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21mm collagen

They were hung up. I didn't think to take a picture till I'd took them down.

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.

Western Anderson County is loaded with deer & always has been. You may just be on some property that doesn't hold many. I come up the Parkway before dark last night and seen a "BUNCH".

I'd hit that with a "SCOOP SHOVEL"..😋 Looks really good 👍

#5 for the season. Public ground 15 yard shot,80 yard recovery.

I had 24 longbeards in my bottom at one time fighting, strutting and gobbling. This isn't a typical sight here having that many Tom's at one time. Pictures are taken out of a video I took

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...

I watched yesterday & agree. Awesome recovery. These guys do a good job with there channel. Been watching them for several years now.

Man yall tearing em up. Way to go. The ones on the stringer are the first ones I've kept in a long time. The bigger ones all released.

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...

Wildman is spot on. Anytime you cook( smoke) summer sausage ,snack sticks etc at or above 170 degrees the fat will liquefy & run out of casing causing shrinkage.

I've caught multiples at same crawl unders. Definitely worth resetting.

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.

I would say your spot on with that guess. I'd probably buy a 8-10lb pork butt to grind with it & roll on.

It's worth it but will work you to death. I use seasoning that comes premixed.(store bought)

Thanks Yep,those are 1 1/2. Yes,will do some bacon.

Just pulled 1st batch of regular with cheese about an hour ago. Jalepeno and cheese up next. BTW it's GOOD😋

Here's a before picture of what we ate today courtesy of Grizzly Broadheads. I smoked these with pecan wood & a bbq rub.