Books. Bikes. Boomsticks.
"What fresh hell is this?"
She needs a real inline percussion rifle.The modern stuff is not ass accurate ... too much accommodation to rem-chester shooters.Bruce can make one fairly cheap ... I own a .35, as well as a 20 bore barrel for another underhammer from him.
I had venison sausage at a family reunion and lurved it. It's something to work up to. I'm probably going to start this year with turkeys.
Early fall is in the air, bringing out the Orion in men and the Artemis in the ladies. I don't know about 800 miles north but the first whiffs are in the air and the trigger finger has already begun to itch. Stranger
Joanna, I turn as many deer each year into summer sausage as I can get in my sights (legally, of course). A good year is five and six would be better. My in-laws can't get enough of it, and they get what I don't eat.I take the meat (all of it, with no exceptions) to Woods Smoked Meats in Bowling Green, MO. See http://www.woodssmokedmeats.com Their summer sausage and deer beer stix are second to none, and worth the side trip to get it there and freight charges to get it back.One doesn't "work up to" it. One simply opens one's mouth and gets around it. I personally go through about a pound and a half per week, sometimes more.It's what's for lunch. Elk is for dinner.
Where's the pierogies and kraut to go with the brats.
Bambi Brats. She's got pictures of Bambi Brats.That's enough to make me type a bunch of extra 'italics' html.Friggin Bambi Brats. *drools*tweaker
I meant work up to shooting the deer, actually ... this year'll be my first time hunting, provided I get to go. I need no warmup to chow down, beleeve yoo mee ...
WI bowhunting season starts in less than a month :)
I hunt big game. Crows, Prairie Dogs, Muskrats, Groundhogs and 'Yotes. Alas, when I finished, there's not much left although Gramma did say barbecued Groundhog was good eatin'.
Go hunt with Brigid, and return with a range report. We'd like to see.
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