country cuts
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1. 
   Joe_90 liked post by country cuts On thread : Another Sausage guide

   You have to have a small amount of fat in the sausage so it doesn't dry out and crumble. The only sausages I can think of off hand that uses breadcrumbs are Cumberland sausages there a pork based...

   Liked On: 20-07-2021, 12:22 AM

2. 
   Beaker liked post by country cuts On thread : Another Sausage guide

   You have to have a small amount of fat in the sausage so it doesn't dry out and crumble. The only sausages I can think of off hand that uses breadcrumbs are Cumberland sausages there a pork based...

   Liked On: 19-07-2021, 11:44 PM

3. 
   Beaker liked post by country cuts On thread : Another Sausage guide

   Just a couple of small tips if you dont want to go through alot of gloves mix the dry ingredients into the mince then add the water and keep a bucket of water to the side to regularly wet your hands...

   Liked On: 19-07-2021, 11:36 PM

4. 
   Moa Hunter liked post by country cuts On thread : Another Sausage guide

   You have to have a small amount of fat in the sausage so it doesn't dry out and crumble. The only sausages I can think of off hand that uses breadcrumbs are Cumberland sausages there a pork based...

   Liked On: 19-07-2021, 11:09 PM

5. 
   Joe_90 liked post by country cuts On thread : Another Sausage guide

   Just a couple of small tips if you dont want to go through alot of gloves mix the dry ingredients into the mince then add the water and keep a bucket of water to the side to regularly wet your hands...

   Liked On: 19-07-2021, 12:44 PM

6. 
   ebf liked post by country cuts On thread : Leatherwork : design options for knife sheath

   If the knife is a 6 inch or 15cm it will be to long either buy a 5 inch or cut/grind the tip back like a katana

   Liked On: 16-07-2021, 06:26 PM

7. 
   mimms2 liked post by country cuts On thread : Knife sharpening gear

   Nice it is easy to restore an old pitted one just soak it in a thermos of acid for a day or 2 then take to it with some wet and dry to smooth then soak it in iodine for a day or 2 to get the desired...

   Liked On: 10-07-2021, 07:24 PM

8. 
   Pete_D liked post by country cuts On thread : How long can freshly shot meat keep refrigerated

   Just make sure you have added fat or they will come out like sawdust in skins. About 1kg of fat per 5kg of lean meat and patties you want about 500grms. Best time to add the fat is on the first...

   Liked On: 21-06-2021, 06:14 PM

9. 
   Pete_D liked post by country cuts On thread : How long can freshly shot meat keep refrigerated

   About 7 days providing it stays at 4 degrees or less. The longer you age it now the shorter the shelf life on the other end

   Liked On: 20-06-2021, 09:11 PM

10. 
    Mark M liked post by country cuts On thread : Hornady Brass Primer Seating Problems

    Had this problem with once fired American whitetail and hornady match used the deburing tool on the pocket and they came right

    Liked On: 20-05-2021, 10:16 PM

11. 
    mikee liked post by country cuts On thread : New to gamebirds

    Most new u/o are proof tested and safe to use steel. Personally I like the 30 inch barrels but 28 are a good medium. Interchangeable chokes are the way to just remember you cant go any tighter then a...

    Liked On: 05-03-2021, 09:33 AM

12. 
    Ftx325 liked post by country cuts On thread : 22 wmr vs goats

    I have a 22 mag and got a box of the subs to try I got a fail to eject every now and then about 5-7for the box from memory. It fired but didn't have enough to push the action back and eject. Gun is a...

    Liked On: 18-02-2021, 09:20 PM

13. 
    Phil_H liked post by country cuts On thread : Change my mind...

    Have you thought of cutting the 308 down to 16 inch and run a trail boss load for subs and 2206h for supers a good 2-10 dial scope will do everything a 300blk can do

    Liked On: 16-02-2021, 06:11 PM

14. 
    Trout liked post by country cuts On thread : Hanging up venison.

    the key to ageing any meat is airflow and making sure the chiller or fridge you are using stays at 4 deg or less stop everyone opening and closing the door . the best ones are the old fridges with...

    Liked On: 28-12-2020, 07:07 PM

15. 
    rugerman liked post by country cuts On thread : Hanging up venison.

    the key to ageing any meat is airflow and making sure the chiller or fridge you are using stays at 4 deg or less stop everyone opening and closing the door . the best ones are the old fridges with...

    Liked On: 24-12-2020, 10:58 PM

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