It’s January and has been in the 50’s (F) breaking warm weather records here in Utah this year. Very unusual to be out shooting my bow in just a long sleeved shirt this time of year.

instead of wild game. I recently got a new pellet grill and one of the first things I tried was smoked cheese. I tried gouda and 2 different flavors of cheddar. I used apple wood chunks and kept the temp at 80F fro about 2 1/2 hours. After a couple of days of aging in the fridge, talk about flavorful as an appetizer with a apricot habanero jam on a cracker.

For hunting hare or rabbits, what do you prefer? Broadhead or small game blunts? I typically use hex heads or 38 special casings. But I found these broadheads for dirt cheap on Amazon and I thought i'd try them out. 6 pack for 16 bucks. I weighed them, the heaviest being 130grains and the lightest being 122grains, the rest were hovering between 127 and 128. They seem really solid. Im not going to use them on big game, I have good heads for that but I thought for bouncing off the ground shooting at hare they'lldefinitely be okay.

I have been working on gap aim after shooting instinctive for over sixty years. It all started after I read Byron Ferguson book I started thinking about the gap that I had from my arrow point on the target to the spot where I wanted my arrow to hit. And remembered what Byron said about him using a gap style of shooting. And how after he did his shot improved dramatically. But he didn’t shoot completely with a gap he would set his gap then concentrate on the spot that he wanted to hit. I have been playing with this style of shooting for a little bit now ten yards. And I am shooting very well and feel it is a very accurate way to shoot. But then last night we started our indoor league and I had to find a different gap for a longer range . And was very disappointed in how I shot . It took me half the night to find the new gap and get settled in to be able to hit the spot I was supposed to be hitting. But I felt like I never could really get set on a spot that was not there so I could not get comfortable with the gap set all night long and my group was not as consistent as I felt it should have been. I do think that everyone shoots with some kind of gap method weather they set the gap consciously Or their subconscious does it for them. Once I started paying attention to the trajectory of the arrow and that’s when I started thinking about setting my gap. If anyone has any thoughts on this any advice or suggestions would be appreciated.

Okay… I was food prepping some snacks the other day and realized this is probably one of those recipes everyone here may enjoy. Some of you might think it’s a little different, others might get that warm, “old-school recipe” feeling. Either way, here it is. This pickled sausage is ridiculously easy and works with just about any smoked or cured sausage you’ve got. I’ve tossed in everything from wild smoked sausage to store-bought Polska Kielbasa and Little Smokies. Like jerky or pepperoni sticks, it’s the kind of snack that disappears fast at hunting camp, on the boat, or anywhere you’re spending time outdoors. Trust me—once you try it, you’ll be making it any chance you get. Friendly reminder that I measure with my heart. Other than the vinegar and water, I’m guesstimating. Feel free to experiment. 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 - 2 pounds sausage links - 3 cups distilled white vinegar - 1 cup water - 2 teaspoons pickling spice - 2 teaspoons pickling salt - 30-40 whole black peppercorns - 2 teaspoons dill seeds or a few springs of fresh - 2 teaspoons celery seeds - 2 teaspoons mustard seeds - 2 teaspoons minced garlic - Red pepper flakes to taste - 1 medium onion, thinly sliced (I usually use red) - Your favorite vegetables or whatever is on hand (carrots, green beans, peppers) First, thaw your sausages and steam them in a covered pan with about an inch of water—just until they’re warm but cool enough to handle. Slice each link lengthwise and then into quarters and rinse off any extra grease under warm water. Grab some clean quart jars—you’ll probably need 2-3 or more if you are using vegetables—and pack the sausages in along with onion and any vegetables you choose to use. No need to sterilize; this is a quick pickle that lives in the fridge. Next, heat up the vinegar and water in a saucepan, toss in the rest of the ingredients, and bring it to a boil. Let it bubble for 5–7 minutes, stirring so nothing sticks. Pour that hot pickling liquid over your sausages, seal the jars, and stash them in the fridge for 2–3 days (the longer you wait, the better they get). They’ll keep for up to three weeks, making them perfect quick grab snack.