February 25, 2011 - Lone Star Outdoor News - Fishing & Hunting

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    February 25, 2011 Texas Premier Outdoor Newspaper Volume 7, Issue 13

    Sausage festFamily traditions run deep around sausage grinder. Page 4

    Inside

    LSONews.com

    Barge companies risk pro ts to help sheries during freeze.

    Page 8

    Unsung heroes FISHING

    Texas-based group sending oryx to Senegal.

    Page 5

    Exotic transport

    Biologists trying to separate Guadalupe and smallmouth bass.

    Page 8

    Pure strains

    HUNTING

    By Mark EnglandLONE STAR OUTDOOR NEWS

    Some Texans hunting trips next year could fall victim to legislative budget cutters.

    Plans call for the Public Hunting Program's $3.6 million budget at the Texas Parks and Wildlife Department to be sliced by half over the 2012-2013 biennium. Among other things, the program leases pri-vate land for public hunts.

    Public hunting as a whole is going to suffer, said Joey Park, who heads Texas Outdoor Partners, made up of more than 50 wildlife conservation groups.

    A quirk in the legislative budget proposal calls for suspending TPWDs Public Hunting Program for half of the bienniums rst year (2012).

    The way the cuts are being pro-posed would hamstring the depart-ment, Park said. Basically, it shuts down public hunting for the rst six months of the rst year.

    TPWD of cials are trying to per-suade the Legislature to spread the cuts over 24 months.

    Every agency is dealing with issues, said Clayton Wolf, director of the Wildlife Division. The big-gest thing for us is to take a cut that could be problematic and turn it into something manageable.

    Public hunts face deep cuts

    CONTENTSClassi eds . . . . . . . . . Page 19Crossword . . . . . . . . . Page 18Fishing Report . . . . . . . Page 10For the Table. . . . . . . . Page 18Game Warden Blotter . . . . Page 12Heroes. . . . . . . . . . . Page 21Outdoor Datebook . . . . . Page 20Out tters and Businesses . . Page 20Products . . . . . . . . . . Page 16Sun, Moon and Tide data . . Page 18

    VanDam makes history at Classic, 2 Texans reach top 10

    By Conor HarrisonLONE STAR OUTDOOR NEWS

    Dorothy Young knows big bass.The 75-year-old Garland resident

    began shing with her parents on Texas lakes when she was 6 years old. She shed throughout her adult life, even participating in tournaments

    and gracing the cover of Honey Hole magazine.

    Mom and dad were crappie shermen, Young said. And dont get me wrong, I love to crap-pie sh, too. But bass shing is what I really enjoy.

    See LADY'S LUNKER, Page 14

    See PUBLIC HUNTS, Page 14

    SPECK SURVIVAL: Anglers and guides are eager to start shing as spring temperatures begin to rise. Although an esti-mated 2,000 speckled trout died in back-to-back freezes the rst and third weeks of February, it only represented about 1 percent of the total freeze kill. Photo by Scott Sommerlatte, for LSON.

    By Nicholas ConklinLONE STAR OUTDOOR NEWS

    Kevin VanDam asserted his dominance yet again Feb. 18-20 on the Louisiana Delta by winning his second straight Bassmaster Classic.

    It was the fourth time the cham-pionship was won by the pro

    angler from Kalamazoo, Mich. an accomplishment achieved only by Rick Clunn of Ava, Mo.

    And like Clunn, VanDam is the only other angler to win back-to-back Classics.

    But VanDams 2011 catch

    NEW RECORD: Despite freezing temperatures on the coast, Michael Marquis, 11, of Austin on Feb. 5 caught this 28-inch record-breaking trout in Aransas Bay. Photo by Robert Marquis.

    BEST EVER? Kevin Van-Dam blew away the eld at the Bassmaster Classic on the Louisiana Bayou, winning his fourth overall title and sec-ond straight. Photo by BASS.

    By Bill MillerLONE STAR OUTDOOR NEWS

    The thermometer was stuck in the 20s when Michael Marquis and dad Robert launched from Conn Brown Harbor at Aransas Pass.

    Guides and state wild-life of cials in early February were worried that a recent freeze might have killed a lot of sh along the coast.

    But that couldnt keep this Austin family off the water on Saturday, Feb. 5. They caught a few red sh and a couple small trout.

    And then something took a powerful chomp on Michaels tequila gold soft plastic.

    At age 11, he knows about big sh hav-ing caught two striped bass around 30 inches

    See ON THE RISE, Page 20

    Ladys lunker

    See BASSMASTER, Page 17

    Season ending with mixed reviews. Page 5

    Quail wrap

    East Texas hog tournament to battle pig problems.

    Page 6

    Hog woes

    TROPHY ROOM: Dorothy Young shows some of her past trophies and awards she acquired as a lifelong bass angler. Photo by Conor Harrison, LSON.

    On the riseRecord trout being caught despite February freezes

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    HUNTING

    Papas Sausage RoomBy Craig NyhusLONE STAR OUTDOOR NEWS

    J. Martin Davis of Rio Medina started mak-ing venison sausage after moving to the Hill Country in the early 1960s.

    He was an avid hunter and we had a deer lease near Boerne, said his daughter Danna Kohleffel. They had been taking their meat to the locker plant to have sausage made. Then they decided to make their own.

    The project didnt start out that well. It was strictly trial and error. The rst year,

    they hung the sausage and every link fell, Danna said. But they quizzed the guys at the butcher shop and got better at it.

    This season, at age 89, Davis hunted on Dec. 11. He cut up deer meat on Dec. 13. He died on Dec. 15.

    He shot two deer on Saturday, Danna said. He cut them up on Monday and later started feeling bad and we took him to the hospital. He died very peacefully on Wednesday.

    We should all be so lucky.The tradition Davis started, though, will

    last for decades.He built a sausage room that contained all

    of the elements. An old grinder that had to be signed by all family, friends and guests that brought venison to be processed.

    There is a giant steel table for cutting, grinding and stuf ng. Also: A kitchen for frying up the test batch and

    providing food for all the attendees. A walk-in cooler for deer meat. A drying room with a dehumidi er for

    hanging the sausage. And, from his son-in-law, Theo (Ted)

    Kohleffel, an ancient hand-cranked cast iron sausage stuffer.Theo has been involved in the process for years.I started in 1973, he said. Its been great,

    with family, friends and now with all the children and grandchildren.

    Its a taste of how the stuff was made cen-turies ago.

    Theo is now in charge of the spices, and keeps the recipe handed down from his father-in-law in his head.

    The basic recipe came over from Germany

    in 1849, he said. Dannas dad and grandfather would mix it and smell it. I gured someone should document it in the 60s, so I weighed it out and came up with a formula.

    Weve spiced it up a little since then, adding some cayenne pep-per, crushed red pepper and some fresh garlic tea and other stuff.

    Now, they also make salami, venison hamburger and a jerky recipe that has the meat soaking in brine and spices for 10 days.

    The highlight, though, is the dried sausage.

    The family and friends, includ-ing Theo and Dannas sons, Nick and Chris, get together for a night of poker playing in Mr. Davis honor,

    followed by a full day of work mixed with fun. Friends have joined in, and the festival got

    some of them interested in hunting.My friends started coming for poker and

    sausage making, Chris Kohleffel said. Now theyre getting into hunting and want to bring their own deer.

    After the meat is cubed, it makes its way to the grinder and to a bin. The name of the per-son who provided the venison is marked on the bin, and the process continues.

    Once the grinding is done, the women seem better equipped to handle the untan-gling and soaking of the casings.

    I always ended up doing that, Danna said.Then its the stuffers turn. With one per-

    son placing the ground mixture into the ancient stuffer, another cranks the wheel while a third gently guides the meat into the casing. Still others tie off the measured ends of each length.

    The 500 pounds of sausage from that day were smoked and then hung to dry and hundreds more were prepared in the follow-ing weeks.

    Its all hanging in my garage, Danna said. The dogs just lay there and look up and dream. Its worth waiting for.

    And next year, the tradition will continue at Davis daughter and son-in-laws home near Boerne, on property that was part of Davis deer lease from the 1950s.

    Daddy speci ed in his will that the equip-ment would go to Ted so the tradition could continue, Danna said.

    Now, the family and friends wait for the end result. They know it will be good.

    And everyone knows they will be back again next year.

    Ill miss doing it with Papa, Chris said. But well keep doing it and my kids already like it.

    Hunting accidents declining,

    fatalities riseBy Conor HarrisonLONE STAR OUTDOOR NEWS

    Hunting accidents in Texas contin-ued their overall decline, although hunting-related deaths rose in the state by 25 percent last year, from three to four, according to numbers released by Texa