cactusjack

Phoenix tent and awning does all my repairs and modifications.

Only birdwatchers use 8s.

look for a pair that has a tripod mount option. Not to say you will use it, but having the option is great. When I take other people or my kids out, having tripods for really glassing is the key. My kids have glassed up many deer with 10s on a tripod. The Leica Trinovids have one but dont be afraid of used Swarovski 10s. Leica is the only manufacture that keeps the warranty with the original buyer. I have Vortex Razor 10x50s that are awesome. A little more then the 1000 but I like them. I also have Leica Geovids and Swarovskis. I dont just drink the Vortex koolaid, or any others.

Im on it! Except for the problem of suppressors not being allowed in Cali, and I won't go there, Im on it.

The ones you do find are so shells shocked and skittish from being hunted spring and fall, they bust out at the slightest thing. I watched a herd bust out from a pig-pile because a cow stumbled on a rock about 200 yard from them.

I hope you get your pistol back and I hope it was at least a Taurus.

I hate thieves! Set up cameras? I say snipers. Sorry to hear about your loss.

Thank you Randy. Look forward to meeting you.

awesome products. I bought one of the upland game vests probably 14 years ago. They sponsored "Hunting with Hank" and I had to have one. Love it!

Best case scenario winning!

12s arrived today. Will check them out. Will probably keep both.

Just tossing the idea around of getting a set of the Vortex Razor HD 12x50s. I bought the 10s at the end of September but I kinda wished I would have ordered the 12s. Does anyone here have the 12s and wants to change them for the 10s? Its a long shot, but if you don't ask...... I don't want to sell mine yet if there isnt a trade offer. Thank you.

Trimming the silver skin and fat is time consuming. Having a place to work that isn't in the kitchen is key for my situation. I kept the meat at 34deg and only had what I needed out. The buying of all the processing stuff isn't cheap.

thats a tricky question. I trimmed all the silver skin and fat and bloodshot meat. I had about 8 lbs of trash. I had boned it all out in the field and Im pretty through. I added about 10lbs of bacon and 3-4 lbs of green chiles. There is water loss from smoking. I know all of my sausage is made from my meat. and like I told my wife, not all sausage has to have lips and buttholes in it. I put them in, but you dont have too. I have not really noticed or suspected anything from any processor I have used. I know some combine meat when they make sausage.

Lancetkenyon pretty much summed it up. Other then him calling you Grasshopper and telling you "when you can take the primer from his hand, you will be ready to leave." it has been covered. You might need to sand his deck or paint his fence.

here is what I used. I added the green chiles because, everything is better with green chiles. I reduced the amount of water I put in, to account for the chiles. Smoky Summer Sausage - with Bacon!This recipe makes an awsome tasting summer sausage. I mean, how many times in your life do you get to eat smoked bacon sausage? I tell you, this one is worth the time and effort. This lovely sausage recipe requires that you obtain... 3 pounds ground venison 1 pound ground bacon 1/4 cup water 2 tablespoons Morton Tender Quick 2 tablespoons mustard seeds 2 tablespoons brown sugar 1 tablespoon black pepper 2 teaspoons onion powder If you don't have a meat grinder, chill the bacon until it's very hard and chop it finely. Then combine it with the rest of the ingredients, mixing thoroughly. Keep the sausage chilled in the refrigerator for 3 days (this gives time for the Tender Quick to cure the meat). Mix the meat once daily. Stuff the raw sausage into casings and smoke slowly in your meat smoker at 140 degrees Fahrenheit for two hours. Raise the temperature to 160F and continue smoking the sausages for 3 more hours. Kick the temperature up to 180F and finish smoking the summer sausages. When they reach 155F, they are done. Remove from the smoker and wrap in foil. Refrigerate for several days before eating. This will let the smoke flavor work its way into the middles of the sausages. That bacon flavor in these sausages is something you have to try. I like a couple of half-inch thick slices fried along with my eggs for breakfast. That's a great way to start the day!

basically the same way to get meat kosher but with ice. I make sure the meat never gets above 40 deg. I left it in there for 3 days. I dont want to poison my friends and family. well most of the time. When curing meat, you have to use quick cure or other curing salt. Botulism can form with out the nitrates.

Thanks a lot, Green Bullet! You let him in on my "secret spot"! I guess I will have to road hunt then. That is if I ever draw a tag that isn't canceled. Good luck Win Mag. Im jealous. Love hunting Unit 22.

be careful with your master key. I have been reading the lists of violators who lose their hunting privileges and there was at least one who cut a lock on a gate. 5 year break.

Rifle or archery?

I have a Chrono-speed. When and where do you shoot? I love an excuse to go shooting. I have a scope to change out on a 308.

Go to rei or summit hut. Get measured. A pack is supposed to ride on your hips. Look at all the features of a pack at a hiking store. Adjustability, the way the belt tightens,storage pockets,ect. Don't buy one from those places for hunting. Now look at hunting packs, try to find one with all the things you liked on the backpacking pack. Then buy one. Then buy another type, then a different one and so on. You will end up with 7 or 8. Good luck.

Pm sent

do you know anyone with a Magneto-speed?

looks like its located in the side yard of his house