I messaged him he said it was a 20 inch 300 prc. Probably shouldn’t have failed but also getting up there pressure wise to what it’s rated to
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Me too. Till this time. Gave it a clean bandage tonight. Looks like it went to the bone from what I can tell. Bunch of dead tissue around the cut now. Not posting pics because I don’t think people love that [emoji23]
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I was fortunate enough to shoot a beautiful blacktail buck this past Friday. I was several miles in by myself. Due to a bit of being stupid I of course managed to be out of water right when I shot it. I think that extra bit of stress of needing to get water on my mind, plus the general spaz of...
I had the same dilemma and ended up going with older SLCs for the same money. My thought was that I’m in the “top” brand and the resale of what I have now will stay higher in the long run. I also sent them into get fixed/cleaned up a bit and paid very little for a total overhaul and new lenses...
If you have the meat cool/cold before you get to the hotel the freezer should act like a big cooler overnight especially since it isn’t in the sunshine then. Run the freezer during the day when you have a setup for it and leave it alone at night would be my thought
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