Rag Horn

Thanks for the replies. I know it’s was kind of a weird question, every situation, person and equipment is different. I have been at work looking at some new areas on a map to glass and over thinking “if I glass from here I’ll be glassing at xxxx yards but if I glass from there it will be xxxx” just wondering what you guys thought in terms of how far is too far and what distances you guys are comfortable glassing at before it’s “too far away”

So I have narrowed it down to one of four things. It’s either bad shooting form, the archers paradox, an optical illusion or something else. I am hoping you guys have some insight on this. Sometimes when i shoot shoot I see or think I see my arrow kinda snake down range. I tried to draw it below. It doesn’t happen every shot. But every once in a while I see it. What is causing this? I have wondered if maybe inadvertently I occasionally put too much pressure on the bow string with my my lip and nose anchor points. Thoughts? Thanks

When I first bought my bow I had a problem with fletchings hitting my drop away rest and I had to turn them to miss the cable and rest. I hope I ruled that out as an issue but I should re check that. Thanks

If a bow is out of tune will it fishtail everytime? I only see it once in while which made me believe it was something I was doing to cause it. I believed up to this point if it was a tuning issue the fishtailing would be more consistent? Am I wrong in thinking that? Thanks for the replies.

Oh good idea. I have them all numbered for something else I was trying to troubleshoot earlier. Would be easy to do. Thanks.

Ok I will do my research on fishtailing. I didn’t know it had a name so I was unable to really dig up any info online. Thanks.

I shot it through paper when I bought and had the bow tuned and it “punched bullet” holes. So I think my set up is ok but my shooting form is highly suspect however I am shooting a 70 pound draw 28” gold tip hunter XT arrow. Thanks for the help

+1 I got an objective lens cover from them in 3 days back in October

According to my calculations that $12.77 in today's world.

I decided to make some summer sausage. I smoked it at 120 on my grill with a pellet smoke tube for 3 hours. Then put it in a SousVide bath at 150 for 3 hours. It seems I cooked most the fat out. It cleans up fine and tastes good enough. But all that fatty goodness got cooked out. Any suggestions for how to keep it in. Lower temps shorter times? Anyone have any experience in this department?

Round 2 50/50 mix elk / pork shoulder Seasoning and cure + cup of powder milk 3 hours @ room temp 3 hours @ 100 degree smoke on my grill 3 hours in SousVide @150 degrees. I cut into the log prematurely that’s why my cheese didn’t re set up but the teaser taste slice was good.

Looking to hunt this draw here in a couple weeks and stumbled across this.... Look familiar to anyone?

Well that looks awesome! Well done. I have been meaning to go over to the pork shop and see what they were all about.

Interesting I have never come across adding powdered milk. Is that used as a moisture retainer and binder? What does adding powdered milk contribute to the mixture?

Brooksie’s Propane

Best thing I have done for my chinsaw bad luck was only using the no ethinal premixed fuel at Home Depot. It won’t fix your problem now but maybe in the future. I think sitting for weeks in my garage with regular gas and without running it wasn’t healthy on my previous chain saw and 2 previous lawn mowers for that matter.

I love chicken cooked at 145. Then seared in a pan with a little bit of butter. It has all but ruined me for regular chicken. Lol.

There are several explanations and charts out there about what is safe temps and how long to hold meat at a temp to keep meat safe. Does anyone think it would be be disastrous to try cooking my summer sausage at 135 degrees for an hours ish or more. keeping the temp that low will help both my cheese and my fat from rendering out? I have quite a bit of experience cooking Elk, Deer, Chicken, beef sous vide but i am over thinking this sausage project because for some reason or another it seems different and i had unexpected results the first try. thoughts?

I am using just a plain sharp cheddar because of the easily obtainable cheese options it has the highest tolerance for heat. The other cheeses melt at lower temps. There are a handful of "high temp cheeses" that have very high melting points but they all seem to be special order cheeses.

Yeah it needs all that fat in there for sure. Cooked out the Flavor and ruined the texture. It’ll still get eaten it’s not terrible but it has room to improve for sure.

Thanks for the reading material. I feel like Sous Vide summer sausage should work. I just did something wrong. Should be able to figure it out!

When I pulled my sausage off the grill I had an internal temp of 91 degrees. I wasn’t too worried about my grill temp. I only had my little pellet tube burning. It doesn’t get too hot.

Is there a theory or strategy about why “very slowly” because if it’s an issue that I got it to 155 too fast that is easy to fix by adjusting my Sous Vide cooker up very slowly too. I just didn’t think the speed would matter. I wasn’t trying to tenderize it or anything. Thanks for the input.

It’s an American Furniture 5’ diameter kitchen table with 6 chirs and the condition is like new. $500. Located in Gilbert. 480 290 8227