collapse

Advertisement


Author Topic: Summer Sausage - Step by step  (Read 3321 times)

Offline 92xj

  • Trade Count: (+22)
  • Frontiersman
  • *****
  • Join Date: May 2009
  • Posts: 3781
  • Location: Out of Place
  • Kill 'em
Summer Sausage - Step by step
« on: November 25, 2022, 04:22:59 PM »
It's that time of year again.
I did one of these threads years ago, but it got jacked up when photo bucket screwed pictures, so I shall do this again.
This is what I do and how I do it.

I work in 23 pound batches.
My seasoning is good for 25 pounds, but I cut it short 2 pounds to increase boldness in flavor.
I mix all my sausages 70/30, Game to pork shoulder
This batch is 16 lbs deer, 7 pounds Boston butt.

I use AC Legg seasonings.  Salami, Summer Sausage and JalapeŮo Summer Sausage.
For the ones with cheese, I use High Temp cheese and add 2.5 lbs per 23 lbs of meat.

So, lets start.
Setup your work area.  If you don't have 2 meat totes, stop everything, and go buy them now.
I grind my meat partially frozen.  It grinds so much better.
Start with your large grinding plate and grind away.


Once first grind is done, mix your seasoning AND your cure with super cold water.  Whisk away and dump all over first grind.  Then start mixing the meat.  The partially frozen meat will be in little marble clumps that fold over themselves nicely.  I mix by hand and go for 3-5 minutes or until I canít feel my fingers anymore.


At this step, go get a bowl of hot water and soak your casings until ready to stuff.


Once meat is mixed with seasoning and cure, install your fine plate on your grinder and start mixing the second grind.  I pinch golf ball size chunks that fall into the neck of the grinder and never use the plunger.  Using the plunger creates suction and itís a pain.  Just pinch small pieces and let gravity and the grinder do their thing.


After the second grind its time to mix again and also add cheese if you are wanting it.  Add the cheese (or not) and mix by hand.  I add more water here,  about 2 cups of cold water.  And mix away.  I fold and punch and push and fold and punch.  Once I cant feel my hands and see that the cheese is consistent throughout, I call it good.


Grinding and mixing are done and its time to stuff the stuffer.  Drop in handful size balls and press down getting all air pockets out of the meat.  Fill up the stuffer and get ready.  Get your casings from the water bowl, pull out a few and load one.  I would highly recommend an electric foot pedal stuffer.  It changed my life.  Start stuffing and hog ring the ends.



Once all are stuffed, rest in fridge for 24 hours.
« Last Edit: November 25, 2022, 06:23:17 PM by 92xj »
"If you have to be crazy to hunt ducks, I do not wish to be sane."

Offline 92xj

  • Trade Count: (+22)
  • Frontiersman
  • *****
  • Join Date: May 2009
  • Posts: 3781
  • Location: Out of Place
  • Kill 'em
Re: Summer Sausage - Step by step
« Reply #1 on: November 25, 2022, 04:23:12 PM »
Lets cook.
Internal temp 152 Ė 155.
Smoker temps from 120 Ė 179.9
Never, and I really do mean never, let your smoke house go over 180 degrees.  You have just spent hours grinding and stuffing and cleaning, donít screw it up cooking.  It is going to take a long time and get annoying, but plan accordingly.  This batch took 24 hours exactly to hit temp.  I started at noon Thursday and ended today at noon. 
After your meat has sat in the fridge for 24 hours, hang in smokehouse and get your heat source fired up.
Run 125 degrees for an hour, no smoke to dry the casings and prep them to take on smoke.


After an hour, I crank up the heat to around 150 and start adding smoke.  I use a smoke tube that I place in the air intake port of my smoke house.  It is perfect.  Allows me to control the smoke and add more without opening the smokehouse door at all during the process.



I run two probes that hang in the smokehouse.  One even with the bottom of the sausage on the left hand side and one on the right hand side at the top of the sausage.  I want to know what the heat is doing throughout the house.  I then run two probes in the meat.  One in the bottom of a tube on one side and one in the top of a tube on the other side.  The bottom will be a tick warmer in the sausage and smokehouse that the top, but keep an eye on it all and do good work.  After a few hours, I crank the heat and hold between 170 and 179 with the lowest probe. And the waiting game continuesÖ

8hour mark
Top of sausage = 133
Bottom of sausage = 138
Top of smokehouse = 161
Bottom of smokehouse = 169


10hour mark


18hour mark

24 hour mark
Top of sausage = 152.2
Bottom of sausage = 157.1
Smokehouse is cooling as I just turned off the heat


Open door and take some pride hereÖ


Pull meat out and place in cold water asap.  Keep in there for 20 minutes at least.  I leave the garden hose running and walk away from a half hour and let water run.

« Last Edit: November 25, 2022, 04:39:27 PM by 92xj »
"If you have to be crazy to hunt ducks, I do not wish to be sane."

Offline 92xj

  • Trade Count: (+22)
  • Frontiersman
  • *****
  • Join Date: May 2009
  • Posts: 3781
  • Location: Out of Place
  • Kill 'em
Re: Summer Sausage - Step by step
« Reply #2 on: November 25, 2022, 04:23:25 PM »
Now that the meat is cooked and cooled.  I bring inside and lay out towels to roll the meat and dry it.


Once dry, I place in fridge and chill for however long you can stand it.  After chilled pull out and cut into whatever size you want to package.  I do quarters and fit two logs in one quart bag. 



I vacuum seal in premade quart bags.  I used to do the make your own custom size bag, but never again.  Premade is the way to go.  Just learn to deal with the little excess of bag and fold it under the logs when storing.


Stack in freezer and pat yourself on the back.  Also, every time you walk by the freezer, open it and accept the pride you feel.
[/url]
« Last Edit: November 25, 2022, 04:46:05 PM by 92xj »
"If you have to be crazy to hunt ducks, I do not wish to be sane."

Offline 3boys

  • Non-Hunting Topics
  • Trade Count: (+4)
  • Scout
  • ****
  • Join Date: Jul 2008
  • Posts: 384
Re: Summer Sausage - Step by step
« Reply #3 on: November 25, 2022, 04:49:27 PM »
Awesome. 
Now I just need to kill something!
Thanks for the detailed pics and instructions.

Offline bigdave

  • Non-Hunting Topics
  • Trade Count: (+1)
  • Longhunter
  • *****
  • Join Date: Oct 2008
  • Posts: 959
  • Location: Spokane
Re: Summer Sausage - Step by step
« Reply #4 on: November 25, 2022, 07:36:39 PM »
Thanks for posting such precise instructions and the photos are very nice. Thanks!!

Offline Wolfdog2314

  • Political & Covid-19 Topics
  • Trade Count: (+7)
  • Sourdough
  • *****
  • Join Date: Sep 2011
  • Posts: 1072
  • Location: Washington
Re: Summer Sausage - Step by step
« Reply #5 on: November 25, 2022, 08:19:10 PM »
This is amazing, thanks so much! This is the year I completely switch over to completely processing all my own game. And summer sausage is on my list to tackle!

Offline jrebel

  • Non-Hunting Topics
  • Trade Count: (+20)
  • Explorer
  • ******
  • Join Date: Feb 2008
  • Posts: 10077
  • Location: East Wenatchee
Re: Summer Sausage - Step by step
« Reply #6 on: November 25, 2022, 08:22:57 PM »
I'll be following this shortly.  Have some bear meat that should make great summer sausage.

Offline Brushcrawler

  • Trade Count: (+6)
  • Scout
  • ****
  • Join Date: Mar 2016
  • Posts: 482
  • Location: West side
Re: Summer Sausage - Step by step
« Reply #7 on: November 25, 2022, 08:35:09 PM »
That is a work of art. Thanks for sharing your recipe.
There is not enough wilderness left in the world, or in the hearts of men.

Online Taco280AI

  • Past Sponsor
  • Trade Count: (+5)
  • Sourdough
  • *****
  • Join Date: Jan 2013
  • Posts: 2396
  • Location: FL350
Re: Summer Sausage - Step by step
« Reply #8 on: November 25, 2022, 10:37:12 PM »
Great post  :tup:

Online hunter399

  • Political & Covid-19 Topics
  • Trade Count: (0)
  • Old Salt
  • ******
  • Join Date: Feb 2014
  • Posts: 6411
  • Location: In your hunting spot
  • Groups: NRA RMEF
Re: Summer Sausage - Step by step
« Reply #9 on: November 26, 2022, 07:02:56 AM »
Great post
Looks a lot better than me just throwing it in oven.👍
Two birds in the Bush is always better than one in the hand-that way you can always go to the Bush and hunt another day .conservation=Better hunting.
Wrote by hunter399

Online carlyoungs

  • Political & Covid-19 Topics
  • Trade Count: (+3)
  • Sourdough
  • *****
  • Join Date: Apr 2012
  • Posts: 1043
  • Location: Lynnwood
Re: Summer Sausage - Step by step
« Reply #10 on: November 26, 2022, 07:42:39 AM »
Looks amazing and good job. I am doing a batch this weekend.  For anyone who has never done this I would recommend doing a half batch on your first run. It gets intimidating doing all the smoking if you do not have a big smokehouse like the one pictured. Once you get a batch done you get a lot more confidence. Again good job XJ and thanks for the step by step  :tup:

Offline NRA4LIFE

  • Site Sponsor
  • Past Sponsor
  • Trade Count: (+10)
  • Old Salt
  • *****
  • Join Date: Nov 2007
  • Posts: 6086
  • Location: Maple Valley
  • Groups: NRA
Re: Summer Sausage - Step by step
« Reply #11 on: November 26, 2022, 08:54:35 AM »
Very nice.  You need a meat mixer though.
Look man, some times you just gotta roll the dice

Offline LDennis24

  • Washington For Wildlife
  • Trade Count: (0)
  • Frontiersman
  • *****
  • Join Date: Nov 2010
  • Posts: 3074
  • Location: Revere
Re: Summer Sausage - Step by step
« Reply #12 on: November 26, 2022, 12:43:26 PM »
Thank you so much for sharing this! Masterfully done!

How much water do you mix with the cure and seasoning on the first mix? The pic with the silver cup.

Offline 92xj

  • Trade Count: (+22)
  • Frontiersman
  • *****
  • Join Date: May 2009
  • Posts: 3781
  • Location: Out of Place
  • Kill 'em
Re: Summer Sausage - Step by step
« Reply #13 on: November 26, 2022, 12:58:23 PM »
Very nice.  You need a meat mixer though.

Had one and sold it. 
It was a pain to clean and never mixed the meat 100 percent.  Always left some on the sides that didnít get sucked into the big annoying ball of sticky meat.   After a few rounds of the mixer, I had to go back to hand mixing for a more consistent product.   Though I know lots of folks who love them. 
"If you have to be crazy to hunt ducks, I do not wish to be sane."

Offline 92xj

  • Trade Count: (+22)
  • Frontiersman
  • *****
  • Join Date: May 2009
  • Posts: 3781
  • Location: Out of Place
  • Kill 'em
Re: Summer Sausage - Step by step
« Reply #14 on: November 26, 2022, 12:59:18 PM »
Thank you so much for sharing this! Masterfully done!

How much water do you mix with the cure and seasoning on the first mix? The pic with the silver cup.

That bowl in the picture, I filled up about half with water.  Maybe 2 quarts.  Not a ton but enough to get the seasoning and cure to whisk easily.   
"If you have to be crazy to hunt ducks, I do not wish to be sane."

Offline NRA4LIFE

  • Site Sponsor
  • Past Sponsor
  • Trade Count: (+10)
  • Old Salt
  • *****
  • Join Date: Nov 2007
  • Posts: 6086
  • Location: Maple Valley
  • Groups: NRA
Re: Summer Sausage - Step by step
« Reply #15 on: November 26, 2022, 01:45:28 PM »
Very nice.  You need a meat mixer though.

Had one and sold it. 
It was a pain to clean and never mixed the meat 100 percent.  Always left some on the sides that didnít get sucked into the big annoying ball of sticky meat.   After a few rounds of the mixer, I had to go back to hand mixing for a more consistent product.   Though I know lots of folks who love them.

Yes, I love mine.  And it keeps my knuckle hair out of the sausage.
Look man, some times you just gotta roll the dice

Offline cooltimber

  • Trade Count: (+1)
  • Longhunter
  • *****
  • Join Date: Sep 2011
  • Posts: 582
  • Location: Ellensburg,Maui
Re: Summer Sausage - Step by step
« Reply #16 on: November 26, 2022, 01:57:55 PM »
Thanks,great job. This helps a lot.
rvn 69-70 11 b 2p 173rd
rmef
  2 ways to conquer and enslave a nation
      one's by sword,the other is by debt.
               John Adams

Offline riverrun

  • Non-Hunting Topics
  • Trade Count: (0)
  • Hunter
  • ***
  • Join Date: Mar 2010
  • Posts: 129
  • Location: Yakima
Re: Summer Sausage - Step by step
« Reply #17 on: November 26, 2022, 09:11:44 PM »
Thanks for sharing!

Offline callturner

  • Political & Covid-19 Topics
  • Trade Count: (+2)
  • Longhunter
  • *****
  • Join Date: Jun 2020
  • Posts: 561
  • Location: nine mile falls Washington
    • n/a
  • Groups: nra
Re: Summer Sausage - Step by step
« Reply #18 on: November 26, 2022, 09:20:33 PM »
Very nice.  You need a meat mixer though.

Had one and sold it. 
It was a pain to clean and never mixed the meat 100 percent.  Always left some on the sides that didnít get sucked into the big annoying ball of sticky meat.   After a few rounds of the mixer, I had to go back to hand mixing for a more consistent product.   Though I know lots of folks who love them.

Yes, I love mine.  And it keeps my knuckle hair out of the sausage.
I use rubber gloves and keep hot water close by.

Offline 92xj

  • Trade Count: (+22)
  • Frontiersman
  • *****
  • Join Date: May 2009
  • Posts: 3781
  • Location: Out of Place
  • Kill 'em
Re: Summer Sausage - Step by step
« Reply #19 on: November 26, 2022, 09:25:36 PM »
Very nice.  You need a meat mixer though.

Had one and sold it. 
It was a pain to clean and never mixed the meat 100 percent.  Always left some on the sides that didnít get sucked into the big annoying ball of sticky meat.   After a few rounds of the mixer, I had to go back to hand mixing for a more consistent product.   Though I know lots of folks who love them.

Yes, I love mine.  And it keeps my knuckle hair out of the sausage.
I use rubber gloves and keep hot water close by.

Yeah, my bowl of hot water for the casings sits close by and I dip my hands in it often.   Nitrile gloves for the whole process but they do nothing for the cold.
"If you have to be crazy to hunt ducks, I do not wish to be sane."

Online Houndhunter

  • Political & Covid-19 Topics
  • Trade Count: (0)
  • Frontiersman
  • *****
  • Join Date: Nov 2007
  • Posts: 2981
  • Location: Continental Divide
Re: Summer Sausage - Step by step
« Reply #20 on: November 27, 2022, 06:13:49 AM »
Great write up  :tup:

Offline callturner

  • Political & Covid-19 Topics
  • Trade Count: (+2)
  • Longhunter
  • *****
  • Join Date: Jun 2020
  • Posts: 561
  • Location: nine mile falls Washington
    • n/a
  • Groups: nra
Re: Summer Sausage - Step by step
« Reply #21 on: November 27, 2022, 06:36:43 AM »
I tried the nitrile and they do keep your hands clean , but I use the orange Playtex type. They let me work a little longer before running my hands under hot water to warm them up.

Offline kellama2001

  • Global Moderator
  • Trade Count: (+2)
  • Frontiersman
  • *****
  • Join Date: Jul 2015
  • Posts: 3323
  • Location: Eastern Washington
  • Everyone wants to eat-but few are willing to hunt
  • Groups: F4WM, MDF, NWTF, RMEF
Re: Summer Sausage - Step by step
« Reply #22 on: November 28, 2022, 12:24:33 PM »
Awesome write up and great pics, thank you for sharing! I'm hoping to get a grinder under the Christmas tree this year so I can start making sausages too
It must be a poor life that achieves freedom from fear.
-Aldo Leopold

Offline Fletch

  • Political & Covid-19 Topics
  • Trade Count: (+1)
  • Longhunter
  • *****
  • Join Date: Mar 2007
  • Posts: 526
  • Location: Moses Lake WA
Re: Summer Sausage - Step by step
« Reply #23 on: November 28, 2022, 12:44:45 PM »
Great write up with great pics.  It is confirmation for me that I am not alone in my process.  I have run the meat through the grinder a 3rd time with an open plate and right into casings...it works but just got the motorized stuffer and life is good  :tup:  Boy did you hit it right with cold fingers aye yi yi  :chuckle:

Online pickardjw

  • Non-Hunting Topics
  • Trade Count: (0)
  • Sourdough
  • *****
  • Join Date: Oct 2019
  • Posts: 1063
  • Location: Seattle
Re: Summer Sausage - Step by step
« Reply #24 on: December 01, 2022, 11:56:13 AM »
@92xj with this recipe is the sausage "shelf stable"? i.e. could you take this on a 3 day backpacking trip and it's still safe to eat the 3rd day?

Offline 92xj

  • Trade Count: (+22)
  • Frontiersman
  • *****
  • Join Date: May 2009
  • Posts: 3781
  • Location: Out of Place
  • Kill 'em
Re: Summer Sausage - Step by step
« Reply #25 on: December 01, 2022, 12:03:14 PM »
@92xj with this recipe is the sausage "shelf stable"? i.e. could you take this on a 3 day backpacking trip and it's still safe to eat the 3rd day?

 I cant answer that. I'm no USDA professional. I'd do a little research on what is possible with 6.25% sodium nitrite cure.

I will say, I have eaten my summer sausage after numerous days outside of a fridge and am still alive.

"If you have to be crazy to hunt ducks, I do not wish to be sane."

Offline Woodchuck

  • GO TEAM!!!
  • Global Moderator
  • Trade Count: (+11)
  • Explorer
  • *****
  • Join Date: Mar 2009
  • Posts: 11883
  • Location: Walla Walla
  • HuntWA Woodblock
Re: Summer Sausage - Step by step
« Reply #26 on: December 01, 2022, 12:18:25 PM »
@92xj with this recipe is the sausage "shelf stable"? i.e. could you take this on a 3 day backpacking trip and it's still safe to eat the 3rd day?
If yours turns out anything close to how xj's comes out, you won't have to worry about it lasting that long. ;)
Antlered rabbit tastes like chicken


Inuendo, wasn't he an Italian proctoligist?

Online pickardjw

  • Non-Hunting Topics
  • Trade Count: (0)
  • Sourdough
  • *****
  • Join Date: Oct 2019
  • Posts: 1063
  • Location: Seattle
Re: Summer Sausage - Step by step
« Reply #27 on: December 01, 2022, 01:31:42 PM »
Ha! Good answers. I wonder if there's an, "ask the USDA" thing somewhere.

Offline Ghost Hunter

  • Trade Count: (+2)
  • Frontiersman
  • *****
  • Join Date: Apr 2007
  • Posts: 4973
  • Location: SW <-> NE
  • Groups: NRA Patron Life Member, RMEF Life, Sponser Member
Re: Summer Sausage - Step by step
« Reply #28 on: December 01, 2022, 01:51:38 PM »
Definitely taking some pointers here.
Economy failure = Too many people spending money they don't have on things they don't need to impress people they don't like.

Online pickardjw

  • Non-Hunting Topics
  • Trade Count: (0)
  • Sourdough
  • *****
  • Join Date: Oct 2019
  • Posts: 1063
  • Location: Seattle
Re: Summer Sausage - Step by step
« Reply #29 on: December 19, 2022, 05:53:30 PM »
Started grinding around 4pm yesterday and finished stuffing at 12:30am. The .75 HP Meat! grinder was pretty impressive, especially having only used stand mixers to make sausage previously. The time to start and finish these smaller casings was the real time suck but those long ones won't fit in my smoker. The fine grind was also slow at first. I kept everything cold but it was maybe a bit too warm after mixing, so put everything in the freezer again and took a break and it mowed through better after that.

Ended up about 4 casings short so I may have to try a loaf like @hunter399  :o

Pit Boss Pro Series II is currently set at 150* and maintaining temp around 110*. It's cold out. Stocked up on pellets so it can feed all night. To be continued...

Online hunter399

  • Political & Covid-19 Topics
  • Trade Count: (0)
  • Old Salt
  • ******
  • Join Date: Feb 2014
  • Posts: 6411
  • Location: In your hunting spot
  • Groups: NRA RMEF
Re: Summer Sausage - Step by step
« Reply #30 on: December 19, 2022, 06:14:07 PM »
Heck ya man .👍
Those be looking good.
Two birds in the Bush is always better than one in the hand-that way you can always go to the Bush and hunt another day .conservation=Better hunting.
Wrote by hunter399

Online pickardjw

  • Non-Hunting Topics
  • Trade Count: (0)
  • Sourdough
  • *****
  • Join Date: Oct 2019
  • Posts: 1063
  • Location: Seattle
Re: Summer Sausage - Step by step
« Reply #31 on: December 20, 2022, 06:02:06 PM »
14 hours of smoke time and these are done! I didn't think about it before but the smaller size of the casings definitely reduced the cook time. Turned up to 175* and rotated the rack before bed, then woke up at 1am to check them. Smoker was at 150* and internal temps hadn't moved a ton so I cranked it to 200* from my bed...spending the extra $$ on the wifi/bluetooth capable smoker was worth it in that moment!

I was going to wake up an hour later to make sure the smoker wasn't getting too hot but slept through that alarm and woke up at 4am to a 200* smoker and the casings in the back right corner at 170* already  :yike: Haven't cut into them yet but I kept all 6-8 of them separate from the ones still under 150*.

Lowered back to 175* and drifted in and out of sleep for a while. Rotated the rack a few times and the other 28-30 got up to right around 154*. Did the water soak and they've been on paper towels in the fridge drying all day. It's delicious. Time to vac seal, just in time to take home a bunch for Christmas gifts!

Thanks for the detailed recipe 92xj, it was plenty easy to follow and the results are well worth the effort.

Offline 92xj

  • Trade Count: (+22)
  • Frontiersman
  • *****
  • Join Date: May 2009
  • Posts: 3781
  • Location: Out of Place
  • Kill 'em
Re: Summer Sausage - Step by step
« Reply #32 on: December 20, 2022, 06:15:24 PM »
Looks great!
I was nervous when reading and not seeing your picture.    The ones that got hot and having your cooler at 200, I was thinking they would be a little crumbly but the one in your picture looks good!   Good job. 
And I should have mentioned the casing size does affect cook time for sure.   Also, keeping space between the sausages while hanging helps with temps and times as well.   
"If you have to be crazy to hunt ducks, I do not wish to be sane."

Online pickardjw

  • Non-Hunting Topics
  • Trade Count: (0)
  • Sourdough
  • *****
  • Join Date: Oct 2019
  • Posts: 1063
  • Location: Seattle
Re: Summer Sausage - Step by step
« Reply #33 on: December 20, 2022, 06:37:18 PM »
Yeah I was a little cramped for space in the smoker. I got curious and dug one of the 170* ones out. Actually doesn't appear too badly overcooked. The texture is different, the flavor is a bit more meaty, and color is darker but not too dry.

Offline kellama2001

  • Global Moderator
  • Trade Count: (+2)
  • Frontiersman
  • *****
  • Join Date: Jul 2015
  • Posts: 3323
  • Location: Eastern Washington
  • Everyone wants to eat-but few are willing to hunt
  • Groups: F4WM, MDF, NWTF, RMEF
Re: Summer Sausage - Step by step
« Reply #34 on: December 20, 2022, 09:53:55 PM »
Damn those look tasty! Wish I was on your Christmas list  :chuckle:
It must be a poor life that achieves freedom from fear.
-Aldo Leopold

Offline Blacklab

  • Site Sponsor
  • Non-Hunting Topics
  • Trade Count: (0)
  • Old Salt
  • ******
  • Join Date: Mar 2007
  • Posts: 7003
Re: Summer Sausage - Step by step
« Reply #35 on: December 21, 2022, 06:05:30 PM »
Oh my goodness🤑🤑🤑 well done thanks for sharing👍
Hey! I'm not a complete idiot I have parts missing. Though sometimes I wonder.

If you want to make God laugh tell him your plans.

 


* Advertisement

* Recent Topics

FS: 36 caliber lead round balls by finnman
[Today at 08:23:54 AM]


McGuire Ballistics 168 Copper Rose by jrebel
[Today at 08:06:47 AM]


Koke fishin by Blacklab
[Today at 07:56:20 AM]


Area 10 Coho by SeaRun1
[Today at 07:46:55 AM]


2023 special draw results! by hunter399
[Today at 07:44:30 AM]


2023 turkey harvest thread. Share your hunts! by jasnt
[Today at 07:39:51 AM]


Stolen by Rainier10
[Today at 07:13:40 AM]


Diamond D -Denali or Gunfighters inc- Kenai for S&W N frame by CaNINE
[Today at 06:45:13 AM]


Area 11 early opener by trophyhunt
[Today at 06:38:09 AM]


HB 1240 "Assault Weapons Ban" Passes House by JimmyHoffa
[Today at 06:03:16 AM]


Looking for Berger .264 140gr vld hunting by MtnMuley
[Today at 05:58:41 AM]


WTB- 6.8 SPC brass by theunseenvw
[Today at 04:20:47 AM]


WTB womens bow by bankwalker
[Today at 01:29:58 AM]


Oregon seed# by MtnMuley
[Yesterday at 10:07:41 PM]


Pemmican question by callturner
[Yesterday at 09:58:29 PM]


Kifaru fulcrum with tactical frame by Northwesoutdoor
[Yesterday at 09:45:51 PM]


WTB weener,feeder pigs by Remnar
[Yesterday at 09:38:20 PM]


Custom Fishing Rod Build Thread by Alchase
[Yesterday at 09:23:16 PM]


Wts Alliant reloader 16 8lbs by Higgi44
[Yesterday at 08:54:22 PM]


Moonshot by Alchase
[Yesterday at 08:43:03 PM]

SimplePortal 2.3.7 © 2008-2023, SimplePortal