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I'm down! Let's make it happen!

Nice!! I took a deer last year with a 30-30, every other round was one I had cast....unfortunately, I didn't get the best shot on it the first time so lost track of which one put it down. They say with cast you can "eat right up to the hole!", so there should be less waste even if you do hit a...

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Awhile back, i dehydrated some blueberries and some jalapenos for long-term storage. I'd like to make a couple different types of sausage, one that contains blueberry and another that contains jalapeno and hi-temp cheddar. Can I use the dehydrated blueberries and jalapenos "as-is", or should I...

I picked up some hi-temp cheese and salted, dried hog casings the other day in preparation for sausage making this winter. Would it hurt either of these items to be frozen for longer-term storage in the mean time? I'm thinking not, as they'll both be frozen after sausage is made, but maybe...

Thanks! Was the first time shedding blood with the 6.5 Creedmoor. Heard both good and bad things about the 143 EDL-X so I figured I had to try it for myself. One pass-through shot at 165 yards, missed all bones and blew out the top portion of the heart. Left a blood trail Stevie Wonder could...

Just bagged a buck on Saturday, and I'm working on getting it all boned out and trimmed. Usually, one deer takes me about one work week to process at home, doing about a quarter per night. I know, I know, I'm super slow, but I'm usually pretty picky about getting as much silverskin, tendons...

Hi Nepas! The pork butts I used are packaged at my local grocery store, nothing fancy. No injections or anything, just straight up pork. I ended up adding another 8.4 lbs of venison last night and it tasted way better to my wife and I. Total meat came out to 20 lbs. pork and 13.4 lbs of...

Thanks Dave. It's strange, I usually add a ton of salt to my other foods (I know, not the best for my health, but it is what it is). I wouldn't say I'm hyper sensitive to salt. I suppose it could be that it's not mixed as well as I thought it may be. This is my first time making sausage...

Last night I started making my first batch of sausage. 1:5 ratio of venison/pork butt. Would have liked to have more venison in the mix, but due to time restrictions, this is all I had trimmed up. Used Leggs Blend 29 added to the 25 pounds of ground meat. Meat was ground course, then ground...

Thanks Al. Yup, next time will definitely hit at least 195*F IT. Just picked up some more babybacks for the holiday weekend, Q-View coming in the next few days!

Thanks Berry, and ditto! Put some pics of your build on here one of these days, neat to see progress on new builds. For the charcoal basket, I've got a 15" pizza pan for the ash pan, a ~14" grill grate from a small grill I found at the dump, and will be getting some scrap expanded metal from...

I've got sort of the same thing going on with the UDS I'm working on (my first as well).  I'll be taking mine to get sandblasted now that the burnout is done.  All paint was stripped from the outside from the burn, and the motor oil that was on the inside stuck to the walls is now just powdered...

Thanks for the replies guys.  I wanted to start it earlier but couldn't get my butt out of bed any earlier than 3:00   I think it definitely would have been more tender and juicy if I could have left it on for a full 12-14 hours.  By the way, that's me on the right in the second to last photo.

Smoked my first brisket on Father's Day to celebrate with my family. Pretty special day as it was my first Father's Day! Picked up this 12lb brisket and trimmed some of the fat off. Rubbed it up with SPOG and injected some beef broth and butter. Overshot the temp in my kettle (I'm still very...