What elk diaphragm is the best choice for you?

https://www.rmef.org/elk-network/what-elk-diaphragm-is-the-best-choice-for-you/

Elk season is right around the corner…do you know what elk diaphragm is the best choice for you?

Rocky Mountain Hunting Calls prides itself for offering elk hunters with three different choices of diaphragm frame widths and three different palate or dome heights. The size and shape of your palate (roof of your mouth) will vary slightly from person to person.

Most people can use our medium width frame with medium height dome. The GTP frame is used to build these calls. The most popular calls in the GTP series are: Raging Bull, Black Magic, Mellow Momma, Reaper and Tines Up.

People with a narrow palate, typically also have a higher palate. For those people, we have the TST/Elk101 frame. It is our narrowest frame with our tallest dome. The most popular calls in the TST/Elk101 series are: All-Star, Champ, Rock Star and Contender.

Specialty Diaphragms

While most people into the GTP or TST categories, not everyone does. RMHC has four specialty diaphragms for people with unique palate shapes and sizes.

The Mini Master uses the TST frame, but has a large portion of the tape cut away. This call tends to fit youth the best and people that have a bad gag reflex.

The Remedy uses the original Palate Plate design. The plate is raised slightly, but is flat…there is not arch. This call fits people that have a very shallow palate.

The Wild Fury has a small frame with a slight dome. This call was designed with Kristy Titus to fit women callers.

Herd Master uses our widest frame and the tallest dome. This call fits people with a large mouth/palate.

Studies show that around 10% of the general public have latex allergies to some degree. For those people, using a standard diaphragm is out of the question. RMHC has created a non-latex diaphragm call, Da Bull, that all hunters can use. The medium width frame and medium height dome will fit the majority of callers and is made of non-latex materials.

The Voo Doo cow call was designed to put a spell on the majestic bull elk. With its unique sound board of vented holes and tone quality acrylic barrel, this call will produce realism, accuracy and ease of use in elk call sounds. With its pleading estrus sounds, easy to obtain mews and chirps of both cows and calves will make the Voo Doo hard to beat for calling in your next elk.

The Seducer has a polished black acrylic barrel with the RMEF logo engraved on it. The sound board has 2 holes that create very mellow sounds. The combination of acrylic barrel, sound board and reed produce very clear notes of cow and calf mews and chirps. The Seducer will also make great estrus sounds.

One of the most realistic cow calls ever produced with no-stick response every time. The holes in the “Tone Cap”, can be used to change the tone, pitch, and volume of the call.

Like many of our products there is a wide selection of tubes to pick from.  Each one has it’s own qualities.  Each tube creates different back pressures, tones, and pitches when you add in a diaphragm, or use our conquer mouthpiece or surefire adapter.  The Wapiti Whacker will create all the sounds, even the high pitch screaming challenge, location and display calls of a bull elk. With all of these innovative ideas all wrapped up in one unit, you can now expect the accuracy, realism and ease of use in this Bugle Tube.

The Bully Bull Extreme creates an even flow of air for back pressure and easier to obtain octave note changes.  It has been used by Corey Jacobsen as part of his signature series for several years, and has been a staple product in our bugle tube line.

The Bull Basher Bugle Tube is the first production hybrid bugle tube produced using aluminum mouthpiece and molded barrel. The aluminum mouthpiece and throat create high screaming pitches and more dynamic sounds. It has a new helical “splitter” inserted into the mouth opening to help stabilize air flow, easier octave changes and volume control. The throat design gives optimal back pressure. The short 18” length makes it easy to carry, yet creates great volume and the molded barrel gives deeper growls and chuckles.

We hope that this information is helpful in selecting your elk diaphragm calls this year.

Best of luck in Elk Country!

Team RMHC

For more information visit www.rockymountainhuntingcalls.com

The post What elk diaphragm is the best choice for you? appeared first on Rocky Mountain Elk Foundation.

BACKCOUNTRY THANKSGIVING – A DIY BACKCOUNTRY THANKSGIVING MEAL THAT’S GOOD ENOUGH TO SERVE YOUR INLAWS ON THANKSGIVING DAY!

https://www.rmef.org/elk-network/backcountry-thanksgiving-a-diy-backcountry-thanksgiving-meal-thats-good-enough-to-serve-your-inlaws-on-thanksgiving-day/

A DIY meal designed to fuel you on the mountain without sacrificing quality ingredients. Approximate nutritional value: 698 calories, 114g carbs, 47g protein.

ESTIMATED TIME:

1 – HOUR PREP. 6 – 10 HOURS OF DEHYDRATION.

ESTIMATED SERVINGS:
1 backcountry meal. During prep you can cook/prepare multiple servings at once.

EQUIPMENT NEEDED:

· Saute pan
· Cooking Pot (for blanching)
· Parchment paper (sheets cut to size of dehydrator trays)
· MEAT! 10-Tray Dehydrator
· MEAT! Vacuum Sealer
· MEAT! Vacuum Sealer Bags
· MEAT! Dry Good Digital Scale
· MEAT! Patty Press and Freezer Paper
· MEAT! Cutting Board

INGREDIENTS
Note: Ingredients listed are per serving or individual meal. We recommend cooking in bulk.
· 2t turkey gravy mix
· 3t ranch dressing mix
· 1 oz dried cranberries
· 5 oz of cooked ground turkey
· dehydrated sage
· dehydrated thyme
· 1 chicken bouillon cube
· garlic salt
· 5 cups classic dressing

Directions:
PREP: All ingredients should be cooked to proper/safe temps prior to dehydrating.
With your MEAT! Scale measure 5 – 6 oz of ground turkey and form into patties with the MEAT! Patty Press. (Pro-tip: Put freezer paper onto scale before weighing, add meat, then add another freezer sheet before pressing it. The freezer paper will keep your scale & press clean. (Video demonstration at 36 second mark.)
In a sauté pan cook turkey patties to proper temps. The patties need to be at safe temps and before dehydrating. Add salt and pepper to liking.
Cook venison on medium heat until brown and crumbly, making sure that no large clumps of meat are present. Add salt and pepper to liking.

DEHYDRATING:
Add each individual ingredient to parchment paper. We recommend doing each individual ingredient on its own dehydrator rack. Vegetables and sauce dehydrate better at lower temps (120 – 130°F) and meat at higher temps (158 – 168°F). To save time you can combine all ingredients with proper portion sizes and dehydrate at 165°F.

TURKEY PATTIES: Place patties onto dehydrator trays. Make sure patties are spread out and can get maximum air flow once placed into the dehydrator. Set dehydrator to 158 – 160°F for 4 – 6 hours. With thick patties this may take up to 10 hours, so check every hour after 4. Turkey is done when patties show no signs of moisture and are hard, not rubbery.

SEALING:
In a 6″ x 10″ MEAT! Vacuum Sealer Bag combine turkey patties and 1 bouillon cube.
In a 6″ x 10″ bag vacuum seal your turkey gravy mix.
Combine dressing, dried cranberries, and dehydrated herbs into a MEAT! 8″ x 12″ Vacuum Sealer Bag. Add first two small bags and vacuum.
(Optional) Add food safe silicon bag; this helps capture any unwanted moisture.
Seal with MEAT! Vacuum Sealer.

REHYDRATION:
Bring 2.5 cups of water to a jet boil. Add bouillon cube and turkey patties to boiling water.
Stir and let simmer for 10 minutes. Cover and stir periodically. Once Patties are re-hydrated, dump 2/3 of the liquid and patties into dressing bag. Mix and let sit periodically.
With the remainder of your liquid add turkey gravy mix and stir. Let simmer for a few minutes.
Add gravy to dressing and turkey patties.

The post BACKCOUNTRY THANKSGIVING – A DIY BACKCOUNTRY THANKSGIVING MEAL THAT’S GOOD ENOUGH TO SERVE YOUR INLAWS ON THANKSGIVING DAY! appeared first on Rocky Mountain Elk Foundation.

VENISON RANCH MASHERS – A DIY VENISON POTATO BOWL WITH A COOL RANCH FLAVOR

https://www.rmef.org/elk-network/venison-ranch-mashers-a-diy-venison-potato-bowl-with-a-cool-ranch-flavor/

A DIY meal designed to fuel you on the mountain without sacrificing quality ingredients. Approximate nutritional value: 605 calories, 82g carbs, 53g protein.

ESTIMATED TIME:

1 – HOUR PREP. 6 – 10 HOURS OF DEHYDRATION.

ESTIMATED SERVINGS:

1 backcountry meal. During prep you can cook/prepare multiple servings at once.

EQUIPMENT NEEDED:

· Saute pan
· Cooking Pot (for blanching)
· Strainer
· Parchment paper (sheets cut to size of dehydrator trays)
· MEAT! 10-Tray Dehydrator
· MEAT! Vacuum Sealer
· MEAT! Vacuum Sealer Bags
· MEAT! Dry Good Digital Scale

INGREDIENTS
Note: Ingredients listed are per serving or individual meal. We recommend cooking in bulk.

· 1 & 1/3 cup instant potato flakes
· 3t ranch dressing mix
· 1T ground pepper
· 1/5 cup halved brussels sprouts
· 1/5 cup green peas
· 1/5 cup zucchini
· 1/5 cup yellow squash
· 1/5 cup broccoli
· 5 oz cooked venison (or substitute lean ground beef)

Directions:

PREP: All ingredients should be cooked to proper/safe temps prior to dehydrating.

Blanch broccoli then strain the water and cut broccoli into small pieces. This will help the dehydration process.

Sauté brussels sprouts, zucchini, and yellow squash in a pan until the veggies become tender. Remove from heat and let cool.

Cook venison on medium heat until brown and crumbly making sure that no large clumps of meat are present. Add salt and pepper to liking.

DEHYDRATING:
Add each individual ingredient to parchment paper. We recommend doing each individual ingredient on its own dehydrator rack. Vegetables and sauce dehydrate better at lower temps (120 – 130°F) and meat at higher temps (158 – 168°F). To save time you can combine all ingredients with proper portion sizes and dehydrate at 165°F. (For this recipe you do not need to dehydrate the potato flakes, they are already dehydrated.)

VEGETABLES: With a measuring cup portion about 2T of each vegetable on parchment paper. Make sure veggies are separated and can get maximum air flow once placed into the dehydrator. Set dehydrator to 120 – 130°F for 4 – 6 hours. Veggies are done when they are not chewy and show no signs of moisture.

VENISON: Cut parchment paper to size of dehydrator tray and cover tray; with a MEAT! scale portion 5-6oz of venison; spread venison portion on parchment paper; make sure venison is spread out and can get max air flow once placed into the dehydrator. Set dehydrator at 158-160°F for 4 – 6 hours. Meat is done when crunchy and shows no sign of moisture or chewiness.

SEALING:
Combine portioned ingredients into a MEAT! Vacuum Sealer Bag. (Pro-tip: double bag meals. The dehydration process can create sharp edges and when bags compress tight punctures can occur.)

(Optional) Add food safe silicon bag; this helps capture any unwanted moisture.

Seal with MEAT! Vacuum Sealer.

HOW TO COOK:
Add 1.5 – 2 cups of water in your jet-boil.

Once boiling stir in the dehydrated masher mix, cover and let it simmer for 10 minutes. Stir periodically to evenly rehydrate.

Let it cool for a few minutes and enjoy!

The post VENISON RANCH MASHERS – A DIY VENISON POTATO BOWL WITH A COOL RANCH FLAVOR appeared first on Rocky Mountain Elk Foundation.

BACKCOUNTRY G.O.A.T. MEAL – A DIY DEHYDRATED HIGH PROTEIN OATMEAL

https://www.rmef.org/elk-network/backcountry-g-o-a-t-meal-a-diy-dehydrated-high-protein-oatmeal/

A DIY meal designed to fuel you on the mountain without sacrificing quality ingredients.

ESTIMATED TIME:

30 MINUTES OF PREP.

6 – 10 HOURS OF DEHYDRATION.

ESTIMATED SERVINGS:

1 backcountry meal. During prep you can cook/prepare multiple servings at once.

EQUIPMENT NEEDED:

· Large cooking pot
· Strainer
· Parchment paper
· MEAT! 10-Tray Dehydrator
· MEAT! Vacuum Sealer
· MEAT! Vacuum Sealer Bags
· MEAT! Dry Good Digital Scale

INGREDIENTS
Note: Ingredients listed are per serving or individual meal. We recommend cooking in bulk.
· 1 scoop of protein powder (we used Wilderness Athlete)
· 1/2 cup steel-cut oats
· 1t honey
· 1/2 cup sliced strawberries
· 1/4 cup blueberries
· 1 date

Directions:

PREP: All ingredients should be cooked to proper/safe temps prior to dehydrating.
OATS: Cook your raw steel cut oats in a pot (15-20 minutes). Strain oatmeal from water and get as much moisture out of oats as possible prior to dehydrating.
STRAWBERRIES: Slice strawberries in thin, uniform strips.

DEHYDRATING:
OATS: Add oats to parchment paper; we recommend doing each individual ingredient on its own dehydrator rack; dehydrate at 165°F takes 4-5 hours depending on conditions.
FRUIT: Add thinly sliced strawberries and whole strawberries to dehydrator trays; dehydrate 10-12 hours at 120°F make sure fruit is not chewy and show no signs of moisture.

SEALING:
Combine portioned ingredients into a MEAT! Vacuum Sealer Bag. (Pro-tip: double bag meals. The dehydration process can create sharp edges and when bags compress tight punctures can occur.)
(Optional) Add food safe silicon bag; this helps capture any unwanted moisture.
Seal with MEAT! Vacuum Sealer.

HOW TO COOK:
Add 1.5 – 2 cups of water in your jet-boil.

Once boiling stir in the dehydrated burrito mix, cover and let it simmer for 10 minutes. Stir periodically to evenly rehydrate.

Let it cool for a few minutes and enjoy!

The post BACKCOUNTRY G.O.A.T. MEAL – A DIY DEHYDRATED HIGH PROTEIN OATMEAL appeared first on Rocky Mountain Elk Foundation.