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Hunting & Fishing 10 min of my son shooting
- Thread starter hoghunter
- Start date
Re: 10 min of my son shooting
Great to see fathers teaching the youngsters outdoor skills and hunting. Good score for your son btw. Tell him to keep it up!
Great to see fathers teaching the youngsters outdoor skills and hunting. Good score for your son btw. Tell him to keep it up!
Re: 10 min of my son shooting
For the last few years I have been hunting with my best friends son. It has completely changed my outlook on hunting. I am actually having more fun hunting with him than I ever had hunting without kids. So I bet you are a pretty proud dad. Congratulatios,
On a side note. Would you please tell us how you cut your meat. Do you grind alot of it into sausage?? How do you mix your sausage?? And how would you compare it to regualr whole hog sausage?? Thanks, Tom.
For the last few years I have been hunting with my best friends son. It has completely changed my outlook on hunting. I am actually having more fun hunting with him than I ever had hunting without kids. So I bet you are a pretty proud dad. Congratulatios,
On a side note. Would you please tell us how you cut your meat. Do you grind alot of it into sausage?? How do you mix your sausage?? And how would you compare it to regualr whole hog sausage?? Thanks, Tom.
Re: 10 min of my son shooting
Just getting back on line.To answer some of the questions,we just clean the hogs like a deer and keep them covered with ice for 3-5 days until the blood is drawn out of the meat.After we drain the water we will cut the loin,the front shoulders, and rear hams out and cook whole on the pit.the sausage that is made is ground 60-40 deer and pork that we cut of the bone nothing fancy.
The round's we shoot are typical 50 grain Remington from the store,whatever is on sale.
Just getting back on line.To answer some of the questions,we just clean the hogs like a deer and keep them covered with ice for 3-5 days until the blood is drawn out of the meat.After we drain the water we will cut the loin,the front shoulders, and rear hams out and cook whole on the pit.the sausage that is made is ground 60-40 deer and pork that we cut of the bone nothing fancy.
The round's we shoot are typical 50 grain Remington from the store,whatever is on sale.
