Life can't get much better than that. In this context its about hunting - but no matter how we do it spending time and sharing experiences with our kids is priceless. Your story was told with such...
Liked On: 29-10-2017, 09:58 PM
7mm Rem Mag I shoot about a dozen or so a year. It will be a few more this year, maybe 15. We eat a lot and some is processed. Quite a bit disappears to relatives and friends, both fresh and frozen....
Liked On: 29-10-2017, 06:37 PM
A330driver here is some 77982 First I rub the meat with pink curing salt (use sparingly, about 1.5 teaspoons per piece) Then I rub in a mix of: 8 or so teaspoons of brown sugar Ground...
Liked On: 29-10-2017, 05:51 PM
7mm Rem Mag I shoot about a dozen or so a year. It will be a few more this year, maybe 15. We eat a lot and some is processed. Quite a bit disappears to relatives and friends, both fresh and frozen....
Liked On: 29-10-2017, 05:48 PM
Neck shot last night with my 300saum. 254 yards. It didn't flinch. Ouch. Dog had winded it from down the gully so I cut around to the top and spotted it laying down out from the bush edge. Home...
Liked On: 29-10-2017, 03:27 PM
A330driver here is some 77982 First I rub the meat with pink curing salt (use sparingly, about 1.5 teaspoons per piece) Then I rub in a mix of: 8 or so teaspoons of brown sugar Ground...
Liked On: 29-10-2017, 03:01 PM
7mm Rem Mag I shoot about a dozen or so a year. It will be a few more this year, maybe 15. We eat a lot and some is processed. Quite a bit disappears to relatives and friends, both fresh and frozen....
Liked On: 29-10-2017, 03:00 PM
A330driver here is some 77982 First I rub the meat with pink curing salt (use sparingly, about 1.5 teaspoons per piece) Then I rub in a mix of: 8 or so teaspoons of brown sugar Ground...
Liked On: 29-10-2017, 10:00 AM
A330driver here is some 77982 First I rub the meat with pink curing salt (use sparingly, about 1.5 teaspoons per piece) Then I rub in a mix of: 8 or so teaspoons of brown sugar Ground...
Liked On: 29-10-2017, 09:56 AM
A330driver here is some 77982 First I rub the meat with pink curing salt (use sparingly, about 1.5 teaspoons per piece) Then I rub in a mix of: 8 or so teaspoons of brown sugar Ground...
Liked On: 29-10-2017, 09:53 AM
Just mud from the carry and me spending a lot of time on my arse.
Liked On: 29-10-2017, 09:52 AM
Neck shot last night with my 300saum. 254 yards. It didn't flinch. Ouch. Dog had winded it from down the gully so I cut around to the top and spotted it laying down out from the bush edge. Home...
Liked On: 29-10-2017, 09:51 AM
Neck shot last night with my 300saum. 254 yards. It didn't flinch. Ouch. Dog had winded it from down the gully so I cut around to the top and spotted it laying down out from the bush edge. Home...
Liked On: 29-10-2017, 08:51 AM
7mm Rem Mag I shoot about a dozen or so a year. It will be a few more this year, maybe 15. We eat a lot and some is processed. Quite a bit disappears to relatives and friends, both fresh and frozen....
Liked On: 29-10-2017, 05:56 AM
7mm Rem Mag I shoot about a dozen or so a year. It will be a few more this year, maybe 15. We eat a lot and some is processed. Quite a bit disappears to relatives and friends, both fresh and frozen....
Liked On: 29-10-2017, 03:58 AM