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  1. R

    How to Post Pictures using IMGUR

    Thank you. Worked perfectly. Just updated a thread I started in the youth forum a couple years ago, that I wanted the pictures to still show on.
  2. R

    Reptiles/insects in northern New Mexico

    If it happened in movie it must be true, especially a John Wayne movie:D I've hunted South Central Colorado 76 & 80 many times and never ran into a snake above 9K. Thats as close to NM as I've hunted. Spiders are a PITA. I've been bitten by several with various reactions. 7 years ago...
  3. R

    Reptiles/insects in northern New Mexico

    You could always lay a rope around your tent. Snakes won't cross a rope. Learned that from the John Wayne movie; True Grit.
  4. R

    Warning! if they haven't already- Photobucket is going to hose you

    Just read this thread. Checked a couple of threads and my pics are gone. $@&#ers
  5. R

    Is adding nitrates mandatory when making jerky?

    I agree with all but your last statement. There is little to zero oxygen in the middle of a piece of meat. Along with the inability of most personal owned dyhydrators to raise the internal temp of the meat to a pasteurized temperature; then the possibility of botulism still remains.
  6. R

    Is adding nitrates mandatory when making jerky?

    A meat that has stayed submerged in a marinade for several hours or days, in refrigerator is a wet meat. Without a curing salt the door has been opened wide for Bot Spores to do their thing. Secondly that meat placed in a smoker or a dehydrator at a low temp, in which the meat dries /...
  7. R

    Is adding nitrates mandatory when making jerky?

    To the OP spoilage or mold is easy to determine with your nose & eyes. Botulism is not until it is to late. Bot doesn't grow well in the presence of air, so it forms tough shell-like spores and hibernates until conditions are right. The spores are commonly found in the environment all around...
  8. R

    Rokslide Carbon Barrel/Rebarrel group buy

    UHHHG .... someone needs to buy my AR that I have listed and I'd be in on this. FWIW: Mike I still have that AR from the Tri2Hunt Charity Raffle. That was my start into the AR rabbit hole.
  9. R

    Goodbye Jared, (for now)

    Thank You, Stay Safe, and God Bless.
  10. R

    What sausage stuffer???

    11# stainless stuffer from Waltons Inc for us, and is at least 8 years old now. Home use only and probably 250# through it in December alone this year . Stuffing off a grinder is a pain in my experience if you are doing large quantities. When emptied it will leave about a 1/2 pound of meat in...
  11. R

    Butchering Station

    I like that idea 406 regarding the ice packs. When we process deer there are usually 8-10 and we do them all in one shot. Keeping things cold can be a challenge for us if it's not below freezing outside. This idea may get me to let go of some cash and try the Artic Ice packs
  12. R

    Butchering Station

    Folding tables, butcher block table, uhmw (ultra high molecular weight) cutting boards. Check out COPE PLASTICS, they have mis-cuts and drops of UMW &UHMW that you can purchase. Same stuff high quality poly cutting boards are made of. You can cut the stuff down to size with a circular saw and...
  13. R

    Lighter weight AR upper

    Sent you a pm I'll vouch for RRA as well but mine are not their lightweights so no experience with those.
  14. R

    I started with a #22 Grinder 10 years ago (photo heavy)

    Store bought commercial bacon is inferior! In December my wife and I butchered a hog (write up is earlier in this thread). Last week I thawed out 2 of the 4 belly slabs. Friday I made up the wet cure. After 3 days of wet curing, I smoked the two slabs last night on my ugly drum smokers...
  15. R

    I started with a #22 Grinder 10 years ago (photo heavy)

    Newest addition to our in-home processing set up. My wife had an in on a house remodel that included the removal of butcher block island. This thing weighs a ton, measures 30" x 48", and it only cost us a 120 mile drive as the owner wanted it out of their way.
  16. R

    How many have got someone into hunting?

    My cousin when he was in his mid 40's. His daughter a few years earlier. My 3 sons. I suppose my wife counts; she doesn't hunt with me but she isn't shy when it comes to processing. Plus she is keeps me motivated to take the boys when I think I'm too worn out from the week to go. 3 permanent...
  17. R

    I started with a #22 Grinder 10 years ago (photo heavy)

    Mine unthreades. I just grab the plate and rotate ccw as it has a center stud. Not sure if yours is that way but it would be my assumption.
  18. R

    I started with a #22 Grinder 10 years ago (photo heavy)

    I agree with camping1601. Hand mixing is fine as long as you do a thorough job with cold meat. If it's to warm you can change the texture and mixing. Nonetheless we hand mixed for a few years until I thought we could justify a mixer. Regarding the fat it does come down to preference but most...
  19. R

    I started with a #22 Grinder 10 years ago (photo heavy)

    Mine vents on the back, at the top. It has vertical slots about 3-4" long. The sheet magnet is an easy fix. Like I said my complaints are pretty trivial when I consider how much use it has seen in the last several years.
  20. R

    I started with a #22 Grinder 10 years ago (photo heavy)

    It works well enough for us. I don't have a ton of experience with various brands. Mine had an issue with getting to temp, and it is due to a design flaw. It is vented to well. I took sheet magnet and blocked off approx 85% of the venting in the back. Solved my temp issue. I believe it is 8...
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