sawbills

bob welsh

bob welsh

Well-known member


Here are three common mergs I whipped up. The one in the center is white cedar /sugar pine head The othe two are an old decoys unlimited mold with a pine head. I dropped one right out of my hands and cracked the bill. Went back and reinforced the bill with steel rod. Restle coated the foam ones.
 
Bob~

Nice birds - just the inspiration I need! My only Goosander decoy now resides elsewhere - so I need to carve another before our second opener. I do not usually shoot mergs - but I love to wach those big bulls when there is snow and ice on our rivers and creeks.

All the best,

SJS
 
Pat that made me laugh out loud. You know where these are really going dont you? Ssshhh!
Steve, I dont normally shoot them either but they decoy so well. Poor folks like me have poor ways. A few years ago I found myself in the middle of huge Common Merg. migration. There were thousands flying right through the decoys. My buddy couldnt take it any longer and he cracked a drake. The son of a biscuit had a fed. band on one leg and a plastic band on the other wiyh no markings. Never figured out the story on the plastic one.
 
Bob - It was just way out of character for you. Never thought a sawbill would be quarry for a gentleman in a fedora nursing a maduro... pg
 
Nice decoys, I like them!
I don't pass on mergies since I started making lots of duck jerky. They are "stronger" tasting than the other ducks I use but then food is supposed to have taste, isn't it?? :)
 
thanks Carl, would you mind giving me that jerky recipe ?
Pat when I shoot over those I will hang up the fedora and fine cigar and wear a pork pie and smoke a blunt. They still have green heads though.
 
Bob, I kinda wing it, no set recipe. Soy sauce, sake (white wine works), garlic powder, black pepper, a little liquid smoke and some red pepper.
Adjust to personal taste. It should be pretty thick, more spices than you think.
I marinate overnight before going into the dehydrator.
 
Bob, I kinda wing it, no set recipe. Soy sauce, sake (white wine works), garlic powder, black pepper, a little liquid smoke and some red pepper.
Adjust to personal taste. It should be pretty thick, more spices than you think.
I marinate overnight before going into the dehydrator.
Click to expand...

A guy I used to hunt with toasted them. He would get a 6 pack of beer and cook them on an open pit on a spit. He claimed that they were done when you drank all the beer. After said after six beers anything tasted good.
 
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