I put an elk roast in the sous vide for about 2 hrs at 110 degrees, cut steaks and did a quick sear. It turned out really good and was a hit with the family. Just salt and a quick toss in melted butter for seasoning.
Would you mind explaining the difference between the SAC mandrel/de capper and a normal die expander? If I understand it correctly the mandrel works in place of an expander but just expands the case mouth less after the bushing sizes it? (Less brass movement?) I have thought about just going to...
Buy a lefty Tikka 243 with an 8 twist barrel, get a Preferred Prefit for about $500, sell factory take off to me for $100. Have a gunsmith swap barrels or DIY.
I shot the last one day shoot with no tripod or bipod, just a pack and hiking sticks. Just go have fun and get better at shooting. Everyone I've been around has been helpful and laid back.
Hung mule deer and elk quarters in a fridge given to me. Fronts were cut up at about 2 weeks and hind quarters at 3 weeks. I'd say it's the best deer and elk I've tried. So far I've only put a few steaks in a cast iron pan while processing. I've since bought an inkbird humidity control and a...