Billy Halfin's archive

So when do folks quit going fishing? They don’t! Although most of the anglers are also hunters, there is no reason to overlook some great cold weather fishing. Even back during deer season, many deer hunters, especially in the Hill Country and in West Texas, were privileged to have access to stock tanks. There are also rivers and streams that meander near to or on their hunting grounds. The majority of ranchers that I’ve talked to about fishing in their tanks are super agreeable.

shadow

The lion’s share of the local waterfowl season is history. With only the weekend remaining, hunters should take advantage of some great hunting. The speckled belly or white fronted goose season has been closed hereabouts since Jan. 13. The ducks, snow geese, and Canada goose season is open until Jan. 27. The Canada and speckled-belly goose season will be open until Feb. 3 in the Texas Western Zone, but not here.

shadow

Most of the time when we as outdoor writers relay the news to you, it’s about adults. But many years ago there were a larger number of youth hunting and fishing. During the past decade, those numbers seem to have dwindled.

shadow

It’s hard to believe that most hunting seasons are already winding down. It seems to me that only a few days ago, the big discussions were what kind of shape the deer country was in. Along with that was the question of animal condition after the drought a year ago. Many of the predictions of doom and gloom were not supported. There was ample rainfall during the right time to supply ample forage for the deer in most areas.

shadow

Back in the times when there were more folks living on farms or just in the country, winter was hog killing time. There was no cold storage other than an icebox. That made it necessary to wait until there were a couple of cold fronts to put their annual pork supply to bed. Smoking the meat or using salt in vats were the methods of that day for preserving their meat. We can still do those things, but the use of freezers is a lot simpler. To get that great smoke flavor, we can smoke it for a few hours and it’s ready to put on the table.

shadow