Fried Squirrel is very good. Squirrel dumplings in my opinion is the way to go. My brothers and I go each year on a Squirrel hunt. The results are a very tasty bowl of Squirrel dumpling made by Mom.
Best posts made by sheleyp1
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RE: What the hell
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Russia
I am more concerned about the folks coming through the southerner boarder. We have no idea who they are or their intensions.
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RE: Getting ready for the Appacolypse!
A Moonshine still would take care of a lot of things listed. Sanitizers, Safe water, trade goods and entertainment in the right situation.
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RE: Canned corned beef hash
My Corned beef Hash Story
We were on a flight going to A training exercise a Ft Irwin CA. As we flew over the Seara Maderias we hit turbulence, didn’t faze the guy sleeping across from me. But another guy opened a Corned beef hash MRE and the guy was fully awake.
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RE: Kraut
www.youtube.com/watch?v=eTucCw1w6Ak
Go to the folks that have been doing for a long time. Kimchi is my go to food when a cold or flu strikes. I have made her variation and it is close to what I had in S Korea.
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RE: Meatgistics Podcast: No Thanks, I'm Full
Fried potato cakes from leftovers get my vote.
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RE: breakfast or smoked ?
I always think of breakfast sausage as fitting on a biscuit. Pattes sliced from a role, hot, mild but good (yes Sage). Links, I Think bun and grill. Take a look at the link below it will show you sausage is enjoy around the world.
https://www.premiofoods.com/different-types-of-sausage-around-the-world/
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RE: Canned corned beef hash
He was eating it cold. But the corned beef was one I preferred.
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RE: Jons Pass it on golf tournament winnings
Jonathon
From the photo posted. You have one option replace the string! Very bad things can happen if a sting fails in mid shot. I just purchased a crossbow. The expert at the shop recommended to applying wax to the rails after every 10 to 12 shots. I made sure I started with the wax and will apply as recommended.
Latest posts made by sheleyp1
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RE: A live livestream podcast in Wichita
McConnell AFB is close. Why not try the NCO club.
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RE: a little uncomfortable
I have liked heat in the past but now just a touch will do. I say whatever floats you boat go for it. Take a look at the video below.
mhttps://www.youtube.com/watch?v=w7qH15QRb6Iayge it will help. -
parts
Re: Thank you for the fast reply. I think I can now put them to use.
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RE: First Attempt At Boudin
Your stuffer caught my attention. My mother-in-Law gave us 2 one large and a small unit but referred to them as Lard presses. They are cast-iron and work. The only thing that seems to be missing is the stuffing tube and attaching nut. Do you have a source for parts?
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RE: breakfast or smoked ?
I always think of breakfast sausage as fitting on a biscuit. Pattes sliced from a role, hot, mild but good (yes Sage). Links, I Think bun and grill. Take a look at the link below it will show you sausage is enjoy around the world.
https://www.premiofoods.com/different-types-of-sausage-around-the-world/
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RE: Brewing
If you have a donut shop, bakery or supermarket with deli, you might be able to get food grade buckets. I got mine free for the asking. Great thing the lids have a seal. All that’s require is a good cleaning, sterilization and installing an air lock in lid.