CWD overview

By John Eveland

Researchers at Texas A&M University’s College of Veterinary Medicine have discovered that there are genetic markers that identify the susceptibility of white-tailed deer to chronic wasting disease (CWD).

Quoting from the article: “Such a program would allow deer farmers, wildlife managers, and regulatory agencies to selectively breed the least susceptible deer, thereby building healthier, more CWD-resistant populations.” Read the full article


Keystone Elk County Alliance (KECO) Visitor Center in Benezette, PA hosted the 21st annual Elk Expo the weekend of August 21 – 22, 2021. Attendance was very good and the weather was excellent with the exception of a couple of showers.

Saturday at 1 PM the drawing for the lucky hunters winning elk licenses for the 2021/2022 season. There were 53,751 individuals that applied hoping to win 1 of the 187 licenses issued for the three seasons with 86% from Pennsylvania and 14% non-residence. There was at least 1 application from all 50 states and Washington DC. Applications were also received from Canada Australia and New Zealand

The seasons were Archery September 11 – 25, 2021 C/O 14 bulls, and 15 cows, general November 1 – 6, 2021 C/O 32 bulls and 77 cows, and late January 1 – 8, 2022 C/O 10 bulls and 39 cows.

For a complete list of the winners click here!

Sunday at 1 PM the winner of the special KECO raffle tag was drawn. This year a record 15,571 tickets were sold with an income of $260,958.00 for the elk habitat. The lucky winner was Mr. Landman from Wilmington, Del.

Is Deer Bologna Safe to eat?

With all the diseases (CWD, Covid etc…) in the deer herd how safe is deer bologna?

Bologna made by deer processors is a potential hazard. Most all processors make the bologna from several deer at a time. This presents a potential problem, how safe is other deer brought to the processor? Did the hunter dress it properly or did it just lay there for several hours while the hunter waited to harvest more deer?

To prevent the possibility of cross-contamination by the butcher using multiple deer for a batch of bologna Jon Else from Elysburg, PA makes his own deer bologna. He smokes it to at 150 degrees for 6 – 8 hours, then he puts it in an oven at 275 degrees until it reaches an internal temperature of 180-200 degrees followed by a water bath to stop the cooking process.

Resource Revenue must be used for Habitat Renewal

Our corrupt PA Governor and state legislators have been high jacking revenue to be used for habitat and transferring it into the general Funds for more than a decade reporting on page 8 in the August 13, 2021 issue of PA Outdoor News.

The Supreme Court ruled that it is unconstitutional for state officials to use this revenue.

Read a related article by Associated Press dated June 23, 2017.