WoodAbuser
aka WoodchuckAbuser
So that's how you keep so studdly. HahahaI do a lot of Fat biking in the winter have 275 carbide studs in my tires they work get when the trails iceup
. Great workouts
Scrounging Firewood (and other stuff)
- Thread starter mainewoods
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Is PPE needed inside the house, or is everyone vertically challenged????Actually, Ive got some good brand new lug tires. I just want to completely ware these out. Before I switch. I Gotta get the most out of what I have before I replace it. Especially in Rural AK! Chains are the only way to go IMOP on ice and packed snow. Especially when I have weight and can really get the power to the ground.
Yeah, those independent rears on quads are really niceView attachment 1037453
I knew that. My body has been abused most of my life trying to do the work of two people. Hence my building a woodsplitter back in my early years when using a maul was doing a number on my shoulders. I use to enjoy the workout with a maul. My father in law would always ask me how I can split wood all day. I would always answer, It's not that bad. I split most of their firewood too plus all of mine. Back when I built that splitter life was easy using it. My 8N tractor had a backhoe on it. I would remove the boom and attach the splitter onto the backhoe frame. I could back up to a pile of logs and swing my splitter from one side of the pile to the other side without moving the tractor using the backhoe swing pistons. That splitter has a 2nd hydraulic valve operating lever right aside of the front of the piston.
Don’t know about firewood but I’ll be putting stuff in it . I do it now with my 85 I put a rubber mat down all the stuff I was selling in Carlisle was in both trucks .
The inside bed is original paint
cheato
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NIce chunk of fat! Making some burger or sausage?
Believe it or not, there's actually a hind quarter under all that lard.... we got three small hams, and ground the rest for sausage patties.
That hog produced around 60% lard to 40% meat by weight.....she was a real fatty!
Hanging weight was 185 lbs after removing the hide, guts, and head, ended up with 65lbs of meat.....the other 120 lbs was fat, and a few pounds of bones.
All the stuff about deer hunting--I need to relate my favorite deer hunting story. And it's absolutely true.
My late father-in-law George was never much of a hunter. Although he was a crack shot with a rifle (WWII), he was too busy with farm and cattle work to hunt. He was a big ole Oklahoma farm boy.
His brother-in-law got him out in the field one time (1970-something) on a place where George ran cattle, known to harbor deer as well. After sitting half the morning and seeing nothing, George got fed up, unloaded his rifle, and began trudging back to his pickup.
Along the way, he heard a commotion behind him. He turned to see a large buck running up the trail in his direction. With no time to reload, the buck was on him before he knew it--George just stepped into the trail and tackled the buck. Wrestled that thing to the ground and eventually got his knife out and cut its throat. Only deer he ever killed was in a knife fight. Big buck with a large rack (photos gone, burned in a house fire.)
How he managed not to be injured I'll never know.
My late father-in-law George was never much of a hunter. Although he was a crack shot with a rifle (WWII), he was too busy with farm and cattle work to hunt. He was a big ole Oklahoma farm boy.
His brother-in-law got him out in the field one time (1970-something) on a place where George ran cattle, known to harbor deer as well. After sitting half the morning and seeing nothing, George got fed up, unloaded his rifle, and began trudging back to his pickup.
Along the way, he heard a commotion behind him. He turned to see a large buck running up the trail in his direction. With no time to reload, the buck was on him before he knew it--George just stepped into the trail and tackled the buck. Wrestled that thing to the ground and eventually got his knife out and cut its throat. Only deer he ever killed was in a knife fight. Big buck with a large rack (photos gone, burned in a house fire.)
How he managed not to be injured I'll never know.
BTW, I am doing well on my new knee. Slow progress, I'll admit, but every day I can do a little more and better than yesterday.
Was able to walk up and downstairs the day after surgery (2 weeks ago yesterday), although it's still a slow journey.
Was able to walk up and downstairs the day after surgery (2 weeks ago yesterday), although it's still a slow journey.
Dang! That’s pretty impressive, especially sense deer have been known to kill people!
Glad your knee is doing better. My mother who is 78 had hers replaced last year and is good as new.
Glad your knee is doing better. My mother who is 78 had hers replaced last year and is good as new.
On the subject of firewood and trailers……
think I might have posted this before, 4 1/2’ red fir my son cut. Didn’t weigh the larger rounds but if they fell over it was all both of us could do to get them back up right, and my son is pretty stout, lol.
think I might have posted this before, 4 1/2’ red fir my son cut. Didn’t weigh the larger rounds but if they fell over it was all both of us could do to get them back up right, and my son is pretty stout, lol.
Kodiak Kid
Idiot with a "power saw"
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They hang from a twelve foot vaulted ceiling in my shop. Pretty soon they'll be hanging from the suspension on my 300XCW! 
IMO, the best meat on the deer is the Tenderloin, and most hunters never even have it (it is inside the gut cavity and will go bad fast if not removed right away). We call tenderloin the "hunter's meal" and usually have it on the day of the kill.
You can age the rest of the deer if the temperature is OK. Shoulder meat is also very tender but is often ruined from the kill and is hard to debone.
The vast majority of your steaks will come from the backstrap and the rumps. I like to cut the backstrap about 3-4" long and grill it like filet mignon. I separate all the muscle groups on the hind quarter and make steaks out of what I can and either chunks or burger meat with the rest.
You can age the rest of the deer if the temperature is OK. Shoulder meat is also very tender but is often ruined from the kill and is hard to debone.
The vast majority of your steaks will come from the backstrap and the rumps. I like to cut the backstrap about 3-4" long and grill it like filet mignon. I separate all the muscle groups on the hind quarter and make steaks out of what I can and either chunks or burger meat with the rest.
Kodiak Kid
Idiot with a "power saw"
- Joined
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Nice load of rounds!On the subject of firewood and trailers……
You get a new 661?
Thanks, not quite as cool as the Kodiak war wagon thoughNice load of rounds!
. No that’s my son with his 661. Dang rebel kid running a sthil
, lol. This was a couple years ago, I had a 462 then, I may have a couple orange and white tree cutters
We made some progress on my sister's house project yesterday.
Kodiak Kid
Idiot with a "power saw"
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Thanks, not quite as cool as the Kodiak war wagon though
Right on!
Always nice to have a good "inventory"Thanks, not quite as cool as the Kodiak war wagon though
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Cut split stack burn repeat . Feel like I’m in my own Groundhog Day 
Nice load there, curious where that was at?On the subject of firewood and trailers……
Looks Cascades ish to me.....
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