Quote from: Possum Head on February 12, 2026, 07:24:28 PMCame real close to pulling the trigger on one of Mr Chapman's Pirouqes down in Chalmette.

Hard to beat a wooden pirogue. I can slip along so quietly. I get close to many critters in it 

I love my 50th anniversary T/D. B riser I have multi sets of #2 and # 3 limbs for hunting and 3d.

Came real close to pulling the trigger on one of Mr Chapman's Pirouqes down in Chalmette.

Nice! Pirogue makes it even better.

Thanks Dave, that really helps a lot!

Here's a kinda beginner sausage making video that explains the basis concepts in general.

https://youtu.be/Va5rLBNiG9M?si=7sIQgyxw05WuX0pE

Quote from: Maclean on February 12, 2026, 12:26:09 PM

Quote from: johnnyk71 on February 12, 2026, 10:38:21 AM

Quote from: Maclean on February 11, 2026, 05:21:57 PM

Quote from: johnnyk71 on February 11, 2026, 01:24:34 PM

Quote from: cacciatore on February 11, 2026, 07:02:15 AMMy line up of Elkhearts

really awesome! I absolutely love the grip on mine!

I agree, the grips on the Elkhearts are fantastic. I think it's one of the reasons they shoot so well. Gregg will do whatever you want grip wise, but the standard is hard to improve on.

Johnny, you're going to have to update your bow list in your signature.

100% agreed! and the moose antler makes for an amazing gripping point for my fingers. don't even need a leather wrap on it for me.
@Maclean and how cool is that, that your bow and mine have risers from the same block of wood?! myrtle burl doing work in vastly different parts of the country! I think that is awesome, and I instantly recognized it when I saw your pics.

I think it's cool too. That block of myrtle burl obviously came from a left handed tree. 

Here's Duncan Henry making chorizo.

https://youtu.be/hbuir8w98K8?si=tr3dttqmbRhcSQGZ

If you get on his channel and start just watching videos you will start seeing the similarities of methods. Pay attention to whenever he explains things like fat ratios,  adding water and how much to mix the meat.

Notice too that he frequently talks about recipes as not being hard and fast but rather a starting point.  He encourages you to tweak any recipe to your taste.  If you use metric measures it becomes REALLY easy to keep track of changes and duplicate them later.

Do you like the overall flavor but just find it too spicy?  My suggestion would be to buy either a pork shoulder or already ground pork and dilute your chorizo with that starting at about 25% added pork and going from there.

If you have something like a large stainless bowl, open up just one package of your chorizo and kinda crumble it into the bowl.  You want to break it up loosely. Next, I'd simply add (eyeball it or weigh it your choice) about 1/4 that amount in fresh pork. Do the same thing where you try to crumble the ground pork into the bowl loosely. It's very possible that your chorizo has been mixed by the butcher until it's no longer loose but is sticky but at least the pork burger should crumble nicely.  Toss it all with a couple spoons like a salad or by hand to mix in the "loose state" then start kneading it like dough until very well mixed.  After several minutes, it should get extremely sticky to where it won't fall away from your hands.

Test fry a sample and see what you think.  Adjust as needed by either adding more fresh pork or more of the chorizo.

Couple things to keep in mind, all sausage recipes are different but two key things are the salt and added water.   Both are generally x amount per pound.  Salt can really effect the flavor so it's important to get that right but it ain't rocket science either, simply salt to taste. Buuuut... salt alone may not make up for the diluting of the entire flavor spice profile.  Looking up a couple chorizo recipes will give you an idea of what spices you might need.   You may need to add things like garlic or paprika to boost the flavors that are there in addition to the spicy heat but if you really prefer a mild flavor you may only need a little salt.  I'll pull up a youtube video for you by a guy named Duncan Henry who makes tons of sausage recipe videos and really explains things well.  Be warned, he uses the metric system so everything can be measured as a percentage (or grams per kilogram) by simply moving the decimal point.  This allows you to make literally ANY size batch and it tastes exactly the same. If you've never made any sausage at all, he has some more entry level videos that really explain the process and why you do what you do. Careful though or you may soon be spending money on things like grinders, presses, smokers etc but hey, it's a really fun hobby and you can easily process your own deer or hogs into any kind of sausage you want.  He even has videos on making jerky.

Anyway,  this is getting way longer than I intended so I'll stop.   I'll go find a link or two and post them bellow.

Congratulations on not only a fine looking bow but an awesome shooter