They got this 144985
Liked On: 14-07-2020, 10:51 PM
45-70 with 4-500 gr cast lead subs :thumbsup: https://www.nzhuntingandshooting.co.nz/f12/45-70-subsonic-35616/
Liked On: 13-07-2020, 11:22 PM
https://uploads.tapatalk-cdn.com/20180705/087bdcbfea5d2940e5c913cf4ede9382.jpg
Liked On: 13-07-2020, 11:21 PM
There used to be a very good market for WARO Thar carcases, it is because of that the numbers got so low. An annual take for export or local consumption would be sensible. So we have the Greens...
Liked On: 13-07-2020, 08:26 PM
Quite frankly they (DOC) have got a nerve to be asking hunters to further destroy our prized Tahr herd, they don't listen to our concerns so I for one wouldn't be shooting nannies if I was hunting...
Liked On: 13-07-2020, 08:25 PM
I'll raise you all that and some good used cleaning patches
Liked On: 13-07-2020, 08:25 PM
I don't think I have ever seen a .223 shoot that badly. My first thought is that something is loose or the scope is shot. Further your projectiles are too close to the lands. Barnes recommends a bare...
Liked On: 13-07-2020, 07:22 PM
I think that a lot of venny sausages are dry. The meat hangs and dehydrates in the chiller, then after a few days gets made into sausages. The best sausies I have had actually had water added to the...
Liked On: 13-07-2020, 02:06 PM
Here's a recipe that I've been using for lovely venison sausage. For making dried sausage I leave out the cold water. I just use beef fat that I get from the butcher, and thin synthetic casings. I...
Liked On: 13-07-2020, 02:05 PM
yes cold is important....it gets greasy if warms up..your hands should be nearly going blue if you have it right. will see if I can dig out our recipe for you. 5lb venison 1lb mutton skirt...
Liked On: 12-07-2020, 09:27 PM
Managed to get out for a couple of days with the dog and my new gun. Was busier than I anticipated, saw 3 hunters on the way in. That all had dogs with tracking collars but they were indicator...
Liked On: 12-07-2020, 09:10 PM
The absolute keys to a good sausage are enough fat and enough salt to bind the mixture. Making sure you get a good knead of the mix to ensure the binding is also key. For Flavours go for whatever...
Liked On: 12-07-2020, 09:01 PM
I do now, its taken a fair few kilo's of ok sausages but i now have a pretty consistent formula. Take notes on what you do, and write down any changes or tweaks you make. The biggest issue I have...
Liked On: 12-07-2020, 08:44 PM
A bit of footage from a couple of hours of trigger time with the 17 Hornet shooting rabbits in the apple orchard late Saturday arvo. Enjoy! ...
Liked On: 12-07-2020, 08:09 PM
''Tahr Lives Matter''
Liked On: 12-07-2020, 07:41 PM