Search results

  1. T

    Reasonable glassing distance with 10x42s

    I was just curious as to what everyone would say is the reasonable glassing distance with 10x42s? Of course some of it will depend on environmental conditions as well as optical quality. Let's use elk for the example and wanting to be able to know that it's a branch antler bull, also glassing...
  2. T

    Military and First Responders

    Just got set up with Hanwag’s Pro program as a county employed firefighter, they’re on Guidefitter but the discount is more straight through them
  3. T

    New boot options?

    The Meindls are definitely on my list. Also looking Hanwag Alaska, Alverstone, and Tatra Top GTX
  4. T

    New boot options?

    Well I’ve got it narrowed down to Lowa Tibets, Hanwag Alverstones, Hanwag Alaskas, schnees beartooth 0g, and kenetrek mountain extremes. Any input on those options?
  5. T

    Cheek Risers

    I run a Triad Tactical stock pack but instead of the Velcro strips I have a piece of shaped wood that’s duct taped to the stock. The pack covers it so it doesn’t look bad, and the pack itself adds some comfort and storage for whatever you want
  6. T

    SOLD: Crispi Titan GTX 12D - Reduced

    Could you PM some pictures please?
  7. T

    SOLD: Crispi Titan GTX 12D - Reduced

    Still available? And are these insulated? Seems to be conflicting information on Midways site lol
  8. T

    Budget-ish stove???

    Oh I didn’t even think about that, that’s good to know thanks
  9. T

    Budget-ish stove???

    Awesome thanks for the suggestions! I made a soda can stove the other day just out of boredom, but I think I may prefer an actual stove for the real world, thanks again!
  10. T

    Budget-ish stove???

    Like the title says I’m looking for a budget-ish stove. It’s mainly going to be used for making coffee and occasionally a dehydrated style meal. Was thinking something like the JetBoil Mighty Mo, any other suggestions for something around that price range? Thanks!
  11. T

    Military and First Responders

    I think they both have there place (between guidefitter and expert voice that is). I look at the return policy too. Mystery ranch for example, on guidefitter you can’t return since you buy from them, whereas on expert voice it’s just a promo code for the MR website which does offer returns
  12. T

    New boot options?

    Yeah unfortunately I may have to up my budget. But we’ll see you guys have given me some good options to look for, thanks!
  13. T

    New boot options?

    Hahaha what’s the phrase? Champagne taste on a beer budget? The Lowas look real nice, and so do the Meindls
  14. T

    New boot options?

    As the title says I’m looking for some new boot options. I’m a flat lander in Florida and my hike in’s are usually 1 mile or so. That being said I’d like the boots to have enough support to withstand some mountain hiking every once in a while. I like non-insulated, leather, and I’m hoping to...
  15. T

    Venison Sausage Texture

    Would grinding once, seasoning, and grinding again to thoroughly distribute seasoning work? I was thinking after the second grind it could go straight into the stuffer
  16. T

    Venison Sausage Texture

    Richard you’re fine 👍🏼 I appreciate everyone’s input. I may try those bangers one day
  17. T

    Venison Sausage Texture

    No, I can’t say I’ve even heard of rusk. What is it?
  18. T

    Venison Sausage Texture

    Okay awesome thanks everyone! So it sounds like more pork and less mixing is the consensus. If anyone has any recipes that they’re willing to share please do! Thanks again 👍🏼
  19. T

    Venison Sausage Texture

    The taste wasn’t great but I attest that to the recipe itself. It was also pretty dry so I figured not enough fat. I planned this time to do 50/50 venison/pork shoulder. I have a stuffing plate for my grinder so I’ll continue to use that. I can’t remember where I learned about the grind twice...
  20. T

    Venison Sausage Texture

    Hey all, a while back I made some venison Italian sausages that were 80/20 venison and pork fat. I ground twice, kept everything real cold, and hand mixed everything to that “sticky texture.” Once I cooked them though I was a little put off by the texture. The filling was extremely dense unlike...
Back
Top