I was just curious as to what everyone would say is the reasonable glassing distance with 10x42s? Of course some of it will depend on environmental conditions as well as optical quality. Let's use elk for the example and wanting to be able to know that it's a branch antler bull, also glassing...
Well I’ve got it narrowed down to Lowa Tibets, Hanwag Alverstones, Hanwag Alaskas, schnees beartooth 0g, and kenetrek mountain extremes. Any input on those options?
I run a Triad Tactical stock pack but instead of the Velcro strips I have a piece of shaped wood that’s duct taped to the stock. The pack covers it so it doesn’t look bad, and the pack itself adds some comfort and storage for whatever you want
Awesome thanks for the suggestions! I made a soda can stove the other day just out of boredom, but I think I may prefer an actual stove for the real world, thanks again!
Like the title says I’m looking for a budget-ish stove. It’s mainly going to be used for making coffee and occasionally a dehydrated style meal. Was thinking something like the JetBoil Mighty Mo, any other suggestions for something around that price range? Thanks!
I think they both have there place (between guidefitter and expert voice that is). I look at the return policy too. Mystery ranch for example, on guidefitter you can’t return since you buy from them, whereas on expert voice it’s just a promo code for the MR website which does offer returns
As the title says I’m looking for some new boot options. I’m a flat lander in Florida and my hike in’s are usually 1 mile or so. That being said I’d like the boots to have enough support to withstand some mountain hiking every once in a while. I like non-insulated, leather, and I’m hoping to...
Would grinding once, seasoning, and grinding again to thoroughly distribute seasoning work? I was thinking after the second grind it could go straight into the stuffer
Okay awesome thanks everyone! So it sounds like more pork and less mixing is the consensus. If anyone has any recipes that they’re willing to share please do! Thanks again 👍🏼
The taste wasn’t great but I attest that to the recipe itself. It was also pretty dry so I figured not enough fat. I planned this time to do 50/50 venison/pork shoulder. I have a stuffing plate for my grinder so I’ll continue to use that. I can’t remember where I learned about the grind twice...
Hey all, a while back I made some venison Italian sausages that were 80/20 venison and pork fat. I ground twice, kept everything real cold, and hand mixed everything to that “sticky texture.” Once I cooked them though I was a little put off by the texture. The filling was extremely dense unlike...