Fully Guided Duck Hunts Available - $175 per hunter / per day - Squaw Creek Hunt Club - Canada Geese, Mallards, Gadwall, Widgeon, Teal, Wood Ducks

Fully Guided Duck Hunts - Mound City, Missouri

• $175 per hunter / per day
• Daily Pit Blind Leases
• October 29 - December 27
• heated pit blinds
• fully guided duck hunts
• full day hunts
• lodging available ($30 per hunter / per night)
• Near Squaw Creek Refuge
• Mound City, Missouri

“My father and I recently booked a hunt with Scott Croner in Mound City, MO., that was one of the best field hunts we have ever experienced.  As avid water-fowlers, my father and I have hunted from Alaska to Texas and all flyways in between.  This field hunt with Scott & Squaw Creek Hunt Club was one of the best hunts either of us have experienced.  If you would like shooting greenheads at 15-25 yards in December, in the comforts of a heated pit blind I would call Scott.  1st class accommodations and guiding services by Scott and his organization.”  Matt Sattersen

Snow Goose Guides – Fully Guided – $175 per hunter / per day – Call NOW Before We Are Booked! – Pit Blind Hunts $200 – Missouri Spring Snow Goose Conservation Season

 Snow Goose Guides -  Mound City, Missouri  - Specials

• Weekday Specials
  


• Fully Guided Hunts – $175 per hunter / per day
  


• Pit Blind Hunts Available $200 per hunter / per day
  

Call NOW before we are booked!

855-473-2875

• Guided Spring Snow Goose Hunts in Missouri from Grand Pass to Mound City.
• Book Your Hunt Today $175 per hunter/ per day (week day specials)
• Fully guided hunt in stalked cornfields with over 1000 decoys in each spread including Avery full body decoys, silo socks, flyers, E-callers
• NO LIMITS, NO PLUGS
• Visit Snow Goose Guides
• Purchase Your Permit!

Dark Goose Season - Canada Goose Season

Dark geese include Canada, brant and all other goose species, except white-fronted and light geese.

Season Dates: East Unit: Oct. 6-14 and Oct. 27 – Jan. 30, 2013 Niobrara Unit: Oct. 27 – Feb. 8, 2013 North Central Unit: Oct. 6 – Jan. 18, 2013 Panhandle Unit: Nov. 10 – Feb. 8, 2013 Platte River Unit: Oct. 27 – Feb. 8, 2013

Daily Bag Limit: 3 Possession Limit: 6

Shooting Hours: 30 minutes before sunrise to sunset

Open Area: Dark Goose Units

Legal Methods of Take:

• Shotgun (10 gauge or smaller. All shotguns must be plugged. The combined capacity of the chamber and magazine is no more than three shells)


• Bow and Arrow


• Electronic calls are prohibited.

Shooting Hours: 30 minutes before sunrise to sunset

Requirements: Resident (16 years or older): Hunt permit Habitat Stamp Nebraska Waterfowl Stamp Federal Migratory Bird Stamp Harvest Information Program (HIP) registration Hunter Education

Nonresident: Hunt permit Habitat Stamp Nebraska Waterfowl Stamp Federal Migratory Bird Stamp Harvest Information Program (HIP) registration Hunter Education

Visit www.nebraskahunting.net or www.topgunhuntclub.com

Venison Pastrami - Whitetail Deer, Elk, Moose, Caribou

The Cure:

• 5 tablespoons Tender Quick
• 4 tablespoons Dark Brown Sugar (packed)
• 3 Large Hole Dry Bay Leaves
• 1 teaspoon All Spice
• ½ teaspoon Garlic Powder
• ½ teaspoon Anis Seeds
• 1 table spoon Montreal Steak season
• 2 tablespoons coarse ground pepper
• ½ teaspoon of Ground Clove

This is the “dry cure” step of the process.
Mix all of the ingredients of the cure in a blender or spice grinder making sure all of the ingredients are as close to the same size as possible. Coat all of the meat evenly, and rub it in. Place the meat in zip lock freezer bag and lay flat in a glass baking dish. Put it in the fridge. Rotate the meat twice a day, for a week. If you want stronger flavor go up to two weeks.

After the meat gets done with its “time out”, remove it from the bag and rinse it in a water bath for two hours at room temp. Pat it dry and put on the second rub. Again Blend spices to break up Mustard and Coriander but pulse to keep them coarse.

Final Crust Rub:

• 1 tablespoon Garlic Powder
• 2 tablespoons Coarse ground Pepper
• 1 teaspoon Paprika
• 1 tablespoon Mustard Seed (Whole)
• 1 tablespoon Coriander (Whole)
• 1 teaspoon Dark Brown Sugar

Into the smoker it goes for 3-4 hours at 200deg. You are looking for about 150 to 155 degree internal temp of the meat. I like to use a combination of Hickory and Apple or Hickory and Maple as my wood.

Remove the roasts from the smoker and let rest until they cool to room temp. Place in zip lock baggy or an air tight container and place it in the fridge overnight, 24hours if possible. This will let it firm up. Slice as thin as possible and enjoy.

Spring Turkey Hunting Tips - Merriam's Turkey Hunting

Tips From A Turkey Guide

1) Don’t get too close. Set up a couple hundred yards from a gobbling turkey so you don’t risk spooking him.

2) Don’t call much. Use soft yelps and clucks to let the bird know where you are and then quit calling. If the bird gobbles then answer him with some soft yelps, purrs and clucks and go silent again.

3) Be ready. Have your shotgun shouldered and pointed in the direction of the last gobble. Once the bird is in sight you need to have your head down on the gun, safety off and be pointed in the right direction. Any movement at this point on your part is suspect to getting you busted by the bird’s amazing eyesight.

4) Let the turkey find you. If the tom is heading in your direction don’t call. Let him come find you.

5) Be Patient. Don’t be in a hurry to get up if your bird doesn’t gobble. Wait him out. If he ends up gobbling away from you and doesn’t come back after 40 minutes to an hour, pickup and move.

6) Listen. When you move to a new spot in the morning, listen for 5 to 10 minutes before calling. Many times if a hot bird is in the area he’ll gobble and you can pinpoint his location without announcing your presence.
If you’d like to gain an education in turkey hunting, then I highly recommend you spend three days with Terry Knight or any of the guides at Lifetime Hunts. For more information or to book your next hunt, visit www.merriamsturkey.com or call (402) 304-1192