My first guest this week is tournament walleye angler and fisheries biologist Ali Shakoor. Ali talks about the fantastic fall action for trophy walleye on Lake Erie. He also discusses the changing forage base and explains what happened to the Great Lakes smelt population.
Then Allan Goetz from the Michigan Buck Pole (MiBuckPole.com) joins me to talk about that online virtual buck pole.
Hour two features Lt. Joe Molnar from the Michigan dnr. He talks about the upcoming deer season and explains how hunters can stay safe and legal. The Lieutenant also describes how conservation officers will enforce the new CWD related hunting laws.
Next, Nick Green from mucc joins the show to talk about our new partnership. You can get 10% off a membership by using the promo code MIKE.
We’re talking venison processing in the third hour this week with Mike Horswill of Jays Sporting Goods. Mike talks about the importance of field prep, then walks us through the stages of butchering a whitetail. He also describes the finer points of making jerky and summer sausage.
Wild game chef Dixie Dave Minar wraps it all up. This time he has a very nice venison tenderloin recipe.
I hope you like the show.