Recent content by texoman

Thank you!

I saw this briefly mentioned in another topic, and now I am curious. Have y'all noticed if using garlic in mineral affects the taste of butchered animals?

Mine did that, too. I put a bolt there with washers and nuts so it didn't fall. Drilled a hole for a pin in the threaded part that stuck up. Now I pull the pin and take the top off. The bolt stays put.

Thank y'all for the advice. @Jeanne - Simme Valley that is a nice bull!

I primarily have Angus based cattle in sw Oklahoma. I've always used Angus bulls, but I'm debating on using a lim, flex, sim, or simangus bull. Terminal calves are the main thing with a few replacements kept. I'm game for any opinions lol

I'm curious about your home made deal. Do you have a picture? What additives do you use to make the product thicker?

My buddy smoked a 2lb roast and had it kinda like pulled pork. That was a new way for me. Was pretty dang good. We usually think of it as a crock pot meat.

The national cowboy and western heritage museum in Oklahoma City if you're into that kinda thing

I grew up trapping in central tx. This was late 70s through the 80s. Ive tried about everything down there at least once. The fur buyer preferred coons in the round because of the meat. Once i bounced out to college in the early 90s, I continued trapping for money and ate LOTS of coon, beaver...