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bea175
Board Founder
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Posted: 1 December 2007 11:01 PM |
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I took both of these doe's with my 243 and the 90 gr Swift Scirocco and IMR 4064. One was 300 yards and the other around 200 yards. The one at 300 yards dropped in her tracks and the 200 yards shot went about ten yards , with complete pass through on both shots. More meat for the pot. 
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Timberghozt
Board Founder
| Joined: | 11 February 2005 |
| Location: | Salado, Texas USA |
| Posts: | 5389 |
| Photo: | [Download] | | Are you a handloader?: | Yes | | Favorite type of cartridge to load?: | I load everything! |
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Online
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Posted: 6 December 2007 09:59 PM |
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Great shootin bea I bet they made mighty fine eating.I`d rather eat a doe any day that an a tough old buck.A young yearling to be exact,tender and tasty.I see you are using a 243.My boy still uses his religiously.I`ve tried to get him to shoot my 308 or my 270 but he wants no part of those and sticks with his 243.Nothing wrong with that,plenty capable gun.Congrats on two fine does buddy!
Gene
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"He who fights with monsters might take care, lest he thereby become a monster; For if you gaze for long into an abyss, the abyss gazes also into you." - F.Nietzche
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bea175
Board Founder
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Posted: 7 December 2007 12:15 AM |
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The 243 is one of the best Whitetail cal's you can use, as long as you use the right bullet. I love the 6mm rifles. LH Montana Action, Pac-Nor barrel, McMillian Edge Stock. Leupold 3x9 with Dot Ret.
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sdb777
Administrator
| Joined: | 16 October 2005 |
| Location: | Cabot, Arkansas USA |
| Posts: | 1289 |
| Photo: | | | Are you a handloader?: | Yes | | Favorite type of cartridge to load?: | I load everything! |
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Posted: 7 December 2007 02:54 AM |
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Bea,
Was just wondering if you get to hang(cure) your deer? Or are the temps generally too warm to do that?
We use to hang animals for 3 days in Maine, but with temps in the teens/twenties we didn't have to worry about them going bad. I fact, I think it tasted better because it 'cured'...
Now that I'm in Arkansas, you have to start cutting them up right away and get the pieces on ice. And I taste the lack of letting it 'cure' on the rack, maybe it's cause we salt the water down to draw out the blood?
Scott (nice freezer fillers) B
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bea175
Board Founder
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Posted: 7 December 2007 03:58 AM |
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| I let them hang for three days before butchering them. I usually just skin them and then bone them out and place in freezer bags . The meat cools good . If it gets really hot then i cut them up sooner.
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