Well Mike and I went back out this afternoon. The first stand the temp was still a little warm. Nothing came in. So pick up and made a second stand still nothing. But the third stand we sit up on the side of this sand hill. It was cooler now. Mike started the J.S. PM-4 with a rabbit sound. A few mins. into the stand while I was looking to my right. I heard a shot rang out. Mike had took one coming to the call. I did a few ki-yi's and mike hit the remote and fire up the PM-4 again. Tried the fickler and the screaming bird. One more shows up on Mike's left. He shot sounded like a hit but the coyote didn't act like it was one. I watch as he ran through the brush and over the hill.
We sat up on a pipe line right away. Set the PM-4 out and fire it up. It ran for a few mins. Mike started blow on his "Syco Tweety"
and "Tweety". He had one coming in and he shot it with his Rem. 700 in 6 mm Rem. That coyote went to jumping and barking. Mike told me to take him he was out of ammo. So my 6.5 rang out and he went DRT.
We packed up and headed on to another spot. When we came up on this water hole. Mike saw something in the brush. Maybe a hog we thought! The sun was blinding me off of the water. So we moved over to the left of the water hole. We could tell by then it was a big porcupine. So I let my old 6.5x55 do it's job with a 100 gr Nosler BT.
The end of another good day of hunting with a good friend.
Thanks again Mike.









Clint

Clint,

Looks like a good hunt. We occationally do a little spotlighting for coyotes on the ranch and on some of the neighbors places. This works best in big open fields. We use calls in areas around the edge of the brush. Nothing quite like it.

Cary

It looks like you fellers had a great time and put the smack down on some varmints while you were at it.



Chet

vmaster59 wrote:

We could tell by then it was a big porcupine.

that is one large porcupine! How do you skin a porcupine? Who buys their hides? What are they used for or are they just a plain old varmint?

Good on ya mate!
Sounds like good fun!!

Guess being a HUNTING NUT we'll be still excited even if we get back to it a million time

sure looks like a load of fun.

Thanks guys. "How do you skin a porcupine? Who buys their hides? What are they used for or are they just a plain old varmint?" We don't skin them.

Clint

You mean you eat 'em with the skin on??? LOL Looks like ya'll had a great time there!

Yotehntr wrote:

You mean you eat 'em with the skin on??? LOL Looks like ya'll had a great time there!

Put enough BBQ on it not to bad lol.

Clint

The bigger quills (5" & over) were at one time favoured for use as fishing floats here in the UK.
Modern design & materials have replaced them, so no market there any more.

We don’t have porky’s around here but I did find a couple of recipes for those brave souls that dare:
----------------------------------------------------

Marinated Porcupine Chops

6 Porcupine chops
3 Fingers coltsfoot salt
1 qt Maple sap
2 sm Wild onions
4 Wild leeks

Pour the sap in a birch bark container or other non-metallic container. Cut up the onions into small pieces and add to the sap. Place the porcupine chops one at a time into the solution, placing one wild leek between the chops. Let stand overnight in a cool place. In the morning grease the stone griddle with fat and remove the chops from the marinade and fry on the griddle. Serve on hot cornmeal cakes.
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And another one:

Porcupine Stew

1 Porcupine carcass [butchered
1/2 c Vinegar
8 c Water
1 Beef bouillon cube
2 ts Salt
1 lg Carrot [chopped]
2 sm Onions [chopped]
1/2 Green bell pepper [chopped]
3 tb Flour
1/4 c Water
8 oz (1 can) Corn [drained]
4 c Rice [cooked]
Soak the porcupine in a mixture of water (to cover) & vinegar in a large bowl for 1 hour, drain and pat dry. Then place it in a stock pot and add 4 cups of water, cook for 4-5 hours `til the meat falls off the bones, using additional water as necessary. Cool and debone.
Combine 4 c water, beef cube, salt and pepper to taste, carrots, onions, and green pepper in a large saucepan and cook for 15 min. Then add the meat and cook for 10 min.
Blend the flour and the remaining 1/4 c water and stirr into the stew, add the corn and simmer for 5 min. stirring constantly.
Serve over hot cooked rice with hot rolls or french bread and grated cheese.
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Sorry, no coyote recipes.

Not that brave lol. "Fishing floats here in the UK." that's cool.

Clint

English Mike wrote:

The bigger quills (5" & over) were at one time favoured for use as fishing floats here in the UK. Modern design & materials have replaced them, so no market there any more.

Same out here in Australia Mike...I remember Dad used have quite a few in his tackle box when I was a kid.

Cheers, Vince

There you go Mike and Vince. Import some quills and sell them as nostalgic and natural, i.e. "Green", floats. Might start a whole new trend!

LOL!

Clint