Life is good

[chamookman]

I've always used Pork Butt, a 4 to 1 ratio works for Me. Bob

[Pappy]

No I don't mix anything, we don't do much grilling or frying so no need for it to stick together, if We decide to we just get a pack of the fattest burger we can fine and mix it then. I love browning it up for Chile or soup and not fat in the skillet. Miss Joanie also make meat loaf but with the other stuff she adds it stays together just fine. Billy Ray,[guy that processes meat] says he weighs the meat and adds 5% beef fat for burger or pork fat for sausage. FRIDAY and I am ready to get to the farm for a good weekend of Hunting and who knows what else, we have a TwinOaks club meeting at noon tomorrow to see how everyone year is going and final clean up to be ready for winter, I hope to get in a little shop time but this time of year it is hard when you know you should be in the woods.   Hope y'all have a good one, see ya Monday. Life is Good.
   Pappy

[osage outlaw]

Looks like the Twin Oaks crew will be eating good this winter

[Otis]

Bob, that's what we have done in the past and that's what I picked up yesterday to do the ground.  Jimmy was doing his deer when I was down there a couple weeks ago and using beef fat.  Was just wondering what other people used.  If you do what Pappy was talking about and using for chili or spaghetti doesn't matter.  Burgers or something you want to stick might need some fat or other material in there.  I won't be doing any hunting this weekend cause I have to work.    I'm taking off Wednesday and will hunt then and Thursday early and late then back to work Fri. through Sunday.  Hopefully get a couple more and will be set.  Anything after that will be a plus.

                     David

[mullet]

Dave;

When I got home and started grinding meat after everybody made fun of me trimming everybodies carcass', I ended up with #40 of grind put away in 1 1/4# bags. The Butcher that processes everybodies deer told me to use pork fat. I've been doing it that way for the last 3 years and tastes really good.

[Otis]

We used ground pork I picked up at a little meat market.  We ended up with 32 pounds of venison and add 10 pounds of the ground pork.  Borrowed Debbie's brother's grinder.  It's like the one I have, but he put a motor and pulley on it.  It sure beat hand cranking.    I'm working all 4 days of the Thanksgiving weekend, so, I'm taking off Wednesday to try to get some more meat.  Suppose to be working every weekend till the first of the year.  Have a good one.

                             David

[Pappy]

Great weekend, Only hunted a couple of times and had a close encounter with a spike ,again close but no cigar.   Had some time in the shop and got my Yew bow to brace and a little passed, got George's Deer head all boiled out , we also had a good meeting and getting ready for winter clean up around the club. Here are some pictures of the fun. Boiling out the deer head and cutting nocks in my Yew bow after horn over lays.
   Pappy

[Pappy]

Yew at short brace and supper, grilled back strap. Yum.
 Pappy

[Pappy]

Projects going around the shop. Hard for me to stay focused on one thing at a time. 
  Pappy

[Pappy]

Jeff making another ax handle.  Chuck showed up for the day ,Jeff and Chuck working on a
Walnut cutting board, Jeff cut and split out of a stump.
  Pappy

[Pappy]

R.P. explains to Jimmy how to score a rack Pope and young style. Head all boiled out and starting the clean up around the farm Saturday morning. We had a good number show up for the meeting and working at least 75% of the members.
   Pappy

[Pappy]

Everyone got involved getting stuff put in it's place and everything winterized for the winter.  :)Young and Old all pitch in to do their part.
  Pappy

[Pappy]

Lucky some of us don't get killed,
   Pappy

[Pappy]

More clean up and also kept a nice fire going all day, just burning unwanted stuff.
  Pappy

[Pappy]

 Megan having a little snack after a long mornings work ,Will making some power lambs for a glue up he is planning. Always time for a little shop work.
 Pappy