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Backwoods Bound Bullet Volume 24 - Issue 11
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Welcome to the November 2023 issue of The Bullet. If you thought last month was special well hang onto your hats ‘cause you ain’t seen nothing yet! This is the month that we’ve been waiting for all year. Well, at least a month or two. Waterfowl hunting heats up, pheasant season happens and of course firearm deer season opens.
Hunting seasons for rabbits, bobcats, foxes, turkey, pheasant, quail and doves have either started or will open this month. Plus, trapping season begins! So whatever your passion is, do it well and do it safe. Good luck and good hunting to all.
This month’s issue is kind of short but we hope you enjoy it anyway. – J.E. Burns, Editor-in-chief.
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In this issue:
~ Backwoods Trivia ~ Recipe: Tenderloin Specialty ~ Article: Seasonal Awareness Helps Prevent Deer-Car Collisions ~ Recipe: Kentucky Fried Squirrel ~ Backwoods Health: Warning Signs ~ What's New ~ Article: Art of Nature: Hurdles Always Surmountable ~ Candid CamShots
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BACKWOODS TRIVIA: Can anyone answer this question? Jack Lewis sent it in. See if you know it.
“When did the United States Bureau of Fisheries introduce carp to the United States?”
Find the answer at the end of this newsletter. Send your trivia questions to mail@backwoodsbound.com.
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RECIPE: TENDERLOIN SPECIALTY
~ 1 deer backstrap, cut into 1/2" thick chops ~ 2 medium onions, chopped or thinly sliced ~ 1 jar banana pepper rings, mild or hot your choice ~ 1 large bottle A-1 steak sauce ~ cooking oil
* Heat a little oil in a large skillet over medium heat. Add the chops and cover.
* Brown on both sides, flipping as needed.
* Once meat is browned, add the onion and peppers.
* Cover and cook on low for 30 minutes.
* Pour on the A-1 and stir.
* Cover and simmer 15 minutes.
* Serve and enjoy.
Our thanks to Jamie Allen for sharing this recipe. To see other deer recipes to try this season, visit our site at www.backwoodsbound.com/zdeer.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: SEASONAL AWARENESS HELPS PREVENT DEER-CAR COLLISIONS by Jerry Ison
  Fall is the time of year that you need to be more vigilant while driving because it is peak deer activity season.
  “Motorists should be alert and pay close attention to roadsides as we are nearing the annual peak time of year for deer movement,” said Charlie Killmaster, (honest, that’s his name!) state deer biologist with DNR’s Wildlife Resources Division. “Keep in mind that deer often travel in groups, so if a deer crosses the road ahead of you there is a good chance that another will follow. In many cases, that second deer is the one hit as the driver assumes the danger has passed and fails to slow down.”
  There are two main reasons why drivers may see more deer along roads in the fall:
  Mating Season – Deer mating season occurs between October and late December, depending on location. Male deer go into “rut” and begin actively searching for mates. This behavior results in an increase in deer movement, bringing them across roadways.
  Time Changes – As we begin to “fall back” for daylight saving time, rush hour for most commuters tends to fall during the same hours in which white-tailed deer are most active, dawn and dusk.
  Following are some tips and information to help avoid potential collisions:
  Deer Are Unpredictable: Always remember deer are wild and, therefore, can be unpredictable. A deer calmly standing on the side of a road may bolt into or across the road rather than away from it when startled by a vehicle.
  One Deer Usually Means More: Always take caution and slow down when a deer crosses the road in front of you. Deer usually travel in groups, so it is likely that others will follow.
  Time of Day: As deer are most active at dawn and dusk, they are typically seen along roads during the early morning and late evening, the same times most people are commuting to and from work.
  Time of Year: While deer-car collisions can occur at any time of year, the fall breeding season is a peak time for such accidents. During the fall breeding season, deer movement increases and this often brings them in contact with roadways that cross their natural habitats. Road shoulders generally provide beneficial food plants both during extremely dry times of the year and following a long, hard winter. Deer are attracted to these plants in late-winter, early spring and late summer.
  Georgia’s deer rut map (GeorgiaWildlife.com/rut-map) is an excellent tool for motorists to determine local peaks in deer movement. Drivers should be especially wary of deer during these time periods.
  Minimize Damage: If it is too late to avoid a collision, drivers are advised to slow down as much as possible to minimize damage. Resist the urge to swerve to avoid the deer, as this may cause further damage, sending drivers off the road or causing a collision with another vehicle.
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FUN FACT:  One hundred and one years ago the entrance to King Tutankhamun’s tomb was discovered. King Tut’s tomb was discovered on November 4, 1922. Most tombs in Egypt’s Valley of the Kings had been robbed over the centuries of their treasures but King Tut’s tomb remained hidden and intact. The treasures it contained are famous world-wide.
Send your Fun Facts to mail@backwoodsbound.com. For more Fun Facts visit www.backwoodsbound.com/funfacts.html.
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HUNTIN' TIP: “Your hands and feet are two areas that are prone to smells. Wear rubber boots and/or spray raccoon urine on the bottoms while walking to your stand. Stop by a pine or cedar tree on your walk in and rub some of the needles between your hands to mask your scent.” – Tom Martin
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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INTERESTING QUOTE: "Life is one grand, sweet song, so start the music.” – Ronald Reagan
 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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** 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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RECIPE: KENTUCKY FRIED SQUIRREL
Young squirrels, sometimes called mountain jacks, fried like chicken is one of the great meals only hunters and their friends and families can enjoy. And, there are few meals that taste as good. This meal is also probably the first wild harvested meal of the year, which makes it even more anticipated and scrumptious! This recipe serves four normal people, two if you’re like me.
~ 2 - 3 young squirrels, cut into serving pieces ~ 2 cups buttermilk ~ 1 tsp oregano ~ 1 tsp thyme ~ 1 tsp tarragon ~ 1 tsp smoked paprika ~ 1 tsp cayenne pepper (If you have a mortar & pestle, grinding these herbs together enhances their aromas.) ~ 2 cups flour ~ 2 tsp cayenne pepper ~ Salt and pepper ~ 2-3 cups grape seed, peanut or vegetable oil
* Soak the squirrel overnight in buttermilk with the herbs, paprika and cayenne pepper.
* Drain in a colander, leaving some herbs on the meat. In a large sealable plastic bag, or in a large bowl, mix the flour with the 2 tsp of cayenne, as well as a dash of salt and pepper. Meanwhile, heat the oil in a large, heavy-bottomed skillet on medium-high heat until a pinch of flour starts to sizzle when dropped in the hot oil but not so the pan is smoking.
Note: That black, heavy cast iron one that is perfect for baking corn bread is best. It won’t lose heat as the pieces are added. Non-stick pans work too, but you may not get that really brown, crispy finish.
* Place the squirrel pieces in the bag with flour and shake until thoroughly coated. Do this in small batches, just enough pieces that can fit in the pan at once.
* Add the squirrel to the skillet and fry on one side for about 10 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the squirrel, but not so that it burns.
* Remove the squirrel from the skillet and place it on a wire rack over paper towel. Season immediately with salt and pepper to taste, to help preserve the crispiness.
* It can be served immediately or cold for lunch the next day. Serve the same sides you would serve with fried chicken - mashed potatoes, pan or white pepper gravy, whole kernel corn or our favorite corn on the cob roasted on the grill would be perfect as would a butter slathered slab of that corn bread you just baked in the same skillet.
Thanks to Buck Thorn for this recipe. See more squirrel recipes to enjoy this fall on our site at www.backwoodsbound.com/zsquir.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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BACKWOODS HEALTH: WARNING SIGNS
  When you’re out on a hunting adventure not only should you know some basic first aid you need to know the warning signs of someone having a stroke or a heart attack. Here are some things to look for. It could save someone’s life or your own.
  For a stroke just remember F.A.S.T. What does that stand for?
  F – Face drooping. Does one side of the person’s face droop or numb? Do they smile evenly?
  A – Arm weakness. Is one of their arms weak or numb? Have them raise their arms. Does one drift downward?
  S – Speech. Is their speech slurred? Can they speak or are they hard to understand? Have them repeat a simple phrase like “The grass is green.” Do they repeat it correctly?
  T – Time to get help. Call 911 and tell them “I think my friend is having a stroke”. The quicker they get help the better off they will be.
  A few warning signs of a heart attack include:
  Discomfort in the chest that lasts more than a few minutes. It could go away and come back. The pain can feel like something is squeezing your chest or putting pressure on it.
 You could have pain or discomfort in other parts of the upper body. In addition to pain in the chest you may have pain in one or both arms, the neck, back, stomach or jaw.
  If all the above wasn’t enough you may experience shortness of breath. It may occur with or without chest pain.
  And lastly you could break out into a cold sweat, experience nausea or get lightheaded.
 So stay alert if you or one of your buddies experiences any of the above symptoms. Don’t worry about being macho or looking like a fool. It’s better to error on the side of caution and get help immediately! You want to be around for the next hunting season.
 Thanks to the American Heart Association for some of this information.
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** KAREN'S KREATIONS **
We have all everything in every theme for your Fall events. Everything from back to school to fall sports to the upcoming holidays like Thanksgiving and Christmas! Our huge selection of charms, book marks, ear rings, zipper pulls, etc. in any numerous themes have you covered! 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!
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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FISHIN' TIP: Catfish spend most of their time on or near the bottom moving around looking for something to eat. So fish either right on or just off the bottom for success. Try a 1/0 hook tied a couple of feet from a 3/8 – ½ ounce weight to fish the bottom or use a slip bobber with no weight on the line and adjust it so the bait is just off the bottom. I have the most success using chicken livers for bait. – Frank Linneman
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
  We know the cameras are out so why not share a picture or two with your fellow readers? Pictures for the Candid CamShots are always in need. Remember, any cool picture will be enjoyed so send them yours to mail@backwoodsbound.com. We look forward to seeing them!
  Need new stuff for the fall and winter issues. Recipes, stories, tips, and photos are all needed so send in what you have. Your submissions help make The Bullet fun and informative. Send everything to mail@backwoodsbound.com and thanks for your time!
  Hunting season is here and there’s no need of waiting around so order your After The Shot Trophy Plaque now! Also order one for that once-in-a-lifetime trophy fish you have at the taxidermist. Remember we do special designs too. Visit our site for more information and to place your order.
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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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ARTICLE: ART OF NATURE: HURDLES ALWAYS SURMOUNTABLE by Gary L. Fitzgerald
I believe Nature does not seem to have any hurdles it cannot conquer. For mega-millions or billions of years Nature has gone over, around, under and through any hurdle it has encountered. I believe Nature does not waste time looking back, it just keeps going forward.
I have noticed that some people have a tendency to build hurdles that are really not there with words like “what if”, “it could be”, “in the past”, etc.. I wonder what it would be like if we learned from Nature to cross the hurdles as they are given us and keep going forward. We would have more time to think about the hurdle we have rather than the one that might be. Devote more time to the actual hurdle and go forward.
Would we have a simpler life, one with more direction and be better at handling the hurdle we are faced with? I believe we would all be happier.
Once again, look, listen and learn from Nature. Face only the hurdles you are dealt with, not the ones that might be. Nature is a great teacher if we take the time to learn from it. Don’t build things in, don’t live in the past!
I don’t believe this Alaskan Bear is concerned about the downed tree. He is just stepping over the hurdle and going on his way.
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CANDID CAMSHOTS
  Our buddy Tim Bradley sent in this picture of a doe checking out the acrobatic moves of a raccoon trying to get a snack.
Send your trail camera or outdoor pictures to mail@backwoodsbound.com.
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** YUM, YUM, GIVE ME SOME! **
  Folks are getting together at deer camp and there’s no better way to feed them after a day of hunting than with some hearty and delicious chili made with Backwoods Bound Chili Seasoning Mix! Our unique blend of herbs and spices makes a great pot of chili everyone loves.
  We add NO fillers or MSG so what you’re getting is chili tasting the way it was meant to taste!
 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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ANSWER TO BACKWOODS TRIVIA: The U.S. Bureau of Fisheries introduced carp to this country in 1877 when it imported 345 carp from Hochst, Germany. They were first stocked in ponds in Boston’s Druid Hill where they quickly became overcrowded so 100 or so were transferred to Babcock Lake in Washington, D.C.
After a short time Americans across the country demanded breeding stock for their states and the carp was quickly distributed across the country. Within a few years carp was selling for a dollar a pound! That was higher than what prime beef was selling for in those days.
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