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Backwoods Bound Bullet Volume 24 - Issue 4

  Welcome to the April 2023 issue of The Bullet. Spring jumps into full swing this month but there’s no time for us to clean out the flower beds, clean up leaves and limbs or mow the grass because it’s time to go hunting! We need to be out calling to lovelorn gobblers. There’s just something magical when a big ol’ tom answers your call and comes strutting in. After hunting the mornings we’ll be chasing walleyes because the run is on or fishing for stocked trout at a local lake. And if that wasn’t enough to fill our days, the crappie bite is starting. Work evenings you say? No time, gotta watch the game. Play ball!

I try to stay away from discussing things like politics and religion in this section because The Bullet is dedicated to having fun and enjoying ourselves in the outdoors. Life is too short to be continually bombarded with negativity. Seems all we hear from is the far left or the far right. When will Middle America stand up and say enough is enough? Sorry, started off in a different direction than I intended.

The subject I wanted to bring up is the rash of mass murders in this country and the call for more regulations on firearms. I may be wrong and please tell if I am, but aren’t the majority of folks shooting up schools and such either teenagers or people in their twenty’s? I’m sure a study or two has been done on this subject I don’t know. But if my “hunch” is correct, doesn’t it bring up the state of mind of the youth in this country? Aren’t they the first generation brought up in the “electronic” age playing shoot-em-up video games and influenced by “social media” from a very young age? Does it bring to light our failings of teaching our kids about the sanctity of life and respect for people and property?

I’m not saying all of these mass murders are done by young folks. Not at all! There are disturbed people all over the world and always have been going back to the beginning of time. I’m just saying it seems like we’re seeing a trend here, young people committing murder. Example, a six year old shoots his teacher. (not murder but very close)

So, to wrap this rant up, we need to come together for some common sense solutions! This all or nothing attitude from both sides is getting us nowhere. There needs to be compromise from the anti-gun crowd and us law bidding firearm owners. I know, we’ve nothing wrong but we’re going to have to comprise on some things for the overall good. It’s worth repeating, this all or nothing stance from both sides is not working. Of course, all of this is just my opinion. I could be wrong.

Enough said. Let’s get to it. Enjoy the April issue of The Bullet. – J.E. Burns, Editor-in-chief.

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In this issue:

~ Backwoods Trivia
~ Recipe: Grilled Turkey Breast
~ Article: Clean And Inspect Your Life Jackets
~ Recipe: Crappie With Lemon Buter
~ Article: Stalking The Wild Mushroom
~ What's New
~ Candid CamShots
~ Recipe: Pop's Meat Loaf
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BACKWOODS TRIVIA: This month’s question comes from our friend Kevin Nelson. Do you know the answer?

How many humps does a baby camel have when it’s born?

Bonus Question: What are baby camels called?


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

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RECIPE: GRILLED TURKEY BREAST

~ 1 turkey breast
~ 2 - 1lb. packs of bacon
~ 1/2 cup paprika
~ 1/4 cup garlic powder
~ 1/4 cup onion powder
~ 1/4 cup black pepper
~ 3/8 cup salt
~ 1/4 cup brown sugar
~ 1 tbsp ground red pepper, or to taste

* In a bowl with a lid, shake together the paprika, garlic powder, onion powder, black pepper, salt, brown sugar and red pepper. Mix well.

* Cut the turkey into strips. Sprinkle liberally with the spice rub. Save any that's left to use another time.

* Spray a rectangular grill basket with cooking spray.

* Cover one side completely with bacon.

* Place the turkey strips on the bacon and then cover with the other pack of bacon.

* Place the grill basket on a heated grill and cook on low heat for about 20 - 25 minutes. Make sure not to overcook.

* Serve and Enjoy!

Thanks to Derek Edge for sharing this recipe. For more delicious turkey recipes to try this spring, 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.

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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 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 $40.95. 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: CLEAN AND INSPECT YOUR LIFE JACKETS by James Burns

  An important and often taken for granted item in your boat are your Personal Floatation Devices aka life jackets. They are sometimes overlooked while getting your boat or Personal Water Craft aka jet ski ready for the season. It’s real easy to grab them off the wall (because they should have been stored in a dry, ventilated area and not under the seats where they can mold, mildew and rot) and throw them in the boat and not give them a closer look.

  Inspect each jacket real good. Are the straps and buckles functioning correctly? Run your hands over them. Are they torn or ripped? Are there worn spots? Has the floatation material on the inside slipped out of place and bunched up in spots? I had a jacket that did this last summer. I tossed that one to the side (we had plenty of others on-board) and took it with me back to the house and cut the straps off to make sure no one could reuse it. The straps were still good so I cut them off and use one of them around a plastic box I use to carry spare batteries (AA, D, C, AAA, etc.) in.

  Do you have self-inflating jackets? Check them for cracks and pin holes as well as the straps and buckles. If bad replace them. Install new CO2 cartridges per manufactures’ recommendations.

  Are they dirty? Put them in a front loading washing machine and wash in cold water on the gentle cycle. Make sure all the straps and buckles are fastened so they’re not damaged while in the machine. It’s also a lot quieter. Hang to dry.

  Self-inflating jackets require handwashing. The CO2 cartridge should be removed.as they should be stored sealed and stored off-season in an above freezing environment. Hand wash or sponge down in hot soapy water making sure to keep the inflator from being submerged. Rinse well. Hang dry.

  If in doubt about any jacket, replace it. There’s no need in taking a chance with your or someone else’s safety. Here are a few more tips about life jackets.

  * Always wear a life jacket while under way. It floats, you don’t. Plus it can’t work if it’s not on.

  * Kids age 13 and under are required by law to wear a life jacket while underway.

  * Have a throwable floatation device on board. This is a law on boats over a certain length but it’s good to have one regardless of the size of your boat.

 * Each state can have their own rules and regulations so check with them for specifics. Know before you go.

  Boating can be lots of fun so stay safe, keep an eye out for the other guy and remember that safety is no accident.

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FUN FACT:  “An opossum’s eyes do not have an iris and therefor appear ‘beady’ when you look at them. Also the opossum has the intelligence similar to a pig.” – Jayne Grayson

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

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FISHIN' TIP: Fishing line dries out over time and becomes brittle and easy to break. Also being spooled for months on your reels puts a “memory” on the line that can cause trouble. Splurge now on new line and restring your reels so you’ll be ready to go when your buddy calls and says they’re biting. - Rocky

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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** KAREN'S KREATIONS **

Mother’s Day is coming up and a set of personalized wine charms could be just the thing to make her day extra special!

Also get ready for the next big party day! Cinco de Mayo is a couple of weeks away so get your party planned. Give your quests something to remember the fiesta by with a wine charm.


Browse our wide collections at www.karensglabels.com. And remember we can make items from your special photographs for a small upcharge. Be sure to check our web site for monthly specials!

Check our web site for this month’s special offer. 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 new items and monthly specials.

"Because no wine glass should ever be naked!"

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INTERESTING QUOTE: “Happiness often sneaks in through a door you didn’t know you left open.” – John Barrymore

 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: CRAPPIE WITH LEMON BUTTER

~ 4 crappie, cleaned and scaled
~ salt and pepper or lemon pepper seasoning
~ flour
~ 8 tbsp butter
~ 3 cloves garlic, minced
~ 1/2 tsp marjoram
~ 2 – 4 tbsp lemon juice

* Salt and pepper the fish to taste. Roll the fish in the flour.
* Melt the butter in a skillet.

* Stir in the garlic and the marjoram. Add the floured crappie.

* Brown both sides of the fish over medium heat.

* Add the lemon juice. Cover and cook over low heat for 10 - 15 minutes.

* Remove the fish and save any of the lemon butter to pour over the fish when it's served.

* Serve and Enjoy!

For more delicious fish recipes your family will enjoy this spring and summer, visit our web 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.

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ARTICLE: STALKING THE WILD MUSHROOM by Jerry Ison

  "Hey, Virgil! How much farther do we have to go? I'm gettin' winded!"

  "Heck you're thirty years younger 'n me! You oughta be able to keep up with an old man! Besides, it's only 'bout another mile or so. Just up over that ridge, then a little ways on."

  The way Virgil had led me out here into the back country of Anderson County one may have thought we were on an illegal mission. He first had me drive away from our destination for several miles then circle back the long, or should I say the longest way around. We then parked the car off the road in as secluded an area as was available. We had taken my car because Virgil " 'spected none of them rascals" he was avoiding would recognize it. Leaving the car we entered the brush, and after several hundred yards, circled back until we again crossed the road and finally, towards the secret place.

  No, we weren't checking on a gold deposit, nor were on some dark covert operation for a shadowy agency. We were going to Vigil's perennial mushroom patch. That's right, wild mushrooms, morels.

  Every spring hundreds of folks head out into the woods and along the streams, open areas, wherever they suspect these delicious and elusive fungi may grow. The morel is sometimes known as the sponge mushroom or, possibly because of its delicate flavor, the "dry-land fish". There are at least four varieties, all edible and all delicious.

 There are several mushrooms that resemble the morel but the true morels are indeed the best known and most sought after edible fungi. All the species of morel fruit in the spring and all are edible and delicious. The scientific name for this family of fungi is Morchella. The scientific name for this plant gives away the fact that these mushrooms are indeed highly regarded. The most sought after and most highly prized morels are the Morchella deliciousa. I'm not making that up. That is the name learned scientists have given this elusive fungi.

  The only place this plant can be found is in the wild. While many attempts have been made to produce the mushroom commercially, and spores have been successfully germinated, no one has succeeded so far. For that reason, whenever these rare treats appear on a restaurant menu, they command a very high price - ten to twenty times that of the best steak, ounce for ounce.

  These fungi fruit for a brief period in the spring and in areas that seemingly are disparate. When one is found, however, there are usually numerous others in the immediate area. They also tend to reappear in the same location year after year, the reason secret 'shroom plots are so jealously guarded.

  Just ahead, I heard Virgil let out a loud curse. Followed be a stream of invectives and then a tone of resignation.

  "Well I'll be danged! Looks like some low down dirty dawg has done beat us to the 'shrooms! See where they stirred up the leaves and such."

  "How do you suppose anyone was able to find your secret path after all the precautions you take, Virgil?"

  "Well, I reckon they done it same way I did, follered somebody what knew for four or five seasons, how else?"

  Giving Up Secrets

  Unlike Virgil and others of the same ilk, and because I'm such a nice guy, I intend to share the location of two of my most secret, and most productive 'shroom patches. Being the eternal optimist, I visited one this weekend. I knew going out the morels wouldn't be up yet, but the weather was great and it was as good an excuse as any to get out.

  Sure enough, there were no morels, but the bloodroot was in full bloom. I also spotted some spring beauties, trout lilies (not in bloom yet) and mayapples just emerging. The light was poor where the mayapple was just pushing through and they do look a lot like slightly green morels at that stage and well... I have to admit, it was me that killed all those baby mayapples! I'm sorry.

  Anyway now comes the good part. I'm going to tell you just where my two best plots are. The one most productive is just west of LaFollet a few miles and right off route 25. Or maybe it’s route 156. At any rate, you'll know the place, there's a red barn fairly close by and you pass a couple of white houses three or four miles back. OK, the other really good spot is, are you ready? Just into Anderson County five or six miles and off to the left.

  There you have it, the locations of my long-guarded secret morel plots. Enjoy!

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** LUNAR CREATIONS **

Lunar Creations offer hand crafted, unique products for your family, friends or yourself. We offer clothing and accessories, home decor, and drink tumblers in a variety of styles and sizes. See our site at www.facebook.com/LunarCreations636 for our complete product line.

Go to our site at www.facebook.com/LunarCreations636 to see more pictures and videos of all of our newest projects and place your order!

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HUNTIN' TIP: “It’s a good idea to gently shake your mushrooms after you pick them. This helps shake off spores that will grow into more mushrooms. Also carry your “catch” in a mess bag. As you walk around hunting for more mushrooms even more spores will fall off there by “seeding” your area.” – George Wilkenson

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

  The shop has been busy filling a large order of Indiana plaques and they are just about all done. The last portion should be ready to ship in the coming days so now we can fill your order for our After The Shot Trophy Plaques in a timely manner. Remember we do special designs too. Visit our site for more information and to place your order.

  Need new stuff for the upcoming summer issues. Recipes, stories, tips, and photos are all needed so send in whatcha got. Your submissions help make The Bullet fun and informative. Send everything to mail@backwoodsbound.com and thanks for your time!

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** ADVERTISE YOUR PRODUCT OR SERVICE HERE! **

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!


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CANDID CAMSHOTS

  Editor James Burns' camera captured this fawn checking out his camera last summer. Momma is just out of the frame.

Spotted Fawn


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

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** IT'S CHILI TIME! **

  It’s easy to make a delicious pot of chili whether at home or at camp with Backwoods Bound Chili Seasoning Mix. 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.

 See our collection of great recipes at www.backwoodsbound.com/zchili.html and be sure to send in yours!

  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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RECIPE: POP’S MEAT LOAF

~ 1 1/2 lbs deer burger
~ 1/2 lb ground pork
~ 1 medium onion, finely chopped
~ 1 tsp salt
~ 1 tsp pepper
~ 2 large eggs, beaten
~ 1/4 cup ketchup
~ 2 cups bread crumbs or finely crushed crackers
~ ketchup for topping

* Preheat oven to 350 degrees.

* Combine all the ingredients in a large bowl.

* Pour into a loaf pan. Spread a thin layer of ketchup on top.

* Place pan on a baking sheet to catch any drippings and place in oven.

* Bake for 45 minutes. Add a thicker layer of ketchup on top.

* Bake another 20 – 25 minutes or until done.

* Let rest a few minutes before slicing.

* Serve with tators and gravy and your favorite veggies. Hot biscuits are good too!

* Enjoy.

Thanks to Pop for sharing this recipe. To see more deer recipes visit our site at www.backwoodsbound.com/zdeer.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: A baby camel, known as calf is born with no humps. They don’t start developing them until they are about 6 months old.

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