As good as it gets!  Should be required reading. 

Any stories from week three?

Tell your butcher to cut the spices in half

Dave:
I take my javelina home in the form of Ruiz's chorizo most years. Here are a few things I do when I cook it.
1. When I make it with eggs, I add some shredded cheese in the last couple of minutes before I am done cooking. The melted cheese cuts some of the spiciness.
2. I mix it with refried beans in the frying pan and fry the beans and chorizo together.
3. Cook the chorizo, refried beans, cheese, and some mild salsa together and use it as a dip, or top your eggs with that mix. That is very good...actually amazing.

Quote from: MYSTIKBOW on February 04, 2026, 08:43:18 PMAbsolutely beautiful. Everything about it is stunning. Is that a super curve limb design?

Nope.... Just an aggressive Static tip design.

Quote from: Iowabowhunter on February 05, 2026, 06:22:10 PMWell now idk what to do.

Arrows seem to be flying well for the most part. Paper tune is good.

The brace height to get that is 8.5", and Brian recommends 7.25-7.5

I shoot a Hoyt super rest (bad release & that helps)...

How do I build out the strike plate & then attach the rest to it?

You could drill the strike plate and insert a burger button bushing. ( look at ILF risers) There are a number of different rest types available that are adjustable. A springy rest is one of them.

I think for a 31" draw length I wouldn't go less than 60" myself with a 17" riser. Might even go 62".  You  are going to be most happy with a hybrid long bow design.

.02 cents worth

Nature of the beast with diamond wood. The shape of the shelf hanging over and it being so thin in that section isn't helping either. Often times changes in humidity levels can have an influence. Storing it in a place where it gets too warm can cause it too.

It happens... follow Crooked stick# recommendation and it should be fine.

Don't know about chorizo, but I often add ground venison with Jimmy Dean Pure Pork Sausage and use it for breakfast sausage. 1:1 ratio.