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Rifles, Reloading, Optics, Equipment
Specialty Handgun Hunting
1600lb free range bison, 338 wsm
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<blockquote data-quote="hammertyme" data-source="post: 326437" data-attributes="member: 12863"><p>Ask away- don't be sorry about the questions. Maybe you can fly in next year and ride out with us?</p><p> </p><p>The hide is exactly 10' X 10' and we skinned it such that it is mostly round. It took 150 pounds of table salt to salt it down!</p><p>For myself I will make 50 pounds of sausage (self) 50 pounds of burger maybe 75 and 100 pounds of boned steak and roast.</p><p> </p><p>Heart and Liver are soaked in milk for 12 hours to remove blood. Split heart in half and remove any clots. I like to stuff bacon in the heart valve cavity along with my seasonings and place in slow cooker along with veggies and cook in a stew mix until yender.</p><p> Cut in strips</p><p>Liver and onions baby- Liver and Oinions fried in bacon grease after breading. Turn heat down after searing, add water and cook on low heat until tender.</p><p> </p><p>Neal</p></blockquote><p></p>
[QUOTE="hammertyme, post: 326437, member: 12863"] Ask away- don't be sorry about the questions. Maybe you can fly in next year and ride out with us? The hide is exactly 10' X 10' and we skinned it such that it is mostly round. It took 150 pounds of table salt to salt it down! For myself I will make 50 pounds of sausage (self) 50 pounds of burger maybe 75 and 100 pounds of boned steak and roast. Heart and Liver are soaked in milk for 12 hours to remove blood. Split heart in half and remove any clots. I like to stuff bacon in the heart valve cavity along with my seasonings and place in slow cooker along with veggies and cook in a stew mix until yender. Cut in strips Liver and onions baby- Liver and Oinions fried in bacon grease after breading. Turn heat down after searing, add water and cook on low heat until tender. Neal [/QUOTE]
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Rifles, Reloading, Optics, Equipment
Specialty Handgun Hunting
1600lb free range bison, 338 wsm
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