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Sports, Hunting, Fishing & Wildlife
Gut hook knife
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<blockquote data-quote="backhoeboogie" data-source="post: 312963" data-attributes="member: 3162"><p>Mill Iron I appreciate the offer and may take you up on it. </p><p></p><p>We are smoking a hog this weekend for an extended family Christmas shindig up in the Arlington/Mansfield area. I had two hogs left that I trapped as 30 pounders back in August. They are around 100 lbs now. I also got a sow that looks duroc who had pigs. Anyway, they wanted another hog smoked this year and I put it up tonight. It is in a vinegar and lemon brine in an ice chest right now. I'll drain it in the a.m. and rinse it and let it set in water until tomorrow night. Then I will add more water and fresh ice, keeping up the cycle until Friday. Friday night I will rub it down with good rub and put in on the smoker with pecan wood. Come Saturday it will be gobbled down. </p><p></p><p>Anyway, I shouldn't need the hook sharpened for a while. I'll look around while I am up in the metroplex and see if I can't find one at Academy or another place. I won a $200 gift certificate to (can't think of the outdoors place but it is the big new sporting goods outfitters up by Bass Pro in Grapevine) back in June and I haven't been up there. I may get up there while I am in the metroplex. </p><p></p><p>Hopefully I will find one that is pretty much the exact size as the hook. This is going to be a new learning curve for me and I am kind of looking forward to it.</p></blockquote><p></p>
[QUOTE="backhoeboogie, post: 312963, member: 3162"] Mill Iron I appreciate the offer and may take you up on it. We are smoking a hog this weekend for an extended family Christmas shindig up in the Arlington/Mansfield area. I had two hogs left that I trapped as 30 pounders back in August. They are around 100 lbs now. I also got a sow that looks duroc who had pigs. Anyway, they wanted another hog smoked this year and I put it up tonight. It is in a vinegar and lemon brine in an ice chest right now. I'll drain it in the a.m. and rinse it and let it set in water until tomorrow night. Then I will add more water and fresh ice, keeping up the cycle until Friday. Friday night I will rub it down with good rub and put in on the smoker with pecan wood. Come Saturday it will be gobbled down. Anyway, I shouldn't need the hook sharpened for a while. I'll look around while I am up in the metroplex and see if I can't find one at Academy or another place. I won a $200 gift certificate to (can't think of the outdoors place but it is the big new sporting goods outfitters up by Bass Pro in Grapevine) back in June and I haven't been up there. I may get up there while I am in the metroplex. Hopefully I will find one that is pretty much the exact size as the hook. This is going to be a new learning curve for me and I am kind of looking forward to it. [/QUOTE]
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Gut hook knife
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