Tomorrow is meat grinding day with the in-laws, we have about 60 lbs of venison that we'll mix with either beef fat or bacon for burger meat, or pork for sausage. Depending on percentages we'll probably end up with 72-75 lbs of ground product for ourselves and at least that for the in-laws. Trying a couple new sausage mixes this year so fingers crossed they turn out well.
Other than that I'm working on brass prep, getting close to actually loading but I want as many like branded cases as possible ready so when I start picking loads I'll have the same type cases ready to go. The weather looks chilly over the next week with highs near freezing and lows in the teens, I don't want to risk freezing my chronograph so there won't be any shooting until we catch a thaw anyway.
We have our league match Sunday, thankfully there's heat for that endeavour.
What's up on your end?
Other than that I'm working on brass prep, getting close to actually loading but I want as many like branded cases as possible ready so when I start picking loads I'll have the same type cases ready to go. The weather looks chilly over the next week with highs near freezing and lows in the teens, I don't want to risk freezing my chronograph so there won't be any shooting until we catch a thaw anyway.
We have our league match Sunday, thankfully there's heat for that endeavour.
What's up on your end?
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