I'm sure everyone's results may vary as everyone has their opinion, but this works GREAT for me and just about everyone that I feed can tell a large difference. I hope this answers a few questions and at least gives you an idea.

 

[Warrior108]

Dug out some game cam pics ...







The lion wasn't from my cam and it was sent to me by a friend of a friend.

 

[Tim the Wizard]

that lion is ripped.

 

[schmittie]

Wow. That lion pic is nuts!

There have been more and more sightings of them the past few years. Many along the bigger river systems. I guess their numbers are coming up again.

 

[schmittie]

Thanks for the details in your aging process Tx. I really appreciate it.

My 36 year old deer/beer fridge in the garage has finally bitten the dust. (I caught it before we lost anything fortunately) Wifey and I are going to take the opportunity for a big grinding/processing party. I've got about 50 lbs of boneless deer and a large pork butt begging to be made into sausage and burgers. Saturday may be the day!

Any good venison sausage recipes?

 

[Onedog]

Wow. That lion pic is nuts!

There have been more and more sightings of them the past few years. Many along the bigger river systems. I guess their numbers are coming up again.

Definitely a great pic. I find it funny how hikers, hunters and campers keep reporting sightings of wolf and mountain lions but the game and wildlife commissions never seem to acknowledge their return in a lot of areas.

Oh yeah, that deer pic is pretty sweet too. :thumbup: