mfernaz

7mm Remington Magnum all day.

Wasn't able to get out opening day due to work and the family, finally got out yesterday. It was a very disappointing start, cold, super windy, glassing wasn't panning anything out. Made some coffee to keep me comfortable as I watched this canyon with good traffic and sign, but no Javelina to be found. Right before the storm came in, started walking out and ran into another hunter in the wash and we walked out together. We were chit chatting with the wind in our face and literally 7 yards from us in the thick, 2 Javelina took off. We ran after and watched to see if they would go up the canyon, but they disappeared. We continued walking out and about another 100 yards or so we spotted a heard of about 15 feeding straight towards us about 3/4 of the way up this steep canyon. We both picked a Javelina and 1, 2, we have Javelina down... Got back to his jeep and started dressing, half way into mine it started raining, made for a long coulpe hours. Got home about 9pm and hung the hog in the garage. Long day of cutting, grinding, and chorizo making today. It came out great!

Sold, thanks Matt!!!

Kifaru duplex, 26" composite stays, small belt, high camp 4800, guide lid, two chamber pockets. $400 FTF, $440 shipped. Near Cabelas. Thanks.

Replied to you PM.

Dang, looks awesomely delicious!

Updated

Replied

All federal brass spoken for.

200 count of the match federal brass and 7mm spoken for.

I'm not to sure, but I have Winchester brass, i can measure when I get home tomorrow for you if you like, what powder and how much?

Haven't had a chance to cook them up, picked up some shifts at work. Will hopefully get them in the smoker this week.

Congrats, let us know about the sausage!?!?!

Surprised this hasn't sold.

It may come out lime jerky, thinking it might not have to cook as long. Thinking of cooking them this Sunday will add pictures and updates.

Same here, that's a sharp knife

I have it in a vacuum sealed bag with a dry rub: salt, pepper, dehydrated garlic/onions, and some other herbs I had. It was in the fridge for 24 hours, than frozen until ready to smoke. Take and place in fridge night before. Defrost and to room temp then throw on smoker for 3-4 hours at 200°, will check at the 2 hour mark to make sure they aren't a crisp. Pull out at hour 3-4. Let cool to room temp, wrap in tin foil, back in the smoker for another hour at 225, then wet rub or brine what you call it. Yellow mustard, brown sugar, pepperccini juice and some suracha. Then back on at high temp to glaze. Hopefully it's good.

I have an rib rack that I'm going to smoke up this weekend, I'll let you know how it turns out!!!

Nice man!

Is the retumbo opened used?

Great job!

Lol, it's starting to sprout!

Awesome story. Congrats

Loc N Doc sold.

Kifaru High Camp 4800 with Guide lid, both have chamber pockets, and in Coyote Brown. No missing buckles, like new condition. Kifaru Camp Bag, it's 4800 cubic inches, and in Coyote Brown, this bag is brand new, never even unfolded after taking out of the box. Kifaru Lock N Doc, has all buckles and straps, this is in foliage green, like new. Located in Glendale, pm me if your interested, thank you.