Couzer

Yes, especially where there’s lots off deer. Just remember lion season in closed during summer months and I think there is a hotline you gotta call to make sure it’s open. Good luck, I’ve yet to see one while I’ve been hunting. They are definitely out there, lots of them to.

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Southern units are overpopulated wth them.

Awesome motor, I just sold mine on offer up for $500. Had few guys out of town that wanted it but ended up selling it locally.

I have and I hope you have better luck than I did. Great glass but their customer service sucks, I’ll never buy Leica again. I really hope they take care of you. Best to call them first.

I might have to do this, my buddy just went and brought back 7 deer back. He dropped 2 off at my house and I made some amazing jerky out of it. Hands down great tasting meat. I think he shot 3-4 hogs which were all small 30-40 pounders but got one big one about 300lbs.

Sold

Used lugable loo

Congrats man!!!! Great job

Scores Awesome

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