[Stephen Graf]

in reply to: Dominant Eye #48580

I am lucky in that my eye and hand match up. So I can’t give you any advice stemming from personal experience…

My daughter is RH but LE dominant. When she switched to a left handed bow, her shooting improved a lot.

The common wisdom is that you should shoot the bow that matches your eye. But everyone is different and there are a lot of folks that do what they need to to shoot the opposite hand.

The one thing I would say is don’t be afraid to shoot a lefty bow. It feels cumbersome for a few days, then it gets to feeling natural. I have shot left handed enough to figure that much out.

[Stephen Graf]

in reply to: Thin diameter shafts #41428

Since you are left eye dominate, I assume you are shooting left handed as well?

I would think that the most likely cause for the difference in trajectory of the two arrows is spine. More likely the Aluminum Arrow’s with their points are spined correctly for you bow weight.

If you are shooting left handed, and the carbon arrows are going left, you could increase the point weight and see what happens. It should straighten them out.

[Stephen Graf]

in reply to: Bow building Goal Accomplished! #39412

Good Job! Now go kill something with it.

[Stephen Graf]

in reply to: After the Harvest #36703

Doc Nock wrote: Steve,

… Hopefully, I’ve not offended you, but after 20 yrs of questioning everyone in the know :?::?::?: I shared what has been promoted as fact hereabouts…

No worries!

[Stephen Graf]

in reply to: Orange Co. NY #36688

beautiful! I can almost smell the crisp autumn air…

[Stephen Graf]

in reply to: After the Harvest #36432

Doc Nock wrote: Not to sound authoritative, but this is a pet thing of mine…aging meat.

…As for taking it back out of the freezer, that won’t work. Once meat is frozen, the fresh enzyme is killed. Letting it age after being frozen is called another word: Rotting! 🙄 …

There are many studies that show that freezing does not affect the enzymes. Here is one from University of Oklahoma : http://beefextension.com/research_reports/1993rr/93_10.pdf

There is something rotten around here, but it ain’t the venison 😯

[Stephen Graf]

in reply to: Hunting Rock Art #35373

Yes, very nice. Thanks for sharing!

[Stephen Graf]

in reply to: After the Harvest #35371

One of the most amazing things about life on earth is that every living organism has within its cells the enzymes required to digest it.

The aging process is the process whereby those enzymes are allowed to begin the digestion process which makes the meat more tender and tastier.

Based on this, I don’t see how meat in the freezer can age. No biological processes go on in frozen food. That’s why it keeps. Freezer burn is not aging…

Here in NC, it’s also too warm to age meat outside. I have an extra fridge which serves as my cooler for aging. I quarter the deer up and put it on a shelf. The rib meat, backstraps, and tenderloins go in a bowl on another shelf. I leave it there for a week before cutting it up or making burger.

I forget the exact perfect temp for aging, but I looked it up and then adjusted the thermostat in the fridge to get to that temp. It is slightly warmer than you would want to keep the fridge for storing food.

Before I had an extra fridge, I would take the meat out of the freezer and leave it in the fridge for a week before using it. Thus aging each meal individually. This takes planning, and didn’t always happen. But works.

[Stephen Graf]

in reply to: leather handle question #34206

Barge cement is the go-to adhesive for grips because it doesn’t seem to damage the finish. At least I’ve never seen it damage one.

Anyway, after you adjust the grip as you want it, just rub your fingers over the glue and it will role off in little balls. It may not all come off at once, but be patient. Rub on it a little bit every time you shoot and eventually it will all be gone.

[Stephen Graf]

in reply to: Good Deer Liver Recipe #34204

That’s why I put the recipe here. Cause it makes the liver taste good.

I think what makes it good is peeling the skin off the liver, and soaking it in a marinade.

Liver is so good for you, might as well enjoy it!

[Stephen Graf]

in reply to: Tradgang closing free classifieds… #32997

Whew! Close one…

Nice words and I second the thanks for Dave.

[Stephen Graf]

in reply to: AR opener… #32993

beautiful!!!!!

[Stephen Graf]

in reply to: Ring Finger #28357

For me, when the ring finger is getting too much tension, it is usually because my elbow is creeping up.

I’d say to take notice of your arm/arrow alignment and see if your elbow isn’t high. Working on back tension can help with this…

Just a guess. Hope it helps.

[Stephen Graf]

in reply to: Bearpaw Speed-Tuff/carbon #25369

I looked into the bearpaw stuff a while back. I ended up not buying it due to what I was hearing.

I heard nothing good about the bearpaw glass, and the same goes for the carbon. The craziest thing I heard about the glass is that it takes a set. A bowyer I know bought a role of it, and cut it to length. The pieces kept the curve from being rolled up. Gordon glass never does that.

If you are looking for a cheaper good source for carbon, I have heard that the following is a good source, and way cheaper than what you get from gordon: http://www.cstsales.com/hm_carbon_shapes.html

But again, I haven’t tried it. I have used a bunch of carbon from Gordon, but I am off that kick now. I just use glass, as I didn’t find any great advantage to adding the carbon.

Hope it helps.

[Stephen Graf]

in reply to: A couple of critters on the hoof #25361

So what’s the time frame on those pictures? Did you take those all on the same day?

Very very nice.

[Author]

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