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.

I am more concerned about the folks coming through the southerner boarder. We have no idea who they are or their intensions.

A Moonshine still would take care of a lot of things listed. Sanitizers, Safe water, trade goods and entertainment in the right situation.

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.

Bob Stehlik

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.

Fried potato cakes from leftovers get my vote.

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/

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.

He was eating it cold. But the corned beef was one I preferred.

twilliams I had same problem. Turkey was doing just fine until about 148-degree internal temp and stalled. I think it has a lot to with patience for it to get to the done temp.

sheleyp1 said in a little uncomfortable:

mhttps://

www.youtube.com/watch?v=w7qH15QRb6Iayge

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.

Re: Thank you for the fast reply. I think I can now put them to use.

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?

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/

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.

You grabbed my attention when I read Dill. Thank you for sharing. Would you consider replacing the water with Buttermilk?

Fried potato cakes from leftovers get my vote.

I will be putting this info to use. Thank you!

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.