White: Bountiful month of November holds something for nearly all Missourians

A November goose hunter before sunrise, setting out decoys. Along with waterfowl seasons, other game — including quail, pheasant, rabbit and deer seasons are in full swing in November.

Ken White | Special to the Daily Mail

If ever there was a month that could be called “Sportsman’s Month” it has to be November. Whatever your outdoor pursuit — it all comes together this month, as November in Missouri holds something for everybody.

I remember when the late Ray Heady, who was the outdoor editor of the Kansas City Star, said, “My health is always better in November.” That holds true for many Missouri outdoorsmen and women.

The reason for November’s universal popularity among sportsmen and women is because nearly every fish, fowl, deer and other game can be fished, hunted or trapped this month. It is a month that sees the last of the leaves fall — thrills to the calls of migrating geese and listens to the sweet melody of hounds in full cry.

After a long off-season, pickup trucks carry deer hunters to their favorite spot, beagles pursue rabbits, waterfowl hunters seize opportunities at the state’s many waterfowl areas and, bird hunters are in search of quail, pheasants and even woodcocks. November is also a good month for fishing.

Anglers are the beneficiaries of feeding sprees as the fish stock up for the colder and leaner months ahead. Last year, for example, several bass in the 9-pound range were caught from Table Rock Lake by anglers using minnows intended for crappie. Throughout most of Missouri big impoundments bass and crappie are active. Just last week anglers were still finding white bass attacking tightly schools of shad and even some big catfish have been caught from Truman Lake.

So, whatever your persuasion, the eleventh month has something special for you.

When hunters bring home wild meat for the table, and their will be a lot of venison brought home this month, it’s taste will depend on how well the hunter took care of the meat.

Game that was handled or dressed improperly, transported under adverse conditions, or kept too long in high temperatures is going to taste bad no matter how it is cooked.

Some tips for tasty wild game include, that all game should be field dressed soon after harvesting. The sooner this is done, the better the meat will taste. Usually, field dressing is all that is needed to keep the meat fresh until you bring it home. Once field dressed, small game can be put in a clean plastic bag to protect it from conditions that could spoil the meat.

When dragging deer from the field, try to keep the carcass on one side and away from standing water, creeks or streams. This will lessen the chance of contamination. Once home, skin the carcass as soon as possible, which will allow the meat to cool faster. Cover the carcass with cloth meat bags until you take it to be processed or, butcher it yourself.

Making your own jerky

Many Missouri deer hunters have found making their own jerky is an excellent way to use some of their venison, just as it was with early American-outdoorsmen. It is still a favorite snack throughout the world and easy to make. Although most jerky is now commercially made, you can easily make your own in a home oven.

Lean cuts of venison make excellent jerky. Cut the meat along the grain into six-inch strips, about a half-inch wide and a quarter-inch thick for traditional style jerky. If you want the jerky to break easily, cut the meat across the grain.

Trim off all the fat, as it will turn rancid. Season the strips with salt and pepper. Brush on liquid smoke or, as an alternative, try Worcestershire sauce or meat marinade. Stick a round toothpick through one end of each strip. Place a layer of aluminum foil on the lower rack of the oven to catch the drippings, and suspend the strips from the top rack.

Heat the oven to 120 degrees or the lowest temperature. Prop the oven door slightly so moisture can escape Dry the meat until it has turned dark and there is no moisture in the center of the strip.

When the strips are done, they should be completely dry, but flexible enough to bend without breaking. Remove the toothpicks and store the strips in a sealable plastic bag.

Using a dehydrator is even faster, but the oven works well and the results will give you some trail food that is more closely associated with our outdoor heritage than any other.

It’s appropriate that Thanksgiving is in November, because those who love the outdoors have a lot to be thankful for this month.