Harvest Time, Farm Cooking and Elk Hunt Prep

I harvested a few pumpkins a couple weeks ago but some of them didn't make it.

Stem rot is a problem this year and that makes some pumpkins more susceptible to turning to mush.

So, some of them just get recycled.

I'm not sure if these squash bugs are the cause of stem rot or if it is a completely separate disease.

In spite of the rot and the plundering by the wildlife, I still have a pretty good harvest.

We planted some unusual and interesting pumpkins this year.

I didn't plant any pie pumpkins this year so most pumpkins are larger.

And I'm still picking winter squash.

I made a batch of venison chili for the freezer.  I also made jerky and finished up last season's meat.

I decided to try smoking the breasts from the turkey that I shot this year.

I followed a recipe that had me soak it in a brine solution with brown sugar and vinegar.

It had a very nice flavor but it was dry and tough - almost like jerky.  I guess that I over did it in the smoker.

I got into chiggers again somehow.  I think it had to be when I first arrived and drove around to check cameras in my boat shoes.

I leave for New Mexico to hunt elk on 9/30 with Randy Slaughter  http://www.riobrazosoutfitters.com/
I spent the rainy Saturday morning sorting thru all my clothes and equipment.

I also did some shooting.  I'm sending my gear out with Jim who is driving to the hunt so this was my last chance.

First I shot off bags at 100 yards.  Once I got settled down, it shot a nice group.  I wanted to be 2" high at 100 yards.

Next I moved back to 200 yards off the bench.  My hold is not the greatest but I guess it's pretty well sighted in.

Next I shot from 190 yards sitting off of sticks.  This is closer to reality for hunting.  Not spectacular but should get the job done if I can get within 200 yards.  This group isn't much different than the bench.