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Backwoods Bound Bullet Volume 18 - Issue 11

  Welcome to the December 2017 issue of The Bullet. There’s still a lot of hunting to do out there. Late firearm and muzzleloader seasons are this month. Rabbit season is under way. Duck and goose hunting wraps up soon. Pheasant season is under way. Trapping season is running full speed and of course, you can still hunt deer with a bow as that season ends next month. So between Christmas shopping and going to the school plays and concerts try to get out there and enjoy some hunting. We’re certainly going to try.

All of us here at Backwoods Bound wish all of you a safe and fun Holiday season. Merry Christmas and Happy Hanukah to everyone! We’ll see you next year.

Okay, we’ve got another packed issue this month so let’s get to it. Enjoy issue number two hundred and six of The Bullet. Until next month, J. E. Burns, Editor-in-chief.

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In this issue:

~ Backwoods Trivia
~ Recipe: Jalapeno Grilled Duck Breast
~ Article: Coon Fetchin'
~ Recipe: Country Fried Elk
~ Article: Sharing The Bounty
~ What's New
~ Backwoods Know-How: Dead Or Alive

~ Recipe: Tender Crispy Baked Squirrel

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BACKWOODS TRIVIA: Do you know the answer to this month’s question sent in by Fred Watkins.
 
The year 1963 saw the introduction of two famous breakfast cereals. What are they?

Find the answer at the end of this newsletter. Send your trivia questions to mail@backwoodsbound.com.

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RECIPE: JALAPENO GRILLED DUCK BREAST

~ 8 - 10 duck breast, filleted off the bone
~ 1 bottle Italian dressing
~ 1 jar sliced jalapeno peppers
~ 2 packages cream cheese, cubed
~ 1 lb thick cut bacon
~ toothpicks

* Cut breasts in half. Place in a large bowl and cover with the dressing. Cover and refrigerate overnight.

* Lay a slice of bacon on a cutting board. Place a breast on one end of the bacon.

* Place a couple of cubes of cheese and a few jalapeno slices in the middle of the breast. Roll and fold breast up wrapping the bacon around the outside.

* Secure together with toothpicks. Repeat process.

* Place on heated grill and cook over medium heat until cooked medium well or to your preference. Slice one open to check for doneness.

* Serve and enjoy.

Thanks to Van Vandevender for sharing this recipe with us. See more duck recipes to enjoy on our site at www.backwoodsbound.com/zduck.html.

Remember to send your favorite recipe to mail@backwoodsbound.com. We'll post it on the site or use it in an upcoming issue of The Bullet.

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** AFTER THE SHOT TROPHY PLAQUES **

Our handcrafted plaques are made from solid oak not plywood or particle board giving your trophy a solid base to anchor to. Each plaque comes stained with a wall hanger installed. Clear-coating is an available option.

We specialize in unique designs! We’ve done everything from lightning bolts to walleyes to shields to light bulbs, hanging and stand up designs! Just tell us what you have in mind and we’ll make it happen!

No matter what type of trophy you want to display, we have a plaque or trophy to fill the need. Contact us at sales@backwoodsbound.com with your ideas.

Don’t settle for an ordinary looking plaque! Go one better and order your AFTER THE SHOT Trophy Plaque today. Prices start at $32.95. Don’t wait, order today!

Visit our site at www.backwoodsbound.com/ats.html for photos and information on how to order your plaque. Order with our secure on-line ordering system and pay with confidence using Paypal.

"It only takes a little more to go first class."

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ARTICLE: COON FETCHIN’ By Jerry Ison

  Sometimes, when I'm wound up real good and relaying one of my more "interestin" tales, I'm accused of exaggerating, augmenting and yes, even lying! True! Yes me, accused of lying about my hunting dogs, feats or my own hunting prowess. I know it's hard to believe.

  Now let me assure you that I am fully aware that any man who has more than one coon hound is bound to lie sooner or later. Well, I've never had more than one hound at a time, but over the years I have had several.

  My first real coon hound was a big ole redbone named Satch. He was what ya call a real good'n. This dog was so adept at not only running and treeing coons, but he would just a soon hunt all by himself. He was a big dog and could actually jump up against a tree trunk and shake those coons right on out of there. He didn't need me to slow things down.

  When I was a young man, there was a thriving market for coon hides. The fur buyers however insisted the hides be stretched and cured. I made myself some hide stretchers from stiff wire. They weren't fancy, just more or less a triangle with a rounded point. I made three sizes: small, larger and great big one.

  After only a few hunts and Satch watching me stretch a hide over those frames, he knew as soon as I brought the frames out, it was time to fetch a coon. He would eye the frames, sniff at the great big 'un then take off into the woods. Pretty soon, he'd be back with a big old coon and I'd skin it out and stretch the hide over that frame.

  Early on, Satch would occasionally bring in a coon too small to sell, but soon enough, he only caught the really big ones. Seems he took it as a challenge and really prided himself on the size of his quarry. This very satisfactory arrangement went on for many years. Yeah buddy, the money was rollin’ in. Coon hides back in those days fetched upwards of five, six, maybe even seven dollars! I was probably the wealthiest 12 year old in town! Visions of fancy pick-ups, Buck knives and huge kennels with concrete floors danced in my head.

  It was the life alright. I just pulled out the stretchers and good old reliable Satch would spring off into the woods and return with a big coon. I had it made in the shade!

  That all changed, however.

  One day, my mother bought a new ironing board and told me to take the old one out to the barn and stash it. Old Satch took one look at that big rounded triangle and took off for the woods and hasn't come home yet.

  That was in 1983.

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** KAREN'S KREATIONS **

Get ready for the Holidays with this month’s special. Save 25% on ALL themes!

Mix and Match to make your customized sets from any type of charm!


Our wine charms, bag tags, earrings, bookmarks, zipper pulls make great gifts or make any special occasion special and we’ll personalize them for free!

We can customize the colors of all items to suit your needs! We can also make custom charms from your photos! Just send us a picture and we’ll make a charm from it. It’s easy.

Visit us at www.karensglabels.com or e-mail us at Karen@karensglabels.com or call 618-257-1365. Be sure to sign up for our newsletter to get news about our monthly specials!

"Because no wine glass should ever be naked!"

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FUN FACTS:
Reindeer are known as caribou in North America. They are the only members of the deer family where males and females both grow antlers.

Males shed their antlers in late October to mid-December. Females shed their antlers in the spring after they have given birth.

Therefore, according to every rendition depicting Santa's reindeer, every one of them had to be females.

 Send your Fun Facts to mail@backwoodsbound.com. For more Fun Facts visit www.backwoodsbound.com/funfacts.html.

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RECOMMEND AND VOTE FOR THE BULLET

Tell a friend about The Bullet. Just go to: www.ezinefinder.com/rec.html?ez=backwo and follow the instructions. It’s free and easy!

To vote for The Bullet follow this link: www.ezinefinder.com/backwo-vote.html.html.

Thanks for your help.
 
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HUNTIN' TIP:  Here’s a last minute deer hunting tip from Jeff Riggen. “If you have an old army blanket, take it to the tree stand to put under your feet and around your legs. The color is perfect, it's light weight and very warm."

Send your tips to: mail@backwoodsbound.com and we’ll post them on the site or use them in a future issue of The Bullet.

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** HUNTING SEASON IS CHILI SEASON! **

Winter is on the doorstep so it’s time for some of that delicious chili made with Backwoods Bound Chili Seasoning Mix. Its unique blend of herbs and spices makes a great pot of chili the family will love with NO added fillers or MSG.

Backwoods Bound Chili Seasoning Mix also makes great dishes like tostadas, enchiladas, stuffed peppers, manicotti, Mexican lasagna and a killer jambalaya. We’ve had customers also use it as a marinade for beef and deer roasts. See our collection of great recipes at www.backwoodsbound.com/zchili.html.

Enjoy at home or hunting camp in single pot packets or the triple value pack.

Order your supply at www.backwoodsbound.com/chili.html.

"Not too mild.... Not too hot.... Treat yourself and make a pot!"

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INTERESTING QUOTE: "What I don’t like about Christmas parties is looking for a job the next day." – Phyllis Diller

 If you’ve seen or heard an interesting or humorous quote send it in and we'll post it next month. Send them to: mail@backwoodsbound.com.

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RECIPE: COUNTRY FRIED ELK

~ 4 - 6 boneless elk steaks
~ 2 - 3 tbsp oil
~ 1 cup flour
~ 3 tsp lemon herb seasoning
~ 1 cup breadcrumbs
~ 3 tsp seasoning salt or your favorite seasonings
~ 3 eggs, beaten

* Tenderize the steak on both sides with a meat mallet.

* In a medium bowl, mix the flour and lemon herb seasoning together.

* In another bowl, beat the eggs.

* In a third bowl, combine the breadcrumbs and seasoning salt.

* Heat the oil in a large skillet over medium-low heat.

* Take each steak, start with the thickest and work down to the thinnest, dredge it the flour then the egg and then the crumb mixture. Place in the skillet.

* Cook about 6 minutes per side. Check the center of each steak by cutting open. Middle should be slight pink to medium-well. Don't overcook.

* Remove to plate and drain on paper towels. Cover and let rest a minute or so.

* Serve and enjoy.

Thanks to Charles Aron for sending in this recipe. For more delicious elk recipes to try visit our site at www.backwoodsbound.com/zelk.html.

Remember to send your favorite recipe to mail@backwoodsbound.com. We'll post it on the site or use it in an upcoming issue of The Bullet.

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ARTICLE:    SHARING THE BOUNTY

  As you take to the woods this final month of deer season you may be asking yourself “why am going hunting? I already have the freezer full of venison so do I really need more meat? If I’m blessed to take a trophy buck what will I do with the meat?” The answer is donating your venison to someone less fortunate then yourself or to your local relief program.

  Most programs work like this. You harvest an animal, take it to a participating game processor and they will process it and distribute it to local hunger relief programs. Some places will do the processing free of charge, some of them split the cost with you and then others have you foot the entire bill yourself. The small cost you may incur by paying for the processing only helps to relieve funds for other worthwhile programs.

  There are several great organizations that spearhead such programs year round. One of them is Sportsmen Against Hunger. This program was started over in 1989 by members of Safari Club International and has grown every year since. A few years ago they launched an on-line database that features over 1300 affiliated game processors and hundreds of hunger relief organizations across the country. To find the nearest place to donate your meat, visit their web site at: www.safariclubfoundation.org/humanitarian/sah or call 800-377-5399.

  Another organization that has helped in this fight against hunger is Farmers and Hunters Feeding the Hungry. They operate in over half of the 50 states including a lot of the heavily hunted ones so it shouldn't be hard to find a participating processor. One great thing about FHFH is that if you donate all of your deer they will pay the cost of the processing. Not a bad way to go. Visit their web site at: www.fhfh.org or give them a call at 1-866-GET-FHFH for details.

  The beauty of these and other programs is that the donated meat stays in the local area helping out local families who need a little assistance. According to a recent study as many as 30 million Americans annually cannot get enough food to meet their dietary recommendations. There is a need worldwide for hunger relief so let’s pitch in and help those here at home fill their bellies with nature’s bounty. You'll be glad you did.

 

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** RED RIVER GORGE ZIP-LINE **

The Red River Gorge Zipline, was voted the most popular Bucket List Adventure in Kentucky in 2016 and we’re looking to repeat in 2017! Mammoth Cave and The Derby don’t stand a chance!

The Zipline is located in the World Famous Red River Gorge about 60 miles east of Lexington in the Heart of Eastern Kentucky near the Natural Bridge State Park and Daniel Boone National Forest in Rogers, Kentucky.

There are five Zip-lines to choose from with the two highest being 350 feet tall, being the fastest, 50+ mph, and the longest at 1,200 feet and 2,000 feet. These we like to call Racing Lines!

Bring your camera or rent a GoPro from us to record your experience.

Visit our web site for all the details including information about the lodges, cabins and camping available to you.

Visit us on-line at: www.RedRiverGorgeZipline.com

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FISHIN' TIP:  When constructing your pond, you need to maintain a depth of 7 – 10 feet in at least 25% of the pond. A depth of 10 – 15 feet is better.

Send your tips to: mail@backwoodsbound.com and we’ll post them on the site or use them in a future issue of The Bullet.

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WHAT'S NEW

  Things in the shop are busy as orders are rolling in daily for our After The Shot Trophy Plaques. Plaques for Michigan, Oregon, Illinois, Arkansas and Iowa shipped last week. Kansas, New York, Wisconsin, Oregon and Indiana are on the schedule. Order a plaque for last year’s trophy as well as this year’s. Order your After The Shot Trophy Plaque now. Go to www.backwoodsbound.com/ats.html for all the information on our complete line of After The Shot Trophy Plaques. And remember we specialize in custom designs!

  We’ve gotten some new trail camera pictures for our Candid CamShots but need some more! We’ll take anything as long as it’s not obscene. Send them as attachments to mail@backwoodsbound.com. See this month’s photo at www.backwoodsbound.com/funphotos2.html.

  Also need new recipes for the fall and winter seasons. All recipes are welcome so send in what you have. Send your recipes to mail@backwoodsbound.com. Thanks and we look forward to getting them!

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BACKWOODS KNOW-HOW: DEAD OR ALIVE

  Ever wonder if those batteries in the bottom of the junk drawer, your back pack or tackle box are good or bad? Here’s a quick method to determine if they are worth keeping or recycling.

  Hold the battery about an inch above a solid surface with the negative end down, the end without the “nub”, and drop it. A charged battery will land with a thud and then fall over or it might land upright. A discharged battery will bounce a couple of times and fall over. Try it with a known dead and charged battery so you’ll know what to look and listen for.

  This works with all sizes of cylindrical shaped alkaline batteries but not the square 9 volt size. The reason it works? It’s most likely because of the change in density of the electrolyte of a discharged battery.

  With all of the electronic devices used now days, the average American uses 30 to 50 disposable batteries per year. Please make sure to recycle them. Most hardware, appliance and lumber yards have recycling bins for your old batteries. Your local grocery store may also have one so drop off your dead batteries when you visit these places. Also a lot of communities have recycling days where you can drop off your old appliances, electronics and surprise, old batteries. So do your part to help out. It’s free and easy!

 

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** ADVERTISE YOUR PRODUCT OR SERVICE HERE! **

4400 potential customers could be reading YOUR ad right now instead of ours!

Place your ad here for $8.00 a month! Discount rates for multiple issues.

For more details, visit our site at: www.backwoodsbound.com/advertise.html. Or e-mail us at: editor@backwoodsbound.com.

Deer season is fast approaching so place your ad now!


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CANDID CAMSHOTS

This month’s picture is from Brentt Steward of some wild hogs in a rainbow of colors. Send your pictures to mail@backwoodsbound.com.

Wild Hogs


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RECIPE: TENDER CRISPY BAKED SQUIRREL

~ 1 – 2 squirrels, cut into serving pieces
~ milk
~ 2 eggs, beaten
~ 1 tbsp corn starch
~ 2 tbsp flour
~ 1 sleeve Ritz crackers, crushed
~ your favorite seasonings, I recommend black pepper and Old Bay seasoning
~ butter

* Mix the beaten eggs with enough milk to cover the meat. Pour into a ziplock bag and add the meat. Seals and refrigerate at least 1 hour.

* In another bag, mix the corn starch, flour, cracker crumbs and seasonings.

* Remove the meat a piece at a time from the milk and shake off excess. Drop into cracker mix and shake to coat evenly.

* Place meat in a greased glass baking dish.

* Use a cheese grater and grate some butter over the top of the meat. The more the better.

* Cover tightly with foil and bake at 315 degrees for 2 hours or until meat is tender.

* You can remove the foil during the last 15 minutes to crisp up the coating if desired.

* Serve and enjoy.

Our thanks to Tyler Strow for sharing this recipe with us. For more squirrel recipes to try this fall and winter go to www.backwoodsbound.com/zsquir.html.

Send your favorite recipe to mail@backwoodsbound.com and we'll post it on the site or use it in an upcoming issue of The Bullet

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ANSWER TO BACKWOODS TRIVIA: Lucky Charms and Froot Loops were both introduced in 1963.

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