Finishing up second batch of honey BBQ sticks(25lbs total). These are my family's favorite & don't last long.
Smoked on a combination of pecan & maple wood to 155 internal temp then air dried & cool.
Seasoning is from Curlyssausagekitchen.
It'll get better as season goes on.
Once the gut piles & carcasses from dead deer start disappearing Coyotes will start moving more.
I had 2 real good nights on coon line but bout dried up now. Need to move to new ground. Turkeys will appreciate it.
I watched them do a YouTube live in Decatur Iowa last night were he made a stop & was buying some fur. I know there's not any market for Ky coons. But when Iowa 2 & 3xl coons ain't bringing but 3 bucks a piece average 😳.
I seen him pay 5 dollars total for 3 mink. 😢
I never trapped to make...
Ain't no shame in buying some or having someone else do them for you.
I payed Boones in Bardstown to do some for me many years ago. There were good & no complaints other than the $$$. For what it cost me to have it done I bought the "basic" equipment to do it myself.
I've added more equipment...
It's whatever you like or want to use for fat content. I like the Boston butts because I got some for a little over a buck a pound & with the exception of a small bone you just grind it all un-trimmed.