Couzer

Arizona Auto Parts in Phx, ask for Buddy. Should be able to get a used one for you

I use blue locktight on mine just don’t use red locktight.

Interested in your pole saw, pm sent

Nicely done!!!

Great job!!! Nice buck

I think Southernexpress needs to chime in here, he took this elk on a cold bore shot at 1300 yards. Incase you all missed it

Does this count? Calling for bear and this guy shows up the end of my boot.

Thank you!!!

Not the spitfire but my other has had problems. I’ve sent it back 3 times in the last 8-10 years and they repaired it for free or at little cost.

Pm Southernexpress, he would be able to figure out. And I wouldn’t thread it until you confirm the suppressor you want is available in that pattern.

Wondering if 1/2”x28 would work?

Well done sir!!!! Good job

Well I think I nailed it today on the sausage, it came out excellent. I followed the YouTube video that I posted earlier. It talks about getting the proteins to set up, and temp setting. I did not use their kit (hi country) this time, I visited my buddy at the pork shop in Queen Creek and he mixed a standard sausage mix for me that I used. things that I did differently: mixed 15% fat to the venison porkshop sausage mix ground the meat more corse cooked for 130 degrees for 1.5 hours then 150 degrees for 2 hours then smoked at 180 degrees until internal ten hit 155 degrees

I’m on round 2 tonight, a buddy just got back from Texas with 7 deer that he got. He gave me 2 of them. Wish I saw that powder milk tip yesterday. Ha ha

That’s a beast!

Hi my my name is Devan, I’m addicted to jerky.

Call me crazy but I’m with you man, I grind my entire deer, backstraps, tenderloins and all!!! And I’ll bet that my entire deer is consumed faster than most people on. I eat jerky, and a lot of it. This year I got almost 75lbs of pure lean meat, deboned, and processed.

What model of Stihl did you buy? Some Stihl stuff is built in China, that being said if you don’t buy a 150, 193, 201, 241, 261, 362, 441, 462, 660, 880 series chainsaw then you are asking for problems in future. IMO no other saws are worth the money with the exception of a husky. Stihl models listed above are the best, German made, not Chinese.

If you can’t find anyone, Winco is the cheapest. $6.99 for a 20lb bag

I always thought it was a myth that they shot blood from there eyes until one did in my hands, pretty cool!!!!

Man stop posting up the left over list 😊 my odds go way down

so this is the kit I purchased, after watching it I don’t think I let mine set up long enough for the glues to tighten up the meat. He talks about the proteins setting up and ect. I just used sharp cheddar like the OP did. I have lots more to do to perfect it. Having the meat setup correctly in the beginning stage I would say is the most important along with the correct fat to lean meat as shown in the video. It really is a art!!!! I just ordered a Sous Vide, hopefully I can use it for this. Thanks Raghorn for the info man! nontyp, treats are the only thing I’m good at!!

I just did 40lbs off my mule deer buck I got last week. Mine came out ok, I cooked it 140 degrees in the oven for 1 hour, then 160 degrees for 30 minutes, then it took about 8 hours on the smoker at 180 degrees to reach internal temp of 157 degrees. Blanched it in a ice bag for 10 minutes right off the smoker, air dried on a towel for 30 minutes and then into the fridge for 24 hours. I used 80/20 lean to pork fat. Next day I cut into it, turned out ok. But the texture could have been better. 2 things that I could have done different is not to grind it as fine as I did and 2 buy a fresher season and cure kit as mine was about 4-5 years old sitting in my pantry. So I’ll be following this thread cause I know it I could perfect it. I want to buy a Souls Vide for coooking steaks, never thought about using it for Summer Sausage.

All 4???

Nice job Kieth!!!