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Thanks--son picked up a rifle tag in 2015 (the bigger one) and an archery tag in 2017 (the lucky little sh*!). Since they both would have made book (85 and 75) and close enough in terms of years killed etc, we saw a similar mount on this site and thought would be cool to put together. After Troy did the first one solo, he made a few modifications to fit in the 2nd one. I really like his work and willingness to work with you.

Badlands bino case (10x42 type size). In great working condition (slight tear with metal frame exposed, never has bothered me or functionality). Call or text Josh 480-369-4923 Gilbert/Tempe

Sure be happy to at your expense. Just give me a call or text and I'll get it out tomorrow.

humpday bump

Overcast day bump

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Rainy day bump

Sunday bump.

Price Drop

Price Drop

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Used but not abused. Always cleaned after pack out. All buckles and zippers work great (One partially broken buckle, but still clamps shut (never releases). Frame and scabbard Pack Volume: 2,600 c.i. Scabbard Volume: 500 c.i. Total Volume: 3,100 c.i. Weight: 6 lbs 8 oz Dimensions main bag: 23"h x 11"w x 9.5"d Scabbard Dimensions: 34"L x 10"W x 2"D, with a 24" circumference opening Call or text Josh 480-369-4923 Gilbert/Tempe

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Price drop to 175

Price drop

Add Garlic cloves or Garlic seasoning as well. Oh and if you have a few pounds left over, throw it in the jerky maker and dehydrate real quick. That mix makes awesome jerky as well.

I've used a few different mixes from https://www.sausagemaker.com/ (Deer, Summer and Mild-Hot). I always add a few things...First is 20% bacon ends/pieces from Wal-Mart (adds a really nice flavor and enough suet to hold together), different pepper blend or just black pepper, mustard seeds, cayenne pepper, jalepeno seasoning or sometimes just seeds from what I have saved when making poppers--really whatever you like but always have started with a base from sausage maker. Mix, stuff in casings, I let sit in casings for overnight in cooler, then smoke (whatever flavor you like) gradually bringing to temp (about a 10 hour cook for me), water bath to cool, then hang in garage overnight (or cooler in summer), then wrap and freeze. It always comes out good and doesn't seem to matter if I use pig, elk or deer. All tastes about the same after you add enough crap to it.

Well now that you say that, the cashier advised me of the fee, but was with a few other purchases and I didn't check the receipt. I assumed I was charged it.

I bought mine at SW last week. New convenience fee and all

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