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  • Your Responses - Share & Have Fun :)

    • Hey all...........thinking about pulling the trigger on a new bow for the upcoming season (I know a little late in the year, but it is what it is in my world).  Right now I am shooting an Elite GT500 which is a double cam bow.  Thinking about possibly going to a single cam instead of the double but not really sure if that is the route I want to take.  Looking for opinions from folk who shoot either and what they like don't like about the bow.  Not looking for any bow bashing, just what everyone likes and why.  Thanks!
    • I did this with a friend. I actually think it was what is called back bacon not buckboard as he cut it out of the rear loin instead of the shoulder. IMHO it tastes really good. Like a ham of sorts. If it goes over well then I'll do a batch from the shoulder and I think the extra fat content will work better.   I used a bacon mix from Walton's that I ordered. 
    • Was just out to the Cabela's in Rogers and they are clearing out and closing their bargain cave.  I think I have only bought two things in there in all the years they have been open so it's not a real biggy to me.  Thought I would pass it along. 
    • Still it  looks great. I've gathered that about buckboard being like CB but just a little different.  What kind of rub, wet or dry you try? Us guys need to know cuz it looks fabulous!
    • Hunted crow-Hassan last year, seen a nice buck out there, tried to call to him but he was on a mission! Drew as an alternate for Palmer lake, 6 spots and I was number 7, oh well maybe will still get to hunt a little.
    • In the last picture, the regular bacon slices are on the top and bottom. The buckboard pieces are the two in the middle
    • It's not bad but I don't think it's as good as the bacon. I think I maybe had too much of the fat trimmed off. It's more like Canadian bacon. 
    • Wow, great work PF. Tiring for sure, how did the backboard turn out? That's on my list this upcoming cold smoking season.
    • Here are some pics from our deck.