crappyice

I’m somewhere in between. Where I hunt (mostly suburban and Columbia county) there are too many hunters with their own plans to “grow” big bucks intentionally. However, when a big buck happens on the property we hunt and makes it his home it takes some thought about when, where, how to approach, etc. to get the best crack at him. Passing on a nice 3 year old to let him grow to a better 4 year old is a pipe dream due to the hunter density in my areas. Sent from my iPhone using Tapatalk

Pretty sure you are just posting the same pic every other day to F with us! Sent from my iPhone using Tapatalk

My mother called me Francis once....ONCE! Sent from my iPhone using Tapatalk

I saw some in ShopRite last week as well...think it was mostly small fountain type stuff Sent from my iPhone using Tapatalk

Your gonna need a bigger boat! Pippin! Pippin! Sent from my iPhone using Tapatalk

Tough to tell after the slugs got to it (and the pic is a bit fuzzy I think). Even if they are they seem a bit far gone Sent from my iPhone using Tapatalk

Perfect day for some DAY DRINKING! Enjoy! Sent from my iPhone using Tapatalk

Better get HIGH FENCE - some on here May have recommendations for you Sent from my iPhone using Tapatalk

How about “Pop up videos?” That was a nice addition when music videos started to fall down. It was sort of like “Mystery Science Theatre 3000” Sent from my iPhone using Tapatalk

My latest attempt produced the best batch- straight pork butt - no additional fat. Result- good grind(no gumming up) but the cooked product was dry. Grinder is “new” - maybe 30 pounds of meat through it since the fall- STX international turbo force 3000. Sent from my iPhone using Tapatalk

So many F’ing variables. How much water? Wine? Ice chips? Types of pork? Pork fat? Size of cutting disc? One grind or two? Mix fat and pork and spices and then let sit Before grind? Grind meats then mix spices and then stuff in casings? A big problem is me not tracking my efforts- I seem to change too many variables at once and can then never eliminate problems or identify successes. Premio sausage at $6.00 a pound ain’t seeming so bad any more! Sent from my iPhone using Tapatalk

Thanks but can you define “fat?” Seems like an odd question but when I used straight fat (pure white skin removed) that’s when I had problems with it gumming up the machine even when it was partial frozen and the parts were frozen. Sent from my iPhone using Tapatalk

Thanks...however what parts of porky make up the “20 ground pork” The cup of oil is interesting - obviously that would cure some dryness Sent from my iPhone using Tapatalk

Double post

Your tacos kick ass- it’s not surprising those would be a lesser product. it’s kind of like my Italian grandma going out to eat spaghetti and meatballs...there just better at home! Sent from my iPhone using Tapatalk

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Looks good except for the bucket of motor oil that is seemingly running out of the table!!! Sent from my iPhone using Tapatalk

So I decided to break out the grinder and try some Italian pork sausage in casings. Cut meat into pieces appropriate for grinding off a 4 pound pork butt mixed with seasoning set for a deep chill, ground with the largest plate; re-“froze”; and stuffed in casing. All looked great (not my normal mush like I had with my venison attempts). Cooked some excess meat that remains in the grinder and overflowed the casing and the flavor was good but seems a bit dry. Grilled up a link last night and it was as really dry. What am I missing? Of course I can’t find the actual recipe I used online as a guide to my missteps. If it called or any liquid it wasn’t much. Any help would be great Sent from my iPhone using Tapatalk

Ahhhh. Large quantities of beverage brings me back to the days of 40’s of Old English on the Metro train platforms after school on Fridays. Such degenerates!!! Sent from my iPhone using Tapatalk

My daughter was in a performance of Annie a few weeks back at a local theatre ...”The sun will come out....” F ME....I heard that song a zillion times while she was 1. Auditioning; 2. Rehearsing; 3. Performing. Sent from my iPhone using Tapatalk

Venison meatloaf topped with Nomads specialty (minus Nomad’s speciality [emoji22]) Sent from my iPhone using Tapatalk

My family is WELL TRAINED to dive on the remote and change the channel or at least mute(although that song is so strong watching the commercial even without sound can imbed it’s sound in your brain) it when that comes on. Sent from my iPhone using Tapatalk

That must have been full as hell in a kayak. It’s kind of like tubing but with a fish as the motor!

Once that truffle oil gets involved I’m in! I could probably even choke down one of those buffalo hot dogs if you throw truffle oil on it! Sent from my iPhone using Tapatalk

Those bolete things look down right poisonous! Never had them but not sure I could trust them from the pic I saw Sent from my iPhone using Tapatalk