Whether you are a seasoned traditional bowhunter or new to it..... this book is awesome

Great job!

Quote from: Possum Head on February 12, 2026, 07:24:28 PMCame real close to pulling the trigger on one of Mr Chapman's Pirouqes down in Chalmette.

Hard to beat a wooden pirogue. I can slip along so quietly. I get close to many critters in it 

I love my 50th anniversary T/D. B riser I have multi sets of #2 and # 3 limbs for hunting and 3d.

Came real close to pulling the trigger on one of Mr Chapman's Pirouqes down in Chalmette.

Nice! Pirogue makes it even better.

Thanks Dave, that really helps a lot!

Here's a kinda beginner sausage making video that explains the basis concepts in general.

https://youtu.be/Va5rLBNiG9M?si=7sIQgyxw05WuX0pE

Quote from: Maclean on February 12, 2026, 12:26:09 PM

Quote from: johnnyk71 on February 12, 2026, 10:38:21 AM

Quote from: Maclean on February 11, 2026, 05:21:57 PM

Quote from: johnnyk71 on February 11, 2026, 01:24:34 PM

Quote from: cacciatore on February 11, 2026, 07:02:15 AMMy line up of Elkhearts

really awesome! I absolutely love the grip on mine!

I agree, the grips on the Elkhearts are fantastic. I think it's one of the reasons they shoot so well. Gregg will do whatever you want grip wise, but the standard is hard to improve on.

Johnny, you're going to have to update your bow list in your signature.

100% agreed! and the moose antler makes for an amazing gripping point for my fingers. don't even need a leather wrap on it for me.
@Maclean and how cool is that, that your bow and mine have risers from the same block of wood?! myrtle burl doing work in vastly different parts of the country! I think that is awesome, and I instantly recognized it when I saw your pics.

I think it's cool too. That block of myrtle burl obviously came from a left handed tree. 

Here's Duncan Henry making chorizo.

https://youtu.be/hbuir8w98K8?si=tr3dttqmbRhcSQGZ

If you get on his channel and start just watching videos you will start seeing the similarities of methods. Pay attention to whenever he explains things like fat ratios,  adding water and how much to mix the meat.

Notice too that he frequently talks about recipes as not being hard and fast but rather a starting point.  He encourages you to tweak any recipe to your taste.  If you use metric measures it becomes REALLY easy to keep track of changes and duplicate them later.