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Here's what I don't understand. Buzz and his wife, me and my son, and a handful of other people I know ate lots of Antelope tags last year, plus I'm sure there's a lot more people that I don't know of that did the same, and people make comments about how wrong that is. Here we are with G&F doing...

Okay 👍

Or you could apply for the tag, draw it, and not fill it. Just because you draw a tag doesn't mean you have to kill something.

I was at the meeting in Cheyenne tonight. Rather sad that there is probably around 100k people that live in Laramie County, and I think 15 of us were at the meeting, embarrassing really that more sportsman can't find time to show up to something this important. I voiced my concerns...

Nope. I'll still drive all over the state, do some preseason scouting, and summer camping. Can't take it with you.

2022 proposals are out, as expected and needed, big proposed cuts to Antelope licenses. https://wgfd.wyo.gov/Get-Involved/Public-Meetings

Read the fine details.

73, good luck and have fun!

Welcome to the forum! You can go north aways and hit up the sage brush country for rabbits.

Best advice your going to get is call the local biologist and warden in region R, ask alot of questions that aren't where should I deer hunt. Then go back to the maps with that information.

If you grilled them, the casing was okay. If you pan fried them or boiled them the casing would separate from the meat. Could have been something I did, but I don't really know what I would have to do different.

Chorizo is one of the very few seasoning mixes I buy. I've had good luck with the LEM seasoning.

Tried it last year, didn't work very well.

More than one way to skin a cat. Try mixing it a few different ways, and run with the one you like doing the best.

Fibrous for smoked bologna and summer sausage. Hog for brats. Collagen for snap sticks.

Elk scraps have more value as burger for my family, only reason I don't use elk. Ate some beer brats for lunch, top notch stuff.

Yes, for the moisture I don't use any elk meat, just Antelope and deer meat for seasoned meats, so it's just not moist enough. I've never had luck using just fat. If you can find 73% lean burger you can do 60/40 wild game to beef

We did are normal brats this year, but made 2 new flavors. Blueberry, wild rice, and Swiss, also a pomegranate and curry. Haven't tried the blueberry yet, but the curry is great!

Summer sausage is simple. Base seasoning is for 10# ground meat 50/50 wildgame/beef 8Tbs cure salt, I use tender quick 5tsp garlic powder 2.5 tsp onion powder That's it for the base seasoning, but then I'll add say 5 tsp of black pepper, or 3 cups of chopped jalapeños and 5 frozen cups of...

128# of 2 kinds of summer sausage, smoked bologna, 3 kind of snap sticks, 4 kinds of brats, polish sausage, chorizo, itialian sausage, breakfast sausage.