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iguana

I use a dehydrater, and I make it with ground venison. You can get a jerky squirter,(dont laugh), on line, or a basspro type place and it works great. Its like a caulking gun. Season the ground up meat for 24 hrs, and then dehydrate. My dehydrater has 5 racks, and when full, it takes a good 8...

you can find em on ebay as well

Too Cute!

The mites and lice on chickens are not the same on cats or dogs. And DE will not kill them at all. I just went thru this with my birds. Go to BYC and you will comfirm, and find many solutions. If you dust, be sure to do all the roosts. The mites will congregate on them. TSC has all you will...

We bathe defrost all the time. But I just submerge in COLD water, and let sit till thawed. We vacume pack all the venison, turkey and meats, so we just keep the meat in the bag and put it in a deep bowl. works well for us.

Good idea on alittle of each in different freezer. Thanks

I freeze all my greens. I purchased a canner 3 yrs ago, used it, ( alot of work), and have not gone back to it. Last yr. we blanched then frooze, taste and consistancy was not great, then we just cleaned, sliced, and set everything loosly on a large sheet in the deep freezer, then either vacume...

The other 9 are still really pretty though..LOL

Screamer Al., near Abbeville and Eufaula........... We call it U.C.L.A. Upper corner lower Alabama

I will try that method. Thanks. We hang ours up from the hind legs on a gambrel, but it will work just the same. I was going to cement a large "eye" bolt under our cleaning station, run the rope thru it to "hammer",(lol) love it, and pull it with the 4 wheeler.

Older Remington 700 BDL 30/06., and a Browning 243 A- Bolt. Both with leopold 3x9x50 scopes.....Love em both dearly,LOL..........

OH YEA!

After we harvest our deer, we dress and cut it up, then put it in a cooler submerged and covered in ice. Change the water each day for 3 days, and all the blood and game is gone. We then fine tune the cuts, i.e. backstraps, tender loins, roasts, hind 1/4, and use all the rest of the meat to...