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  1. Replies
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    34,439

    Great buck!

    Great buck!
  2. Replies
    79
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    5,598

    This might be the longest long arm in the history...

    This might be the longest long arm in the history of long arms! But, cool looking rack though!
  3. Replies
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    4,661

    I am contracted with the US Navy and do work...

    I am contracted with the US Navy and do work called Telemetry. Basically, we travel to remote sites or anywhere there is a US Navy base and collect missile data. Whether it be from a range on the...
  4. Replies
    91
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    4,661

    27 year Navy man flying F14 Tomcats and FA18...

    27 year Navy man flying F14 Tomcats and FA18 Super Hornets. Now on career #2 as the Logistics Manager for SAIPEM. ( Itailian oil and gas drilling company)
  5. Replies
    91
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    4,661

    Retired from the Army after 28 years, initially...

    Retired from the Army after 28 years, initially flying helicopters then working in Space Operations.
    Now on my 2nd career as Director of Space and Missile Defense/Program Manager as a defense...
  6. Replies
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    4,661

    31 1/2 years US Army. Retired 2014.

    31 1/2 years US Army. Retired 2014.
  7. Replies
    16
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    1,199

    Brian and I just recorded one talking about my...

    Brian and I just recorded one talking about my elk hunt.
  8. DIY Dehydrated Backpacking Recipes - 5 Good Sites

    Nope, these aren't from hunting sites but they look like a lot of good ideas for DIY lightweight meals.

    http://www.backpackingchef.com/dehydrating-food.html...
  9. Replies
    23
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    3,549

    One thing that I do is add a small amount of...

    One thing that I do is add a small amount of water when I'm mixing the meat and pork suet. It makes the meat juicier and helps to replace water lost during aging or the time its hanging. One of...
  10. Replies
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    3,549

    Lots of varying opinions here, I think it has to...

    Lots of varying opinions here, I think it has to do with the brand of grinder. I have a cabelas commercial grinder and run my venison through the fine plate(4.5mm) once for burger. Done. If I'm...
  11. Replies
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    3,549

    I mix 20% beef suet to make my burger. I grind...

    I mix 20% beef suet to make my burger. I grind once with the medium plate, grinding both the suet and venison together. I'll do say 8lbs of venision and 2lbs of beef suet and mix by hand. We have...
  12. Replies
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    3,549

    We have always processed our own meat. Used to...

    We have always processed our own meat. Used to go through one cheap grinder a year til we finally got a good commercial grade one. We go through and grind out meat with the biggest plate, then we...
  13. Replies
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    3,549

    I grind mine just about like everyone else on...

    I grind mine just about like everyone else on here does. Might try stuffing your tubes as it comes out of the grinder the second time.
  14. Replies
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    3,549

    The only other idea I can offer, outside what's...

    The only other idea I can offer, outside what's already been said, is check your knife. If it is dull or does not seat properly against the plate, it will mush the meat some.

    We usually make...
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    3,549

    I do small batches of grind as well usually no...

    I do small batches of grind as well usually no more than 15lbs. I run the very cold cubed meat and whatever fat I'm using whether it's pork fat or bacon ends and peices through the course plate once....
  16. Replies
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    3,549

    It's been said a lot but I'll re-iterate- Keep...

    It's been said a lot but I'll re-iterate- Keep the meat and fat very cold. I like to grind when the meat and fat are almost frozen. I also keep my grinding room very cold so nothing warms up...
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    3,549

    I agree with a lot that has been said. IMO,...

    I agree with a lot that has been said.

    IMO, a couple key points to reiterate or mention:
    -Keep the meet and fat cold, I try to keep it below 40°F the whole time I am grinding and packaging. ...
  18. Replies
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    3,549

    How cold was the meat and fat? When I grind, I...

    How cold was the meat and fat?
    When I grind, I start with smaller cubes of meat, no bigger than 2". I leave it in the coldest part of the fridge, so it is near freezing. the beef fat I buy comes...
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    3,549

    IMO its the beef fat that's doing it. I'm sure it...

    IMO its the beef fat that's doing it. I'm sure it will taste great. We use pork fat/meat. Like CC said the shoulders
  20. Replies
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    I grind mine with cabelas 3/4 HP (This thing...

    I grind mine with cabelas 3/4 HP (This thing would kill a man...). If im making snack sticks I use the coarse plate then the fine plate.

    If im making burger I run it through the fine plate one...
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    IMHO your grinding it too much. I cube my...

    IMHO your grinding it too much.

    I cube my meat mixture and alternate adding it to the power grinder. I the transfer it to a large hand cranked SS mixer I bought from Cabelas (on sale for $99.99...
  22. Thread: Poor boots

    by WapitiBob
    Replies
    25
    Views
    3,682

    Gore-Tex guarantees the waterproofness of their...

    Gore-Tex guarantees the waterproofness of their product for the life of said product.

    call them ...

    "How does the replacement process work?
    In some cases your fastest and simplest source for...
  23. Replies
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    1,723

    http://uploads.tapatalk-cdn.com/20170109/75e28cc86...

    http://uploads.tapatalk-cdn.com/20170109/75e28cc86547f39abecfe2671f9aaf39.jpg
    They guessed 8.5 by jaw bone.

    Sent from my XT1254 using Tapatalk
  24. Thread: Poor boots

    by Eastfork
    Replies
    25
    Views
    3,682

    Im not sure if they can fix it but i would...

    Im not sure if they can fix it but i would diffently call them and ask. The customer service lady made it sound like as long is the leather isnt shot they could fix any thing.
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    He contacted us, we are ok. If he doesn't have...

    He contacted us, we are ok. If he doesn't have lessers there he doesn't have them there.
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