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Leg O Mutton

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About Leg O Mutton

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    Ocean County, New Jersey

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  1. Kosher salt is course and much easier to season something because you can see the coverage. I don't mind paying the 1 dollar more to keep the wife happy. Lol
  2. Thank you for you replies, fellas. I guess I have some more trimming to do.
  3. Lol... My wife only has the course kosher salt. Now that you brought it to my attention..Lmao
  4. Here is a better pic, I brushed away the mixture
  5. Sorry if I started this in the wrong place, mods please move to the right place. I decided to keep a pheasant tail to try and maybe mount it. I've used a 50/50 mix of kosher salt and Borax and I completely covered the end that I cut off for about 4 days in my garage. Every day I mixed the mixture and reapplied. So now I've come to this? It still feels squishy and it seems to not be drying out as I thought it would. Am I doing something wrong? Do I need to trim more meat off? I don't want to lose anymore feathers. Thank you in advance for your help.
  6. Looks tasty! Great shot in both counts!
  7. No, it's a CZ Bobwhite G2, I also have a CZ Hammer Classic. I would love to own an older sxs but I have shallow pockets.
  8. Wow! 100 year old sxs's👍 Alot of history with those I bet. I was at Stafford Forge.
  9. Thank you for the kind words, fellas!
  10. With these two beauties... I was really looking forward to at least a few hours of fun but I guess you have to get'em while you can. Happy hunting!
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