If you would like to organize a shoot we can in wairoa only have 200m available and claybird shooting
Liked On: 03-05-2025, 10:10 PM
The white fuzz is fungus from moister and warmth. I'd be checking my fridge to make sure it is running between 0 and 4 degrees, giving it a wipe out with a little bleach now and then to kill the...
Liked On: 03-04-2025, 11:56 AM
The white fuzz is fungus from moister and warmth. I'd be checking my fridge to make sure it is running between 0 and 4 degrees, giving it a wipe out with a little bleach now and then to kill the...
Liked On: 03-04-2025, 08:10 AM
The white fuzz is fungus from moister and warmth. I'd be checking my fridge to make sure it is running between 0 and 4 degrees, giving it a wipe out with a little bleach now and then to kill the...
Liked On: 03-04-2025, 07:23 AM
Man poor bugga asked about a gun and caliber and got pages of push/control feed and the use of empty shell vs snap caps, try keep on topic it is more useful and helpful
Liked On: 26-02-2025, 11:37 PM
Man poor bugga asked about a gun and caliber and got pages of push/control feed and the use of empty shell vs snap caps, try keep on topic it is more useful and helpful
Liked On: 18-02-2025, 07:03 AM
Any salami that isn't done with a culture base is usaly moist when it is first made it continues to dry as it is left in the fridge or freezer. To stop it drying down to far wrap it in plastic
Liked On: 06-12-2024, 09:32 PM
Man poor bugga asked about a gun and caliber and got pages of push/control feed and the use of empty shell vs snap caps, try keep on topic it is more useful and helpful
Liked On: 03-12-2024, 07:11 AM
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: 29-11-2024, 10:56 AM
There will be lots of opinions but what I have found is you need to adjust to the dog and work it through the process. I've found that they will naturally want to do it so the main bit I work on is...
Liked On: 10-11-2024, 11:20 AM
There will be lots of opinions but what I have found is you need to adjust to the dog and work it through the process. I've found that they will naturally want to do it so the main bit I work on is...
Liked On: 10-11-2024, 09:02 AM
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: 05-11-2024, 02:59 PM
Using just salt can be done meat usaly goes a grey colour and tends to be salty as heck, if you want the nice pink colour you need to use salt petter, or brine, when you use salt and salt petter as a...
Liked On: 29-10-2024, 03:02 PM
Vixens aren't bad for there price
Liked On: 11-10-2024, 07:59 AM
Vixens aren't bad for there price
Liked On: 10-10-2024, 09:20 PM