PRDATR

They make boxes for drying. https://billiesandtong.com/product-category/biltong-dryers/

I was 40 with two kids. What I wouldn't give to roll back the clock.

Flying to Loreto and they will have someone meet us and drive us over.

I have a black/chrome and a brown/blued one. I used the Black/Chrome one last week for squirrels. It has a Leupold 3x9 silver shotgun/muzzleloader scope on it.

I've had that tag when it was dry and also when there was lots of rain and lots of snow too.

Both Cimarron and Norinco.

Beautiful Barrel.

Chad did it when I first got it. Give him a call or talk to Kalli.

I've solo camped without a fire before. Great when there is no moon so you can see lots of stars. I might be able to recommend a range, where do you live?

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Thanks. I was told by the owner that Kone won't travel to KIngman.

I just was told the cable is jammed.

On Edit this is not East Valley but in Kingman.

RIP Eddie.

There have been some monsters taken so far.

Use a revolver so you don'y have to search for brass.

Curious with this lack of rain on how the population looks and what the acorn crop is. We had a wet winter and spring so I am hoping we had a good acorn crop.

Ask these guys. Many of them had gone to a Boyds and might still have one around. https://www.savageshooters.com/forumdisplay.php?104-Axis-Bolt-Action-Rifles

You can definitely shoot 500 with a 308 and when I used to shoot High Power Silhouette Matches 308 was very popular and had no problem knocking down Rams at 500 meters. Anyway Magnums weren't allowed and it is a great skill honer to learn trigger control and breathing.

Congratulations Stanley that sure beats sitting all day. Did you have help processing it?

He identifies as an Elk.

A cold front is moving in bringing temps of 72/39 for Friday then 7 degrees older for Saturday and 52/28 on Sunday.

I messaged my friend Rob Collins in the UK who has written about 5 or 6 wild game cookbooks and he said either hot and fast or low and slow. I guess he wants me to buy one of his books. LOL I told my son to brine them for 4-6 hours in ice water then drain and soak in milk overnight. Not sure what he did. He said he was going to make squirrel and dumplings so I will ask him later to see what he did for a soup/stew/gravy. Chicken base with fresh peas and carrots and some fresh tyme would make it nice and sweet. Some black pepper would add some zing and canned white potatoes, celery would pull it altogether. As for me I'm making a big pot of Collard/Mustard Greens with carrots, red onion simmered in smoked pork jowell, smoked turkey wings, kilbasa and smoked pork neck bones. Hot sauce, cayeene, white, black pepper, red pepper flakes and some kosher salt. It's been simmering for 4 hours, slowly added stuff. I should have made cornbread instead of biscut's but oh well.

Saw 8 got 4. Could use some info as how to cook them and keep them tender. Brine them? Soak in milk?

Let her shoot a big one.