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I guess I'll go first....


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#1 Guest_BigSurArcher_*

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Posted 23 October 2009 - 01:07 PM








Need to transfer more to photobucket. Stay tuned for more!

#2 Tyler

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Posted 24 October 2009 - 12:29 PM

Some tremendous bucks you have under your belt!!! I especially like that BIG three pt.

#3 population control

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Posted 25 October 2009 - 06:36 PM

+1 some amazing animals!!!
-PC
Anchors Away!!!!

Uh oh... those bucks are in trouble!!!

#4 chinogoose

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Posted 25 October 2009 - 09:22 PM

Dude nice work the 3X3 is badass.

#5 SRHunter

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Posted 28 December 2009 - 10:57 AM

Whoever is taking the photos for you is doing a great job, very nice.
Great bucks also.

#6 Antelope Eyes

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Posted 31 December 2009 - 11:54 AM

Awesome bucks,country,and pic's thanks for posting.
When the fog cleared I could not believe it,there he was.............

#7 BRIGHTEYES

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Posted 31 January 2010 - 10:35 PM

Wow! And all of that before 21? It's hard to imagine what could be left for an oncore. Africa maybe. Those are sure something to be proud of. And your field photos are the best. Thanks for sharing.
Like arrows in the hand of a warrior, So are the children of one's youth. Happy is the man who has a quiver full of them. Ps.127:4,5


#8 shedhorn

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Posted 31 January 2010 - 10:56 PM

You are so lucky.
It's tough to push a rope.

#9 elkkillerjoe

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Posted 01 February 2010 - 04:04 PM

wow all i got is 4 bucks 2 cow elk and a whole bunch of birds
a man can change, im livin proof of that.
i did what i did, no goin back, past is the past, and i didnt come this far to quit.

#10 dalton

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Posted 02 February 2010 - 04:33 PM

Great job Todd.Those are some awesome animals.

DC

#11 Guest_Tony 270WSM_*

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Posted 02 February 2010 - 07:43 PM

What do you have planned for this year?

#12 805 hunter

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Posted 10 February 2010 - 04:59 PM

Todd nice pics! Taking a bear with a bow would be exciting. Was considering setting up a ground blind this year to hunt them from. I could ask my buddy if you could come along if you want.

#13 California Buck Hunter

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Posted 10 February 2010 - 07:59 PM

Great pictures.

#14 Bucklucky

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Posted 24 February 2010 - 02:58 PM

Excellent pics man!! You've done great in the hunting world!

#15 mxmachine

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Posted 05 March 2010 - 04:23 PM

wow

#16 In Velvet

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Posted 06 March 2010 - 03:45 AM

Those dogs are having as much fun as you! I was wondering if you have the ability or do you make bacon and is it just like the store bought with those wild hogs? I guess you could hand carve bacon out?Thanks.
Trophy hunters pass on alot of bucks!

#17 campchef

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Posted 20 May 2010 - 12:38 PM

Awesome animals, Todd. If you are interested in learningthe process of making cured meats I have been doing it for quite awhile. At my restaurant we make our own canadian style bacon and pastrami. We have made belly bacon a bunch also, just hard to keep up with in a hotel restaurant. Give me a couple days and i will post the recipe and where to get the products you will need. It comes out awesome, something about cutting big slices of bacon next to the fire that does it for me. GO BACON!!!

Joe
"The best we can hope for concerning the people at large is that they be properly armed."

-- Alexander Hamilton

#18 Zackman

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Posted 05 June 2010 - 06:04 PM

Great pics
Bowhunting is a year-round endeavor
http://www.weekendbowhunter.com/

#19 campchef

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Posted 24 June 2010 - 11:59 AM

ok been a while since I have been on, works been really busy.

Curing pork is all about having a super clean process. I have used this process to do pastrami out of tri-tip, duck and deer meat, always comes out really good. The pastrami recipees are a little different as far as spice goes i like to add cracked black pepper, old bay, granulated garlic and a lot of crushed corriander seeds when i do pastrami.

The following is the process i use to make canadian bacon and belly bacon. With the Canadian bacon i slow smoke it with apple and mesquite wood. The belly bacon i just cure it and if i want sliced bacon, slice and fry. Simply delicious.

For more of a pork belly dish i take a little molasses, brown sugar and apple cider vinegar and make a paste, coat bacon steak about 3" square 2" thick let sit for a couple hours in the fridge and bake or bbq. Awesome results.

1 Gallon water
1 1/2 cups Kosher Salt
1 Cup Brown Sugar
20 Whole Cloves (crushed)
4 Tbsp Speed Cure #012 (go to www.psseasonings.com for ordering info)
2 Tbsp Pickling salt

Bring all ingredients to a boil in a stock pot stirring very well.
Remove from heat and bring down to 39-40 degrees F. Place pork in plastic tub keeping completely covered with liquid, use a lid on tub so no light penetrates. The meat has to cure for two weeks, stir and mix daily if possible. A longer cure results in saltier denser meat. I have tried up to 4 weeks, for my taste 2 is perfect.

At two weeks rinse in cold water thoroughly let soak for 1/2 hour and pat dry. I dry rub with cajun seasoning at this step and let air dry over night.

Smoke with your favorite wood about 275 for 2hours remove and wrap with aluminum 275 for 2 more hours.
Slice and inhale with cold beer and sour dough bread.

Remember everyones taste are different, I have messed with it for a few years and I like this method the best always comes out good.

If any one has questions about any of the process my email is www.chefjoesymmes@yahoo.com.

Good luck and keep those smokers smokin.....

Joe

"The best we can hope for concerning the people at large is that they be properly armed."

-- Alexander Hamilton

#20 Leonten

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Posted 07 June 2011 - 05:00 PM

Big Sur, Santa Cruz County hunter here (Aptos) Where exactly are you at?




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