Putting meat in the freezer is a big part of my self-reliance and sustainability goals. My farmed rabbits have been amazing, but they’re a lot of work and buying feed isn’t sustainable. Taking care of them is time-consuming and processing small animals gets tedious. It’s time to step up my game. (pun intended)
I’ve been on hunting trips when other people have gotten deer, but I myself have never landed one. Back in Alberta I helped skin mule deer and part-out bighorn sheep. I’ve gotten my fair share of grouse and hare but have yet to land anything big. Not for a lack of trying, it just hasn’t happened - yet.
Curt has size 11 feet, which I blame for my lack of hunting success here in B.C. Before moving to the mountain we spent countless hours hiking through the woods. I was convinced that I’d hear deer hopping out of their beds and running away after being startled by Curt’s noisy footsteps. That might not be fair of me, but at the time I was fully convinced.
Naturally, when I finally shoot a bear or deer I’ll process it myself. Gutting, skinning, cleaning, packaging, I’ll be doing it all. A new conundrum has presented itself. Nights are cooling off but days are still too warm to hang meat. My fridge isn’t big enough and the freezer is almost full of rabbit. If I get an animal too early, it could go to waste. Patience as always with hunting, is a virtue.
My neighbours say that there are fewer deer than ever and the area is hunted out. I’m inclined to believe them. When hunting season opens, the backroads around my mountain become populated with hunters. Both locals and people from around the province come and camp out, hoping to fill their tags. In the fall, encountering multiple vehicles on my usually unpopulated drive to town isn’t unusual.
I’ve only seen one big buck since moving here. Curt and I were on our way back from the spring. I was in the front riding the mini-quad, he was driving the tractor. I was precariously carrying a bucket of tools when I drove up on the big beautiful buck, with gorgeous antlers. I jammed on the brakes dropping the bucket, tools scattering everywhere. The buck stood still and watched the impromptu clown show. I turned around to tell Curt in the only way he’d hear me over the machines, with hand signals.
There is a question of ethics when it comes to hunting. It’s something that I’ve come full circle with. I used to feel that factory farming was a worse choice and that animals living in the wild obviously have fuller lives. Then I moved here and discovered that there aren’t many deer and felt that maybe they should be left alone so I began farming my own food. Now I’ve learned that feeding meat animals is quite intensive, and imposing my own ideas of how to keep them happy is tricky. Back to free-range meat, living its own life.
This year I have tags for mule deer, white tail and black bear. I’ll be happy to get just one deer, but having tags for both types seems like a good idea. I can’t imagine being out in the woods with my rifle, hoping to fill the freezer only to come across the wrong type of deer! I get a bear tag every year, in case if a problem bear comes around. That way I can legally deal with it myself and make the most of it.
I’ve seen more grouse and snowshoe hare this season than in the past which makes me optimistic that their numbers are climbing. Hopefully, I’ll get a few of them to change things up. There are also some trout and crayfish-producing lakes nearby which could really round out my meat supply nicely.
First, I’d better get Curt some quieter shoes.
If you are jumping deer and can't get a look at them a fawn distress or doe call will some times stop them and make them curious enough to hang around. As for hanging deer in the middle of the day, once the hide is off hanging the animal in a shaded hollow or creek bed will sometimes be enough for the first day, but keep the flies away from it. If the first night is cold enough to harden the outside wrapping a sleeping bag around it before the heat hits helps keep the meat from spoiling. In the old days, and even now on some horse packing trips deep in the wilderness, quartering the animal and building a makeshift smoke house to hang it in can preserve the animal, but in stops the enzymes that help naturally tenderize the meat so it will be a bit tougher chewing. You can also bone it out and drop the meat in buckets of brine if you have access to lots of salt.
For the last few years I've not been able to get any deer, they have evaded me very well. I find it easier to wait for a bit of snow, to see their tracks and figure out which areas they prefer to hang out in.
I think a wild animal that has had a free life and is killed is a way better alternative to the many farmed meat options. However, being close to some local cattle farmers, I know their cows get treated well and roam around freely as well. So if anything, I buy from them direct and use a local butcher to deal with it. Supporting local economy. I know over your way you have less option for that.
In my area right now a cow from a farmer, hanging weight, is anywhere from $5.50-$6.50lbs and then you have the butcher fees.
Until I can have my own, I buy local.
I too have noticed less wildlife in recent years. The effects of forest fires, logging, increase in hunters, and changes in weather patterns all contribute. Also I have not been very determined. It's more like an occasional thing when I get the time. This year I will try a bit more.
I too usually get the same tags, although if a bear becomes a problem and is attacking your livestock, you can shoot it without a tag. Do confirm with your local CO, in the Cariboo that is permissible. Personally, not a fan of bear meat unless it gets mixed with something else for sausage.
Good luck on your hunt!