Welcome to Backwoods Bound.
Backwoods Beauty Photos | Bulletin Board | Candid CamShots | Contact Us | Fishing
Fun Facts | Home | Hunting | Links | Newsletter | Recipes | Site Map | Store

Backwoods Bound Bullet Volume 21 - Issue 4

  Welcome to the April 2020 issue of The Bullet. It’s turkey season! Could there be a worse time to be locked-down? Probably not but it won’t stop us from pursuing the gobblers. Will the on-going “crisis” have an effect on the turkey harvest? That remains to be seen. Just continue to exercise the safety precautions you’ve been doing and things should be fine. Enjoy the hunt and stay safe out there.

April is also the month the dogwood trees bloom and you know what that means, crappie fishing time! Grab a handful of different color jigs or a bucket of minnows and head to your favorite fishing hole. Nothing would taste better than some fresh caught crappie to help shake off the blues we’ve all been experiencing lately.

A quick observation on how things have gotten out of hand. The other day I went into the local super market to pick up a few things and happened to wonder down the condiment aisle. You know the one with the salad dressing, pickles, ketchup and bbq sauce. As I made my way down the aisle I noticed a few things in short supply but nothing drastic until it came to the mustard. It was all but gone! Every flavor and every brand! Really? Are folks hoarding mustard now? I couldn’t believe it. What’s next, Beanee Weenee? Relax and take a deep breath people. This isn’t the zombie apocalypse. Not yet anyway.

We welcome a new advertiser to The Bullet this month, Lunar Creations. Be sure to check out their web site for their complete line of unique items and let them know you saw them here.

Okay. Enough said. Let’s get to it. Enjoy issue this issue of The Bullet. Until next month, J. E. Burns, Editor-in-cheese.


In this issue:

~ Backwoods Trivia
~ Recipe: Deep Fried Turkey Breast
~ Article: Ready That Trailer
~ Recipe: Crappie Delight
~ Article: Trout Fever
~ What's New
~ Candid CamShots
~ Article: The Ten Commandments Of Frying Turkeys
~ Recipe: Backwoods Bound Chili Pie


BACKWOODS TRIVIA: We dug this one out of an old issue. See if you remember the answers.

Which is larger.... A bushel or a peck? ...... A league or a mile? ..... A foot or a fathom? ..... A stone or a pound?

Bonus question: Which is larger, a gill or a gallon?

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



~ 1 - 3 to 5 lb. turkey breast, deboned and cut into strips
~ 1 bottle Italian dressing
~ 1/2 tsp lemon pepper seasoning
~ 2 eggs
~ 2 cups milk
~ 2 cups flour
~ salt and pepper

~ In a glass dish, mix the dressing and lemon pepper together. Add the turkey and stir. Cover and refrigerate overnight.

~ In a bowl, beat the eggs into the milk.

~ In another bowl season the flour to taste with the salt and pepper.

~ Dip the turkey into the egg mixture and then in the flour.

~ Deep fry in hot oil until golden brown.

~ Serve and enjoy.

Many thanks to James Ewing for sharing this recipe with us. For more turkey recipes to try, visit our site at www.backwoodsbound.com/zturkey.html.

Send in 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.



Lunar Creations specializes in hand crafted items including clothing and accessories, home decor, drink tumblers in various sizes and styles, and lots of other unique gifts! Visit our site to see our complete product line.

You can find us at www.facebook.com/LunarCreations636 or on Instagram @LunarCreations636.



  Spring is on the way and so is the fishing season which means it’s time to look over your boat, motor and trailer and make necessary repairs. It still may be freezing out but if you’re lucky enough to have your rig stored inside you can while away a couple of cold weekend days doing something other than sulking inside.

  Here are a few tips to help get your trailer ready for those trips to your favorite fishing hole.

  It’s a good idea to start at the front and check the coupler. This may be the most important piece on the trailer. Check all of the components. Does it operate smoothly? Lube it if necessary. If you have an extra hitch ball, insert it into the coupler and lock it down. Try and pull the ball out of the locked coupler. If you can pull it out, either rebuild or replace it. Check the welds or bolts that attach it to the frame. Repair if necessary.

 Check the lighting and make sure the turn signals and clearance lights all work. This may difficult if the trailer is in storage and you don’t have access to your tow vehicle. Here’s a handy way to check the electrical system. Get the female end that matches your plug and strip the loose wires bare about an inch. Then insert it into the trailer plug and use a 12 volt battery charger as your power source to power the lights. Now you can trace down and fix problems with the lighting system without risking running down your vehicles battery or blowing a fuse under the dash. Replace any cracked lens and blown bulbs. Don’t forget to carry extra bulbs with you.

  Repack the wheel bearings. Remove the tires and hubs, remove the old grease seals then clean out all of the old grease from the hub and bearings. Repack the bearings using water resistant marine grease available at your local boat dealer. Install new seals! Never reuse the old seal. The $10 - $15 spent on new seals is well worth the money and the peace of mind. Many boats use “Bearing Buddies” on the axles. You still need to clean and repack the bearings! The grease you continually pump into those hubs has to go somewhere. The result can be a blown grease seal and a seized bearing. It is no fun trying to find parts on a weekend afternoon and making repairs on the side of a busy highway.

  Torque the lug nuts to the manufacturer’s specifications. Most are between 100 - 115 ft/lbs.

 Check the brake system if your trailer is so equipped. Repair or replace broke or worn parts.

 Check your tires for excessive wear, weather cracking and cupping. Measure the tread depth. A good rule of thumb is to replace the tires when the thread measures 5/32”. If you don’t have a thread gauge use the old penny trick. Insert a penny upside down in the thread. If the top of Abe’s head is showing the thread is worn down too much and the tire should be replaced. Remember my motto, “When in doubt, throw it out”. Adjust the pressure to the specs listed on the tires. Remember to check the spare! Again it’s no fun being stranded on the side of the road with a blown tire and no spare.

  Check the winch and all of the tie-downs. Replace any worn or frayed straps or ropes.

 Lastly, give the trailer a good looking over from front to back. Crawl under it on a creeper and check for broken welds or loose bolts. Repair or replace as needed. Touch up any rust spots with paint if needed. May as well look good going down the road.

 That about covers it. Your trailer might have special gadgets or gizmos on it so check them all. The important thing is to fix small problems before they become major issues that can ruin a fishing trip.


FUN FACT:  The planet Mars is named for the Roman god of war. Mars has two moons named after the dogs of Mars. They are Phobos which means fear and the other named Deimos which means panic.

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


FISHIN' TIP:  Some important water temperatures to remember. Bluegill will start to spawn when the water reaches 67 degrees. Crappie like to spawn when the water hits 64 – 68 degrees. Largemouth bass prefer a temperature of 65 – 80 degrees with smallmouth preferring 60- 70 degrees. Target the areas with these temps and you should find yourself some active fish.

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.


INTERESTING QUOTE: "Just because something doesn’t do what you planned it to do doesn’t mean it’s useless." – Thomas Edison

 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.



Now is the time to get ready for your summer events! Weddings, birthdays, anniversaries, baby showers and others are fast approaching so be ready.

Wine charms, bookmarks, zipper pulls, ear rings we have them all.

We can make things from a picture you send in for only $1.00 more.

We make charms and more for just about any theme you can imagine! Visit our web site www.karensglabels.com for ideas!

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 and new items!

"Because no wine glass should ever be naked!"



~ 6 - 8 crappie fillets
~ salt and pepper
~ 1 cup mayo
~ 1 cup cream cheese, softened
~ 1/2 cup fresh chopped chives or green onions
~ shredded cheddar cheese

* Sprinkle both sides of the fillets with salt and pepper to taste.

* In a bowl, mix the mayo, cream cheese and chives together.

* Place the fillets on a greased baking sheet. You can line it with foil if you want for easy clean-up.

* Spread the mayo mixture on the fillets. Sprinkle on some more chives if desired.

* Bake at 350 degrees 15 – 20 minutes or until the fish flakes easy.

* Cover the tops with shredded cheese and bake until melted.

* Serve and enjoy.

Our thanks go to Mickey Burns for sharing this recipe. For more fish recipes to enjoy visit our site at www.backwoodsbound.com/zfish.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.


ARTICLE: TROUT FEVER by Lloyd Barnhart

It was always suspicioned
That he had contracted the ailment from his grandfather
Who had suffered from its chronic form his entire life,
And was therefore contagious.

They had played together
In cold mountain brooks
And caught native brookies
With their hands and rudimentary fishing tackle.

As he matured, the fever intensified:
He moved on to bigger streams and bigger fish.
He soon learned to outwit browns and rainbows alike:
No trout were safe from him!

He became enamored with fishing tackle
: He would do anything to catch a nice trout.
He traveled anywhere and everywhere in their pursuits;
He even took up fly fishing!

But, then, like his grandfather, he grew old.
He no longer wished to travel long distance to catch trout;
He longed for simpler times;
He longed for small streams and native brook trout!

And so, his fever abated:
He returned to small mountain brooks
In search of those precious native brook trout,
And his grandsons went with him!

Another great selection from Lloyd’s book Rambling Outdoors; Tales of Forest, Field and Stream. Used with permission.



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 arrowheads 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 $33.95. 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."


HUNTIN' TIP: If you or someone you know is a first time gun buyer because of the ongoing situation be sure to sign up for a training/safety class when this is over. Don’t be one of those who think they know but actually don’t know what they don’t know. Learn from experts.

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.



  Now is a good time to get your trophy mounted. Like everyone else, things here have slowed to a crawl. A few orders have trickled in but they’ve been quickly filled and shipped. We’ve been keeping busy with a large order of Indiana plaques and still have about 25 to go. Hopefully those will ship by the end of the month.

Go to www.backwoodsbound.com/ats.html for all the information on our line of After The Shot Trophy Plaques. And remember we love to do custom designs!

Since you are probably stuck at home why not look through your files and send us a recipe or two? How about some pictures from your trail cameras? We need those things as well as your stories, tips, trivia questions, fun facts, etc. Send everything to mail@backwoodsbound.com and thanks!

Planning your summer or fall fishing adventure? Visit our Fishin’ Guides and Charter Services page at www.backwoodsbound.com/guidesfish.html for help. You may not find exactly what you’re looking for but it’s a good place to start. And if you find a bad link or two please let us know so we remove them from the page.



  What better comfort food is there but chili! A hearty, delicious pot of chili made from Backwoods Bound Chili Seasoning Mix will chase away those home-bound blues! Its unique blend of herbs and spices makes a great pot of chili everyone loves without the aid of added fillers or MSG!

Try it for all of your cooking needs! Backwoods Bound Chili Seasoning Mix makes all sorts of great meals you’ll love like jambalaya, enchiladas, stuffed manicotti and lasagna. Also try it as a dry rub or marinade on your beef and deer roasts or steaks.

  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!"



Over 4000 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: sales@backwoodsbound.com.

Fishing season is fast approaching so place your ad now!



  Our good buddy Jerry Ison sent in this one of a couple of pregnant does up behind his house on “Jerry’s Ridge” in eastern Tennessee. Hopefully there are some twins in there.


Send your trail camera or outdoor pictures to mail@backwoodsbound.com.



  Now that you’ve been successful this spring season, what do you do with your turkey? Here is a quick check list on deep frying that gobbler.

 1) Don’t try to fry too big a turkey. The average fry pot will hold a 14 to 18 pound turkey. If your turkey is bigger than that you might want to prepare it another way.

 2) Always fry your turkey outside on a flat even surface. Don’t let kids or pets around while you are cooking.

 3) Be prepared in case of an accident. Fire extinguisher… good idea. Water hose… bad idea. Think about where the burning oil will go if the pot turns over. Under your truck? Down through the gaps between the boards of your wooden deck? It is best to fry your turkey in the yard or on a driveway. Get a piece of plywood to set your fryer on. It will help keep splattering oil off your grass or driveway. And believe us, the oil will splatter.

 4) Know how much oil you need. A good tried and true way of figuring the amount of oil needed is the water method. Put the raw turkey in the pot and fill it with water until the turkey is almost underwater. Now take the turkey out and mark where the water level is. This is the amount of oil you will need.

 5) Dry the fry pot really good before filling with oil to the previously marked spot. Also pat the turkey dry with paper towels inside and out. Shake it around to get the water out of the inside. Hot oil and water do not mix well.

 6) Use good clean oil. Peanut oil is the preferred oil because it can withstand higher temperatures better than other oils. Vegetable oil can be used in a pinch but try to get peanut oil. You can use the oil several times if you take care of it. Buy a filter specifically made for straining oil. They can be purchased at department stores, outdoor stores and online. Coffee filters don’t work to good!

 7) Wear thick leather gloves, a long sleeve shirt and long pants. When you are lowering the turkey into the hot oil you will get some splattering so expect it. Remember, USE CAUTION! Watch out for that hole where the neck was. Oil will gush out of that like a volcano.

  8) Before lowering the turkey onto the oil, TURN THE FIRE OFF! Ninety nine percent of the time oil will splash over the side of the pot. If you turn the fire off all you get is a small mess instead of a dangerous flare up. Once the turkey is in and the oil has settled down you can relight the burner. Bring the oil back up cooking temperature of 350 – 375 degrees and let the turkey cook. Keep the fire just high enough to maintain a good cooking temperature. Once the oil gets hot it doesn’t take much to keep it hot. Outside temperature and wind can affect cook temp so play it by ear and adapt.

 9) Go slow when lowering the turkey into the oil. Lower it in a couple of inches and then raise it up a little. Lower it in a little farther and then back up a little. When the turkey is a little over halfway in, tilt it to each side. This will let any air pockets out of the inside and should stop oil from splashing so bad. Going slow also applies to taking the turkey out. Bring it out slow and let the oil drain out of the inside back into the pot. And NEVER leave the cooking turkey unattended!

 10) Know when the turkey is done. The general rule is 3 ˝ minutes per pound. This gives you an idea of when it should be done but use a meat thermometer to check for proper doneness. Raise the turkey out of the oil about halfway (you’ll probably need help doing this) and check the temperature in the breast and in the thick part of the thigh. It should read 165 to 170 degrees. If it is done, remove it to a large platter and let is rest about 15 minutes. If it isn’t done, lower it back into the oil and cook longer.

  And lastly, enjoy the fruit of your harvest. Be sure to retell the story how you bagged your bird to everyone at the table.



~ 1 packet Backwoods Bound Chili Seasoning Mix
~ 2 lbs ground deer or beef
~ 1 small onion, chopped
~ 2 cans (8oz) tomato sauce
~ 2 cans (15oz) pinto beans
~ 1 can (15oz) diced tomatoes
~ 1 - 10 pack corn tortillas
~ 1 lb shredded cheddar cheese
~ corn chips, whole or crushed or some of each

* Make the chili per instructions on the Chili Seasoning Mix package EXCEPT break the meat up well, use more onion and omit the water.

* Spray a 13” x 9” baking dish with non-stick spray. Line bottom with corn tortillas cutting them in half so the straight edges lay around the bottom of the pan nice. Make sure to cover the whole bottom cutting the tortillas in pieces to cover the holes.

* Add layers on top of the tortillas in this order. Chili, cheese, tortillas, chili. You will probably not use all of the tortillas. Better to have too many than not enough.

* Top with corn chips and the rest of the cheese.

* Bake at 350 degrees for 30 - 40 minutes or until the cheese has lightly browned on top.

* Serve and Enjoy!

For more dishes using our Chili Seasoning Mix visit this page on our site, www.backwoodsbound.com/zchili.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


ANSWER TO BACKWOODS TRIVIA: A bushel is larger than a peck. A league is longer than a mile. A fathom is longer than a foot and a stone is heavier than a pound. For your reference: 4 pecks = 1 bushel. 3 nautical miles (nautical mile = 6076 ft.) = 1 league. 1 fathom = 6 feet. 14 pounds = 1 stone.

  Answer to Bonus Question: A gallon is larger than a gill. After we first ran this, someone wrote back and told us what a gill equals. We can’t remember what it is so you’re on your own.


Go To:
| Back | Next Issue |
| Main Page |