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The name “raccoon” comes to us from the Indian word “Arakun”, which translates as “scratching with his own hands.” Raccoons are predatory mammals. Raccoon dogs are close relatives of raccoons (they are often confused with raccoons). How big is the raccoon? The length of its body is usually 45-60 cm. The average weight of a raccoon, depending on the species, can vary from 2-5 to 8-15 kg. Moreover, males are often larger than females. The structure of a raccoon’s body is a bit like a fox or a dog. The raccoon’s paws are an important distinguishing feature of these animals; they have very elongated pads, even reminiscent of human hands. So all raccoons have excellent grasping abilities. Raccoons easily climb on trees and can manipulate various small objects. The raccoon’s tail is long and usually fluffy. As for the color, all raccoons have a grayish-brown color, and their tail is painted with transverse black and white stripes. The raccoon’s head is very wide, has a short and sharp mu

Post: 2 November 16:38

Hunting Perch with Waterfowl Calls From mid-winter through ice-out, Devils Lake guide Jason Feldner “hunts” perch with a system he says can’t be beat. Relying on highly detailed GPS mapping and electronics, signs from Mother Nature and a ‘three call’ system, Feldner quickly locates and ices big perch, day-in-day-out. “When it comes to finding fish, you’ve gotta key in on slight 1-foot depth contours—especially for perch. In mid- and late winter, a good place to start is that 8- to 15-foot range,” says Feldner. Like birds following a migration path, perch slowly travel specific depth contours from mid-winter through late ice to reach their spring spawning areas. “If you can’t get right on those one-foot contours and follow the perch, you’re gonna have a tough time staying on the action,” says Feldner. But to get the contour right, sink an Aqua-Vu camera, and you’ll spy a stockyard of yellow, green and black bars moving amidst swarms of shrimp. “That’s what I try to put my clients on

Post: 17 September 18:23

How to Make Moose Jerky Moose jerky is delicious, nutritious and easy to make. The basic concept in my recipe is to take a quality cut of moose, slice it thin, marinate it for four hours and then remove the moisture from the meat in a dehydrator for four- to six hours at 155℉. Here’s how I make moose jerky: Ingredients 3 pound lean moose roast or steak 2/3 cup Worcestershire sauce 1/2 cup soy sauce 2 tbsp honey 2 tsp ground black pepper 1/2 tsp red pepper flakes 1 tsp onion powder Step 1 Using a meat slicer—I use a Weston Pro 320 10” Meat Slicer—cut your moose into 1/8-inch slices. I like using lean steaks and roasts from the rear quarter. Flank steak is another popular option. I’ve tried backstrap, but didn’t like it as well due to the fat marbling in the meat. Frozen, slightly thawed meat works best for slicing in a meat slicer. Step 2 In a medium bowl, mix all the ingredients (except the moose) until blended. I use a whisk to integrate the honey into the liquid. Pour the mix

Post: 9 June 10:58

Find a Deadhead Buck? Keep it Legal To you thousands of COVID-19 newbies that have joined our ranks to hunt deer in the fall and shed antlers in the spring, here is something you’ll find interesting. A “deadhead” is the commonly used term for a buck deer carcass that you might stumble across in the woods, with antlers still attached to the skull. Generally, such a buck has been dead for several months or even a year or two, and the carcass has been ravaged by time, weather, and predators. All that might remain are a grisly skull with antlers, a portion of the spine, and maybe some rib bones wrapped tautly with pieces of hide as black as used motor oil. If the skull has been lying on the ground for more than a few months, you might see teeth marks on the antlers where squirrels and mice have gnawed them. Rodents are attracted to the minerals in antlers, and they also chew them to wear down their ever-growing teeth. The longer a deadhead rots on the ground, the more squirrels will carve

Post: 9 June 09:24

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