Early PA Muzzleloader

[robinsroost]

Congratulations Shane on a successful hunt. BTW, those are some beautiful cabinets. Keep yer powder dry...….robin

 

[Griz44Mag]

Here is the after photo. 10 rolls ready to put in the fridge for the night. I'll put them in the oven to bake tomorrow evening after work.View attachment 17130

Did you mix and cure for summer sausage? Those are the same fibrous casings I use for summer sausage.
HMMMMM!

 

[shane a gress]

Did you mix and cure for summer sausage? Those are the same fibrous casings I use for summer sausage.
HMMMMM!

You are correct, summer sausage. 28 pounds and 2 pounds of pork. Next time I might up the ratio of pork. The mix I bought from an outfit in Wyoming. Can't recall the brand name . I threw the box away.

 

[shane a gress]

May be a little off topic, but mind sharing your recipe for the bologna?

Man I miss that early season in PA. Long seasons here in Mississippi but nothing like being in those fall PA woods.

Same here, I love the flintlock season after Xmas also. But, the last 2 years I have used the tulle for rifle season also. The modern rifles are dust collectors. The bologna mix is store bought. I can't seem to find mom's recipe she always used.

 

[Loyalist Dave]

Nice Doe
Nice Rifle and Bag
Are the bologna ready yet?.......

LD

 

[shane a gress]

Nice Doe
Nice Rifle and Bag
Are the bologna ready yet?.......

LD

Yep they are in the freezer, only 6 rolls left!

 

[ebutch]

Nicely done! Meat in the freezer, great looking rifle, and even better looking deer.

 

[shane a gress]

Nicely done! Meat in the freezer, great looking rifle, and even better looking deer.

What more could a man ask for.