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Backwoods Bound Bullet Volume 23 - Issue 5

  Welcome to the May 2022 issue of The Bullet. Fishing season is hitting high gear this month. Walleye season is opening around the country. The crappie bite is happening and bass, bluegill and catfish will be hitting the bedding areas very soon. Also the summer camping season “officially” opens Memorial Day weekend. It’s a good time to be outdoors! Enjoy yourselves and stay safe.

Enough said so let’s get to it. Enjoy this month’s issue of The Bullet and “wear because you care”. Until next month, J. E. Burns, Editor-in-chief.

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In this issue:

~ Backwoods Trivia
~ Recipe: Fiery Catfish Fingers
~ Article: DNR Monitoring For Avian Influenza In Wild Birds
~ Recipe: Barbecued Meatballs
~ Article: So You Want To Be A Hunting Guide?
~ What's New
~ Candid CamShots
~ Recipe: Baked Mostaccoili

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BACKWOODS TRIVIA: This month’s question comes from Rocky Jay. Do you know the answer?

What state was admitted to the Union (United States) first after the original 13 colonies?

Find the answer at the end of this newsletter. Send your trivia questions to mail@backwoodsbound.com.

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RECIPE: FIERY CATFISH FINGERS

~ 1 1/2 lb's catfish fillets, cut into bite size fingers
~ milk
~ 1/2 cup jalapeno mustard
~ 1/2 cup stone ground mustard
~ 1 egg white
~ garlic powder
~ tabasco sauce
~ 1 cup flour
~ 1 cup cornmeal
~ oil

* Place the catfish in a bowl large enough to hold it all. Add enough milk to cover the fish. Cover and let soak overnight in the refrigerator.

* Remove the catfish from the milk and pat dry.

* Dump the milk from the bowl and use bowl to mix together the mustards, egg white, tabasco to taste and garlic powder to taste. Be liberal with the garlic powder.

* Drop the catfish into the mixture and stir gently to coat evenly. Let marinate in the refrigerator for at least an hour.

* In another bowl mix the flour and cornmeal together. Add garlic powder to taste again being liberal with it.

* Remove the catfish from the refrigerator. Dredge the pieces in the flour mixture. Cook 3 - 4 pieces at a time in hot oil until brown and crispy. Drain on paper towels.

* Serve with salsa or a homemade jalapeno tartar sauce.

* Enjoy!

Thanks to Allison Watson for sending in this recipe. See more delicious fish recipes to try this spring and summer at www.backwoodsbound.com/zfish.html.

Send in your favorite recipe to mail@backwoodsbound.com and we'll post it on the site or use it in an upcoming issue of The Bullet.

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** KAREN'S KREATIONS **

Celebrate someone special by celebrating their career 33% OFF ALL “Career” themed items this month!

Have something else coming up? Take 25% OFF All other items! Shop our huge selection of items on our site at www.karensglabels.com! And remember we can make items from your special photographs for a small upcharge. Be sure to check our web site for monthly specials!

These savings end May 31st so visit us at www.karensglabels.com or e-mail us at Karen@karensglabels.com or call 618-257-1365. Be sure to sign up for our newsletter to get news about new items and monthly specials.

"Because no wine glass should ever be naked!"

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ARTILCE: DNR MONITORING FOR AVIAN INFLUENZA IN WILD BIRDS

  With the continuing concern of the spread of avian flu in wild and domestic birds across the country we’re passing along this article from the great folks at the Iowa DNR. Check with your states DNR for any concerns you may have or to report any dead birds you encounter. – Editor

  The Iowa Department of Natural Resources and its federal partners are working together to monitor for the presence of avian influenza in Iowa’s wild birds.

  Avian influenza is a highly transmissible, naturally occurring disease often found in certain waterfowl and shorebirds. There are various strains of the disease ranging from strains causing no harm to domestic poultry to strains that are lethal.

  “Bird loss in the wild is a natural occurrence, so seeing one dead bird shouldn’t be cause for alarm, but if someone is finding a number of dead birds, especially ducks, geese or raptors, we want to know about it,” said Dr. Rachel Ruden, state wildlife veterinarian with the Iowa DNR.

  The U.S. Department of Agriculture has an online database tracking avian influenza positive wild birds by state at https://www.aphis.usda.gov/aphis/ourfocus/animalhealth/animal-disease-information/avian/avian-influenza/hpai-2022/2022-hpai-wild-birds

  Ruden said those who find five or more dead wild birds within a week should report their findings to their local wildlife biologist or state conservation officer. Contact information is available online at www.iowadnr.gov under the About DNR tab on the homepage.

  (https://www.iowadnr.gov/Portals/idnr/uploads/contacts/wildlife_management.pdf)
  (https://www.iowadnr.gov/Portals/idnr/uploads/Law%20Enforcement/dnrlemap31422.pdf)

 Avian influenza can exist in a deceased bird for several weeks, depending upon environmental conditions.

  “We are encouraging the public not to handle sick or dead birds or to take sick birds to a wildlife rehabilitator to avoid unintentionally spreading avian influenza in the event that the bird is positive,” said Dr. Ruden.

 At this point, she said, backyard birdfeeders are not of concern, unless mallards are actively using the feeder. Avian influenza’s impact on upland birds, like wild turkeys, is much less, because of the behaviors and preferred habitats make them less likely to encounter the disease in the wild. Spring turkey hunters can find information on handling and preparing wild turkeys online at https://www.aphis.usda.gov/publications/animal_health/2015/fsc_hpai_hunters.pdf

  For more information about the great outdoor adventures in Iowa be sure to visit their web site at https://www.iowadnr.gov/ .

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FUN FACT:  Did you know that during World War II there was a submarine named the USS Bluegill, SS-242? The Bluegill made 6 war patrols, sank or damaged 17 ships, captured an island in the South China Sea, survived 369 depth charges and earned 2 Navy Unit Commendations. Thanks to all who served on her.

Send your Fun Facts to mail@backwoodsbound.com. For more Fun Facts visit www.backwoodsbound.com/funfacts.html.

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FISHIN' TIP: Catfish have a great sense of smell and taste. When fishing for them try prepared dip baits, minnows, small sunfish or bluegill cut into chunks or leave whole if going after the big’uns. Crawdads, night crawlers, chicken livers or dead, but fresh, gizzard shad also work great! – Kenny Settle

Send your tips to: mail@backwoodsbound.com and we’ll post them on the site or use them in a future issue of The Bullet.

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INTERESTING QUOTE: “Don’t be afraid to trust your own common sense.” – Benjamin Spock

 If you’ve seen or heard an interesting or humorous quote send it in and we'll post it next month. Send them to: mail@backwoodsbound.com.

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** AFTER THE SHOT TROPHY PLAQUES **

Our handcrafted plaques are made from solid oak not plywood or particle board giving your trophy a solid base to anchor to. Each plaque comes stained with a wall hanger installed. Clear-coating is an available option.

We specialize in unique designs! We’ve done everything from arrowheads to walleyes to shields to light bulbs, hanging and stand up designs! Just tell us what you have in mind and we’ll make it happen!

No matter what type of trophy you want to display, we have a plaque or trophy to fill the need. Contact us at sales@backwoodsbound.com with your ideas.

Don’t settle for an ordinary looking plaque! Go one better and order your AFTER THE SHOT Trophy Plaque today. Prices start at $38.95. Don’t wait, order today!

Visit our site at www.backwoodsbound.com/ats.html for photos and information on how to order your plaque. Order with our secure on-line ordering system and pay with confidence using Paypal.

"It only takes a little more to go first class."

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RECIPE: BARBECUED MEATBALLS

~ 1 lb deer burger
~ 1/2 cup bread crumbs
~ 1 tsp salt
~ 1/2 tsp pepper
~ 1/2 cup milk
~ 1 cup ketchup
~ 1/4 cup vinegar
~ 1 onion, chopped
~ 1 tbsp Worcestershire sauce
~ 2 tbsp sugar
~ 1/2 tsp pepper
~ dash of hot sauce

* In a bowl, combine the burger, bread crumbs, salt, pepper and milk.

* Shape into 1" balls and place in a baking pan.

* Place the remaining ingredients in a blender and blend until just smooth.

* Spoon the sauce over the meatballs and bake at 350 degrees for 1 hour.

* Remove from oven and let rest a few minutes.

* Enjoy!

Thanks go to Pat Kish for sending in the recipe. See more deer/venison recipes at www.backwoodsbound.com/zdeer.html.

Remember to send your favorite recipe to mail@backwoodsbound.com. We'll post it on the site or use it in an upcoming issue of The Bullet.

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ARTICLE: SO YOU WANT TO BE A HUNTING GUIDE? By Charlie Provost

  I saw an old friend at a social function last night and during the conversation he mentioned that he’d considered doing some guided hunts on the 800 acres behind his house. He asked if I thought that it would be a good idea or would fit his situation. I responded that maybe I’d just tell him about my weekend and he could decide from that.

  I had a 15-year-old kid coming to turkey hunt. He’d been two other places but never could get a bird and his dad was trying one more time to make it happen. Give the dad a pat on the back; he’s a good example. Dad was going to go along on the hunts as an observer only and that’s fine with all of us. We’d done some scouting but we have so many birds and so little pressure that it’s usually pretty easy to kill a turkey if you just act like you got some sense and listen to the guides.

  First morning out, guide has several birds working at the same time. He locks in on one that refuses to come in. So the guide moves up on the turkey. Turkey still won’t come in, probably with hens but triple gobbling. So they move up again. Turkey is still answering, the kid is set up with his twelve-gauge Citori on his knees, and he can barely hold it up. Guide gives the set up one more look and sees the dad lying on his side with his head propped on a tree. Guide asks if he wants to sit up and watch the show and the dad says he thinks he’s having a heart attack. Guide runs the half-mile to the truck, no cell-phone service where he is, pounds his company truck up to the ailing observer, physically loads him into the passenger side and races to the lodge! I’m in the middle of cooking breakfast for the gang when they sail into the yard. Transfer the heart-attack victim into my truck, leave the guide to turn off all the stove functions, and run four red lights getting him to the emergency room at the local hospital. One hour later he still hadn’t been seen or evaluated by a practitioner so I announce to the staff that their lack of concern has given me cause to evacuate my client and go to the competitor three blocks away!

  New ER sees the patient in a reasonable period of time. Blood test, urinalysis, EEG and who knows what else is ran. I’m busy consoling his anxious son, discussing progress with his wife and daughter 180 miles away. The guide and I discuss for the fifteenth time his symptoms and possible prognosis. Finally, four hours into our little ordeal a physician decides that he has an “inner ear problem.” No big deal, take some pills.

  I fill the two prescriptions for the client; get him a hamburger and coke, deliver him back to the lodge where he’ll spend the rest of his hunt on the couch. I take the kid hunting to salvage what’s left of the afternoon.

  Kid walks like an elephant. He forgot his hunting boots at home so he’s wearing his dad’s brand-new snake-proof knee boots. He can’t pick them up so he drags his feet. And they are cutting blisters. We walk up on five jakes on the way to a food plot but somehow they don’t spook! Still they are not candidates for calling so we proceed to the plot. I peek over a rise and see a gobbler head sticking above the wheat. I tell the kid that we have a good bird 30 yards away. He asks in a normal voice if I think we can call him in. Not now! We set up anyway at the base of a beech tree that God must have put there for turkey hunters because it was perfect for the plot and the kid dutifully kicked all the sticks and leaves from under his feet “so he wouldn’t make any noise later”. I pointed out the two boss gobblers leaving the other end of the plot, way out of range, and mentioned that he’d better get a good look because that’s what a turkey looks like when you won’t be able to call him up!

  Next morning my best guide was back in the same spot with the kid. Turkey gobbles on a limb real close! Guide yelps and the turkey flies to another limb even closer. Still too dark to see or shoot. Kid lets the Citori fall off his knee and hit the ground. Turkey flies down to another food plot, two zip codes away.

  Guide sets up on another turkey. Turkey is closing the distance fast; hunters are behind a log pile, perfect set up. Turkey gets almost close enough to shoot and turns to leave. Guide looks at kid. Kid is yawning and stretching with his arms straight over his head! Guide returns kid to camp, giving me “that look” when he comes in the door. Of course, dad, who has missed all the fun, wants a full report of all the action. The version he got was considerably different from the one I got!

  I take the kid myself on a mid-day hunt. I’m carrying the Citori because it’s too heavy for him. Also the kid has a tendency to walk around with shells in the chamber and pointing at everything indiscriminately! I jump across a narrow mud hole at the bottom of a gully. He doesn’t. He leaves a tennis shoe barely visible in the mud. I retrieve the shoe. He throws a tantrum, starts breaking limbs, cane and whatever else he can get his hands on. Kid couldn’t sneak up on a glass of water at this point. I abandon the hunt, but he doesn’t know it.

  Deliver kid back to camp, give dad a rosy report about all the great things that Junior is learning and hand him off to another guide. Mommy has been summoned to drive dad and son back home since dad still has equilibrium problems. They will be departing at 4:00 p.m. sharp! Guide has one hour to pull the rabbit out of the hat! They tear out of the yard and go to a farm we haven’t hunted at all this season! A matched pair of gobblers comes in. Kid is hid behind a camo net so his movements can’t be seen, and at 4:20 p.m. he kills a twelve-inch bird with 1 1/8 inch spurs. Kid is a hero to dad, dad is a hero to kid, they’re gonna full-body mount the bird and nobody on our crew got a tip!

  For some reason, my old friend decided that guided hunts didn’t fit his situation.

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** LUNAR CREATIONS **

Lunar Creations offer hand crafted, unique products for your family, friends or yourself. We offer clothing and accessories, home decor, and drink tumblers in a variety of styles and sizes. See our site at www.facebook.com/LunarCreations636 for our complete product line.

Go to our site at www.facebook.com/LunarCreations636 to see more pictures and videos of all of our newest projects and place your order!

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HUNTIN' TIP: It’s time to clean and sort your hunting gear. Go through your backpacks, coat pockets, etc. and clean out the trash and unwanted stuff. Sort and organize your gear and make a list of things that need fixing or replacing. After you get done, go fishing.

Send your tips to: mail@backwoodsbound.com and we’ll post them on the site or use them in a future issue of The Bullet.

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WHAT'S NEW

  We really need your recipes, tips, stories, and photos as our file is running pretty low! It’s the contributions of our readers that make the Bullet enjoyable for all so take a minute and send in what you have. Send everything to mail@backwoodsound.com and thanks for all of us.

  Also need your trail camera pictures for our Candid CamShot feature! We’ll use them in the Bullet and on the site. It’s free and easy to do. Send your pictures to mail@backwoodsbound.com.

  Get your trophies mounted on your wall. Things in the shop have slowed a little so it’s a good time to get your After The Shot Trophy Plaque made. Go to www.backwoodsbound.com/ats.html for all the information on our line of After The Shot Trophy Plaques and remember we specialize in special shapes and designs.

  Sales of our Backwoods Bound Chili Seasoning Mix remain strong. There’s no better meal on a cool spring day than a pot of delicious chili made with our seasoning. And remember it makes lots of other great dishes too. Be sure to stock up at www.backwoodsbound.com/chili.html.

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** ADVERTISE YOUR PRODUCT OR SERVICE HERE! **

Over 4000 potential customers could be reading YOUR ad right now instead of ours!

Place your ad here for $8.00 a month! Discount rates for multiple issues.

For more details, visit our site at: www.backwoodsbound.com/advertise.html. Or e-mail us at: sales@backwoodsbound.com.

Fishing season is fast approaching so place your ad now!


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CANDID CAMSHOTS

  This photo was taken in early October 2021 at Editor James Burns’ property in southern Illinois. The barrier that’s supposed to keep the deer out of the food plot wasn’t working too well at the time. “I saw these does all summer long on the property. Glad they were eating well.” - James

Does in Food Plot


Send your trail camera or outdoor pictures to mail@backwoodsbound.com.

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** IT'S STILL CHILI SEASON! **

  It’s easy to make a delicious pot of chili whether at home or at camp with Backwoods Bound Chili Seasoning Mix. Its unique blend of herbs and spices makes a great pot of chili everyone loves without the aid of added fillers or MSG!

 Try it for all of your cooking needs! Backwoods Bound Chili Seasoning Mix makes all sorts of great meals you’ll love like jambalaya, enchiladas, stuffed manicotti and lasagna. Also try it as a dry rub or marinade on your beef and deer roasts or steaks.

 See our collection of great recipes at www.backwoodsbound.com/zchili.html and be sure to send in yours!

  Enjoy at home or hunting camp in single pot packets or the triple value pack.

  Order your supply at www.backwoodsbound.com/chili.html.

  "Not too mild.... Not too hot.... Treat yourself and make a pot!"

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RECIPE: BAKED MOSTACCIOLI

~ 1 packet Backwoods Bound Chili Seasoning Mix
~ 2 lb's ground beef or deer
~ 16 oz mostaccioli
~ 1 medium onion, chopped
~ 1 can (15 oz)diced tomatoes
~ 2 cans (6 oz) tomato paste
~ 1 can (6 oz) water
~ 16 oz ricotta cheese
~ parmesan cheese

* In a large skillet, mix the seasoning mix and onion with the meat. Cook until brown. Drain fat.

* In the meantime, cook the mostaccioli according to directions on package.

* When meat is done add the tomatoes, tomato paste and water. Stir and simmer for 10 minutes.

* In a greased baking dish arrange layers in this order; cooked mostaccioli, ricotta cheese, meat sauce, mostaccioli, meat sauce.

* Sprinkle top with as much parmesan cheese as you want.

* Bake for 20 - 25 minutes at 375 degrees.

* Serve and enjoy!

For more recipes using our Chili Seasoning Mix visit our site at www.backwoodsbound.com/zchili.html.

Send your favorite recipe to mail@backwoodsbound.com and we'll post it on the site or use it in an upcoming issue of The Bullet

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ANSWER TO BACKWOODS TRIVIA: Vermont became the first state admitted to the Union in 1791 making it the 14th state.

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