Recent content by kfranzen1

I like to take a whole backstrap and using a fillet knife I slice into it long ways about 3/8" deep and keep rotating it without ever cutting through it until I have a large flat piece of meat about 1 to 1/2 foot square. Then in a fry pan sautee onion bacon(pre-cooked and crumbled) and...

I just bought one today in 300wsm. Have'nt had a chance to shoot it yet but I will tommorrow,can't wait!!!