SPA Modeler

DUDE!!! Leave the backstrap in slices...1.5" thick...rare-mid/rare, over charcoal...bacon wrapped. YUMMO!!! About half the time, I'll make an Aus Jus(flavor packet) and add some "caribbean jerk", for dipping. That is about the only part we eat "as is". Meaning, not as "...

We just can't eat that sausage fast enough! :lol: Man, you must have a king-hell freezer, Jeremy! Do you have meat ground, cut into steaks, sausage? Y'all must be eating venison quite a lot! :grin: [/quote] We've got a full size "meat freezer" (30-ish-odd cubic ft)...and another chest fre...

Great to see you again Jeremy!! Jeez dude.....it HAS been a minute!! :shoutout: Right?!!! You too! Got too busy with work, and life in general. Dads Parkinsons is eating him away...so in addition to all the things I have to do to maintain my own house/property, I have to do all the things he did at...

I can't believe you can make 3 deer last 3+ years!!!
We put 10 in the freezer in 21, and 6 for 22. Not one bit of any of that left!
We've already gone through at least one from this past season! (ended 2 weeks ago)

8.5 months to go, til next season!

Well, it's been a minute...and another season is in the past. Didn't get out much...maybe 6 times for the 3 month season. Took an 8pnt with the crossbow (Oct 22) https://live.staticflickr.com/65535/53278927509_c069d3de96_z.jpg Saw a few more, but they were either out of range or too small. 5 had got...

Bottom right corner (zoom on link) does say 1/35.
Not so much my sort of thing...but it is cool!

Will probably never see a box of Tulammo on the shelf again Our local Dunhams still has stacks of "Wolf"...which, as I understand it, came from Tul...stuck in a Wolf box. Anyway...I placed an order a couple weeks ago. Couldn't remember if it was from Chek or Uk... I was getting nervous......

I have thought about building a "party cabin" hear. Basic, rustic...but I'd have to build a stone fireplace(for myself, not for legalities).
The ideal location is on a hill though...and I don't want to do that much digging...or have to raise one side that much!

Talk about a haul, cleaning all that had to be a nightmare. It's a lot...but it's the price to be paid. By myself...I can have the deer skinned, boned out and in the freezer in less than 3 hours. That's with just a basic trimming off of fat and packaging up whole muscle...and not including grinding...

Wow! That is quite rhe harvest! No limits up there! Definitely more than I wanted. Each one takes a good 4-5 hours to process (not including time for making sausage and jerky). With all the extras from the airport and what I could salvage out of the car gotten deer...I did a lot of sharing with fri...