We have had less than 3 inches of rain this year at our place at Lampasas. The food plots and oat patch we planted did not grow. My brother and I have been running feeders and hauling water for the wildlife. We have found three dead deer that just died from stress and heat. The last two...
Remember that how you dry it will actually change the texture. I sometimes put a wood spoon in the door of the oven set on the lowest setting to get a hard dry. That way the moisture is let out during the drying period. If you have to much steam or enough moisture does not escape during...
When I grind meat I stuff it in lamb casing or small breakfast sausage casings and smoke it the same way. The smoke is what gives it the wonderful flavor. I do not brine it and season it only with salt, course black pepper and garlic. You can then dry it just like regular jerky. I do use a...
I got to see this boat this last weekend and it is a beautiful boat with a well thought out design. I have a feeling I will be building a copy sometime in the future. Way to go Ron. :shock:
Here is a raw pork loin fresh out of the cure.
A piece fried as bacon.
A pork loin cooked to 150 internal for Canadian Bacon.
Nothing like homemade. ET
No doubt you are correct, Tom, but then it would not be a pistol it would be a carbine. The longer barrel would be much more efficent with more velocity if you need it.
Yes but if you do not want to mill the end or drill the holes just buy a 2289 barrel and install. You could cut it shorter and just crown. Either way you can make your own 1322. ET
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