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I have had great luck using controlled burs to reclaim areas. Go around the perimeter to create a fire break, I use a disk. Using the wind start your fire burning into the wind this way it will burn low and slow. This put good organic material back into the soil. fire is a great tool, have my...

Not sure the amount but when I went to the chicken pen at dusk it was over the arch of my boots. I live near Angier, NC or bout 10 miles from Fuquay or Benson. Still snowing good here. Just rode to the store in Coats plenty of bread, milk, and beer there. Hope roads are good in the am fine...

We are lucky here in NC, local gun shop does Concealed carry classes every Saturday. Just yesterday walked in to the shop picked out my new Browning Buckmark and walked out with it 30 minutes later. If not for the rain I would have been shooting it on my range in less than an hour from walking...

Piranha bar for me had it 4 years never taken it off. It grabs small trees and rips them roots and all out of the ground. Does fine when used for leveling and excellent when digging. If it we stolen today I would have one on the way right away. Turned my L4600 into a digging machine and like...

Reverse tine wants to stay in the dirt and the tractor pulls it along while it wants to pull away from the tractor thus doing a nice job turning the soil. A forward tends to try and push the tractor and in my opinion doe not do as fine of a job. If the soil is soft both will do fine but if you...

Just expanded my garden by 10' x 100' addition on both sides of both gardens. I first used my sub soiler to break up the hard pan. Years of riding on it had it packed hard. I then disked it, do not have a tiller. Back to the sub soiler then disk again. Applied lime, chicken compost, and...

Venison back straps, beans and broccoli from the garden. Deer season closed today, ended up with 12 for the freezer. Grinding set for couple weeks from now burger and sausage to come. Lots of steaks and roasts packaged away.

Merry Christmas from NC. Hope everyone has a blessed Holiday season.

I have not rarely get spam mail in my primary email acct. I have 2 email accounts, one I keep very private and the other I use when suspect I'll be getting junk mail from someone. The non private I'll visit once in a while and just delete everything don't even read any of them. Works great for me.

For me what worked best was I built a carryall, about 200 bucks in it and it is serving me well. I took 5-gallon buckets and filled them with pieces of bricks and cinder blocks that I found laying around farm. Finished filling in the spaces with cement and then placed lids on them. I have 6...

i just had a cup with a beer...... My dad died at 62 and his at 52 both from a heart attack. My mom's dad lived to 86 and was a mess.....Weighed 300 plus could not walk 20 feet and parked the golf cart at the back door. Had the whole farm setup so he could feed and water from it. Me 49 last...

RCW, That sounds fine and thank you for the ingredients I'll be making them to go with my aged venison coming out this week. The pies is an awesome idea. My mom makes a 10 layer chocolate cake that is to die for, the layers are super thin and only one person knows her icing secret. Her goal...

My what a spread, some fine grinding there! Tell me about the mushrooms if you don't mind, that really caught my eye. I usually steam mine and drizzle olive oil on them but yours with what appears as a gravy with them looks awesome. Thank you, Jay

Time for the 7-day update..... Observations quiet surprising! When I dry aged the ribeye I found about 12% moisture in the meat, I suspect this is where the meat is injected with water and various other ingredients to retain flavor, color and to charge us more for the meat. We pay for this as...

I checked them tonight and the temp, steady at 34f and the outside after 2 days is hard and starting to dry out. Seems to be a good start, very similar to the beef i did few months back.

The venison has been added to the fridge for the 21 day dry aging. The beef was great so let's see how some back straps and hind quarter turns out. Using same process as I did with the ribeyes. Temp set at 35 nominal, salt in tray below, and meat placed on the oven rack. Did not trim much...

I plan to remove the silver skin not as much concerned about the sinu as I suspect in 4 to 5 days it will turn hard and I can easily trim once the 21 days is up No fat on these hams, we rarely have fat on our deer. Older deer will have some on the back and a handful on each ham but very little...

Back from my bow hunt in Illinois, now time to age some deer meat, be the first time. Friend gave me the hams and back strap from a buck his son shot. The plan is to remove silver skin from the straps and age for 21 days. I'll bone out the roasts on the hams and age them at the same time...

Hey Sheep I got my big barn done on the A and one shelter. The remaining shelter I need to replace some rafters before I do it. Be a winter project for me. I used a the grey fiber based coating like you buy at Lowes, it was brand name Henry I believe. What I found was it filled nails holes...

Not a little a lot, thanks for keeping me straight NIW.