Janis Putelis, Producer of MeatEater TV, explains how to best hang a bear bag in both grizzly and black bear country, including how to tye a Siberian hitch for quick release.
More bear come into the taxidermist screwed up than not. The skinning cuts are made in the wrong places, the hides are full of holes, or the faces are ruined. Since it's a tragedy to see such a badass animal not taken care of properly, I worked with John Hayes, from Hayes Taxidermy Studio, to produce this video. Consider this an education tool to make sure your next bear rug shows up to the taxidermist in tip-top shape. Don't go bear hunting...
This preparation of a whole, crispy panfish riffs heavily off the concept of the bloomin’ onion. The fish is scaled and gutted, then the fillets are slightly cut away from the body (but make sure to leave them still attached). The goal here is to expose some of the flesh and create more surface area for breading. Check out the picture of the bluegill below to see what I mean. This eater-friendly version of the whole-fried fish is a favorite at my...
While scoring antlers is a long and complicated process, scoring bears for record books like Boone and Crockett or Pope and Young simply requires two skull measurements. The skull is a good tool for comparison because it’s the most accurate way to compare bears to each other. Skulls must be dried for 60 days to be officially measured. Use a pair of calipers to take the measurements then use a hard tape measure to mark to the sixteenth of an inch...